Description
Delight in these festive Red Velvet Blossom Cookies, featuring a moist red velvet cake mix base rolled in sugar and topped with a classic chocolate kiss. These cookies offer a perfect balance of rich cocoa flavor and a sweet, creamy chocolate center, making them an ideal treat for holidays, parties, or any special occasion.
Ingredients
Scale
Dry Ingredients
- 1 box red velvet cake mix (15.25 oz.)
- ½ tsp espresso powder (optional)
- 1 cup regular or coarse sugar
Wet Ingredients
- 2 large eggs
- ½ cup unsalted butter (melted)
- 1 tsp vanilla extract
Topping
- 24 Hershey’s kiss candies (or other mini chocolate candy)
Instructions
- Mix Wet Ingredients: Whisk together the eggs, melted butter, and vanilla extract in a bowl until fully combined, creating a smooth base for the dough.
- Combine with Dry Ingredients: Add the red velvet cake mix and espresso powder (if using) to the wet mixture. Stir thoroughly until the ingredients are fully incorporated and form a consistent dough.
- Chill the Dough: Cover the dough and chill for about 30 minutes. This step firms up the dough, making it easier to shape into cookie balls.
- Form and Coat Cookies: Once chilled, roll the dough into 1½-inch balls. Roll each ball in the sugar to fully coat the surface, which adds a delightful texture and sweetness.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Arrange the coated dough balls on a baking sheet and bake for 8-10 minutes. The cookies are done when the edges begin to set, and the tops are puffed and just starting to crinkle.
- Top with Chocolate Candy: Remove the cookies from the oven and gently press a Hershey’s kiss candy into the center of each cookie. Let the cookies cool completely to allow the chocolate to set properly.
- Optional Cooling Tip: If using Hugs candy kisses (which have a creamy center), they may melt slightly into the cookie. To prevent this, transfer the cookies to the fridge or freezer until the chocolate has set.
Notes
- Espresso powder is optional but enhances the chocolate flavor in the red velvet cake mix.
- For best results, use unsalted butter so you can control the saltiness of the cookies.
- Coarse sugar provides a crunchier texture on the cookie surface, but regular granulated sugar works well too.
- Allow cookies to cool completely before removing from baking sheets to prevent breaking.
- Store cookies in an airtight container at room temperature for up to 4 days, or refrigerate to prolong freshness.
