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

4.78 from 22 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

[brid autoplay="true" video="385480" player="16518" title="Red Velvet Peanut Butter Blossoms" description="Red Velvet Peanut Butter Blossoms" duration="42" uploaddate="2019-02-27 12:55:33" thumbnailurl="//"]

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.

Red Velvet Peanut Butter Blossoms in an Ombre Pattern

Pink Peanut Butter Blossoms

To make different shades of these blossoms, there are a couple of different things you can do!

  1. Add less food coloring to your batter. This will result in lighter shades of red, turning into pink.
  2. Do not add food coloring to the batter and simply add the pink sanding sugar to the outside of the cookie. 

Both options are quite beautiful, as you can see above! <3 

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  • Maureen McGrath says:

    I need to make 6 dozen for a cookie exchange. Can the recipe be tripled or is it better to do it in batches?

    • Amanda Rettke says:

      I have doubled it successfully, but not tripled. It might be overwhelming for the mixer.

  • Lili Millar says:

    Love your work thank you

  • Sherryl Townsley says:

    Red velvet is my bff favorite cake, she’s getting these cookies for Xmas present! The so much

  • Sue says:

    How many cookies does this make?

  • Terry Johnson says:

    how many cookies does this yield?

  • Carolyn says:

    No egg in the recipe? That seems odd. Or was it left out of the recipe by accident?

  • Carolyn says:

    So sorry about my precious comment about no egg — I simply just overlooked the egg listed in the list of ingredients. I apologize.

  • Cheryl says:

    What is prepared cookie sheet? Greased?

    • Amanda Rettke says:

      Just depends on how you like to prepare it. 🙂 Some folks like parchment paper, some like foil, some like butter + flour, some use nothing because they like their cookie sheet. You can pick whatever method works best for you.

  • Nicole says:

    These turned out flat and the red gel I used was Wilton and turned my mouth red. I definitely failed at this recipe.

    • Amanda Rettke says:

      Oh dear! So sorry! You can try to use shortening in place of the butter. Some folks in high-altitude have reported that this works for them. 🙂 As far as food coloring, I like McCormick or Americolor.

  • Janet says:

    Looking forward to making these! Thank you for the recipe !

    Best regards,

  • Gena says:

    Would you be able to substitute cashew butter instead of peanut butter for allergies to peanuts?

  • Theresa says:

    I love these cookies!! I just have a question, thought, since I am allergic to peanuts would I be able to use just plain dark chocolate?

  • Nicole G says:

    Is there a variation /substitution to make these peanut-free or nut-free? Would love to know!
    Nicole G

    • Amanda Rettke says:

      Hi Nicole! I have not tested these cookies with nut-free options. If you do, please let me know what you think!

  • Jill Moore says:

    The recipe says it makes 2 dozen servings. I assumed this meant 2 dozen cookies. I needed 4 dozen for an exchange, so I doubled it. I got 9 dozen cookies! They are good, but I certainly don’t need 108 cookies! Please be more specific. It was like the cookie baking from Hell – the dough just kept coming. I was running out of room to cool them and store them.

    • Amanda Rettke says:

      Oh dear! So sorry! When I make them it makes 24 cookies, therefore 2 dozen. 9 dozen is a huge difference though, even when doubling! I will have to remake this and see how I can be more specific. So sorry that it was cookie baking from hell for you Jill!

  • Noel says:

    Looking forward to making these for a cookie exchange. Where can I get the red sanding sugar or how can I make this sugar?

  • Dawnn says:

    I haven’t tried these yet, but I had to laugh over “Cookie Hell”. When I was about 16 my mother saw a cookie recipe in a magazine that she wanted to try and, because it looked so good, she suggested doubling the recipe. She read off ingredients while I measured and mixed. When I got to the point that I had to get out the dutch oven to mix them in I asked her how many cookies one recipe made. She flipped back through the magazine and I finally heard her say in a tiny little voice, “Seven and half dozen cookies.” It was a profound lesson in reading a recipe all the way through before starting!
    Thanks for sharing the recipe, however many cookies it makes!

  • Jacque says:

    I couldn’t find gel food coloring at my grocery store. Can I use liquid food coloring instead?

  • Terry stanislowski says:

    Do I absolutely need to use a stand up mixer?

    • Amanda Rettke says:

      You can use a hand-held mixer.

  • Tammy says:

    These are just beautiful for Christmas! Will they stay fresh out of freezer for 4 days or should I freeze?

  • Candi says:

    Is it like Wilton gel food coloring or a liquid gel?

    • Amanda Rettke says:

      Either will work.

  • Ginny says:

    Freezing tip was the best!!! Thank you!

  • Miki says:

    These turned out amazing! What a neat idea, peanut butter red velvet. My fam loves them. And they look pinterest worthy, that never happens haha. Thanks!

  • Carol Patterson says:

    This recipe made 60 cookies for me. I made the balls 1″ or a little bigger & the finished cookies are about 2-1/2 to 3″. So I’m glad a got a package of 70 kisses.

  • Kiersten says:

    I’ve never left a comment on a recipe before but I needed to with these. They are AMAZING! So soft, so chewy, so peanut buttery. I will say we tasted zero cocoa but I’m a okay with that because I like peanut butter more.
    Also, I read a comment about doubling it and making 9 dozen. This did not happen for us. We doubled it and it made 4 dozen like it should have 🙂

    • Amanda Rettke says:

      SO thrilled you like them Kiersten! Thanks for the feedback, it helps! <3

  • Sofia says:

    These cookies are soo delicious! I was able to make 48 cookies in one batch! Went to a cookie swap and they were highly spoken about all night!

    • Amanda Rettke says:

      So glad Sofia! Love that you are the star! 🙂