Bringing you all another amazing cookie to add to your holiday baking list!
START OFF BY ROLLING THEM INTO BALLS ON A PARCHMENT LINED COOKIE SHEET!
NEXT YOUR GOING TO ROLL ALL OF YOUR CHOCOLATE BALLS IN A BOWL OF CHOCOLATE SPRINKLES!
AFTER YOU’VE ROLLED THEM IN THE CHOCOLATE SPRINKLES,
PLACE THEM BACK ONTO YOUR COOKIE SHEET AND MAKE SURE THEY’RE EVENLY SPACED!
SEE THE DETAILED RECIPE BELOW!
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Chocolate Sprinkle Thumbprint Cookies
- 1 C flour
- 1/3 C cocoa powder
- 1/4 tsp kosher salt
- 1/2 C unsalted sweet cream butter, softened
- 2/3 C sugar
- 1 large egg
- 2 tbsp whole milk
- 1 tsp pure vanilla extract
- 3 containers of chocolate sprinkles
- 1 package of the Hershey kisses that are White chocolate with chocolate stripes
- In a large bowl, whisk together the flour, cocoa powder, and salt.
- Using a standing mixer, beat together the sugar and butter until light and fluffy
- Beat in the egg, milk and vanilla until combined
- Gradually beat in the flour ingredients until combined
- Cover dough with plastic wrap and place into the fridge for 2 hours
- Preheat oven to 350 degrees and line cookie sheet with parchment paper
- Pour chocolate sprinkles into a medium bowl
- Using a small ice cream scooper, scoop out two tablespoon size of dough and roll into a ball
- Roll dough ball into the chocolate sprinkles until coated
- Place coated dough ball onto the cookie sheet
- Repeat steps with about 11-12 more cookies
- Bake in the oven for 12 minutes
- Unwrap the Hershey kisses while the cookies are baking
- As soon as the cookies come out of the oven, place a Hershey kiss into the center of the cookie
- Allow cookies to cool completely before enjoying!