Super-Duper Chocolate Kisses



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
40 dark chocolate kisses, unwrapped

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.

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.

Yield: Makes about 40 cookies.

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