It’s a cookie and cupcake mixer over here today with blossom cookies made from cake batter and topped with Hershey’s Valentines White Cookie Cupcake Kisses!
Look, I know it’s only the second week of January but Valentine’s day is a little over a month away! And I found a bunch of fun festive candy at Target the other day and couldn’t wait to bake with some of it, despite the fact that I cannot eat any of it because I thought it’d be a good idea to try out Whole30 for the first time. Yes, I managed to not eat a single one of these and instead grabbed a “cashew cookie” larabar. Go me? Honestly though Whole30 hasn’t been that difficult. I say that now until Restaurant Week hits Columbus next week and none of the menus are approved because they all include dessert.
But I digress. These are funfetti cake mix cookies (sorry to anyone who doesn’t like boxed mix) that require only 5 ingredients to make. And one of those ingredients includes a vanilla cupcake Hershey’s kiss which is pressed into the center of each cookie right after coming out of the oven. But not just any old kiss, a white cookie cupcake Hershey’s Kiss! Yea they sound stinking delicious, don’t they? Which means I’m totally freezing a couple for when I am allowed to eat them again. The rest will be handed out to all the smart people I know who are not doing Whole30. I’m just sharing the love, right?
Three years ago: Homemade Hamburger Helper
Five years ago: Berry Spinach Smoothie
Six years ago: Salmon Florentine
FUNFETTI CUPCAKE BLOSSOM COOKIES
Makes about 4 dozen cookies
Ingredients:
1 box (15.25 oz.) Funfetti cake mix
2 eggs, room temperature and lightly beaten
1/3 cup vegetable oil
White coarse decorator sugar (or granulated sugar)
1 (10 oz.) bag Hershey’s Valentines White Cookie Cupcake Kisses
Directions:
- Preheat oven to 350º F. Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, combine cake mix, eggs, and vegetable oil. Stir with a spoon until thoroughly mixed and no dry pockets remain.
- Place the sugar (or granulated sugar) in a shallow dish or on a plate.
- Form the dough into round, 3/4-inch balls (I used a small cookie scoop). Roll each ball in decorator sugar. Place cookies on the prepared baking sheets 2 inches apart. Using he bottom of a glass, flatten each cookie to about 1/4-inch thick.
- Bake cookies for 6-8 minutes, one baking sheet at a time, until cookies are set or slightly golden on the edges.
- While cookies are baking, unwrap Hershey’s Kisses.
- Remove baking sheets from the oven and immediately press a kiss into the center of each cookie. Allow cookies to sit for 2-3 minutes before using a spatula to transfer them to a wire rack. Be careful not to disturb the chocolate too much as it will be soft. Cool completely to allow both cookies and kisses to set, about 30 minutes.
Source: Adapted from Pillsbury (recipe on the box).
