Red Velvet Cake Mix Blossom Cookies topped with chocolate Kisses, garnished with red sugar.

Red Velvet Cake Mix Blossom Cookies You’ll Want to Bake Today

ByLisa

Red Velvet Cake Mix Blossom Cookies saved me last holiday when I needed a dessert in under 30 minutes. You know those moments when you promised to bring something sweet, and time just sprinted away from you? Been there. These cookies are soft, chewy, and dressed up with a chocolate kiss in the center, which makes them look extra special without any fuss. If you love simple baking wins, this recipe is about to become your go-to. Let me walk you through exactly how to pull it off, with plenty of helpful tips and little ways to make them your own.

Why you need to make Red Velvet Cake Mix Blossom Cookies!

If you’ve got a box of cake mix and a bag of chocolate kisses, you’re almost done already. That’s the magic here. The dough mixes up fast, rolls easily, and bakes into cookies that taste bakery-level without all the stress. The red velvet flavor brings cocoa notes and that pretty color, and the chocolate kiss on top seals the deal. You can even freeze the dough balls for later, so fresh cookies are always minutes away.

Here’s my favorite part. These cookies are generous without being high maintenance. They travel well, they look festive on a plate, and they’re just as good on a random Tuesday as they are at a party. I’ve made them for bake sales, for neighbors, and for those nights when the craving hits after dinner. Every time, they disappear fast.

“I made these for a birthday dinner and got five texts asking for the recipe before the night was over. My teen helped and felt like a baking pro.”

If you’re new to baking, you’ll love the confidence boost. If you’re experienced, you’ll love shaving time off your to-do list without sacrificing the wow factor. And yes, they taste as good as they look.

Recipe Variations

You can absolutely keep it classic, but a few small tweaks make these cookies feel brand-new each time. Try swapping the chocolate kisses with hugs or caramel-filled chocolates for a gooey center. If Valentine’s Day is coming, use the heart-shaped chocolates and call it done. A sprinkle of red, pink, or gold sanding sugar on the outside turns them party-ready without adding work.

Want extra chocolate? Stir in a small handful of mini chips to the dough before baking. Feeling fancy? Press a square of dark chocolate into the center instead of a kiss. If you love cream cheese frosting, pipe a tiny swirl over the top after the cookies cool and dust with a whisper of cocoa. I’ve also rolled the dough balls in powdered sugar for a crinkle effect. It’s pretty and gives a soft little sweetness around the edges.

If you’re baking for someone who prefers less chocolate, skip the candy and place a raspberry on top right after baking. The heat softens it slightly and the flavor with red velvet is lovely. For birthdays, add colorful sprinkles into the dough to give it a funfetti look with that red velvet base. It’s a playful twist that kids love.

Expert Tips

Chill is your friend. Pop the unwrapped chocolates into the freezer before you start. When you press a cold kiss into a warm cookie, it holds its shape instead of melting into a puddle. It’s a tiny step that makes your cookies look picture-perfect.

Use parchment. It keeps the bottoms from browning too fast, and clean up is a breeze. If you have silicone mats, those work too. I like parchment for the slightly crisper bottom it gives.

Measure oil and eggs correctly. Cake mix cookies are forgiving, but the texture depends on balance. Stick to 2 large eggs and about 1/2 cup oil. If your mix is the standard 15.25 ounce box, that ratio gives a soft yet scoopable dough. If your dough feels too sticky, rest it for 5 minutes or chill it for 10.

Roll in sugar. A quick roll in granulated sugar adds sparkle and helps the exterior set into that classic crinkle. It also makes the dough less sticky in your hands.

Don’t overbake. Pull them when the edges are set and the tops look slightly puffed with soft cracks. They’ll finish cooking on the sheet. Usually 8 to 10 minutes at 350°F is the sweet spot for me.

Let them set. After pressing the chocolate on top, leave the cookies on the sheet for about 5 minutes, then move them gently to a rack. The kiss will firm up as they cool.

How to make Easy Red Velvet Cake Mix Blossom Cookies

Ingredients

  • 1 box red velvet cake mix, about 15.25 ounces
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil or melted butter, slightly cooled
  • About 24 to 30 chocolate kisses, unwrapped and frozen for best results
  • 1/3 cup granulated sugar, for rolling
  • Optional: 1 teaspoon vanilla extract or 1/2 teaspoon almond extract

Directions

  • Heat the oven to 350°F. Line two baking sheets with parchment.
  • In a medium bowl, stir the cake mix, eggs, oil, and vanilla until the dough is thick and even. It should be soft but not runny.
  • Use a small cookie scoop or spoon to portion dough into 1 tablespoon balls. Roll each ball in granulated sugar.
  • Place the balls 2 inches apart on the baking sheets.
  • Bake for 8 to 10 minutes, until set at the edges. The tops will look slightly crackly and puffy.
  • Remove the sheet from the oven and immediately press one frozen chocolate kiss into the center of each cookie.
  • Let the cookies sit on the sheet for 5 minutes, then transfer to a wire rack to cool completely so the chocolate firms up.
  • Yield is about 24 cookies, depending on scoop size.

That’s it. Simple, satisfying, and pretty much impossible to mess up. If you want extra drama, dust a little powdered sugar over cooled cookies for a snowy finish. For holiday cookie boxes, tuck parchment squares between layers so the kisses stay neat.

Storage and Freezing

Freezer tips

  • Room temperature: Keep cookies in an airtight container for 4 to 5 days. They stay soft if you add a slice of sandwich bread to the container. Replace the bread as it dries out.
  • Fridge: Not needed for baked cookies. If your kitchen is hot, a short chill can help the chocolate hold its shape, but room temp is best for texture.
  • Freeze baked cookies: Arrange in a single layer on a tray, freeze until firm, then store in a freezer bag for up to 2 months. Thaw at room temp.
  • Freeze dough balls: Roll the dough balls in sugar and freeze on a baking sheet. Transfer to a bag once solid. Bake from frozen at 350°F, adding 1 to 2 minutes. Press on frozen kisses right after baking.
  • Make ahead: Mix the dough up to 24 hours in advance and chill. Let it sit at room temp for 10 minutes before scooping if it feels too firm.

Common Questions for Red Velvet Cake Mix Blossom Cookies

Can I use butter instead of oil? Yes. Use 1/2 cup melted and slightly cooled butter. The cookies will be a bit richer and slightly thicker.

My kisses melted. What went wrong? Most likely they were room temp and the cookies were too hot. Freeze the kisses first and press them in quickly. Let cookies rest on the sheet so the chocolate sets without smearing.

Do I need to chill the dough? Not always. If the dough is sticky or your kitchen is warm, a short 10 to 15 minute chill helps with rolling and clean edges.

What size cake mix works best? A standard 15.25 ounce box is ideal. If your box is larger, start with 1/3 cup oil and add a drizzle more only if the dough is dry.

Can I make them gluten free? Yes. Use a gluten free Red Velvet Cake Mix Blossom Cookies and check that your chocolates are gluten free. The method is the same.

Ready to bake a batch you’ll brag about

Now you’ve got everything you need to make Red Velvet Cake Mix Blossom Cookies that look impressive and taste even better. The method is simple, the ingredients are basic, and the payoff is huge. Try a classic batch first, then have fun with fillings and toppings once you’re hooked. I can’t wait for you to take a bite while that chocolate is still soft and the cookie is warm. When you do, come back and tell me how fast they disappeared.

Red Velvet Cake Mix Blossom Cookies topped with chocolate Kisses, garnished with red sugar.

Red Velvet Cake Mix Blossom Cookies

Deliciously soft and chewy cookies made with red velvet cake mix and topped with a chocolate kiss, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Cookie ingredients
  • 1 box red velvet cake mix, about 15.25 ounces Standard size
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil or melted butter, slightly cooled For richer flavor, use butter.
  • 24 to 30 pieces chocolate kisses, unwrapped and frozen for best results Use frozen kisses to prevent melting.
  • 1/3 cup granulated sugar, for rolling
  • 1 teaspoon vanilla extract or 1/2 teaspoon almond extract Optional for added flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, mix the cake mix, eggs, oil, and vanilla until the dough is thick and even.
  3. Use a small cookie scoop or spoon to portion the dough into 1 tablespoon balls and roll each ball in granulated sugar.
  4. Place the dough balls 2 inches apart on the prepared baking sheets.
Baking
  1. Bake for 8 to 10 minutes, or until the edges are set and the tops appear slightly crackly and puffy.
  2. Remove the baking sheet from the oven and immediately press one frozen chocolate kiss into the center of each cookie.
  3. Let the cookies sit on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For extra drama, dust cooled cookies with powdered sugar. Cookies stay soft in an airtight container for 4 to 5 days. Freeze baked cookies for up to 2 months.

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