If you are on the lookout for a dessert that perfectly blends vibrant color, irresistible chocolate, and a tender, melt-in-your-mouth texture, you have to try this Red Velvet Blossom Cookies Recipe. These cookies bring together the classic charm of red velvet cake with a delightful chocolate kiss nestled right in the center, creating a bite-sized treat that feels both festive and comforting. Whether you’re baking for a special occasion or just craving something sweet and stunningly beautiful, these cookies deliver an impressive punch of flavor and fun that will have everyone asking for your secret.
Ingredients You’ll Need
Gathering the ingredients for this recipe is delightfully simple, yet each component plays a crucial role in achieving the perfect taste and texture. From the rich red velvet cake mix to the buttery softness and that essential chocolate kiss, every element comes together to make these cookies sing.
- 1 box red velvet cake mix (15.25 oz.): This is the star ingredient providing the cake-like texture and vibrant red color.
- 2 large eggs: Eggs bind everything together and add richness to the dough.
- ½ cup unsalted butter (melted): Butter adds moisture and tender crumb to the cookies.
- 1 tsp vanilla extract: A splash of vanilla deepens the flavor profile and complements the chocolate perfectly.
- ½ tsp espresso powder (optional!): Just a hint to intensify the red velvet’s chocolate undertone.
- 1 cup regular or coarse sugar: Used for rolling the cookie dough balls to add a sweet, crunchy exterior.
- 24 Hershey’s kiss candies (or other mini chocolate candy): The signature chocolate “blossom” that makes each cookie so special.
How to Make Red Velvet Blossom Cookies Recipe
Step 1: Mix the Wet Ingredients
Start by whisking together the eggs, melted butter, and vanilla extract in a large bowl until the mixture is smooth and combined. This blend creates a luscious base that keeps your cookies moist and full of flavor.
Step 2: Combine with Dry Ingredients
Next, add the red velvet cake mix along with the optional espresso powder to the wet ingredients. Stir everything thoroughly until you achieve a uniform dough. The espresso powder is secret magic—it intensifies the chocolate notes without overpowering the red velvet’s delicate flavor.
Step 3: Chill the Dough
Pop the dough in the fridge for about 30 minutes. Chilling firms up the dough, making it much easier to roll into perfect little balls that hold their shape while baking.
Step 4: Shape and Coat the Cookies
Once chilled, roll the dough into 1½-inch balls. Then, generously roll each ball in the sugar to give it a beautiful sparkle and a slight crunch on the outside after baking.
Step 5: Bake Your Cookies
Place the sugar-coated dough balls on a baking sheet lined with parchment paper. Bake them in a preheated oven at 350°F for 8-10 minutes. You’ll know they’re ready when the edges start to set, the cookies puff up, and subtle crinkles appear on the surface.
Step 6: Add the Chocolate Blossom
Immediately upon removing the cookies from the oven, gently press a Hershey’s kiss into the center of each warm cookie. This step transforms them into “blossoms.” Let them cool completely so the chocolate sets nicely without melting too much, though if you use Hugs candy kisses, expect a softer melt that’s equally delicious.
How to Serve Red Velvet Blossom Cookies Recipe
Garnishes
For an extra touch of festive charm, sprinkle a pinch of powdered sugar over the cooled cookies or drizzle a little white chocolate on top. Fresh mint leaves or tiny edible flowers on the serving plate can bring freshness and elegance to your presentation.
Side Dishes
These cookies pair wonderfully with a glass of cold milk or a cup of rich coffee or hot chocolate to complement the red velvet’s deep flavors. You can also offer a scoop of vanilla ice cream on the side for an indulgent treat.
Creative Ways to Present
Arrange the cookies in a circular pattern around a bowl of chocolate sauce for dipping, or bake them in mini cupcake liners for a neat, gift-worthy look. You could even stack a few cookies with layers of cream cheese frosting between for a make-shift mini cookie cake that’s sure to impress!
Make Ahead and Storage
Storing Leftovers
Store any leftover Red Velvet Blossom Cookies Recipe in an airtight container at room temperature for up to 3 days. Keeping them sealed ensures they stay soft and chewy while the chocolate remains perfectly intact.
Freezing
If you want to save cookies for later, freeze them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They keep well for up to 3 months and thaw quickly at room temperature when you’re ready for a sweet bite.
Reheating
To bring back that fresh-out-of-the-oven warmth, pop the cookies in the microwave for about 10-15 seconds or warm them briefly in a low oven. Just be careful not to overheat, or the chocolate flower might lose its character.
FAQs
Can I substitute the cake mix with another flavor?
While this Red Velvet Blossom Cookies Recipe specifically celebrates the red velvet flavor, you can experiment with other cake mixes such as chocolate or vanilla, but keep in mind that the texture and taste will vary.
Is the espresso powder really necessary?
Espresso powder is optional, but it adds a lovely depth to the chocolate notes in the red velvet. Without it, the cookies will still be delicious, just a bit less nuanced.
Can I use a different chocolate besides Hershey’s kisses?
Absolutely! Mini chocolate candies like truffles, chocolate chips, or even peanut butter blossoms can work well. Just choose one that melts appropriately and complements red velvet.
How can I make these cookies vegan?
To veganize this recipe, consider using a vegan red velvet cake mix, flax eggs instead of chicken eggs, and a plant-based butter substitute. Be prepared for slight texture differences but equally tasty results.
What causes the cookie edges to set but the center to stay soft?
The balance of ingredients and baking time create the perfect texture—edges firm up first to provide structure, while the soft centers hold moisture and tenderness, giving each bite a delightful chew.
Final Thoughts
This Red Velvet Blossom Cookies Recipe is one of those incredible treats that feels as special as it tastes. Its combination of vibrant color, tender crumb, and a luscious chocolate center makes it a standout in any cookie lineup. I truly hope you find as much joy making and sharing these cookies as I do. They’re bound to become a go-to for holidays, parties, or whenever you need a little homemade happiness.
Print
Red Velvet Blossom Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these irresistible Red Velvet Blossom Cookies, featuring a soft red velvet base rolled in sugar and topped with a classic Hershey’s chocolate kiss. Perfectly baked until just set with a tender crumb, these cookies offer a festive treat that blends the rich flavors of red velvet cake and chocolate in every bite.
Ingredients
Main Ingredients
- 1 box red velvet cake mix (15.25 oz.)
- 2 large eggs
- ½ cup unsalted butter (melted)
- 1 tsp vanilla extract
- ½ tsp espresso powder (optional)
- 1 cup regular or coarse sugar
- 24 Hershey’s kiss candies (or other mini chocolate candy)
Instructions
- Prepare the dough: In a medium bowl, whisk together the eggs, melted butter, and vanilla extract until well combined. Add the red velvet cake mix and espresso powder, if using, stirring until the dough is fully incorporated and uniform in color.
- Chill the dough: Cover the dough and refrigerate for about 30 minutes. This helps firm up the dough, making it easier to handle and shape into balls.
- Form cookie balls: Once chilled, roll the dough into 1½ inch balls. Roll each ball in the sugar to coat completely, which will give the cookies a sweet, crunchy exterior.
- Bake the cookies: Preheat your oven to 350°F (175°C). Place the sugar-coated dough balls on a lined baking sheet, spacing them evenly. Bake for 8-10 minutes, or until the edges begin to set and the cookies puff up and start to show slight crinkling.
- Add the chocolate kiss: Remove the cookies from the oven and immediately press a Hershey’s kiss gently into the center of each cookie. Allow the cookies to cool completely on the baking sheet.
- Set and serve: If using Hugs candy kisses, note that they tend to melt into the cookie slightly. To prevent this, transfer cookies to the fridge or freezer until the chocolate sets firmly. Regular chocolate kisses will hold their shape if left undisturbed until fully cooled. Enjoy once set.
Notes
- The optional espresso powder enhances the depth of the chocolate flavor but can be omitted if desired.
- For a crunchier sugar coating, use coarse sugar instead of regular granulated sugar.
- Be careful not to overbake; cookies should be just set with slightly puffed edges for a soft texture.
- Allow cookies to cool fully to ensure the chocolate kiss sets properly and doesn’t melt excessively into the cookie.
- Store cookies in an airtight container at room temperature for up to 4 days or refrigerate to extend freshness.
