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!

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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

4.79 from 19 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
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. (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.

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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Comments

  • Wendy Everard says:

    Just made these–they were AWESOME, and my family loved them!

    • Amanda Rettke says:

      That’s AWESOME Wendy!

  • Shelley Hecker says:

    I made these today. Mine were more pink than red. Next time more food coloring!

  • Sheila Schmidt says:

    So I noticed there’s no brown sugar in the red velvet blossoms is that correct I can’t wait to try these and where do I buy red sanding sugar I don’t bake too often just a cookie bake day

  • Kim Hagan says:

    Made these and totally flat!!!! Help

    • Amanda Rettke says:

      Oh dear! So sorry. You can try using shortening in place of the butter or you can cook them a bit longer.

  • Marie Bender says:

    I don’t have a stand mixer can I use a regular mixer?

    • Amanda Rettke says:

      Yes, you can use a hand-held mixer.

  • Mickey says:

    How could you flavor the beautiful red cookie?

    • Amanda Rettke says:

      It’s peanut butter flavored. 🙂

  • Nadia says:

    Amazing these red cookies looks wonderful I will try it seems so easy I think 🤔

  • nassera mouaci says:

    I love these cookies I have to try them the only problem is where can I find red sanding sugar or how do I make it.
    Thank you for the succulent recipes.

    • Amanda Rettke says:

      It can be found at most grocery stores in the US. Not sure about the UK. Maybe order from amazon?

  • Jewel says:

    I would love to see a Chocolate chip cookie that looks like the cookies that you buy at the Baker store the inside of the cookie Is more of a crumb texture instead of a gooey gooey Texter but you still have a little bit of that but it’s mostly a Crumb texture!
    Every time I do a recipes it’s either flat or super gooey there has to be a middle and you could only get those at the grocery store crispy on the outside and crumb on the inside.

  • Kay Leffel says:

    What is Red Sanding Sugar? Where do you get it? Thank you!

    • Amanda Rettke says:

      You can get it at most grocery stores.

  • Renae says:

    Great recipe, and twist on a favorite! I’m just finishing my first batch, and they look lovely (Christmas cookie exchange worthy!). I also couldn’t get my dough to turn red. I used a full tube of gel, and used a few concentrated drops as well. I gave up. Could you share what brand of coloring you use? Also be sure to buy large crystal sugar. It looks much nicer then a finer red crystal sugar. Thanks for the recipe!!

    • Amanda Rettke says:

      I used red gel food coloring. I will try to find a link and add it to the post. 🙂

  • Farida says:

    Wonderful baker u are

  • Dana says:

    Can I prep day before and refrigerate dough over night ?

  • Penny says:

    I’m at 6000 ft altitude and made these as stated in the recipe but the cookies were flat. The following adjustments were made and it made the difference.
    Instead of butter I used 1/2 cup shortening, instead of 1 1/3 cup sugar I used 1/3 cup sugar and 1/3 cup light brown sugar.

  • Kathleen says:

    Help o mass these cookies did a holiday party this weekend and they are delicious!! They turned out great ! I have good pictures but I don’t see a way to send them too you

    Thanks for the recipe!
    Kathleen

  • 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.

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