Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, whisk together the two large eggs, 1/2 cup of vegetable oil, and 1 teaspoon of vanilla extract until well combined and slightly frothy.2 large eggs, 1/2 cup vegetable oil, 1 teaspoon vanilla extract
- Pour the entire box of red velvet cake mix into the wet ingredients.1 box red velvet cake mix
- Stir the cake mix into the wet ingredients using a sturdy spoon or a rubber spatula. Continue mixing until a thick, cohesive dough forms. Be careful not to overmix; just mix until no dry streaks of cake mix remain.1 box red velvet cake mix
- Gently fold in the 1 cup of semi-sweet chocolate chips into the dough. Distribute them evenly throughout the mixture.1 cup semi-sweet chocolate chips
- If you desire a smoother, more traditional cookie appearance, you can roll the cookie dough balls in powdered sugar. For each cookie, scoop about 1 to 1.5 tablespoons of dough and roll it into a smooth ball. If rolling in powdered sugar, coat each ball thoroughly.1/4 cup powdered sugar
- Place the dough balls about 2 inches apart on the prepared baking sheets. This allows them to spread slightly without touching.
- Immediately after placing the dough balls on the baking sheet, gently press one Hershey's Kiss into the center of each dough ball. The warmth of the dough will help it adhere and start to melt slightly.1 per cookie Hershey's Kisses
- Bake for 9-12 minutes, or until the edges of the cookies are set and lightly golden, but the centers still appear slightly soft. The exact baking time will depend on your oven and the size of your cookies.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for 2-3 minutes. This is crucial; the cookies are fragile when hot.
- After the initial cooling, carefully transfer the cookies to a wire rack to cool completely. This prevents them from becoming soggy.
Notes
Store in an airtight container at room temperature for up to 3-4 days. Can be frozen for up to 2-3 months.
