Ingredients

The following ingredients have 14 Servings
  • 1 3/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar, plus more for rolling
  • 1/4 cup (2 ounces) regular cream cheese, room temperature
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • 1/4 cup vegetable oil
  • 1 large egg
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla
  • 36 Hershey’s Mint Truffle Kisses, unwrapped

Instruction

  • Preheat oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper.In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.Combine 1 1/2 cups sugar, cream cheese and melted butter in a large bowl and whisk until mixture forms a smooth paste. Whisk in oil. Add egg, milk, and vanilla extract and stir until smooth. Fold in flour mixture until all flour is incorporated and no dry ingredients remain.Pour 1/4 cup or so of sugar into a small bowl. Dough will be soft, but should still be workable. If not, refrigerate it for 15 to 20 minutes until it is. Use a medium cookie scoop to portion out about 2 tablespoons of dough. Press a kiss in the center, shape into a ball around it, then roll in sugar to coat. Arrange on prepared baking sheet, leaving about 2 inches of space between each cookie.Bake for 11 to 13 minutes, until cookies are set and cracked. Cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.