Ingredients

The following ingredients have 24 Servings
  • 15.25 oz. Betty Crocker White SuperMoist Cake Mix {1 box}
  • 2 Large Eggs
  • ½ cup Melted Butter, or Canola Oil, or Vegetable Oil
  • 2.5 oz. Red Sugar Sprinkles {1 bottle}
  • 36 Hershey's Kisses Candy Cane Mint Candies (unwrapped)

Instruction

  • With hand mixer, mix Cake Mix, Eggs, and oil together in medium sized mixing bowl until well combined.
  • Place dough in fridge, and refrigerate dough for 45 minutes – 1 hour.
  • While waiting for dough to chill, line Cookie Sheets with Parchment Paper, and pour red sugar sprinkles into small bowl and set aside.
  • After dough has chilled, preheat oven to 350 degrees.
  • Roll into small tablespoon sized balls, then roll around in red sugar bowl. {I left about half of my cookies plain without red sugar sprinkles, and rolled the other half in the red sugar… just for a fun variety}
  • Place on parchment lined cookie sheets, approx. 2 inches apart. {do not flatten dough balls}
  • Bake at 350 degrees for approx. 8 minutes, or until done. {time will vary depending on style of cookie sheets you use - nonstick vs. aluminum}
  • Immediately after removing from oven, carefully place an unwrapped Candy Cane Hershey Kiss in the center of each cookie, and gently push down.
  • Allow to cool slightly, then transfer to cooling rack to finish cooling. ENJOY!