Chocolate Kiss Cookies
These glitzy Chocolate Kiss Cookies are the splashy, eye catching treat you've been looking for! They're perfectly soft and sweet... with a gorgeous chocolate kiss jammed right in the middle! Just 5 ingredients and you're ready to get baking!
Servings: 36 cookies
Ingredients
- 13.25 ounces Betty Crocker Chocolate Fudge Cake Mix (if using a 15.25 oz. box, increase butter to 1/2 cup)
- 1/3 cup Melted Butter (Vegetable or Canola Oil can be substituted)
- 2 large Eggs
- 2/3 cup Powdered Sugar
- 36 Hershey Kisses (a 10.8 oz. bag will be plenty)
Instructions
- Gather your ingredients.
- Combine Cake Mix, Melted Butter (or oil), and Eggs in large mixing bowl, and mix with hand mixer or stand mixer until well combined.
- Cover dough and chill in refrigerator for 2 hours.
- Unwrap Hershey Kisses and set aside.
- Pour Powdered Sugar into small bowl, and set aside.
- After dough has chilled, preheat oven to 350 degrees.
- Line large baking sheets with parchment paper.
- Roll dough into small tablespoon sized balls, then roll around in powdered sugar until very well coated. (The crinkle effect comes from small dough balls with lots of powdered sugar coating.)
- Transfer dough balls to cookie sheet. (do not flatten)
- Bake on center oven rack for 7 – 13 minutes, or until done. (Note: Bake on the shorter end of the time range for non-stick cookie sheets & longer end of the time range for aluminum cookie sheets.)
- Immediately after removing from oven, carefully place a Hershey Kiss in the center of each cookie, and gently push down.
- Allow cookies to cool on cookie sheets for 2 minutes, then transfer to wire racks to finish cooling, and ENJOY!
Notes
- Butter: When it comes to cake mix cookies, salted or unsalted butter can be used, as the cake mix will have a little salt in it. However, I've found that salted butter will result in superior flavor.
- Make Ahead Tips: Like so many of my cake mix cookies recipes, these cookies are crazy easy to prep ahead of time! Your chocolate cake mix cookie dough can be made today, then stored covered in the refrigerator up to 2 days prior to baking your cookies.
- How to Store: After your cookies have baked, they will last well at room temperature, stored covered in an airtight container, for up to 3 days.
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
