Description
These Red Velvet Blossom Cookies combine the rich flavor of red velvet cake mix with the classic touch of a melted chocolate kiss in the center, creating a soft, chewy, and visually stunning cookie perfect for holidays, parties, or anytime you want a festive treat.
Ingredients
Scale
Cookie Dough
- 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)
Topping
- 1 cup regular or coarse sugar (for rolling)
- 24 Hershey’s Kiss candies or other mini chocolate candies
Instructions
- Mix Wet Ingredients: Whisk together the eggs, melted butter, and vanilla extract in a large bowl until fully combined for a smooth base.
- Add Dry Ingredients: Stir in the red velvet cake mix and espresso powder (if using) until the dough is fully incorporated and smooth.
- Chill Dough: Cover the dough and place it in the refrigerator for about 30 minutes to firm up, making it easier to roll into balls.
- Form and Coat Balls: Once chilled, roll the dough into 1½ inch balls and then roll each ball in the sugar to coat evenly.
- Bake Cookies: Preheat the oven to 350°F (175°C). Place the sugar-coated dough balls on a baking sheet and bake for 8-10 minutes, or until the cookie edges set and the tops are puffed and just starting to crinkle.
- Add Chocolate Kiss: Remove the cookies from the oven and immediately press a Hershey’s Kiss candy into the center of each cookie. Allow cookies to cool completely so the chocolate sets properly.
- Setting Tips: If using Hugs candy kisses, note that the chocolate will melt more into the cookie; placing the cookies in the fridge or freezer after adding the candy can help them set better. Regular chocolate kisses should hold their shape if not disturbed until fully cooled.
Notes
- Using espresso powder is optional but enhances the chocolate flavor.
- Ensure dough is chilled well before rolling to make shaping easier.
- Use coarse sugar for a nice crunchy outer texture if preferred.
- Cookies should be handled gently after baking to keep the kisses intact.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
