Red Velvet Blossom Cookies turn out perfectly every time:

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Tips for the Best Red Velvet Blossom Cookies:

Choosing the Right Ingredients:

  • Unsalted Butter: Using unsalted butter gives you better control over the saltiness of the dough. If you use salted butter, adjust the amount of seasoning salt and omit any additional salt.
  • Creamy Peanut Butter: Opt for creamy peanut butter, as the texture works best for blending into the dough. Crunchy peanut butter can be used for added texture, but it will alter the overall feel of the cookie.
  • Red Gel Food Coloring: Gel food coloring is much more concentrated than liquid food coloring and won’t affect the dough’s consistency. Gel helps you achieve the deep, rich red color typical of red velvet treats without thinning the dough.
  • Chocolate Kisses: The chocolate kiss adds the perfect chocolatey touch to the peanut butter-based cookie. If you want an extra surprise, try using flavored Hershey’s Kisses (like caramel or strawberry).

Step-by-Step Recipe Details:

Step 1: Preheat and Prep Your Equipment

  • Oven Temperature: Ensure the oven is at 375°F (190°C) before you begin. An oven that’s too hot will cause the edges of the cookies to crisp up too quickly, leaving the center underdone.
  • Baking Sheets: Line your baking sheets with parchment paper or silicone mats to help with even baking and easy cookie removal.
  • You can use multiple baking sheets if you’re making a double batch, but rotate them halfway through baking for even heat distribution.

Step 2: Make the Cookie Dough

  1. Cream the Peanut Butter and Butter:
    • Using an electric mixer (or a hand mixer) on medium speed, beat the butter and peanut butter with 1 cup of sugar until fluffy and well combined. This should take about 2-3 minutes. The more you beat the mixture, the lighter and airier the dough will be.
  2. Add Wet Ingredients:
    • Beat in the egg, milk, and vanilla extract until smooth. The red gel food coloring is the key ingredient to give these cookies their signature red velvet look. Start with 1 teaspoon and add more if you’d like a deeper red color. Mix until uniform in color.
  3. Dry Ingredients:
    • In a separate bowl, whisk the flour, baking soda, and salt. Make sure the dry ingredients are fully mixed together to avoid any clumps when combined with the wet mixture.
  4. Combine Wet and Dry Ingredients:
    • Gradually add the dry ingredients into the wet ingredients in batches, mixing after each addition. This ensures that the flour is evenly distributed without overworking the dough. The dough should be soft, slightly sticky, and easy to roll into balls.

Step 3: Shape the Cookies

  1. Roll into Dough Balls:
    • Use a cookie scoop or your hands to roll the dough into 1-inch balls. For more uniform cookies, use a small cookie scoop to ensure each ball is the same size.
  2. Coat in Sugar:
    • Roll each dough ball in the remaining ⅓ cup of granulated sugar to give the cookies a crisp, sugary exterior. This will also help them hold their shape while baking.
  3. Arrange on Baking Sheets:
    • Space the dough balls about 2 inches apart to give them room to spread. Be sure not to overcrowd the baking sheet, as it can affect even baking. You can fit about 12 cookies per baking sheet depending on their size.

Step 4: Baking the Cookies

  1. Baking Time:
    • Bake for 8-10 minutes, or until the edges of the cookies are set and the tops are slightly puffed. Keep an eye on them to ensure they don’t brown too much. They should still look a little soft in the center as they will continue to cook once out of the oven.
  2. Avoid Overbaking:
    • Don’t be tempted to bake them longer for a firmer cookie. These cookies will firm up as they cool on the baking sheet. Overbaking can lead to dry, crumbly cookies.

Step 5: Adding the Chocolate Kisses

  1. Press in the Chocolate Kisses:
    • Once the cookies are out of the oven, immediately press a Hershey’s Kiss into the center of each cookie. The kiss will melt slightly and sink into the cookie, creating a beautiful effect. Be gentle when pressing so that the cookie doesn’t break apart.
  2. Cool Before Transferring:
    • Let the cookies cool on the baking sheet for about 2-3 minutes before transferring them to a wire rack. This allows the cookies to set and makes it easier to move them without losing their shape.

Step 6: Cooling and Storing

  • Allow the cookies to cool completely on the wire rack to set the kiss and prevent the cookie from being too soft.
  • Storage:
    • Once cooled, store these cookies in an airtight container for up to 5-7 days. You can also freeze the dough balls before baking if you want to make them ahead of time—just roll the dough into balls, coat in sugar, and freeze them on a baking sheet before transferring them to a bag or container.

Customization Ideas:

  • Flavor Variations: If you want to add extra flavor, try adding cocoa powder to the dough for a deeper chocolate taste.
  • Toppings: Instead of Hershey’s Kisses, you can top these cookies with other candies like Reese’s Peanut Butter Cups or M&M’s for a fun twist.
  • Nut-Free Version: To make these nut-free, simply swap the peanut butter for a nut-free alternative like sunflower seed butter or soy nut butter.

Enjoy your Red Velvet Blossom Cookies—they are sure to be a hit at any event, and the combination of peanut butter and chocolate is simply irresistible!

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