Description
Soft and chewy red velvet cookies topped with classic Hershey’s chocolate kisses. These festive cookies are perfect for Valentine’s Day, holidays, or anytime you want a quick 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 ensure even baking.
- Mix Dough: In a large bowl, combine the red velvet cake mix, eggs, and vegetable oil. Stir until a soft dough forms, ensuring all ingredients are fully incorporated.
- Form Dough Balls: Roll the dough into 1-inch balls with your hands to create uniform cookies for even baking.
- Coat with Sugar: Roll each dough ball in powdered sugar until fully coated, which adds a nice outer texture and sweetness.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes, until the cookies are set but still soft in the center.
- Add Hershey’s Kiss: As soon as you remove the cookies from the oven, immediately press one Hershey’s Kiss into the center of each cookie so it adheres properly while the cookie is warm.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes so they firm up slightly, then transfer them to a wire rack to cool completely.
Notes
- Add white chocolate chips to the dough for extra sweetness and texture.
- If the dough becomes sticky, chill it in the refrigerator for 15 minutes before rolling.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
