✓ Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.

✓ Mix the entire contents of one package sugar cookie mix with melted butter until combined in a large bowl.

✓ Gently stir in flour and egg. The batter should be thick yet pourable.

✓ Portion 2 tbsp cookie dough into each lined muffin cavity using an ice cream scoop or tablespoon, tapping gently to remove air bubbles.

✓ Bake for about 10-13 minutes until edges are lightly golden but centers feel soft when touched gently. Cool completely before proceeding with assembly.

✓ Place Hershey’s Kisses in a bowl and add drops of pink/red food coloring, mixing until the desired shade is reached (start with minimal color).

✓ Transfer about 1 tbsp colored melted chocolate Kisses into each pre-baked cup liner, creating an even layer without spilling over excessively.

✓ Add one small Hershey’s Kiss onto top center of each dessert. Refrigerate for approximately 30 minutes until slightly set but still meltable.

✓ Generously sprinkle decorative sprinkles over the top chocolates on each dessert.