Aren’t these just the most adorable looking cookies? The good news is, they’re also super delicious and really easy to make.
The base dough is from my favourite chocolate chip cookie recipe; feel free to use your own favourite dough instead. I wasn’t sure how to get the cute red, pink and white sprinkles to stick to the cookie dough before baking, but dipping the edges of the dough discs in milk worked perfectly! These cookies would be ideal for a Valentine’s Day party, or even as a romantic gesture for your significant other. My preferred way to eat these is while the chocolate Kiss is still soft from the heat of the just-baked cookie, but extensive taste testing has confirmed that they are just as delicious when completely cooled (or straight out of the freezer, to be perfectly honest).
You could use different coloured sprinkles to make these cookies for any number of occasions!
Preheat oven to 350F. Line two large baking trays with parchment paper and set aside.
In a large mixing bowl, cream sugars and butter together with an electric or stand mixer. Add the eggs and vanilla and beat until blended.
Combine flour, baking soda, and salt, then add to butter mixture and mix at medium speed until just blended.
Put the milk in one small bowl and the sprinkles in another.
Scoop the dough out in portions approximately 1 1/2 teaspoons each. Roll into a ball, then flatten to make small discs. Roll the edges of the discs in the milk, followed by the sprinkles, then place on the parchment-lined baking sheets.
Bake for 8 – 9 minutes until tops are just barely beginning to crack. While cookies bake, unwrap the chocolate Kisses.
As soon as you remove the baking trays from the oven, press a chocolate Kiss into the centre of each cookie.
Let cool 5 minutes on baking trays then transfer to wire racks to cool until the chocolate is set.
Makes about 3 dozen cookies.