Hey there, cookie enthusiasts! Imagine a cookie that's as vibrant as it is delicious, one that marries the classic peanut butter blossom with the decadent charm of red velvet. Sounds irresistible, right? That's exactly what you get with Red Velvet Peanut Butter Blossoms! This recipe is quick, surprisingly easy to make healthier swaps in, and bursting with flavor. Seriously, these cookies are a showstopper without all the fuss. Let's bake some memories!
Why You Will Love This Recipe
My grandmother, Nana Rose, was the queen of cookies. Every Christmas, her peanut butter blossoms were the first to disappear from the cookie plate. But what if, I wondered, we took the best of Nana Rose's recipe and gave it a modern, vibrant twist? That’s how these Red Velvet Peanut Butter Blossoms came to be. They still evoke that warm, fuzzy holiday feeling, just with a little extra zing. Every bite reminds me of Nana Rose's kitchen, but now it's infused with the excitement of something new.
Ingredients
For the Red Velvet Cookies:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon red food coloring (gel or liquid)
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Peanut Butter Blossoms:
- About 24 Hershey's Kisses (or peanut butter cups)
Step-by-Step Instructions for Making the Recipe
- Get Ready: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream Together: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and red food coloring until well combined – this gives Red Velvet Peanut Butter Blossoms their color.
- Mix Dry Ingredients: In a separate bowl, whisk together the cocoa powder, flour, baking soda, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Shape the Cookies: Roll the dough into 1-inch balls.
- Bake: Place the cookie dough balls onto the prepared baking sheets, leaving about 2 inches between each one.
- Bake Time: Bake for 8-10 minutes, or until the edges are set.
- Add the Kisses: Immediately after removing from the oven, gently press a Hershey's Kiss into the center of each cookie.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Serve & Enjoy: Store your Red Velvet Peanut Butter Blossoms in an airtight container.
Red Velvet Peanut Butter Blossoms
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar
- Beat in the egg, vanilla extract, and red food coloring until well combined – this gives Red Velvet Peanut Butter Blossoms their color.1 large egg, 1 teaspoon vanilla extract, 1 teaspoon red food coloring
- In a separate bowl, whisk together the cocoa powder, flour, baking soda, and salt.2 tablespoons unsweetened cocoa powder, 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.2 tablespoons unsweetened cocoa powder, 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1 large egg, 1 teaspoon vanilla extract, 1 teaspoon red food coloring
- Roll the dough into 1-inch balls.
- Place the cookie dough balls onto the prepared baking sheets, leaving about 2 inches between each one.
- Bake for 8-10 minutes, or until the edges are set.
- Immediately after removing from the oven, gently press a Hershey’s Kiss into the center of each cookie.24 Hershey’s Kisses
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Store your Red Velvet Peanut Butter Blossoms in an airtight container.