Red Velvet Blossom Cookies – Homemade red velvet cookies with a Hershey kiss chocolate in the middle. Perfect for Christmas or Valentine’s Day!
Red Velvet Blossom Cookies
If you love peanut butter blossom cookies, then this is the recipe for you! After years of making classic peanut butter blossom cookies, I had a big idea – making them with a red velvet cookie base instead of a peanut butter cookie base. They are just as delicious and a really fun spin on the classic version we all know and love.
The red velvet cookie base is super easy to make and tastes so perfect with the Hershey kiss in the middle! Feel free to use whatever variety of Hershey kisses you like best, I opted for the “hugs” version which is a mix of white and milk chocolate but really, any flavor will be great!
Common Questions About Making Red Velvet Blossom Cookies
What are red velvet blossom cookies?
Red velvet blossom cookies are a classic red velvet cookies that are baked and then topped with a Hershey kiss chocolate.
How many cookies does this recipe make?
This recipe makes 48 cookies.
What kind of Hershey Kiss should I use?
Any that you like! Regular milk chocolate ones, dark chocolate, white chocolate, hugs (pictured – a mix of white and milk chocolate), etc.
How long do these cookies last?
These cookies last up to one week in an airtight container at room temperature.
Can I freeze these cookies?
Cooled cookies can also be frozen but sudden temperature changes may sauce the candy to “bloom” which is harmless but not pretty.
What other kinds of blossom cookies can I make?
Looking for more cookie recipes? Check these out!
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup cocoa powder
- 1/2 cup butter (softened)
- 1 cup sugar
- 1 egg
- 1 1/2 teaspoon vanilla extract
- 1 tablespoon milk
- 1 tablespoon red food coloring
- 48 Hershey Kiss candies (unwrapped)
- Preheat the oven to 350 degrees F. Prepare a large baking sheet with parchment paper.
- Whisk together the flour, baking soda, salt, and cocoa. Set aside.
- Beat the butter and medium speed for 5 minutes. Scrape down the sides. Add the sugar and continue beating for 5-7 minutes (or until fluffy).
- Add the egg, vanilla extract, and food coloring, beating until evenly combined. Add the flour mixture and beat until mixed.
- Slowly add the milk to the dough as the mixer runs, adding just enough to soften the dough.
- Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape into balls. Place on the baking sheet about 1" apart.
- Bake for 8-10 minutes or until the cookies are puffed and the edges are set.
- Cool the cookies on the baking sheet for 2-3 minutes before pressing one kiss into the center of each cookie.
- Transfer to a wire rack and allow the cookies to cool completely. The candies will look like they are melting but do not disturb them as they will resolidify into the correct shape.
- Store in an airtight container for up to 1 week or refrigerate for up to 3 weeks.