Easy Hershey's Red Velvet Blossoms Cookie with Chocolate Kisses for 24 Servings

Instructions:

1. Melt the butter. Heat 115g of unsalted butter until just liquid, then let it sit for 5 minutes to cool slightly.
2. Mix the base. Combine the red velvet cake mix, 2 eggs, cooled butter, and 5ml vanilla in a large bowl.
3. Hydrate the dough. Stir until a thick, supple dough forms with no dry streaks of flour remaining.
4. Chill the mixture. Cover the bowl and refrigerate for at least 30 mins to make the dough easier to handle.
5. Preheat and prep. Set your oven to 175°C and line a heavy baking sheet with parchment paper.
6. Form the balls. Scoop about 20g of dough and roll it between your palms into a smooth sphere.
7. Apply the coat. Roll each ball in the 50g of granulated sugar until completely and heavily encrusted.
8. Bake the cookies. Space them 5cm apart and bake for 10 mins until the surface is matte and cracked.
9. Press the kiss. Immediately after removing from the oven, press one Hershey’s Kiss into the center of each cookie.
10. Set the chocolate. Let the cookies rest on the pan for 5 minutes before moving them to a wire rack.