Hershey’s Red Velvet Blossoms
Indulge in these delightful cookies that blend soft, chewy red velvet with a rich chocolate surprise at the center—a perfect treat for any occasion.
Ingredients
Cookie Base
- 7 tbsp butter (salted or unsalted, softened) Let your butter reach room temperature for easier mixing.
- 1/2 cup brown sugar Opt for dark brown sugar for a richer flavor.
- 2 tbsp granulated sugar Just the right amount for sweetness.
- 1 tsp vanilla extract Select pure vanilla extract for superior flavor.
- 1 large egg yolk Using just the yolk helps keep the cookies soft.
- 1/4 tsp red food coloring gel Gel colors work best!
- 1 cup all-purpose flour Sift beforehand for a lighter cookie.
- 1 tbsp cocoa powder Use unsweetened cocoa for that chocolatey undertone.
- 1/2 tsp baking powder Keep your cookies rising beautifully.
- 1/4 tsp salt Balances the sweetness and enhances flavors.
- 1/4 cup red sanding sugar For a festive touch on top!
- 18 pieces Hershey chocolate kisses The delicious surprise in the center.
Instructions
Preheat and Prepare
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
Mixing the Ingredients
- Cream the softened butter, brown sugar, and granulated sugar in a stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Mix in the egg yolk, vanilla extract, and red food coloring until well incorporated.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until no dry streaks remain.
Forming the Cookies
- Scoop out pieces of dough, roll into balls, and then coat each in red sanding sugar.
Baking
- Place the sugar-coated dough balls on the prepared baking sheet, spacing them at least 2 inches apart. Bake for 10 minutes.
- Gently press a Hershey chocolate kiss into the center of each cookie immediately after removing them from the oven.
- Allow cookies to sit on the baking sheet for about 10 minutes before transferring to a wire cooling rack.
Notes
These cookies can be stored at room temperature in an airtight container for up to 4 days. Freeze for up to three months for extended storage.