These irresistible red velvet blossom cookies are an easy, crowd-pleasing treat made with just six ingredients. They take about 10 minutes to prep and are simple to customize by pressing any favorite Hershey’s Kiss or other small chocolate into the center. Perfect for Valentine’s Day, holiday baking, or a cozy afternoon in the kitchen.
I love shortcut recipes, and these red velvet blossom cookies are chewy and delicious even though they start with boxed cake mix. They’re a great option when you want a fast dessert that still feels special.
Why We Love These Red Velvet Blossom Cookies
Using cake mix as a base is a reliable time-saver that still delivers great flavor. These cookies are especially handy when you’re short on time, baking with kids, or want a simple recipe that’s easy to adapt.
Highlights:
- Only six ingredients
- Quick and simple to make
- Customizable — swap in different Hershey’s Kiss flavors or other small chocolates
- Great for Valentine’s Day, Galentine’s Day, holidays, or everyday treats
Ingredient Notes
See the recipe card below for exact measurements.
- Sugar for coating: Use regular granulated sugar, coarse/raw sugar for extra crunch, or nonpareil sprinkles for a festive look.
- Cake mix weight varies: Boxes can be 15.25 oz or 13.25 oz. The recipe should adapt to slightly different weights; if cookies spread too much, add a little flour to the dough.
- Optional: A pinch (about ½ tsp) of espresso powder enhances chocolate flavor but isn’t required.
Ways to Vary This Recipe
- Change the center candy: Use different Hershey’s Kiss varieties, Rolos, mini Reese’s cups, Dove chocolates, or similar small candies.
- Use powdered sugar for coating: Roll the dough in powdered sugar for a crinkle-style blossom cookie.
Step-by-Step Instructions
Step 1: Whisk together the eggs, melted butter, and vanilla until combined.
Step 2: Add the red velvet cake mix and espresso powder (if using). Stir until fully incorporated.
Step 3: Chill the dough for about 30 minutes so it’s easier to scoop and shape.
Step 4: When the dough is firm enough to roll, form 1½-inch balls and roll each in sugar to coat.
Step 5: Bake in an oven preheated to 350°F (175°C) for about 8–10 minutes, until the edges begin to set and cookies are puffed and just starting to crinkle.
Step 6: Remove from the oven and gently press a chocolate candy into the center of each cookie. Allow cookies to cool completely before serving so the candy sets.
Note: Hugs (white-chocolate-striped) varieties tend to soften and melt more than milk or dark chocolate. If they begin to melt, transfer the tray briefly to the fridge or freezer to set the chocolate.
Recipe Tips
Chocolate varieties behave differently: White-chocolate kisses melt faster than milk or dark varieties. To prevent excessive melting, press the candy in and let the cookies set untouched, or chill briefly.
Dealing with the sugar coating: The sugar coating can make it slightly tricky to press a kiss into the warm cookie. If needed, make a small slit with a sharp knife to ease the candy into place.
Storage
Store cookies in an airtight container at room temperature for 3–4 days; they’re best within the first two days. For longer storage, freeze in a sealed container for up to 3 months.
Red Velvet Blossom Cookies
Ingredients
- 1 box red velvet cake mix (about 15.25 oz; smaller boxes can work)
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
- ½ tsp espresso powder (optional)
- 1 cup regular or coarse sugar (for rolling)
- 24 Hershey’s Kisses or other mini chocolate candies
Instructions
- Whisk together the eggs, melted butter, and vanilla until combined. Stir in the red velvet cake mix and espresso powder (if using) until a dough forms.
- Chill the dough for about 30 minutes so it firms up.
- Form the dough into 1½-inch balls and roll each ball in sugar to coat.
- Place on a baking sheet and bake at 350°F (175°C) for 8–10 minutes, until edges begin to set and cookies are puffed and just starting to crinkle.
- Remove from the oven and gently press a chocolate candy into the center of each cookie. Allow cookies to cool completely so the chocolate sets.
Notes
White chocolate kisses melt more easily. If they soften too much, chill the tray briefly after pressing to help them set. This tip can be useful for any softer chocolate you choose.
Pressing the candies: If the sugar coating resists the chocolate, a small slit with a sharp knife can make it easier to tuck the candy into place.
Storage: Keep in an airtight container at room temperature for 3–4 days, best within two days. Freeze up to 3 months.
Nutrition (approx.)
Calories: 139 kcal | Carbohydrates: 16 g | Protein: 2 g | Fat: 8 g