Chocolate Zucchini Cake

Ingredients:

½ cup butter or margarine, softened

½  cup olive oil

1¾ cups sugar

2 eggs     

1 teaspoon vanilla

½ cup sour cream

2½ cups flour

1 teaspoon baking soda

½ teaspoon salt

¼ cup unsweetened cocoa

2 cups shredded zucchini

Semi sweet chocolate chips

Directions:

1. In large mixing bowl, cream together butter, oil and sugar.  
2. Beat in eggs and vanilla.  
3. Stir in sour cream.  
4. Sift together flour, soda, salt and cocoa.  
5. Stir into creamed mixture.  
6. Add zucchini and blend completely.  
7. Pour into greased and floured 9 X 13 inch baking pan.  
8. Sprinkle with chocolate chips.  
9. Bake in preheated 325 degree oven 45 – 50 minutes until toothpick comes out clean. 

Chocolate Zucchini Cake

Ingredients

• ½ cup butter or margarine, softened
• ½ cup olive oil
• 1¾ cups sugar
• 2 eggs
• 1 teaspoon vanilla
• ½ cup sour cream
• 2½ cups flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ cup unsweetened cocoa
• 2 cups shredded zucchini
• Semi sweet chocolate chips

Directions

In large mixing bowl, cream together butter, oil and sugar. Beat in eggs and vanilla. Stir in sour cream. Sift together flour, soda, salt and cocoa. Stir into creamed mixture. Add zucchini and blend completely. Pour into greased and floured 9 X 13 inch baking pan. Sprinkle with chocolate chips. Bake in preheated 325 degree oven 45 – 50 minutes until toothpick comes out clean.

*Do not drain the grated zucchini as the liquid is needed for this cake.

Pumpkin Chocolate Chip Bread

Ingredients

• 1/2 cup butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1 cup canned pumpkin (not pumpkin pie mix)
• 2 cups Gold Medal® all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 cup miniature semisweet chocolate chips
• 1/4 cup chopped walnuts

Glaze

• 1/2 cup powdered sugar
• 2 to 3 teaspoons milk or whipping cream

Directions

1. Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
2. In large bowl, mix butter, granulated sugar, eggs and pumpkin with wire whisk. Stir in flour, baking soda, cinnamon and pumpkin pie spice. Stir in chocolate chips and walnuts. Spread in pan.
3. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
4. In small bowl, stir powdered sugar and milk until smooth and thin enough to drizzle. Drizzle over loaf. Let glaze set up before slicing, about 30 minutes.

Source

Peanut Butter Balls

Ingredients

• ½ cup peanut butter
• 2 Tbsp honey
• 4 Tbsp nonfat milkpowder
• ¼ cup raisins (optional)
• ½ cup mini chocolate chips, coconut, sunflower seeds, or chopped peanuts

Directions
1. In a large bowl, combine peanut butter, honey, and milk powder. Mix well. If you’re using raisins, add them now.

2. Form into small balls with your hands and roll in mini chocolate chips, coconut, sunflower seeds, or peanuts.

3. Place on a layer of waxed paper and refrigerate

Toffee apple dip

Ingredients

• 8 oz. light cream cheese
• 3/4 cup brown sugar
• 1/4 cup powder sugar
• 1 tsp. vanilla
• 1 bag toffee bits

Directions
Mix all ingredients together. Chill and serve with sliced apples or other fruit.

Chocolate Chip Banana Bread

Ingredients
6 ripe bananas, mashed
1/2 cup melted butter
1/2 cup canola oil
1 cup sugar
1 cup brown sugar
2 eggs beaten
1 tsp. salt
2 tsp baking soda
4 cups flour
1 bag dark chocolate chips (Ghirardelli 60% chips work nicely)

Directions

Preheat oven to 350 degrees F.

Mix together ingredients through baking soda. Add flour and mix until just blended, taking care not to overmix. Fill two greased loaf pans 3/4 full. You can also bake these as cupcakes. Fill the pan 3/4 full and bake about an hour or when a toothpick comes out clean.

Source

Key Lime Yogurt Pie

Ingredients

2	tablespoons cold water
1	tablespoon fresh lime juice
1 1/2	teaspoons unflavored gelatin
4	oz (half of 8-oz package) fat-free cream cheese, softened
3	containers (6 oz each) Yoplait® Light Thick & Creamy Key lime pie yogurt
1/2	cup frozen (thawed) reduced-fat whipped topping
2	teaspoons grated lime peel
1	reduced-fat graham cracker crumb crust (6 oz)

Directions

1. 1 In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
2. 2 In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended.
3. 3 Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours.

To make it vegetarian, do not include the gelatin.
Source

Homemade Ice Cream in a Bag

Ingredients

• 2 tablespoons sugar
• 1 cup half and half
• 1/2 teaspoon vanilla extract
• 1/2 cup salt (The bigger the granules, the better. Kosher or rock salt works best, but table salt is fine.)
• Ice cubes (enough to fill each gallon-size bag about half full)
• 1 pint-size ziplock bag
• 1 gallon-size ziplock bag

Directions

1. Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly.
2. Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it's done.
3. Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag. Easy cleanup too! Serves 1.

The Oreo Roll

Ingredients

1 cup cold milk

1 pkg. (4-serving size) JELL-O OREO Flavor Instant Pudding

1 cup thawed COOL WHIP Whipped Topping

15 OREO Cookies

Directions

POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping.

SPREAD about 1 Tbsp. pudding mixture onto each cookie. Begin stacking cookies together, standing on edge on serving platter to make a log. Frost with remaining pudding mixture.

REFRIGERATE overnight. Cut diagonally into 12 slices to serve. Store leftover dessert in refrigerator.

Make Ahead

Be sure to refrigerate this dessert at least 8 hours before serving to allow the cookies to soften to the desired cake-like texture.
Source

Key Lime Poke Cake

Cake

• 1 box Betty Crocker® SuperMoist® white cake mix
• 1 ¼ cups water
• 1 tablespoon vegetable oil
• 4 eggs

Key Lime Filling

• 1 can (14 oz) sweetened condensed milk (not evaporated)
• ¾ cup whipping cream
• ½ cup Key lime juice or regular lime juice
• 1 teaspoon grated lime peel

Frosting

• 1 container (12 oz) Betty Crocker® Whipped vanilla frosting
• 2 teaspoons grated lime peel

Garnish, If Desired

• Fresh strawberries
• Key lime slices
• Lemon leaves

1. Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

3. Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

4. In medium bowl, stir together filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.

5. Spread frosting over cake; sprinkle with lime peel. Garnish with strawberries, lime slices and lemon leaves. Store loosely covered in refrigerator.

If Key limes aren't available in your grocery store, look for bottled Key lime juice near the other bottled lime juices.

Source

Turtle Tart

Cookie Base

1

pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

1/2cup butter or margarine, softened

1

tablespoon water

1

egg

1

cup chopped pecans

Filling

40

caramels, unwrapped

1/3

cup whipping cream

3/4

cup chopped pecans

Topping

1

bag (11.5 oz) milk chocolate chips (2 cups)

1/3

cup whipping cream

1/4

cup chopped pecans

1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, water and egg until soft dough forms. Stir in 1 cup pecans. Press dough in bottom and up sides of ungreased 9-inch tart pan with removable bottom.
2. Bake 19 to 21 minutes or until light golden brown. Cool 10 minutes.
3. Meanwhile, in medium microwavable bowl, microwave caramels and 1/3 cup cream on High 2 to 4 minutes, stirring twice, until caramels are melted. Stir in 3/4 cup pecans. Spread over cooled crust. Refrigerate 15 minutes.
4. In another medium microwavable bowl, microwave chocolate chips and 1/3 cup cream on High 1 to 2 minutes, stirring every 30 seconds, until chocolate is smooth. Pour over filling. Sprinkle with 1/4 cup pecans. Refrigerate 2 hours or until set. To serve, let stand at room temperature 10 minutes before cutting. Store covered in refrigerator.

Makes 16 servings
Source

Chocolately Peppermint Cupcakes

Ingredients

• Nonstick cooking spray
• 1-1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 cup shortening
• 1/2 cup sugar
• 1 teaspoon vanilla
• 2 egg yolks
• 2/3 cup cold water
• 2 egg whites
• 1/3 cup sugar
• 1/3 cup miniature semisweet chocolate pieces
• Creamy Peppermint Frosting
• 1/4 cup crushed peppermint candies
• Crushed peppermint candies (optional)

Directions

1. Preheat oven to 350 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray; set aside. In a medium bowl, stir together flour, cocoa powder, baking powder, salt, and baking soda; set aside.

2. In a very large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup sugar and the vanilla. Beat until combined, scraping side of bowl occasionally. Add egg yolks one at a time, beating well after each addition. Alternately add flour mixture and water to shortening mixture, beating on low speed after each addition just until combined.

3. Thoroughly wash beaters. In a large bowl, beat egg whites on medium speed until soft peaks form (tips curl). Gradually add the 1/3 cup sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Fold one-fourth of the beaten egg whites into chocolate batter to lighten. Gently fold in the remaining beaten egg whites. Gently fold in chocolate pieces. Divide among the prepared muffin cups.

4. Bake for 20 to 22 minutes or until a toothpick inserted near the centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove cupcakes from pan; cool completely on wire rack.

5. Up to 4 hours before serving, prepare Creamy Peppermint Frosting. Cut cupcakes in half horizontally. Spoon about 1 tablespoon of the frosting onto the bottom of each cupcake. Replace cupcake tops, pressing gently to spread frosting to edges.

6. Place the 1/4 cup crushed candies on a sheet of waxed paper. Roll sides of cupcakes in crushed candies to coat the exposed frosting. Pipe or spread the remaining frosting onto tops of cupcakes. If desired, sprinkle with additional crushed peppermint candies. Makes 12 cupcakes.

Creamy Peppermint Frosting: In a large bowl, combine 1/2 cup softened butter, one 7-ounce jar marshmallow creme, and 1 teaspoon peppermint extract. Beat with an electric mixer on medium speed until smooth. Gradually add 2 cups powdered sugar, beating well. Beat in 2 tablespoons milk. Gradually beat in 2 cups powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to reach spreading consistency.

Source

Red Velvet Cookies

1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3	cup unsweetened cocoa
1/4	cup butter or margarine, softened
1/4	cup sour cream
1	tablespoon red food color
1	egg
3/4	to 1 cup Betty Crocker® Rich & Creamy cream cheese frosting
1/4	cup chopped nuts

	Print these coupons...
	$0.40 off Betty Crocker® Cookie Mix Plus 42 more...
	About Concordance™

1. Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.
2. Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
4. Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.

Source

Buckeye Delights

Cookie Base

1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3	cup unsweetened baking cocoa
1/2	cup butter or margarine, softened
1	egg

Filling

1/2	cup powdered sugar
1/2	cup peanut butter
2	tablespoons butter or margarine, softened
1	teaspoon vanilla
1/4	teaspoon salt

Topping

1/2	cup whipping cream
1	cup plus 2 tablespoons semisweet chocolate chips
1	tablespoon peanut butter

	Print these coupons...
	$0.40 off Betty Crocker® Cookie Mix Plus 42 more...
	About Concordance™

1. Heat oven to 350°F. Line 36 mini muffin cups with mini foil candy cups (about 1 1/4 inch). In large bowl, stir cookie base ingredients until dough forms. Press about 1 tablespoon dough into each foil cup. Bake 8 to 9 minutes or until puffy and set. Cool completely, about 30 minutes. Remove from pan.
2. In small bowl, mix filling ingredients until well blended. Press about 1 teaspoon mixture on top of each cooled cookie.
3. In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate about 30 minutes or until cooled. Spread about 2 teaspoons chocolate mixture over each cookie cup.
4. Place remaining 2 tablespoons chocolate chips and 1 tablespoon peanut butter in resealable food-storage plastic bag; seal bag. Microwave on High 30 to 60 seconds or until softened; knead to mix. Cut off small tip from one corner of bag. Squeeze bag to drizzle chocolate mixture over each cookie cup. Refrigerate about 30 minutes or until set. Store covered in refrigerator.

Source

Chocolate Peanut Butter Souffle

Ingredients

• Butter or margarine
• Sugar
• 2 ounces bittersweet or semisweet chocolate, chopped
• 3 tablespoons butter or margarine
• 1/4 cup all-purpose flour
• 1-1/4 cups half-and-half, light cream, or milk
• 1/4 cup creamy peanut butter
• 4 egg yolks
• 6 egg whites
• 1/3 cup sugar

Directions

1. Preheat oven to 350 degrees F.

2. Grease the sides of a 2-quart souffle dish with butter or margarine. For a collar on the souffle dish, measure enough foil to wrap around the top of the souffle dish and add 3 inches. Fold the foil in thirds lengthwise. Lightly grease one side with butter or margarine; sprinkle with sugar. Attach the foil, sugar side in, around the outside of the dish so that the foil extends about 2 inches above the dish. Tape ends of foil together. Sprinkle sides of dish with sugar. Set the dish aside.

3. Melt chocolate in a small saucepan over low heat, stirring constantly. Set aside.

4. Melt 3 tablespoons butter or margarine in a medium saucepan. Stir in flour. Add half-and-half, light cream, or milk all at once. Cook and stir over medium heat until mixture is thickened and bubbly. Remove from heat. Stir half of the hot cream mixture into the chocolate; set aside.

5. Stir peanut butter into the remaining hot cream mixture in the saucepan. Beat 2 of the egg yolks in a medium mixing bowl just until combined. Gradually stir the peanut butter mixture into the beaten yolks; set aside.

6. Beat the remaining egg yolks in another bowl. Gradually stir the chocolate mixture into the remaining egg yolks; set aside.

7. In a large mixing bowl, using clean beaters, beat egg whites with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add 1/3 cup sugar, about 1 tablespoon at a time, beating until stiff peaks form (tips stand straight) and sugar is completely dissolved.

8. Gently fold half of the beaten egg white mixture into the peanut butter mixture. Transfer peanut butter mixture to the prepared souffle dish. Gently fold the remaining egg white mixture into the chocolate mixture. Spoon chocolate mixture on top of peanut butter mixture in the souffle dish. Using a small narrow metal spatula, gently swirl the chocolate mixture into the peanut butter mixture.

9. Bake in the preheated oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. Serve at once. Makes 6 to 8 servings.

Source

Peanut Butter Truffles

Ingredients

• 2 cups sugar
• 1 5-ounce can evaporated milk
• 1/2 cup butter
• 2 cups tiny marshmallows
• 3/4 cup creamy peanut butter
• 1/2 teaspoon vanilla
• 12 ounces dark or bittersweet chocolate, chopped
• 2 teaspoons shortening
• Finely chopped peanuts (optional)

Directions

1. Butter the side of a medium heavy saucepan. In the saucepan, combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture is boiling. Reduce heat to medium; continue boiling at a moderate, steady rate for 12 minutes, stirring occasionally.

2. Remove saucepan from heat. Stir in marshmallows, peanut butter, and vanilla. Transfer mixture to a large bowl. Chill for 45 minutes to 1 hour or until mixture is thick and can be molded.

3. Line a large baking sheet with waxed paper or parchment paper. Shape mixture into 1-inch balls; place on the prepared baking sheet. Freeze for 15 minutes.

4. In a medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Dip balls, one at a time, into melted chocolate. Let excess chocolate drip off balls. Place on a wire rack set over waxed paper. If desired, sprinkle with peanuts. Let stand until chocolate is set.* Makes about 50 truffles.

*Test Kitchen Tip: If desired, when chocolate is set, drizzle with a little melted milk chocolate. Let stand until chocolate is set.

Storage: Layer truffles between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 weeks.

Source

Chocolate Snickerdoodle Drops

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 1/2 teaspoon vanilla
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1 egg
• 1/3 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon

Directions

1. In a large mixing bowl, beat butter with an electric mixer on medium to high speed 30 seconds. Add the 1 cup sugar, soda, and cream of tartar. Beat until combined. Beat in egg. Beat in cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.

2. Drop by slightly rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Stir together remaining sugar and cinnamon. Sprinkle dough with sugar-cinnamon mixture. Bake in a 375 degree F. oven for 9 to 11 minutes or until edges are firm. Cool on wire racks. Makes about 30 cookies.

Make-ahead tip: Store cookies in airtight container at room temperature up to 3 days or in freezer up to 1 month.

Source

Peanut Butter Munchies

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/4 cup peanut butter
• 1 egg
• 1 tablespoon milk
• 1 teaspoon vanilla
• 3/4 cup sifted powdered sugar
• 1/2 cup peanut butter
• 2 tablespoons granulated sugar

Directions

1. Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.

2. In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.

3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.

4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.

5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.

6. Bake cookies in preheated oven for 8 minutes or until they're just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies.

To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Source

Minty Fudge Cookies

Ingredients

• 3-1/2 cups all-purpose flour
• 2/3 cup unsweetened Dutch-process cocoa powder or unsweetened cocoa powder
• 2 teaspoons baking powder
• 1-1/3 cups butter, softened
• 1-1/2 cups sugar
• 1/4 cup cooking oil
• 2 eggs
• 1 tablespoon vanilla
• Sugar
• 1 14-ounce can sweetened condensed milk
• 1 10-ounce package mint-flavor semisweet chocolate pieces*
• 2 ounces unsweetened chocolate, coarsely chopped

Directions

1. In a medium bowl, combine flour, cocoa powder, and baking powder; set aside.

2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/2 cups sugar and the oil. Beat until well mixed. Add eggs and vanilla; beat until combined. Add flour mixture; beat until combined. Cover and chill about 1 hour or until dough is easy to handle.

3. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Dip the bottom of a glass in additional sugar and flatten each cookie. Bake in preheated oven for 7 to 9 minutes or just until firm. Transfer cookies to a wire rack; let cool.

4. For filling: In a small saucepan, combine sweetened condensed milk, chocolate pieces, and unsweetened chocolate. Cook and stir over medium heat until melted and smooth. Remove from heat. Let stand about 1 hour or until cool.

5. Spoon a rounded measuring teaspoon of the filling on the bottom of each of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together. Makes about 36 sandwich cookies.

6. *Test Kitchen Tip: If you can't find mint-flavor semisweet chocolate pieces, use 1 1/2 cups regular semisweet chocolate pieces and stir 1/4 teaspoon mint extract into the melted chocolate mixture.

7. To Store: Place filled cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Source

Super-Duper Chocolate Kisses

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.

To Store: 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.

Source