Ingredients
Method
- Step 1: Prep the Stage
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
Step 2: Mix the Dry Team
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
Step 3: Whip Up the Butter Magic
- In a separate bowl, beat the butter on medium speed for 5 minutes, scraping down the sides.
- Add sugar and continue beating for 5–7 minutes until light and fluffy.
- Mix in vanilla extract, egg, and egg yolk until fully combined.
Step 4: Bring It All Together
- Gradually mix in the dry ingredients until fully incorporated into a smooth dough.
Step 5: Shape & Roll
- Scoop out 1 tablespoon of dough, shape into balls, and roll each in pastel sprinkles.
- Place them 2 inches apart on the baking sheet.
Step 6: Bake to Perfection
- Bake for 8–10 minutes until the cookies puff up and the edges are set.
Step 7: Kiss the Cookies
- While warm, press a Hershey’s Kiss into the center of each cookie. The chocolate may soften but will re-solidify as it cools.
Step 8: Cool & Enjoy
- Transfer cookies to a wire rack and let them cool completely before serving.
Notes
- For a festive twist, swap out Hershey’s Kisses for peanut butter cups or caramel-filled chocolates.
- Chilling the dough for 30 minutes before baking helps maintain shape.
- For extra crunch, try rolling in crushed candy pieces instead of sprinkles.