Description
Delight in these irresistible Red Velvet Blossom Cookies, featuring a soft red velvet base rolled in sugar and topped with a classic Hershey’s chocolate kiss. Perfectly baked until just set with a tender crumb, these cookies offer a festive treat that blends the rich flavors of red velvet cake and chocolate in every bite.
Ingredients
Scale
Main 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
- Prepare the dough: In a medium bowl, whisk together the eggs, melted butter, and vanilla extract until well combined. Add the red velvet cake mix and espresso powder, if using, stirring until the dough is fully incorporated and uniform in color.
- Chill the dough: Cover the dough and refrigerate for about 30 minutes. This helps firm up the dough, making it easier to handle and shape into balls.
- Form cookie balls: Once chilled, roll the dough into 1½ inch balls. Roll each ball in the sugar to coat completely, which will give the cookies a sweet, crunchy exterior.
- Bake the cookies: Preheat your oven to 350°F (175°C). Place the sugar-coated dough balls on a lined baking sheet, spacing them evenly. Bake for 8-10 minutes, or until the edges begin to set and the cookies puff up and start to show slight crinkling.
- Add the chocolate kiss: Remove the cookies from the oven and immediately press a Hershey’s kiss gently into the center of each cookie. Allow the cookies to cool completely on the baking sheet.
- Set and serve: If using Hugs candy kisses, note that they tend to melt into the cookie slightly. To prevent this, transfer cookies to the fridge or freezer until the chocolate sets firmly. Regular chocolate kisses will hold their shape if left undisturbed until fully cooled. Enjoy once set.
Notes
- The optional espresso powder enhances the depth of the chocolate flavor but can be omitted if desired.
- For a crunchier sugar coating, use coarse sugar instead of regular granulated sugar.
- Be careful not to overbake; cookies should be just set with slightly puffed edges for a soft texture.
- Allow cookies to cool fully to ensure the chocolate kiss sets properly and doesn’t melt excessively into the cookie.
- Store cookies in an airtight container at room temperature for up to 4 days or refrigerate to extend freshness.
