Description
These Red Velvet Blossom Cookies combine the rich flavor of red velvet cake with the classic charm of a chocolate kiss center. Soft and fluffy red velvet cookie dough is rolled in sugar, baked until just set, and topped with a melting chocolate candy, creating a delightful treat perfect for holidays, parties, or any festive 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)
Topping
- 1 cup regular or coarse sugar (for rolling)
- 24 Hershey’s kisses candies (or other mini chocolate candy)
Instructions
- Mix Wet Ingredients: Whisk together the eggs, melted unsalted butter, and vanilla extract in a bowl until fully combined, ensuring a smooth base for the cookie dough.
- Add Dry Ingredients: Incorporate the red velvet cake mix and optional espresso powder into the wet mixture, stirring thoroughly until the dough is uniform without any streaks.
- Chill Dough: Cover the dough and chill it in the refrigerator for about 30 minutes. This helps the dough firm up, making it easier to roll into balls and maintaining cookie shape during baking.
- Form and Coat Cookies: Once chilled, roll the dough into 1½-inch balls. Then roll each ball in the sugar until completely coated, which adds a sweet, slightly crunchy exterior texture once baked.
- Bake Cookies: Place the sugar-coated dough balls on a baking sheet lined with parchment paper or a silicone mat. Bake in a preheated oven at 350°F (175°C) for 8–10 minutes until the edges begin to set, the cookies puff up, and cracks just start to appear on the surface.
- Add Chocolate Kiss: Remove the cookies from the oven and gently press a Hershey’s kiss candy into the center of each cookie immediately while they are still warm, allowing the candy to slightly melt into the cookie as they cool.
- Cool and Set: Allow the cookies to cool completely on a wire rack before serving. For alternative kisses like Hugs, consider chilling the cookies in the refrigerator or freezer after adding the candy to prevent excessive melting and help the chocolate maintain its shape.
Notes
- Chilling the dough is essential for easier handling and preventing cookies from spreading too much during baking.
- Espresso powder is optional but enhances the red velvet flavor by adding a subtle depth.
- If you use candy kisses other than Hershey’s regular chocolate, be mindful that some varieties melt more, so refrigeration after baking might be needed.
- Use parchment paper or a silicone baking mat to prevent cookies from sticking and promote even baking.
- For a festive variation, consider rolling the dough balls in colored sugar sprinkles instead of regular sugar before baking.
