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Chocolate Crinkle Kiss Cookies

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Level: Easy

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Description

These Valentine Chocolate Crinkle Kiss Cookies are really quite good. They have such a deep chocolate flavor and the cookie is just slightly crispy on the outside but it is still soft enough to be flexible. These were an unexpected gem! And they taste remarkably similar to the chocolate part of an Oreo. That’s great if you’re a fan like me.

Makes 40 cookies.

Ingredients

  • 2-½ cups White Wheat Flour (all-purpose Ok)
  • ¾ cups Unsweetened Cocoa Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoons Kosher Salt (or Any Salt)
  • 2 cups Granulated Sugar
  • 1-¼ cup Butter, At Room
  • 2  Large Eggs
  • 2 teaspoons Vanilla Extract
  • ¼ cups Granulated Sugar, For Rolling
  • 40  Chocolate Candy Kisses, Unwrapped (I Used A Cookies & Cream Heart, But You Can Use Anything You Want)

Preparation

Preheat your oven to 350°F (175°C). Prepare your baking pan by lining it with parchment paper.

In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Whisk together and set the dry mixture aside.

In a large mixing bowl using a hand mixer (or using a stand mixer), beat together the granulated sugar and butter until it is fluffy. Beat in eggs one at a time and then mix in the vanilla extract. Alternatively you can mix vigorously with wooden spoon. Mix gently to stir in dry mixture until fully combined.

Put the 1/4 cup of sugar into a shallow bowl. Shape the cookie dough into about 1 to 1 ½-inch balls. Gently roll the balls in the granulated sugar. Place them about 2 inches apart on your cookie sheet.

Bake them for 8 to 10 minutes or until the edges are starting to get light brown.

Remove the pan from the oven and immediately press 1 cookies and cream heart OR chocolate candy Kiss in the center of each cookie. Let them rest directly on the cookie sheet for 2 minutes (to help firm up so they don’t fall apart when you remove them) and then remove the cookies gently from cookie sheet to a wire rack. Repeat with the remaining dough.

Store in an airtight container for up to a week or freeze in a freezer bag or container for a couple months.

Recipe adapted from AllRecipes.com.

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