Double Chocolate Kisses Cookies

I've never seen this done and it's a great idea - add cocoa powder to store-bought chocolate chip cookie dough to make chocolate-chocolate chip dough. Smart. And delicious. Unless you don't like chocolate-chocolate chip cookies in which case stop reading 'cuz it'll be a waste of your time ;)

• 1 package (16 1/2 oz) refrigerated chocolate chip cookie dough
• 1/3 cup cocoa powder
• 2/3 cup chocolate sprinkles (or another kind if you don't have enough of the chocolate ones - I used a Valentine mix)
• 2 T. milk
• about 40 dark chocolate kisses, unwrapped

1. Preheat oven 375'. Lightly grease a cookie sheet or line with parchment. Put the cookie dough and cocoa powder in a bowl and combine with a mixer until the cocoa is completely mixed into the dough. You could also mix together by hand, or put in a big ziplock and knead them together. 

2. Place sprinkles in a shallow dish or small bowl. Place milk in another shallow dish or bowl. Shape dough into 1" balls. Dip balls in milk to moisten, then roll in sprinkles to coat. Place balls 2 inches apart on prepared cookie sheet.

3. Bake in 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. 

Store cookies layered between waxed paper in an airtight container. Store at room temp for 3 days or freeze for up to 3 months.

recipe from midwestliving.com