These are easy-to-make cookies, but the batter is very thick. It might seem very strange to work with such a thick batter, but not to worry… they bake up just fine
1 box Red Velvet Cake Mix (I used Duncan Hines)
1 small box of instant vanilla pudding mix (dry)
4 to 5 large egg whites (start with 4… see *tips below)
1/2 cup sour cream
24 Hershey’s “Hugs” Kisses (White Chocolate + Milk Chocolate), unwrapped
CREAM CHEESE FROSTING:
6 ounces cream cheese, softened
1 1/4 to 1 1/2 cups powdered sugar
1 to 2 tablespoons whipping cream or milk
1. Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper or a silpat mat.
2. Whisk together the dry ingredients in a large bowl. In a separate bowl, mix 4 egg whites and sour cream, then use a WOODEN SPOON to mix it into the dry mixture. The mixture will be very thick. Add an additional egg white if it’s impossible to stir. A thick batter is what you’re looking for though.
You’ll think it’s way too thick (I did. I thought… there is no way this is going to work out!) but it does work out and bakes up into a tender cookie.
3. Use a small cookie scoop or a spoon to drop a tablespoon of cookie dough onto the prepared baking sheet. Press a kiss into the cookie dough, and then top the kiss with another tablespoon of dough. Just kind of plop it on top… it will bake together in the oven and keep the Kiss inside. Repeat with the remaining cookie dough. Bake 12 to 13 minutes, until the cookies are set. Remove from the oven and let cool on the cookie sheet a few minutes before transferring to a wire rack to cool completely.
4. If you’d like to frost them, you should do so just before serving them. Use your favorite frosting recipe, use a canned frosting (for ease) or use my quick recipe. Just use a hand mixer to combine the cream cheese with 1 1/4 cups powdered sugar and drizzle in enough whipping cream or milk to create a nice spreading consistency, adding more powdered sugar if needed. Spread the frosting on the cookies. Top with decorative sprinkles, if desired.
*If topped with the homemade cream cheese frosting, the cookies will need to be kept in the refrigerator in a covered container. Bring to room temperature when ready to serve or nibble.