I've always thought those well known peanut butter cookies with a Hershey's Kiss in the middle were cute. My family won't eat peanut butter cookies though so I figured I would try the idea with a chocolate cookie. I used the recipe below as a base but I didn't add the chocolate chips. After making the cookie dough, I simply scooped a ball of it, rolled the ball in the sprinkles, then baked them. Right after removing the cookies from the oven, I stuck a kiss in the middle of each cookie & lightly pressed down. Then I let them cool. They are delicious and are a big hit with my family! Plus, I think they look adorable! I love sprinkles. The thing about these cookies, you have to be sure to take them out of the oven before they appear done. The first batch I removed from the oven when they were completely set and not soft in the middle. I realized after they cooled that they were cakey - not quite dry but not the fudginess I was looking for. The next batch I removed from the oven when I thought they looked not quite done. When I placed the Hershey Kiss on top & pressed lightly, the middle seemed almost like batter still. Those turned out to be wonderfully fudgy and moist but only after they completely cooled. Before they cooled, they could not be lifted easily off the parchment paper without breaking.
As you can see, I used chocolate sprinkles & the multi colored ones. I have to say, these ate up a LOT of sprinkles. I really used a lot of my bulk supply but I covered mine pretty heavily. Maybe you can just lightly roll them in sprinkles. Or dip just the top of the cookie dough ball in the sprinkles?
I might once again follow the same chocolate cookie recipe but add the chips next time and bake them like suggested. They look devine on Annie's blog!
Giant Double Chocolate Cookies
Yield: 12 very large cookies
1 cup (2 sticks) cold, unsalted butter, cubed
1¼ cup sugar
2 large eggs
½ cup dark cocoa powder (I used regular unsweetened cocoa powder - not dark)
2¼ cups all-purpose flour
¼ tsp. coarse salt
1 tsp. baking powder
2½ cups semi-sweet chocolate chips
Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder until well blended. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Fold in the chocolate chips with a spatula. Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.
Divide the dough into 4 ounce portions (or divide into 12 equal pieces). Roll each portion of dough into a ball and flatten just slightly into a disc. Place on the prepared baking sheets, a few inches apart. Bake 16-20 minutes. Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.