Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 tablespoons milk
- 1 bag Hershey’s Strawberry Ice Cream Cone Chocolate Kisses, unwrapped
- Sprinkles (optional)
Instructions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the egg, milk, and vanilla extract. Mix until well combined.
- Add the flour, baking soda, and salt. Mix just until a soft dough forms.
- Scoop the dough and roll into balls.
- If using sprinkles, roll each dough ball in sprinkles before placing on the baking sheet.
- Place dough balls on the prepared baking sheet, spacing them slightly apart.
- Bake for 10–12 minutes, or until the cookies are set and lightly golden on the edges.
- Remove from the oven and immediately press a chocolate kiss gently into the center of each cookie.
- Allow cookies to cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.
Storage
Store cookies in an airtight container at room temperature for up to 5 days.
Prep Time
15 minutes
Bake Time
10–12 minutes
Total Time
About 30 minutes
Yield
Approximately 24 cookies