Ingredients
Cookie Dough
- 1 box red velvet cake mix
- 2 large eggs
- 1/3 cup vegetable oil
Coating
- 1/2 cup powdered sugar
Topping
- 24 Hershey’s Kisses, unwrapped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent cookies from sticking and to ensure even baking.
- Make Dough: In a large bowl, combine the red velvet cake mix, eggs, and vegetable oil. Mix until a soft, uniform dough forms without any dry spots.
- Shape Cookies: Roll the dough into 1-inch balls to create evenly sized cookies that bake consistently.
- Coat Balls: Roll each dough ball thoroughly in powdered sugar until fully coated. This adds a sweet, slightly crisp outer layer.
- Arrange on Sheet: Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheet to allow room for spreading as they bake.
- Bake: Bake the cookies for 8–10 minutes until they are set but still soft in the center.
- Add Hershey’s Kisses: Immediately after removing the cookies from the oven, gently press one Hershey’s Kiss into the center of each cookie, which will slightly melt and adhere as the cookie cools.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes so they firm up before transferring them to a wire rack to cool completely.
Notes
- Add white chocolate chips to the dough for extra sweetness and texture variation.
- If the dough becomes sticky and hard to handle, chill it in the refrigerator for 15 minutes before rolling.
- Store baked cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
