Hershey Kiss Cookies Recipe
This festive 5 ingredient Hershey Kiss Cookies Recipe will help you create the most adorable little cookies… perfect for any holiday!
Servings: 3 dozen
Ingredients
- 15.25 oz. Betty Crocker French Vanilla Cake Mix {1 box}
- 2 Large Eggs
- 1/2 cup Melted Butter, or Canola Oil, or Vegetable Oil
- 1 1/2 cups Sweetened Coconut Flakes
- 36 Hershey Kisses unwrapped {10.8 oz bag is plenty}
Instructions
- With mixer, mix Cake Mix, Eggs, and Oil together in medium mixing bowl until well combined.
- Place dough in fridge, and refrigerate for a minimum of 45 minutes.
- While waiting for dough to chill, line cookie sheets with parchment paper, and pour coconut flakes into small bowl and set aside.
- After dough has chilled, preheat oven to 350 degrees.
- Roll dough into small tablespoon sized balls, then roll around in coconut and press flakes onto the entire surface of the dough ball.
- Place on parchment lined cookie sheets, approx. 2 inches apart. {do not flatten dough balls}
- Bake for approx. 7 - 9 minutes, or until done. {time can vary depending on style of cookie sheets you use – nonstick vs. aluminum}
- Immediately after removing from oven carefully place an unwrapped Hershey Kiss in the center of each cookie, and gently push down.
- Allow to cool for a minute or two, then carefully transfer to cooling racks to finish cooling. ENJOY!