Flip it!

These Grinch cookies are yummy green sugar cookies stuffed with rich milk chocolate and candy hearts on top.


18 Hershey’s kisses unwrapped
17.5 ounces Betty Crocker Sugar Cookie Mix
¼ cup all-purpose flour
1 large egg
½ cup unsalted butter room temperature
¾ teaspoon green gel food coloring I used Betty Crocker brand
18 large heart candy sprinkles


Preheat the oven to 375°F. Lightly spray a mini muffin pan with baker’s spray, or line with paper cups, and set aside.
In a small bowl, whisk together, with a fork, the egg and green gel food coloring until the food coloring is thoroughly combined with the beaten egg.
In a large mixing bowl, with a handheld mixer on low speed, combine the Betty Crocker Sugar Cookie Mix, all-purpose flour, unsalted butter and egg mixture for 2 to 3 minutes or until thoroughly combined. Your dough will be very thick.
Using a 1 ½ tablespoon (1½-inch ) cookie scoop, scoop out a ball of dough and flatten it into a 3-inch disc in your hand. Place a Hershey’s Kiss into the center and carefully pull the sides up to cover the candy and shape it into a ball. Make sure to keep your Hershey’s kiss candy upright when placed into the mini muffin tin to be baked.
Place the dough balls into the muffin tin making sure that the Hershey’s kiss is still in the upright position and bake for 10 to 12 minutes. Do not let your dough start to get brown. You just want to make sure the center is not raw.
When your Grinch stuffed cookie cups come out of the oven, place 1 heart sprinkle, offset to the right from the center, onto your cookie cup and let them cool in the mini muffin tin for at least 10 minutes before removing them to cool completely on a wire rack.

Adapted from