Chocolate Peppermint Blossoms are made with a cake mix, eggs, butter, and Hershey's Candy Cane Kisses. This easy cake mix cookie recipe yields soft and chewy chocolate cookies with just the right amount of peppermint!
1box chocolate cake mixany kind, about 15-16 ounces
2large eggs
1/2cupbuttermelted
about 30 Hershey's Candy Cane Kissesunwrapped
Instructions
Preheat oven to 350°. Mix together the cake mix, eggs and butter. The less mixing the better, and since the butter is melted, you can just use a large spoon to easily mix the cookie dough.
Chill the cookie dough in the refrigerator for about an hour.
Use a cookie scoop to scoop out 1 Tablespoon sized balls and then use your hands to make them completely round. If you want to coat them in granulated sugar, you can, but you definitely don't have to. I like the look of the sugar, but it is very subtle and doesn't affect the taste much either.
Place the cookie dough balls on a baking sheet and bake for 8-9 minutes or until the tops just begin to crack a little bit. As soon as you pull the cookies out of the oven, barely press a Hershey's kiss into the middle of each one. Let cool completely.
Cookies can be stored in an airtight container for 3-4 days, or in the freezer for up to a month.