Candy Cane Kiss Cookies


– 1 (16.5 oz) Red Velvet Cake Mix – 1 (8 oz.) pkg cream cheese, room temperature – 1/2 c. (1 stick) butter – 1 egg – 1 1/2 tsp. peppermint extract – 1 (3.25 oz) bottle of Red Sugar sprinkles – 1 pkg of Hershey's Candy Cane Kisses


Step 1

Preheat oven to 350 degrees. Line cookie sheets with a silcone making mat or parchment paper. Set aside.

Step 2

Using a stand or hand mixer, cream together the butter and cream cheese. Add the egg and extract and cream together until fully incorporated and a smooth consistency.

Step 3

Gradually add the cake mix approximately one cup at a time, stopping to scrape down the sides of the bowl. Batter will be thick. In a separate medium bowl (like a cereal bowl) pour about half of the red sugar sprinkles.

Step 4

Roll batter into 1" balls, and then roll in the the dough balls in the red sugar sprinkles. Place about 1 dozen cookie balls onto prepared cookie sheets and bake at 350 for 9-10 minutes. While cookies bake, unwrap the kisses, so they are ready to go when cookies come out of the oven.

Step 5

When cookies are done baking, immediately press a kiss into the center of the cookie, and let cookies cool on the sheet for 5 minutes.

Step 6

Transfer cookies to cooling rack to cool completely. Serve right away or store in airtight container at room temperature.

Check out a couple of our other cookie recipes below!