Midnight Kiss Cookie Bites Recipe

Makes 24

Ring in the New Year with these dazzling bites! Why not get your kiss when the clock strikes midnight with one of these decadent cookies. The dark chocolate makes them irresistibly rich and the gold and silver sprinkles make them party perfect.

Ingredients

½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
⅓ cup dark cocoa powder
½ teaspoon kosher salt
¼ cup gold sparkling sugar
¼ cup silver sparkling sugar
¼ cup clear sparkling sugar
24 Hershey’s Kisses Special Dark Mildly Sweet Chocolate Candies

Directions

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium until well combined. (You can also beat by hand or use a hand mixer.) Add the egg and vanilla and beat on medium until well incorporated.

In a small bowl, whisk together the flour, cocoa powder and salt until well combined.

Add the flour mixture to the butter mixture and beat on low until well combined and it comes together as a dough. Roll into a ball, wrap with plastic wrap, and place in the refrigerator for 1 hour, or until firm enough to handle.

Place the sparkling sugars in three separate shallow bowls or combine them in one bowl if you prefer.

Preheat the oven to 350°F. Line two baking sheets with parchment paper (or bake in batches).

Shape the dough into 24, 1 tablespoon-size balls. Roll eight balls in the gold sugar, eight balls in the silver sugar, and eight balls in the clear sugar. (Or roll all of the balls in the combined sugar.) Place the sugar-coated balls of dough a few inches apart on the prepared baking sheets.

Bake for 10 minutes, or until set and just starting to crack on top. Meanwhile, remove the wrappers from the chocolate Kisses.

Once the cookies are baked, let them cool for just a minute, then quickly press a chocolate Kiss into the center of each cookie. Let cool completely on the baking sheets or a wire rack before serving.

Note: These bites can be made up to five days in advance. Store in an airtight container at room temperature.