Chocolate Thumbprint Cookies

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Ingredients
2/3 cup butter, softened
1/2 cup sugar
1/4 cup cocoa powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 egg
1 teaspoon vanilla
1 and 1/4 cups all-purpose flour
sprinkles
30 Hershey chocolate kisses, unwrapped (or however many cookies you end up with)

Instructions
Preheat oven to 375 degrees.  I line my cookie sheets with a silpat liner, you might want to use parchment paper if you don’t have a silpat liner.

Beat butter on medium-high speed for 30 seconds. Add sugar, cocoa powder, baking soda, and salt. Beat until combined, scraping the sides of the bowl occasionally.  Add in egg and vanilla until combined.  Gradually add in the flour.

Roll dough into 1-inch balls.  If your dough isn’t firm, enough then refrigerate it for an hour before you roll it into balls.

Roll balls in sprinkles to coat.

Place balls 2 inches apart on cookie sheets, and use your thumb to make a dent in the middle of each cookie.

Bake for 7 to 8 minutes or until edges are firm.  Immediately press a chocolate kiss into each cookie’s center.  Transfer to a wire rack and let cool.