Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. Unwrap the Hershey's Kisses and set aside.
- In a large mixing bowl, beat together the softened butter and cream cheese until smooth and creamy, about 2 minutes. Add the egg and vanilla extract and beat until just combined.
- Add the entire box of red velvet cake mix to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix. The dough will be thick and sticky.
- (Optional but recommended) Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
- Pour granulated sugar into a small bowl. Scoop dough by tablespoon portions and roll into balls. Roll each ball in sugar until fully coated.
- Place the sugar-coated dough balls on prepared baking sheets about 2 inches apart. Bake for 10-12 minutes until cookies look set and slightly puffed.
- Immediately after removing from oven, gently press one Hershey's Kiss into the center of each hot cookie. The cookie will crack slightly around the edges.
- Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Calories: 120kcalCarbohydrates: 18gProtein: 2gFat: 6gSaturated Fat: 3.5gCholesterol: 20mgSodium: 95mgPotassium: 25mgFiber: 0.5gSugar: 12gVitamin A: 50IUCalcium: 20mgIron: 0.5mg
Notes
For best results, do not overbake. Press Hershey's Kisses immediately after baking while cookies are still hot. These cookies stay soft for days and can be frozen baked or as dough balls.
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