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.
