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Ingredients – makes 12 cookies
- 1/2 cup Unsalted Butter, Softened
- 2/3 cup Sugar
- 1 Egg Yolk
- 2 tbsp Milk
- 1 tsp Pure Vanilla Extract
- 1 cup All-Purpose Flour
- ⅓ cup Cocoa Powder
- 1/4 tsp. Salt
- 12 Hershey’s Peppermint Kisses
Method
- Using an electric mixer on medium-high speed, beat the unsalted butter and sugar until light and fluffy.
- Add in the egg yolk, milk, and vanilla extract. Mix until they are just combined.
- To the wet ingredients, toss in the flour, cocoa powder, and salt. Mix till the dough comes together.
- Cover with plastic wrap and place the dough in the refrigerator for 2 hours to firm up.
- Once chilled, with a 1-inch trigger-release ice cream scoop, portion out the dough. You should get 12 cookie dough balls.
- With your palms, roll each dough portion into a smooth ball.
- Place the dough balls about 2 inches apart on a baking sheet.
- With a ½ tsp measure or your thumb, press down the center of each ball.
- Chill the cookie dough balls in the refrigerator for 15 minutes before baking.
- Bake the cookies at 350F for 12-14 minutes.
- After the cookies are baked and almost cooled, gently press a Hershey Kisses in the middle of each cookie.
- Place the cookies on a wire rack to cool before enjoying them.