Directions

Serving Size: 22

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
In a small bowl, whisk together the flour, and PHC and set aside.
In the bowl of a stand mixer or using a handheld mixer, beat the butter on medium-high speed until smooth, about 1 minute. Add the sugar and beat on medium-high speed until creamed, about 2 minutes. Add the egg yolk, milk, and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low speed until combined.
Pour the sprinkles into a small bowl. Roll the balls of dough, about 3 teaspoons of dough per cookie (or use an ice cream scoop, a TB sized scoop was used for macro and portion determination) then roll each ball into the sprinkles to coat. Place the dough balls on the prepared baking sheet, 2 inches apart.
Bake the cookies for 10-12 minutes.
Remove the cookies from the oven and gently press a chocolate kiss into the center of each cookie. Allow the cookies to cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely.