Cookies ‘n’ Creme Kiss Cookies
‘Tis the season for a new festive cookie recipe! Cookies ‘n’ Creme Kiss Cookies are rich and perfect for the holidays. A variation on the classic Peanut Butter Blossoms, this cookie has a delicious chocolate cookie bottom and is topped with a Cookies ‘n’ Creme Candy Kiss. So decadent, you’ll be licking your lips!
The base of this cookie is made easier by using a box of Betty Crocker Super Moist Chocolate Fudge Cake Mix. That’s right, I said cake mix. Easy and delicious! Add a few simple ingredients and mix the dough by hand and you’ve got the majority of the work done. So simple! There are different sizes of cake mixes, so be sure to use the 15.25 ounce size box for this recipe.
What type of candy Kiss do I use on top of these cookies?
Each year during the holidays, Hershey makes Cookies ‘n’ Creme Candy Kisses. You can find them at most grocery stores. They are white chocolate kisses with tiny bits of crushed cookies throughout. They are so creamy and crunchy. We eat them right out of the bag. But they also make the best topper for a rich chocolate cookie. While the cookies are warm, simply unwrap each candy and press one gently onto the center of each cookie. Perfect for the chocolate-lovers in your family!
Cookies ‘n’ Creme Kiss Cookies
Recipe makes 25-28 cookies.
Ingredients:
- 1 box cake mix, 15.25 ounces (Betty Crocker Super Moist Chocolate Fudge Cake Mix)
- 1/3 cup canola oil
- 1 teaspoon vanilla
- 2 eggs
- 1/4 cup sugar for rolling
- 26 Hershey Cookies ‘n’ Creme Kisses
How to make Cookies ‘n’ Creme Kiss Cookies?
- Heat the oven to 350 degrees. In a large bowl, stir together the cake mix, oil, vanilla and eggs with a spoon until dough forms. Cover and refrigerate for 1 hour.
- Using a small scoop, shape dough into 1 1/4 inch balls. Roll each ball in sugar. Place on a cookie sheet lined with parchment paper about 2 inches apart.
- Bake at 350 degrees for 10-12 minutes or until the edges are set. Remove and cool cookies for 2 minutes before placing an unwrapped Kiss on each cookie, pressing down gently. Remove cookies to a cooling rack to cool completely.
The chocolate-lovers in the family will love these soft, rich cookies! You’ll want to make two batches because they will disappear in no time.
Cookies ‘n’ Creme Kiss Cookies
Ingredients
- 1 box cake mix, 15.25 ounces (Betty Crocker Super Moist Chocolate Fudge Cake Mix)
- 1/3 cup canola oil
- 1 teaspoon vanilla
- 2 eggs
- 1/4 cup sugar for rolling
- 26 Hershey Cookies ‘n’ Creme Kisses
Instructions
- Heat the oven to 350 degrees. In a large bowl, stir together the cake mix, oil, vanilla and eggs with a spoon until dough forms. Cover and refrigerate for 1 hour.
- Using a small scoop, shape dough into 1 1/4 inch balls. Roll each ball in sugar. Place on a cookie sheet lined with parchment paper about 2 inches apart.
- Bake at 350 degrees for 10-12 minutes. Remove and cool cookies for 2 minutes before placing an unwrapped Kiss on each cookie, press down gently. Remove cookies to cooling rack to cool completely.
For more great cookie ideas, check out these recipes for Peanut Butter Blossoms, Mini Pecan Pie Cookies and Red Velvet Kiss Cookies. Or scroll to the top menu and click on DESSERTS, then click on Cookies and Bars.