Red Velvet Peanut Butter Blossoms

filed under: Cookies on December 19, 2013

I grew up with a very basic peanut butter blossom recipe. It had a star-shaped chocolate piece on top instead of the Hershey’s kiss.  They tasted the same, but there is something about seeing that simple star chocolate piece atop the light peanut butter cookie that makes my heart smile.

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 #baking #cookies #christmas

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 Recipe #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 was 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.

Christmas Peanut Butter Blossoms #baking #Christmas #cookies

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, thats what is real important right?

 

Red Velvet Peanut Butter Cookies!!

I think what made these cookies so special was not only the extra cocoa richness but the red sanding sugar.  It really made the cookies sparkle and shine and my kids couldn’t stop talking about them!

I found the red sanding sugar at my local grocery store, but McCormick has a recipe if you want to make your own.

Red Velvet Peanut Butter Blossoms #cookies #redvelvet #christmas

I am hoping to create some fun baking traditions in my family and know these will be a part of it!  Do you have any holiday time baking traditions?

5 from 1 vote
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
Ingredients
  • 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)
Instructions
  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.

  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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Comments

  • 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 : http://girlandthekitchen.com/sparkling-crinkle-nutella-cookies/

  • 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?
    thanks

    • 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:

    Hi,

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

    Thanks!

  • 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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