• 3/4 c. butter, softened
• 1 c. sugar
• 1 large egg
• 1 tsp. pure vanilla extract
• 1 1/4 c. all-purpose flour ( I suggest adding 1/2 c more, mine came out flat the first time)
• 1/2 c. dark cocoa powder
• 1 tsp. baking soda
• 2 tsp. cornstarch
• 36 Hershey’s Kisses Cookies ‘n’ Creme, unwrapped

Directions:

Preheat oven to 350º and line a cookie sheet with parchment. In a large bowl using a hand mixer, cream butter and sugar until light and fluffy, 3 to 4 minutes. Add egg and vanilla and mix until well combined. In a separate bowl, whisk flour, cocoa powder, baking soda and cornstarch, then add to wet ingredients and mix until combined. Form level tablespoons of cookie dough into a ball and place onto prepared cookie sheet. Bake until edges are set and centers look mostly set, 6 to 8 minutes. Remove from oven and immediately press a Hershey’s Kiss into center of each. Let cookies cool 2 to 3 minutes, then transfer to cooling rack to cool completely. Store cookies in an airtight container at room temperature up to 3 days.