Description
Delight in these charming Red Velvet Blossom Cookies with a soft, rich texture and a sweet chocolate kiss center. Made from a simple red velvet cake mix base, these cookies combine the classic flavors of red velvet with a hint of espresso and a sugary coating, delivering a perfect treat for any occasion.
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)
Coating and Decoration
- 1 cup regular or coarse sugar
- 24 Hershey’s kiss candies (or other mini chocolate candy)
Instructions
- Prepare the Dough: Whisk together the eggs, melted butter, and vanilla extract in a mixing bowl until fully combined. Add the red velvet cake mix and espresso powder (if using), then stir until the ingredients form a cohesive dough.
- Chill the Dough: Refrigerate the dough for about 30 minutes to firm it up, making it easier to roll into balls.
- Shape and Coat: Once chilled, roll the dough into 1½-inch balls. Roll each ball in the sugar until evenly coated, providing a sweet and slightly crunchy outer layer.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Place the sugar-coated dough balls on a baking sheet lined with parchment paper or a silicone mat. Bake for 8-10 minutes, or until the edges start to set and the cookies are puffed with a slight crinkle forming on top.
- Add the Chocolate Kiss: Remove the cookies from the oven and immediately press one Hershey’s kiss candy into the center of each warm cookie. Allow them to cool completely on the baking sheet so the chocolate sets properly.
- Set the Chocolate (Optional): If you use Hugs candy kisses, they may soften and melt slightly into the cookie. To prevent this, transfer the cookies to the refrigerator or freezer until the chocolate is firm. Regular chocolate kisses tend to set firmly when left undisturbed until cool.
Notes
- Optionally add espresso powder to enhance the chocolate flavor without making the cookies taste like coffee.
- Use coarse sugar for a crunchier coating on the outside of the cookies.
- For best results, do not overbake to keep the cookies soft and tender.
- If you want to avoid melting candy kisses, refrigerate the cookies after pressing in the chocolate.
