Chocolate Crinkle Kiss 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 Instructions

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.