Rainbow Kiss Cookies

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 cup

All-Purpose Flour

1/2 cup

Unsweetened Cocoa Powder

I used Rodelle Gourmet Baking Cocoa

1/2 tsp

Salt

1/2 cup

Unsalted Butter , softened

2/3 cup

Granulated Sugar

1

Large Egg , room temperature

Yolk only

2 Tbsp

Whole Milk

1 tsp

Pure Vanilla Extract

3/4 cup

Sprinkles

30

Hershey’s Chocolate Kisses

unwrapped

Cooking Instructions

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Step 1

In a medium bowl, whisk together All-Purpose Flour (1 cup) , Unsweetened Cocoa Powder (1/2 cup) and Salt (1/2 tsp) .

Step 2

In a separate bowl (I used my stand mixer) beat Unsalted Butter (1/2 cup) on medium-high speed until smooth, about 1 minute. Add Granulated Sugar (2/3 cup) and continue beating until light and fluffy, about 2 minutes.

Step 3

Add Egg (1) , Whole Milk (2 Tbsp) and Pure Vanilla Extract (1 tsp) ; beat on high speed until combined, about 1 minute.  Scrape down sides of bowl as necessary until well blended.

Step 4

Slowly add in half of flour mixture, beating on low speed just until combined; add remaining flour mixture and continue mixing just until blended. Cover bowl with plastic wrap and refrigerate for at least 4 hours.

Step 5

Remove cookie dough from fridge 10 minutes before preparing cookies. Preheat oven to 350 degrees F (176 degrees C). Line baking sheets with parchment paper or silpat.

Step 6

Roll dough into one-inch balls, roll in Sprinkles (3/4 cup) . Place 2 inches apart on prepared baking sheets. Bake for 10-11 minutes or until cookies are set.

Step 7

Remove from oven and immediately place an unwrapped Hershey’s Chocolate Kisses (30) in the center of each cookie while they're still warm.

Step 8

Transfer to a wire rack and cool completely until Hershey Kiss is set and firm.

Step 9

Store in airtight container with parchment paper between layers, in a cool location.