1 cup all-purpose flour
½ cup unsweetened cocoa
¼ tsp. table salt
½ cup unsalted butter, softened
? cup granulated sugar
1 large egg yolk, at room temperature
2 tbsp. whole milk
1 tsp. vanilla extract
¾ cup rainbow nonpareils (or sprinkles)
30 chocolate kiss candies

1. Preheat oven to 350°. Whisk together flour, cocoa and salt in a medium bowl. Beat butter with an electric mixer on medium-high speed until smooth, about 1 minute. Add sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Add egg yolk, milk and vanilla; beat on high speed until combined, about 1 minute. Scrape down sides of bowl, and beat again as needed to combine. Gradually add flour mixture, beating on low speed until combined.

2. Place nonpareils in a small bowl. Shape 2 teaspoons of dough into a ball; roll in sprinkles to coat. Repeat with remaining dough. Place coated dough balls 2 inches apart on 2 baking sheets lined with parchment paper.

3. Bake cookies until set, 9 to 10 minutes, swapping baking sheet positions (top rack to bottom rack and vice versa) halfway through. Cool on baking sheets 2 minutes; press a chocolate kiss into center of each cookie. Transfer to a wire rack to cool completely. Store in an airtight container up to 1 week.

Makes: 2½ dozen cookies
Active time: 25 minutes
Total time: 45 minutes