Red Velvet Candy Cane Kiss Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 (16.5 oz red velvet cake mix, Red
  • 1 1/2 tsp Peppermint extract
  • 1 (3.25 oz bottle Sugar sprinkles, Red

• Dairy

  • 1/2 cup Butter
  • 1 (8 oz. pkg Cream cheese

• Desserts

  • 1 pkg Hersheys candy cane kisses

Found on delightfulemade.com

Description

Ingredients

• 1 (16.5 oz) Red Velvet Cake Mix
• 1 (8 oz.) pkg cream cheese, room temperature
• 1/2 c. (1 stick) butter
• 1 egg
• 1 1/2 tsp. peppermint extract
• 1 (3.25 oz) bottle of Red Sugar sprinkles
• 1 pkg of Hersheys Candy Cane Kisses

Directions

• Preheat oven to 350 degrees. Line cookie sheets with a silcone making mat or parchment paper. Set aside.
• Using a stand or hand mixer, cream together the butter and cream cheese. Add the edd and extract and cream together until fully incorporated and a smooth consistency. Gradually add the cake mix approximately one cup at a time, stopping to scrape down the sides of the bowl. Batter will be thick. In a seperate medium bowl (like a cereal bowl) pour about half of the red sugar sprinkles.
• Roll batter into 1 balls, and then roll in the the dough balls in the red sugar sprinkles. Place about 1 dozen cookie balls onto prepared cookie sheets and bake at 350 for 9-10 minutes. While cookies bake, unwrap the kisses, so they are ready to go when cookies come out of the oven. When cookies are done baking, immediately press a kiss into the center of the cookie, and let cookies cool on the sheet for 5 minutes. Transfer cookies to cooling rack to cool completely. Serve right away or store in airtight container at room temperature. Can also freeze cookies, and bring to room temperature prior to serving.