Chocolate Hugs Cookies
Ingredients
- ¾ cup (170 grams) unsalted butter , at room temperature
- 1 ½ cup (300 grams) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups (240 grams) all-purpose flour
- ⅔ cup (60 grams) cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Additional Granulated sugar , for rolling
- 24 Hershey's Hugs candies
Instructions
- Preheat oven to 350° F. Line a sheet pan with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until light and creamy, about 4 minutes. Add the eggs, followed by the vanilla.
- In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Add to the mixer and mix until just combined.
- Portion into rounded tablespoons (I use a #40 1.5 Tbsp scoop) and roll into balls. Roll in granulated sugar and place onto prepared sheet pan. Press down on the tops of the cookies to flatten them slightly.
- Bake until edges cookies are puffed and start to crack, about 8-9 minutes.
- While cookies are baking, unwrap Hugs candies and put them in the freezer until you need them. This way they won't melt into a puddle on your cookies.
- As soon as cookies come out of the oven, place a Hershey's Hugs in the center of each one, pressing down slightly. Let cookies cool before serving.
- Store the cookies in an airtight container at room temperature for several days.
Calories: 192kcal, Carbohydrates: 26g, Protein: 3g, Fat: 9g, Saturated Fat: 6g, Cholesterol: 29mg, Sodium: 102mg, Potassium: 97mg, Fiber: 2g, Sugar: 15g, Vitamin A: 201IU, Calcium: 13mg, Iron: 1mg
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