Red Velvet Peanut Butter Blossoms: A Festive Cookie Marvel
If you’re looking for a cookie that delivers on both flavor and festive appeal, Red Velvet Peanut Butter Blossoms are your answer. These colorful treats combine the smooth, iconic flavors of red velvet cake with the nostalgic comfort of peanut butter cookies, crowned with a classic chocolate Hershey’s Kiss. Whether you’re baking for the holidays, a party, or just to satisfy a sweet craving, these cookies are sure to be a hit.
The magic lies in the harmonious blend of ingredients—tangy buttermilk and cocoa powder create the signature red velvet flavor and color, while peanut butter adds a creamy richness that sets these cookies apart from your traditional peanut butter blossoms. The finishing touch is the melted chocolate kiss pressed into each warm cookie, adding a luscious chocolate center and an inviting look that screams indulgence.
Ingredients for Red Velvet Peanut Butter Blossoms
- 2 1/4 cups (280g) all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) light brown sugar, packed
- 1 cup (250g) creamy peanut butter
- 1 large egg
- 2 tablespoons buttermilk
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon red food coloring
- About 100 Hershey’s Kisses, unwrapped
- Additional granulated sugar or red sanding sugar for rolling
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add the peanut butter and beat until smooth and fully combined.
- Beat in the egg, then the buttermilk, vanilla, vinegar, and red food coloring until smooth and uniform.
- Gradually add the dry ingredients, mixing on low speed until just combined. Avoid overmixing to maintain tender cookies.
- Roll dough into 1 to 1 1/2 inch balls, then roll each in granulated sugar or colored sanding sugar.
- Place the sugar-coated balls 2 inches apart on the baking sheets.
- Bake for 8-10 minutes until edges are set but centers are soft. Remove from oven.
- Quickly press an unwrapped Hershey’s Kiss into the center of each warm cookie. They may crack slightly—that’s normal.
- Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Recipe Information
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
- Servings: Makes about 3 dozen cookies
- Difficulty level: Easy
Tips & Variations
- Use room temperature butter to ensure smooth creaming with sugars.
- Gel food coloring provides a vibrant red color without thinning the dough.
- Check cookies early to avoid overbaking; the centers should remain soft.
- For extra texture, swap creamy peanut butter for chunky.
- Store cookies airtight at room temperature to keep them fresh for up to 5 days.
- Make-ahead tip: The dough can be made and refrigerated for up to 3 days; just bring to room temperature before rolling.
Estimated Nutritional Information (per cookie)
- Calories: ~130 kcal
- Protein: 3g
- Carbohydrates: 15g
- Fat: 7g
- Fiber: 1g
Conclusion
Red Velvet Peanut Butter Blossoms bring a festive sparkle and rich flavor to your cookie platter, making them an irresistible treat for any occasion. These cookies are as fun to make as they are to eat, allowing you to bring a touch of colorful charm and sweet indulgence to your baking repertoire. Serve them with a cold glass of milk, coffee, or tea for a delightful snack or dessert.
Give this recipe a try and watch these cookies disappear quickly! Feel free to share your baking stories, photos, or variations in the comments below—we love hearing from fellow cookie enthusiasts and home bakers. Happy baking!