Here’s a recipe to add to the holiday cookie trays that will be sure to please the chocolate lovers. These little chocolate cookies are called Super-Duper for a very good reason; they are made with chocolate chip cookie dough that has cocoa powder added, then rolled in chocolate sprinkles and topped with a dark chocolate kiss! With all there is to do at this time of year, most everyone will appreciate that this recipe is simplified with a refrigerated cookie dough.
Recipe adapted from bhg.com
Super-Duper Chocolate Kisses
1/3 cup unsweetened cocoa powder
2/3 cup chocolate sprinkles
2 tablespoons milk
40 dark chocolate Hershey’s kisses, unwrapped
Preheat oven to 375 degrees F. Prepare a baking sheet by lining with parchment paper.
In a large resealable plastic bag, combine the cookie dough and cocoa powder. Seal bag; knead until dough and cocoa powder are well mixed. Remove dough from bag. Place chocolate sprinkles in a small dish or shallow plate. Place milk in another small dish. Shape the dough into 1-inch balls. Dip the balls in milk first to moisten, then roll in chocolate sprinkles to coat. Place balls 2 inches apart on prepared baking sheet. Bake in preheated oven for about 8 minutes or until edges are firm. Remove from oven and press a chocolate kiss into the center of each cookie. Transfer cookies to a wire rack to cool. Makes about 40 cookies. These cookies can be stored at room temperature for up to 3 days or can be frozen for up to 3 months.
Yikes do these look divine! I love chocolate, the more, the merrier, lol. I can't wait to try these this week 🙂
Another great recipe, Anita and its so easy and perfect for busy times like now!!
So much delicious chocolate. Yummy.
Oh yum, yum, yum! I'll take 2 dozen to go =o) They look wonderful!
Oh my … so yummy!