Red Velvet Peanut Butter Blossoms
These delicious cookies are so fun to share!
Servings: 40 cookies
Calories: 95kcal
Ingredients
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- ¾ cup (193.5 g) creamy peanut butter
- 1 ⅓ cups (267 g) granulated sugar
- 1 large egg, room temperature
- 2 tablespoons milk
- 2 teaspoons vanilla
- 1 teaspoon red gel food coloring
- 3 tablespoons unsweetened cocoa
- 1 ½ cups (187.5 g) all-purpose flour
- 1 teaspoon baking soda
- 1 pinch kosher salt
- ⅓ cup (67 g) red sanding sugar
- 1 bag Hershey's Kisses, unwrapped
Instructions
- Preheat oven to 375°F. LIne a baking sheet with parchment paper.
- In the bowl of a stand mixer with a paddle attachment, add butter, peanut butter, and sugar. Mix for 2 minutes on medium speed. Reduce to low speed and add in egg, milk, vanilla, and red food coloring. Mix for about 30 seconds to incorporate. Then, increase the mixer speed to medium-high and blend until light and fluffy.
- In a separate bowl sift cocoa, flour, baking soda, and salt. With the stand mixer on slow speed, add the flour mixture to the butter mixture and beat until just combined.
- Remove the mixer bowl from the stand. Using a 1-tablespoon scoop, drop dough onto the lined baking sheet. Roll each scoop of dough into a ball.
- Pour red sanding sugar onto small plate or bowl.
- Roll each dough ball in red sanding sugar and place it back onto the prepared cookie sheet, leaving about 2 inches between each ball of dough. (If you prefer the cookies extra chewy, chill for 10 minutes in the freezer before baking.)
- Bake for 7-8 minutes.
- When the cookies are done baking, remove them from the oven and immediately press a chocolate Kiss into the center of each cookie. The cookie should crack around the edges.
- Allow cookies to cool to room temperature before serving.
Video
Nutrition
Calories: 95kcal