Description
These red velvet blossom cookies are soft, chewy, and bursting with rich cocoa flavor, topped with a sweet Hershey’s Kiss in the center. They’re super easy to make using a red velvet cake mix – a fun, festive twist on the classic blossom cookie that’s perfect for any occasion!
Ingredients
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1 box (15.25 oz) red velvet cake mix
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1/3 cup vegetable oil
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2 large eggs
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1 teaspoon vanilla extract
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24-30 Hershey’s Kisses (milk chocolate or white chocolate, unwrapped)
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Optional: granulated sugar for rolling
Instructions
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Preheat Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. -
Make the Dough:
In a large bowl, combine red velvet cake mix, oil, eggs, and vanilla. Stir until a soft dough forms. -
Roll & Coat:
Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in granulated sugar if desired. -
Bake:
Place dough balls on the prepared baking sheet about 2 inches apart. Bake for 8–10 minutes, until set but still soft in the center. -
Add the Kiss:
Remove cookies from oven and immediately press a Hershey’s Kiss into the center of each cookie. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use different Kiss flavors for fun variations – try white chocolate, Hugs, or dark chocolate.
Store in an airtight container at room temperature for up to 5 days.
Want to make them extra festive? Add red or pink sanding sugar before baking!