Traditional peanut butter blossoms get a colourful makeover with these red velvet kiss cookies. They're soft-baked and buttery with chocolate and vanilla flavours, and they're inspired by the traditional red velvet cake. Press Hershey's Kisses into the middle of the cookies while they're still warm.

Please explain these Red Velvet Kiss Cookies to me.

Consider a soft-baked chocolate chip cookie for texture. The texture of these red velvet blooms is soft and melt-in-your-mouth. They're exceptionally chewy, and a granulated sugar roll gives them a crackly sharp finish.

Is red velvet cake a flavour you're unfamiliar with? I used to be in the same boat as you. I've had a lot of fun getting to know this classic flavour, from red velvet cake rolls to red velvet cupcakes. Red velvet sweets, like today's red velvet kiss cookies, are exceptionally buttery and flavorful, with hints of cocoa and vanilla. To get that characteristic tang, these cookies are usually made with buttermilk, but they can also be made with plain milk.

Ease: We're working with a basic cookie batter. Before baking, roll the chilled cookie dough into balls and cover generously with granulated sugar. The only difficult aspect is pressing the Hershey's Kiss candy into each baked cookie, if that can be called that. Place the heated cookies in the fridge for a few minutes to “set” that chocolate kiss on top and prevent the chocolate from melting completely. It works perfectly.

Allow enough time for this cookie dough to chill. It's a sticky dough, so if you don't chill it first, your cookies will melt all over the baking pan. Make the cookie dough the night before if you want to save time. It's a great way to be ready for a day of baking Christmas cookies. Try these lace cookies if you require a no-chill cookie.

Description

Traditional peanut butter blossoms get a colourful makeover with these red velvet kiss cookies. Other chocolate candy, such as Rolos, peanut butter cups, or other miniature chocolates, are also acceptable.

Instructions

Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl. Set aside.

Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until creamy, about 2 minutes. Add the egg and vanilla extract and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.

Pour the dry ingredients into the wet ingredients, add the milk and food coloring, then then mix on low speed until everything is combined. The dough will be sticky. If you want a more vibrant hue, beat in more food coloring a little at a time. Cover and chill the dough in the refrigerator for at least 2 hours (and up to 3 days). If chilling for longer than a few hours, allow dough to sit at room temperature for at least 15 minutes before rolling and baking because the dough will be quite hard.

Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside. Also, make sure there’s room in your freezer because the cookies will need to be placed inside to prevent the chocolates from melting.

Roll & coat: Scoop and roll cookie dough, about 1 Tablespoon of dough each. Roll each ball in the 1/2 cup of sugar and arrange on the baking sheet about 3 inches apart.

Bake for 11-13 minutes or until the edges appear set. Centers will look very soft. Mine usually take 12 minutes. Remove cookies from the oven and cool for just 5-10 minutes on the baking sheets.

Set the chocolate: Press a Hershey’s Kiss into the center of each, then using a thin spatula, immediately transfer the cookies to a large plate or a few smaller plates (gently– they’re soft). Place the plate(s) of cookies in the freezer for 10 minutes to quickly set the chocolate kiss in the cookie. Remove from the freezer and serve.

Cookies stay fresh covered at room temperature for up to 1 week.