COOKIE COOKIE COOKIE

My friend Annette has thrown a cookie swap and ordainment exchange party during the holiday season for the last three years. Every year we all try and bring something different. I found a recipe that is quick and easy for all ages (more importantly they taste pretty yummy). I traded out the dark chocolate kisses for peppermint ones (how dare I... I know). I figured the peppermint ones look a bit more festive. So for everyone's enjoyment here is the recipe and feel free to use any kiss you like and I'm sure you could change up the sprinkles as well. Thank you Annette for always such a great time and to everyone for we had a great selection of cookies this year!!!

Super-Duper Chocolate Chip Cookie

Makes: about 40 cookies

Prep: 40 min.
Bake: 8 min. per batch

Ingredients

• 1 16-1/2-ounce package refrigerated chocolate chip cookie dough
• 1/3 cup unsweetened cocoa powder
• 2/3 cup chocolate-flavor sprinkles
• 2 tablespoons milk
• About 40 dark chocolate kisses, unwrapped

Directions

1. Preheat oven to 375 degrees F. Lightly grease a cookie sheet; set aside. In a large resealable plastic bag, combine cookie dough and cocoa powder. Seal bag; knead with your hands until dough is well mixed. Remove dough from bag.

2. Place chocolate sprinkles in a shallow dish or small bowl. Place milk in another shallow dish or small bowl. Shape dough into 1-inch balls. Dip balls in milk to moisten, then roll in chocolate sprinkles to coat. Place balls 2 inches apart on prepared cookie sheet.

3. Bake in the preheated oven about 8 minutes or until edges are firm. Immediately press a chocolate kiss into the center of each cookie. Transfer cookies to a wire rack; let cool. Makes about 40 cookies.

4. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.