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+ servings

Super Duper Chocolate Kiss Cookies

Angie Kauffman
Course Dessert
Servings 36 cookies


  • 16.5 oz package of refrigerated chocolate chip cookie dough
  • 1/3 cup unsweetened cocoa powder
  • 2/3 cup cup chocolate-flavored sprinkles
  • 2 tablespoons milk
  • 40 Hershey's kisses unwrapped


  • 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.
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