Red Velvet Blossom Cookies
Chewy, vibrant red velvet cookies made with just 6 ingredients and a boxed cake mix, topped with a chocolate Hershey's Kiss. Ready in under an hour and endlessly customizable — perfect for Valentine's Day or any time you want a show-stopping cookie with minimal effort.
Ingredients
- 1 box Red velvet cake mix 13.25–15.25 oz.
- 2 large Eggs
- ⅓ cup Unsalted butter melted
- 1 tsp Vanilla extract
- ½ cup Granulated sugar for rolling; coarse or raw sugar also works
- 24 pieces Hershey's Kisses any flavor; unwrapped
- ½ tsp Espresso powder
Instructions
- Whisk together eggs, melted butter, and vanilla extract in a large bowl until smooth and fully combined.2. Add the red velvet cake mix and espresso powder (if using). Stir until a uniform dough forms with no dry streaks.3. Cover the bowl and refrigerate the dough for 30 minutes.4. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.5. Roll chilled dough into 1½-inch balls and coat each one in sugar.6. Place on prepared baking sheet, spacing about 2 inches apart.7. Bake for 8–10 minutes, until edges are just set and tops look puffed and barely crinkled. Do not overbake.8. Remove from oven and immediately press one unwrapped Hershey's Kiss into the center of each cookie.9. Allow cookies to cool completely on the pan before handling or eating.Tip: If using white chocolate or Hugs kisses, transfer the tray to the fridge or freezer for 10–15 minutes after pressing in the candy to help them set without melting. For stubborn sugar crusts, use the tip of a sharp knife to score a small slit on top of each cookie before pressing in the kiss.
Notes
- Cake mix boxes have been shrinking — both 13.25 oz. and 15.25 oz. sizes work here. If cookies spread too much, add 1–2 tablespoons of all-purpose flour to the dough.
- Dough can be made up to 48 hours ahead and kept refrigerated. Unbaked dough balls can also be frozen for up to 3 months.
- Store baked cookies in an airtight container at room temperature for 3–4 days, or freeze for up to 3 months.
- Best texture within the first two days of baking.