Description
Soft and chewy red velvet cookies topped with classic Hershey’s chocolate kisses, perfect for Valentine’s Day, holidays, or any time you want a quick and festive chocolate treat.
Ingredients
Cookie Dough
- 1 box red velvet cake mix
- 2 large eggs
- 1/3 cup vegetable oil
Coating and Topping
- 1/2 cup powdered sugar
- 24 Hershey’s Kisses, unwrapped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix Dough: In a large bowl, combine the red velvet cake mix, eggs, and vegetable oil. Stir thoroughly until a soft, cohesive dough forms.
- Form Balls: Roll the dough into 1-inch balls, ensuring they are evenly sized for uniform baking.
- Coat with Sugar: Roll each dough ball in powdered sugar until fully coated to create a sweet and slightly crisp outer layer.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 8–10 minutes until the cookies are soft and slightly set.
- Add Hershey’s Kisses: Immediately after removing cookies from the oven, gently press one unwrapped Hershey’s Kiss into the center of each cookie to create the classic blossom effect.
- Cool: Let the cookies cool on the baking sheet for 5 minutes so the chocolate sets slightly, then transfer to a wire rack to cool completely.
Notes
- Add white chocolate chips to the dough for extra sweetness for a unique variation.
- If the dough becomes sticky, chilling it for 15 minutes will make it easier to handle and roll.
- Store the cookies in an airtight container for up to 4 days to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
