Sealed with a kiss cookies

Party-perfect treats for Valentine’s Day!

I love the look of these adorable little cookies, and they’re as tasty as they are cute! Despite appearances, they are actually really easy to make. I used my favourite chocolate chip cookie dough recipe (minus the chocolate chips); feel free to use your own favourite dough instead. Wondering how to get the sprinkles to stick to the cookie dough before baking? Dip the edges of the dough discs in milk then roll them in the sprinkles – it works perfectly! My favourite way to eat these is while the chocolate Kiss is still soft from the heat of the cookie, but extensive taste testing has confirmed that they are absolutely scrumptious when completely cooled.

Ingredients

• 1 cup (250 mL) packed brown sugar
• 1/2 cup (125 mL) white sugar
• 3/4 cup (185 mL) softened butter
• 2 large eggs
• 2 teaspoons (10 mL) vanilla extract
• 2 2/3 cups (410 mL) all-purpose flour
• 1 teaspoon (5 mL) baking soda
• pinch salt
• 1/4 cup (60 mL) milk
• 1 cup (250 mL) pink, red and white decorating sprinkles
• approximately 3 dozen Hershey’s Kisses or chocolate discs

Method

• 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 (7.5 mL) each (smaller than a golf ball). 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 chocolate is set.

Makes about 3 dozen cookies.

This original recipe created by Paula Roy was first published by ymc.ca.