"There's so much joy in one tiny chocolate cookie!" says the baking blogger and author of Sally's Cookie Addiction cookbook
“There’s so much joy in one tiny chocolate cookie!” says the baking blogger and author of Sally’s Cookie Addiction cookbook
Sally McKenney’s Rainbow Kiss Cookies
1 cup all-purpose flour
½ cup unsweetened cocoa
¼ tsp. table salt
½ cup unsalted butter, softened
⅔ cup granulated sugar
1 large egg yolk, at room temperature
2 tbsp. whole milk
1 tsp. vanilla extract
¾ cup rainbow nonpareils (or sprinkles)
30 chocolate kiss candies
1. Preheat oven to 350°. Whisk together flour, cocoa and salt in a medium bowl. Beat butter with an electric mixer on medium-high speed until smooth, about 1 minute. Add sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Add egg yolk, milk and vanilla; beat on high speed until combined, about 1 minute. Scrape down sides of bowl, and beat again as needed to combine. Gradually add flour mixture, beating on low speed until combined.
2. Place nonpareils in a small bowl. Shape 2 teaspoons of dough into a ball; roll in sprinkles to coat. Repeat with remaining dough. Place coated dough balls 2 inches apart on 2 baking sheets lined with parchment paper.
3. Bake cookies until set, 9 to 10 minutes, swapping baking sheet positions (top rack to bottom rack and vice versa) halfway through. Cool on baking sheets 2 minutes; press a chocolate kiss into center of each cookie. Transfer to a wire rack to cool completely. Store in an airtight container up to 1 week.
Makes: 2½ dozen cookies
Active time: 25 minutes
Total time: 45 minutes
Make it ahead: Prepare the dough through step 1. Cover the bowl with plastic wrap, and chill up to 4 days. When ready to make, allow the dough to come up to room temperature, then continue following recipe as directed.