Description
These Peppermint Red Velvet Blossoms are festive, soft red velvet cookies infused with peppermint extract and topped with a classic peppermint Hershey’s Kiss. Perfect for holiday celebrations, these easy-to-make cookies combine rich red velvet flavor with a refreshing peppermint twist, creating a delightful treat that melts in your mouth.
Ingredients
Scale
Cookie Dough
- 1 box red velvet cake mix (15.25 oz)
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon peppermint extract
Coating and Topping
- 1/4 cup granulated sugar (for rolling)
- 24 peppermint Hershey’s Kisses (unwrapped)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make the Cookie Dough: In a large mixing bowl, combine the red velvet cake mix, eggs, vegetable oil, and peppermint extract. Stir until a thick dough forms, ensuring all ingredients are fully incorporated.
- Form Dough Balls: Scoop tablespoon-sized portions of the dough and roll them into smooth balls with your hands.
- Coat with Sugar: Roll each dough ball in granulated sugar until fully coated. This adds a slight crunch and a sweet exterior to the cookies.
- Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 9 to 11 minutes, or until the edges are set but the centers remain soft and slightly underbaked for a fudgy texture.
- Add Peppermint Hershey’s Kisses: Remove the cookies from the oven and immediately press an unwrapped peppermint Hershey’s Kiss into the center of each cookie. The warmth will help the kiss gently melt into the cookie.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely, preventing them from breaking apart.
Notes
- For extra peppermint flavor, stir in 1/4 cup crushed peppermint candy into the dough before baking.
- Store finished cookies in an airtight container at room temperature for up to 5 days.
- You can freeze unbaked dough balls for up to 2 months; thaw before baking.
