Chocolate Sugar Cookie Blossoms

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/2 cup Granulated sugar
  • 1/3 cup Hershey cocoa
  • 1 Pouch betty crocker sugar cookie mix

• Dairy

  • 1/2 cup Butter
  • 4 oz Cream cheese

• Other

  • 30 Hershey kisses, unwrapped

Found on yellowblissroad.com

Ingredients

• ½ cup butter, softened
• 4 ounces cream cheese, softened
• 1 egg
• ⅓ cup Hershey Cocoa
• 1 pouch Betty Crocker Sugar Cookie Mix
• ½ cup granulated sugar
• 30 Hershey Kisses, unwrapped

Directions

• Preheat oven to 350 degrees F.
• Pour sugar into a flat dish, like a baking pan or pie pan and set aside.
• In a stand mixer or with a hand mixer in a large bowl, cream together butter and cream cheese until well blended, about 1-2 minutes.
• Add egg and blend well.
• Add cocoa and blend well.
• Stir in sugar cookie mix just until combined. Mix will be dense at this point, so you may need to stir with a wooden spoon.
• Using a cookie scoop for consistency, measure a scoop of dough and roll into a ball. Roll balls of dough in the granulated sugar until coated. Place 2 inches apart on cookie sheets. Gently press down slightly with your hand or a flat object like the bottom of a glass.
• Bake for 7 minutes (no more) and remove from the oven. Quickly and gently press kisses into each cookie just until the cookie begins to crack slightly. Return cookies to the oven for 1½ - 2 minutes.
• Cool for a few minutes on the cookie sheet before transferring to cooling racks.
• Store cookies in an airtight container.