Red Velvet Peanut Butter Blossoms

filed under: Cookies on December 19, 2013

I created this recipe 7 years ago and have made it every Christmas since! The classic peanut butter blossom kicked up a notch with red velvet!! Same delicious cookie, just a beautiful and bright way to share them!

There was always a platter of homemade peanut butter blossoms, homemade peanut butter cups, and sugar cookies in our house during the holidays. (If you are looking for the classic Peanut Butter Blossom, it’s here!) These also happen to be perfect for Valentine’s Day. Check out the 50 Best Cookie Recipes now!


4.58 from 7 votes
Red Velvet Peanut Butter Blossoms #baking #cookies #christmas
Red Velvet Peanut Butter Blossoms
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

These delicious cookies are so fun to share!

Course: Dessert
Cuisine: American
Keyword: Red Velvet Peanut Butter Blossoms
Servings: 2 dozen
Calories: 130 kcal
Author: Amanda Rettke
  • 1/2 cup (1 stick or 113g) butter, room temperature
  • 3/4 cup creamy peanut butter
  • 1 1/3 cup granulated sugar
  • 1 egg
  • 2 tbsp. milk
  • 2 tsp. vanilla
  • 1 tsp. red gel food coloring
  • 3 tbsp. unsweetened cocoa
  • 1 1/2 cups all purpose flour
  • 1 tsp. baking soda
  • pinch salt
  • 1/4 cup red sanding sugar
  • 1 bag Hershey's Kisses (unwrapped)
  1. Heat oven to 375°F.

  2. Beat butter, peanut butter, and sugar in a stand mixer for about 2 minutes on medium speed. Turn mixer to low and add in egg, milk, vanilla, and red food coloring. Mix for about 30 seconds to incorporate, then turn mixer to medium-high and blend until light and fluffy.

  3. In a separate bowl sift cocoa, flour, baking soda and salt. With mixer on slow add flour mixture to sugar mixture and beat until just combined.

  4. Remove mixer bowl from stand. Shape dough into 1 inch balls. Set on a parchment lined baking sheet. 

  5. Pour red sanding sugar onto small plate or bowl. 
  6. Roll dough ball in red sanding sugar and place on prepared cookie sheet about 2 inches apart. (If want them extra chewy, chill for 10 minutes in the freezer before baking.)

  7. Bake for 8 to 10 minutes.
  8. While baking unwrap Hershey's Kisses. Once cookies are done baking, remove from oven and immediately press a chocolate Kiss into the center of each cookie. The cookie should crack around edges.

  9. Allow cookies to cool to room temperature.

Recipe Video

Red Velvet Peanut Butter Blossoms

My mom would get together with her friends and have Christmas baking marathons.  As the youngest kid, I would often tag along, book in tow, and find a sweet spot to get lost on an adventure with Nancy Drew.  (Giving my dad, the only man in the house, a much-deserved break from all the estrogen!)  At that age, I had no desire to bake anything.  Ever.

During chapter breaks (I was an avid reader in my youth) I would make my way to the kitchen and grab a cookie.   My mom and her friend always knew I was there, but they would conveniently turn their backs just long enough for me to sneak a delectable bite.

Red Velvet Peanut Butter Blossoms #baking #cookies #christmas

After the long day baking they would pack up our share of treats and we would head home.  My mom always made sure some were set aside to donate, to bring to a family in need, or for a friend who needed a pick-me-up.

She was wise to instill that in me… that desire to spread joy and love to others.  (Especially through food!)  And I am so thankful to her for her acts of generosity and caring. One of the gifts I hope to share with you all is not only a recipe or a decorating technique but being able to create a sweet memory with a loved one.  In the end, that’s what is really important right?

Red Velvet Peanut Butter Blossoms Recipe #baking #cookies #christmas

Why are my Red Velvet Peanut Butter Blossoms Flat?

A flat cookie could be the result of the butter being too warm. To avoid this you can try adding cold butter to your stand mixer and beating until creamy, about 4-5 minutes. You could chill the dough before rolling in the sanding sugar or you could also chill the cookies for about 10 minutes in the freezer right before baking.

Christmas Peanut Butter Blossoms #baking #Christmas #cookies

Chewey Cookies are a Must!

This is a soft cookie that is crisp on the outside and chewy on the inside. To ensure your cookies are chewy you can:

  • don’t overmix the cookie batter
  • refrigerate the dough
  • underbake by a couple of minutes (my favorite option!)
  • use a light cookie sheet, dark colors will heat faster


Red Velvet Peanut Butter Cookies!!

How to Store Cookies

Making a big batch of these cookies is a great idea not only for you to enjoy anytime but for cookie exchanges! If you are making a double or even triple batch, here are a few tips on how to store the cookies.

You can freeze the dough prior to baking! Prepare the recipe as directed then scoop into the balls. Coat in the red sanding sugar and then place on a cookie sheet and place in the freezer for 30 minutes. After 30 minutes place all of the dough balls into a freezer-safe plastic bag, label it, then store in the freezer for up to 3 months. (THIS IS STORING DIRECTIONS ONLY) When ready to bake, thaw dough balls on a cookie sheet in a single layer for about an hour. When the dough balls have thawed, place the chocolate kiss on top and bake as directed.

To freeze a fully baked cookie, make sure the cookies are cooled, then place in an airtight container in single layers. (I like to use wax paper between each layer) I have stored them for a few months in the freezer and while they are still good, I prefer this cookie fresh or freezing them before baking. Yes, the chocolate kiss might discolor slightly when thawing, that is unavoidable, unfortunately.

Red Velvet Peanut Butter Blossoms #cookies #redvelvet #christmas

If you are looking for more Christmas Cookies I’ve got you covered! Be sure to try my BEST Apple Crisp Recipe as well as my Snickerdoodles and Sugar Cookie Recipe.

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  • Lisa says:

    I just made these!! Delicious and they look beautiful!! Thank you!!

  • Christina says:

    Do you have a version of this cookie without the peanut butter?

  • Linda says:

    Is there a way to make these with out a nut butter? Just a red velvet cookie, for those allergic to nuts? What c as n I substitute or adjust?
    Respectfully Linda

  • Donna says:

    What is red sanding sugar and where do you purchase it.

    • Amanda Rettke says:

      It is sugar that is dyed red. Can be purchased at most grocery stores!

  • Kim says:

    I was trying to look at the recipe but when I get on this page it doesn’t allow me to open it and see ingredients. I’d really like to try them. Not super fond of the cake but I would love the cookie.

    • Amanda Rettke says:

      Sorry you had issues! Nothing should “open” the recipe just displays near the top of the page. 🙂

  • Kathy says:

    These are at top of my list to bake,grandkids will lov’em!

  • Mindy says:

    In your recipe for baking frozen dough balls you said to thaw and put kiss on top then bake. Shouldn’t that be thaw bake and the press kiss in top?

    • Amanda Rettke says:

      Were you reading the “How to Store Cookies” directions? That is different than the standard baking instructions in the recipe card.

  • KAY EDMONDS says:


  • Ida says:

    I am looking for a gingerbread recipe that won’t spread when baking but is still soft and chewy
    Ie there such a recipe? Hope you can help

  • Tina says:

    Looking forward to trying out your recipes. Thank you!!

  • Bonnie Blankholm says:

    Re: PB Red Velvet cookies: You say when you thaw frozen balls to put the chocolate kiss on BEFORE baking. Is that correct?

    • Amanda Rettke says:

      That is ONLY for the HOW TO STORE instructions. Please only follow the recipe card when you are baking them to eat and not store.

  • Tammy Albright says:

    What if u do t have red dye and just have pink will it work

  • Linda says:

    I have the same question as Mindy. Your directions say after frozen dough ball has thawed for an hour, place the kiss on top and bake as directed. I’m not an experienced baker, so I’m not trying to be critical, but I’m thinking the kiss would melt away if you bake it with the cookie. Can you clarify?

    • Amanda Rettke says:

      This is what the recipe says:
      Roll dough ball in red sanding sugar and place on prepared cookie sheet about 2 inches apart. (If want them extra chewy, chill for 10 minutes in the freezer before baking.)

      Bake for 8 to 10 minutes.
      While baking unwrap Hershey’s Kisses. Once cookies are done baking, remove from oven and immediately press a chocolate Kiss into the center of each cookie. The cookie should crack around edges.

      Allow cookies to cool to room temperature.

      Linda, you were reading the direction for HOW TO STORE COOKIES.

  • Kimberly says:

    how ban I make them blue?

    • Amanda Rettke says:

      Blue food color and blue sanding sugar. 🙂

  • Alyson says:

    Are these gluten free? If not, do you have recommendations to make them Gluten free? My small group wants me to make them but there is a gluten allergy.

  • Denise says:

    I had to laugh when I seen how to store cookies… mine don’t last long enough to “store” them!

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