Red Velvet Peanut Butter Blossoms

filed under: Cookies on December 19, 2013

I created this Red Velvet Kiss Cookie 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!


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. Yes, you can bake the cookies with the chocolate on top and yes, they will hold their shape. You can definitely place the kiss on top AFTER baking, as the original recipe states above. 🙂

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

4.64 from 11 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

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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  • mila says:

    So I finally made them…but screwed them up naturally… nonetheless I made something that I hope is equally delicious to yours 🙂 Merry Christmas my sweet friend. Oh and if you would like to see the cookies here they are :

  • Karali Plonsky says:

    I was so excited to make these cookies on Sunday! I thought they would be the perfect pop of color for my cookie trays! Unfortunately they turned out super flat and not fluffy like yours at all. I mean they taste good, but aren’t very appealing to the eyes… Any advice for my second round of these?!

  • Sharon says:

    Hi – I am wondering if you freeze these with or without the chocolate kiss?

    • Amanda says:

      I would freeze without.

  • Mary Perinelli says:

    Can the Red velvet peanut butter blossoms be frozen?

  • Audrey L. Byram says:

    I made these at Christmas time but I put the kisses on before baking. Should have waited.
    (I’ve been trying to win that red artisan kitchen-aid mixer forever! Can’t afford to buy one yet.)😎😎😎

    • LeeAnn says:

      When making the regular peanut blossom cookies, you put the kiss on just after they come out of the oven. I would assume you’d do the same with these! 🙂

  • Jennifer says:

    If i wanted to leave out the peanut butter would i have to change anything else?

  • Brenda says:

    They look yummy making the. For xmas

  • Verla says:

    Use a red velvet cake mix

  • Anita says:


    Is it possible to leave out the cocoa and baking soda mixture and just make red peanut butter blossom cookies?


  • Terri Reed says:

    Can you freeze these with the red sugar? Seems like they would get wet?? Please reply asap. thanks!

  • Brittany says:

    Taste delicious but turned out flat..anyone no why?

  • Traci says:

    I followed the recipe and they turned out fine. I wonder if those who commented that their cookies were flat melted the butter instead of using softened butter. The food coloring didn’t make them a nice red but the sanding sugar did. These are a nice update to the traditional peanut blossoms and perfect for Christmas.

  • Beverly says:

    Delish! They are the perfect RED for Christmas. My son loves them.

  • Gayla Audia says:

    May I use a red velvet cake mix? What additional ingredients should be included with the cake mix?

  • Jo-Anne says:

    Very disappointing…they tasted ok, but flat at pancakes. I’ve been doing a lot of baking lately, so know all my ingredients are fresh. After my 1st batch came out so flat, I tried chilling the cookies before baking them, but they were still flat. The chilled cookies looked a little puffier coming out of the oven, but then, completely flattened out as they cooled 🙁

  • Debra says:

    Well, these are pretty but Red Velvet is a distinct flavor made with buttermilk, vinegar and a small amount of chocolate. It’s a tangy rich flavor with only a hint of chocolate in the background. These are pretty.

  • Lauren says:

    I made these last weekend and they turned out amazing! I froze the dough in balls and sugared/baked them about a week later.

  • Sarah says:

    I too grew up with a mom who loved to bake during the holidays and always gave trays away of goodies. Now that I am older, I love carrying on that tradition. It’s like a love language.

    These cookies look so yummy and very unique! Love your creativity!

  • Cindy says:

    These were ok. More on the pretty side than the taste side!

  • Christine says:

    Thank you for sharing your recipes I love most of them and love trying new recipes thank you Christine.

  • Beth Singler says:

    I started by following the directions. My cookies came out flat and overdone on the bottoms. I did my second batch with Hershey’s special dark cocoa, much better chocolate taste for me. The other change was to bake them for 7 minutes. World of difference! Not flat or overdone.

  • Kristen H says:

    A beautifully perfect Valentines/Christmas treat! Thank you

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