Need a super easy, super delish Christmas cookie recipe? Got you covered.
This is one of my fav cookie recipes. Mostly because it’s super easy for non-bakers yet really delicious. In fact this is one of the few cookies that gets magically better after sitting around for a day.
Cherry Chocolate Top Cookies
1 box of white cake mix (I use Pillsbury’s Moist Supreme white mix)
1/3 cup of oil
½ tsp almond extract
2 eggs
1 cup of cut-up candied cherries (NOT maraschino cherries in jar, these come in plastic tub usually where the grocery store has specialty Christmas baking stuff.)
Bag of Hershey kisses (I use the almond ones, but hugs are cute too)
Heat oven to 375. Mix cake mix, oil, eggs and almond extract with a spoon until moist. (This is a heavy dough, you don’t want to get your beaters clogged up. Just a mixing spoon works great.) Roughly chop up the candied cherries. They are pretty sticky so just spread them on a cutting board and hack at them with a knife. You want them in approximately fourths. Stir cherries in the dough with spoon. Shape dough into 1 in balls and place on an ungreased cookie sheet.
Bake at 375 for about 6 to 10 minutes or until edges are light golden brown. Cookie will stay pretty pale because of white cake mix.
Immediately top each cookie with a candy kiss, pressing down lightly. Cool 1 minutes and remove from sheet.
Makes 2-3 dozen.
