Description
These irresistible red velvet blossom cookies are a perfect simple treat that comes together so easily. Only 6 ingredients, about 10 minutes to prep and so easy to vary by pressing any of your favorite Hershey kiss variety, or another favorite chocolate into the center.
Ingredients
1 box red velvet cake mix, 15.25 oz.
2 large eggs
½ cup unsalted butter, melted
1 tsp vanilla extract
½ tsp espresso powder (optional!)
1 cup regular or coarse sugar
24 Hershey’s kiss candies, or other mini chocolate candy
Instructions
Whisk together eggs, melted butter, and vanilla extract until combined. Add the red velvet cake mix and espresso powder (if using) and stir until fully incorporated.
When dough can easily be rolled into balls, form into 1½ inch balls and roll in sugar to coat.
Bake in oven preheated to 350°F for about 8-10 minutes, until edges start to set and the cookies are puffed and barely starting to crinkle.
Remove from oven and gently press a chocolate candy kiss into the center of each, allowing to cool completely before eating.
If using a Hugs candy kiss, the candy will not fully hold shape, but rather melt into the cookie slightly. If you leave transfer them to the fridge or freezer until set that will keep them from melting into the cookie. The regular chocolate kisses set ok if not touched until set.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Make Ahead: You can prepare the dough/batter up to 24 hours in advance and refrigerate until ready to bake.
Substitution: For a dairy-free version, use coconut oil or vegan butter in place of regular butter.
Important: Let cool completely before cutting for clean, perfect squares or pieces.
- Prep Time: 10 minutesutes
- Cook Time: 8 minutesutes
- Category: Desserts, Cookies, Christmas Cookies, Valentine's Day
- Method: Dessert
- Cuisine: American