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Red Velvet Peanut Butter Blossoms

Red Velvet Peanut Butter Blossoms

A decadent twist on a classic cookie, combining the iconic deep red hue and subtle cocoa notes of red velvet with the irresistible salty-sweet crunch of peanut butter. This recipe is a perfect crowd-pleaser, ideal for holidays, bake sales, or simply satisfying a sweet craving with a homemade touch.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Course: Cookies, Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons red food coloring gel is recommended for intensity
  • 1/4 cup buttermilk or milk with 1/4 tsp white vinegar, let sit for 5 mins
  • 1 (10-ounce) bag Hershey's Milk Chocolate Hugs or Kisses, unwrapped
  • extra granulated sugar for rolling

Equipment

  • Large mixing bowl
  • Medium Bowl
  • Small Bowl
  • Liquid measuring cup
  • Parchment paper
  • Shallow dish
  • Wire rack

Method
 

  1. In a large mixing bowl, beat the softened unsalted butter with the granulated sugar and packed light brown sugar until light and fluffy, about 2-3 minutes. This creates the base for those wonderfully chewy cookies.
    1 cup unsalted butter, softened, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar
  2. Beat in the large egg and vanilla extract until well combined. Ensure the egg is fully incorporated before moving on.
    1 large egg, 1 teaspoon vanilla extract
  3. In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures the leavening agents and flavorings are evenly distributed.
    2 1/4 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt
  4. In a small bowl or liquid measuring cup, whisk together the red food coloring and buttermilk (or prepared milk substitute). The vibrant red hue is what makes these cookies so special!
    2 tablespoons red food coloring, 1/4 cup buttermilk
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.
    2 1/4 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt
  6. With the mixer on low, slowly pour in the red food coloring and buttermilk mixture. Continue to mix until the dough is a uniform, beautiful red color and all ingredients are incorporated.
    2 tablespoons red food coloring, 1/4 cup buttermilk
  7. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or until firm enough to roll. Chilling helps prevent the cookies from spreading too much during baking and makes them easier to handle.
  8. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Scoop rounded tablespoons of the chilled dough and roll them into balls. Gently roll each dough ball in the extra granulated sugar you placed in a shallow dish. This sugar coating adds a lovely sparkle and a slight crunch.
    extra granulated sugar
  10. Place the sugared dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
  11. Immediately upon removing the cookies from the oven, gently press one Hershey's Milk Chocolate Hug or Kiss into the center of each warm cookie. The residual heat will slightly soften the chocolate, allowing it to meld beautifully into the cookie.
    1 (10-ounce) bag Hershey's Milk Chocolate Hugs or Kisses, unwrapped
  12. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows the chocolate to set and the cookies to firm up.

Notes

Store in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze individually wrapped cookies for up to 2-3 months. Thaw at room temperature. Gently warm in a low oven (around 200°F or 95°C) for a few minutes if a warmer cookie is desired.