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red velvet hershey’s kiss cookies
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Red Velvet Hershey’s Kiss Cookies

Red Velvet Hershey’s Kiss Cookies make a fantastic dessert for Valentine’s Day or really any day of the year.
Course Cookies, Dessert
Cuisine American
Keyword Red Velvet Hershey’s Kiss Cookies
Prep Time 3 hours
Total Time 3 hours
Servings 32 cookies
Calories 109kcal
Author Catalina Castravet

Ingredients

  • 1 1/2 cups all-purpose flour spoon and leveled
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened to room temperature
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk
  • Red gel food coloring
  • 32-36 Hershey’s Kisses unwrapped

Coating

  • 1/2 cup granulated sugar

Instructions

  • In a medium bowl whisk the flour, cocoa powder, baking soda, and salt. Set aside.
  • Using a mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until light and creamy, about 2-3 minutes.
  • Add the egg and vanilla extract, mix on medium-high speed until combined, about 1 minute.
  • Scrape down the sides and bottom of the bowl as needed.
  • Add the dry ingredients to the wet ingredients, add the milk and food coloring, then mix at low speed until well combined. If needed add a few more drops of food coloring.
  • Cover with plastic wrap and chill the dough in the refrigerator for at least 2 hours or up to 3 days.
  • If chilling for longer than 2 hours, allow the dough to sit at room temperature for at least 15 minutes before using it.
  • Preheat oven to 350 degrees F.
  • Line large baking sheets with parchment paper. Set aside.
  • Scoop about 1 - 1 1/2 tablespoons of dough and roll into a ball. Roll each ball in the 1/2 cup of sugar for coating and place on the baking sheet about 3 inches apart.
  • Bake for 11-13 minutes or until the edges appear set. Centers will look soft.
  • Remove the cookies from the oven and cool for just 5-10 minutes on the baking sheet.
  • After that immediately press a Hershey’s Kiss into the center of each cookie, transfer the cookies to a large plate and transfer in the freezer for 10-20 minutes to quickly set the chocolate, otherwise, it will melt.
  • Remove from the freezer and serve.

Nutrition

Calories: 109kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 86mg | Potassium: 35mg | Fiber: 1g | Sugar: 12g | Vitamin A: 108IU | Calcium: 24mg | Iron: 1mg