Red Velvet Hugs Blossom Cookies

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 box Velvet cake mix, red

• Dairy

  • 1/2 cup Butter

• Other

  • About 30-36 Hershey’s Kisses, unwrapped (use your favorites: Hugs, Almond, Plain, Caramel, Cookies 'n Cream, etc.

Found on crazyforcrust.com

Description

Ingredients

• 1 box (approx. 16.5 ounces) red velvet cake mix (I used Duncan Hines)
• 2 large eggs
• 1/2 cup butter, softened
• About 30-36 Hershey’s Kisses, unwrapped (use your favorites: Hugs, Almond, Plain, Caramel, Cookies n Cream, etc.)

Directions

• Preheat oven to 350°. Line cookie sheets with parchment paper or silpat baking mats and set aside. Mix together cake mix, eggs, and butter using a hand mixer or stand mixer fitted with the paddle attachment. The dough will be wet. Scoop 1 tablespoon sized balls onto your cookie sheets. Chill for at least one hour (or, if youre in a rush, freeze each tray for about 15 minutes). Bake about 8-10 minutes until tops just start to crack. Err on the side of underdone! Immediately press a Hersheys Kiss onto the top of each cookie. Let cool completely. (Do not move the cookie sheet until the Kiss has re-hardened. Some of the Hersheys Kisses that arent plain are fragile when melty and will collapse.) Store in an airtight container up to 3 days or freeze for up to 1 month.