16.5ozpackage of refrigerated chocolate chip cookie dough
1/3cupunsweetened cocoa powder
2/3cupcup chocolate-flavored sprinkles
Preheat oven to 375 degrees.
In a large Ziploc bag, combine the cookie dough and cocoa powder. Seal the bag and knead it with your hands until the dough is well mixed. (Note: These bags are going to get seriously messy inside, and it may be difficult to get everything out. If you are not making these with kids, I would not necessarily put them in the baggie. But, if you are, the baggie is a great way to have the kids help.)
Put chocolate sprinkles in a shallow bowl, and then the milk in another shallow bowl.
Remove the dough from the plastic baggie and start forming them into 1-inch balls.
Dip the balls in the milk, just to moisten them, and then roll them in the sprinkles.
Place these balls two inches apart on a lightly greased cookie sheet.
Bake for approximately eight minutes, or until the edges are firm.
Immediately press a Hershey's kiss into the center of each cookie. Transfer the cookies onto a wire rack and let cool.
Makes approximately 36 cookies. These can be frozen for up to three months after baking them.