Description
Delightful Red Velvet Blossom Cookies that are soft, chewy, and topped with a classic Hershey’s kiss. These easy-to-make cookies combine the rich flavors of red velvet cake with a buttery dough, offering a festive treat perfect for any occasion. The addition of espresso powder enhances the chocolate notes, and rolling the dough in sugar before baking provides a subtle crunch. A fun and visually appealing cookie that’s sure to impress!
Ingredients
Scale
Cookies
- 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)
- 1 cup regular or coarse sugar (for rolling)
Topping
- 24 Hershey’s kiss candies (or other mini chocolate candy)
Instructions
- Mix Wet Ingredients: In a medium bowl, whisk together the eggs, melted butter, and vanilla extract until fully combined to create a smooth base for your dough.
- Add Dry Ingredients: Gradually add the red velvet cake mix and espresso powder (if using) to the wet ingredients, stirring until everything is fully incorporated into a uniform dough.
- Chill Dough: Cover the dough and chill it for about 30 minutes to firm up, making it easier to roll into balls.
- Form and Coat Balls: Once chilled, roll the dough into 1½ inch balls. Then, roll each ball in the sugar until nicely coated to add a touch of sweetness and texture.
- Bake Cookies: Preheat your oven to 350°F (175°C). Place the sugar-coated dough balls on a baking sheet and bake for 8-10 minutes, or until the edges start to set, the cookies puff up, and they begin to slightly crinkle on top.
- Add Chocolate Kiss: Remove the cookies from the oven and immediately press a Hershey’s kiss or similar mini chocolate candy into the center of each warm cookie. Allow the cookies to cool completely to set the kiss.
- Optional Cooling Tip: If using Hugs candy kisses, which tend to melt more, transfer the cookies to the refrigerator or freezer until the chocolate is set to prevent melting. Traditional chocolate kisses will hold their shape when left to cool at room temperature.
Notes
- Espresso powder enhances the chocolate flavor but is optional.
- Using coarse sugar for rolling adds a nice crunchy texture, but regular granulated sugar works fine.
- Press the chocolate kiss gently after baking to avoid cracking the cookie.
- Cooling times vary depending on kitchen temperature; patience is key for letting the chocolate set properly.
- These cookies are best enjoyed within a few days when stored in an airtight container.
