There’s something irresistibly charming about red velvet cookies kissed with a chocolate center. This easy Hershey's Red Velvet Blossoms Cookies recipe is perfect when you want a festive, soft, and chocolaty treat without fussing over complicated steps. You’ll love how quick it comes together and how deliciously these cookies turn out every time.
Whether you’re baking for a special occasion or just craving a sweet snack, these red velvet blossoms cookies are sure to impress. Let’s dive into making these delightful treats that balance rich cocoa flavor and classic red velvet sweetness with a melty chocolate kiss on top.
Why You'll Love This Recipe
- Simple ingredients you probably already have in your pantry.
- Quick prep and baking time, perfect for last-minute baking.
- Soft, chewy texture with a delightful chocolate center.
- Beautiful red color makes them great for holidays or celebrations.
- Kid-friendly and ideal for sharing with family and friends.
Ingredients
Gather these ingredients to make about 24 soft and tasty red velvet blossoms cookies.
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 2 tablespoons buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 24 Hershey's kisses, unwrapped
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 27 minutes
- Servings: 24 cookies
- Calories: Approximately 150 per cookie
How to Make Easy Hershey's Red Velvet Blossoms Cookies Recipe
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and fluffy, about 3 minutes.
- Add the egg, buttermilk, vanilla extract, and red food coloring to the butter mixture; mix until fully combined and smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets about 2 inches apart.
- Bake for 10-12 minutes until the edges are set but the centers still look slightly soft.
- Immediately press a Hershey’s kiss into the center of each cookie, gently pushing it down without breaking the cookie.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for the Best Results
- Use room temperature butter for easier creaming and better texture.
- Don’t overbake; cookies will look slightly underdone in the center but will firm up while cooling.
- If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and let sit for 5 minutes.
- For more vibrant red color, add an extra teaspoon of red food coloring if desired.
- Chill the dough for 30 minutes before baking if you want thicker cookies.
Storage and Reheating
Store your red velvet blossoms cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, place them in the fridge for up to 1 week or freeze for up to 3 months.
To refresh chilled or frozen cookies, warm them in a microwave for 10-15 seconds or in a preheated 300°F oven for 5 minutes. This softens the cookies and slightly melts the chocolate center for that fresh-baked feel.
Frequently Asked Questions
Can I use a different type of chocolate for the center?
Yes! While Hershey's kisses are classic, you can substitute with mini chocolate chips, caramel-filled chocolates, or even peanut butter cups for a fun twist.
What if I don’t have buttermilk on hand?
No worries. You can easily make a buttermilk substitute by mixing 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes before using.
How do I prevent the cookies from spreading too much?
Make sure your butter is softened but not melted, and chill the dough for 30 minutes before baking. Also, avoid adding extra liquid ingredients beyond the recipe.
Can I make these cookies gluten-free?
Yes, by using a 1-to-1 gluten-free baking flour blend. Keep in mind texture might vary slightly, but the flavor will still be delicious.
