Preheat your oven to 375°.

Mix up your cookie dough according the package directions – stir together cookie mix, 3 T flour, 1 stick of melted butter, and 1 egg. It will form a dough ball. Chill dough for 5-10 minutes.

Roll out your dough to 1/4 inch thick with a rolling pin on a flat surface. Use a circle cookie cutter 1 inch or 1 1/2 inch diameter. TIP: I didn’t have a cookie cutter so I used a small jar with a 1 inch wide opening.

Once your circles are cut, roll the sides of each dough circle into a bowl of sprinkles to coat the sides. Place each onto your baking sheet. This recipe makes a lot of little button cookies. I lost count after 70.

Bake cookies for 5-7 minutes or until they just start to puff up, before they turn brown. I baked mine exactly 7 minutes and they were perfect. NOTE: the cookies do expand slightly while baking, so they will be a little bigger than in dough form. You could use a 1/2 inch cookie cutter for smaller cookies.

As the cookies cool, unwrap your Hershey’s candy cane kisses and press them into the center of each circle. These will have a melted look if you add them to a warm baked cookie, so you can wait to add your kiss later once they are more cool if you prefer.