If you’re looking for a cookie that’s equal parts stunning and delicious, I’ve got just the thing for you: the Red Velvet Chocolate Blossom Cookies Recipe. These cookies have my heart because they come out soft and tender with that perfect red velvet flavor, and the gooey melted chocolate heart right smack in the center? Pure magic. Trust me, once you try these, you’ll want to make them for every holiday and special occasion.
Why You’ll Love This Recipe
- Gorgeous Presentation: Each cookie sports a bright red base with a luscious chocolate heart melting right in the middle—so pretty you’ll want to Instagram it.
- Perfect Texture: Soft, cake-like red velvet cookies that’re just sweet enough without being overwhelming.
- Super simple to make: With straightforward ingredients and easy steps, even beginners will nail these cookies.
- Fun and festive: Great for Valentine’s Day, Christmas, or anytime you want to spread a little cookie love.
Ingredients You’ll Need
I love how the ingredients come together in this Red Velvet Chocolate Blossom Cookies Recipe to create that iconic red velvet taste and melt-in-your-mouth texture. Plus, the Dove Chocolate Hearts bring a smooth, silky finish that really makes these cookies extra special. When you’re shopping, try to get the exact chocolate hearts I recommend for the best balance of cookie and candy.
- Dove Chocolate Hearts: These chocolates are the perfect size and melt beautifully without overpowering the cookie.
- Butter: Room temperature is key here—it helps you cream the butter and sugar better for a light, fluffy dough.
- Granulated Sugar: Sweetens the dough evenly and helps create a slight crisp edge as the cookies bake.
- Egg: Adds richness and helps bind everything together.
- Milk: Just a splash to keep the dough moist and tender.
- Red Food Coloring: This is what gives your cookies that classic red velvet color. I usually go for gel-based coloring for vibrant, true reds.
- Pure Vanilla Extract: Adds warmth and depth to the flavor.
- All-Purpose Flour: The base of your dough, makes sure to lightly spoon and level off into your measuring cup for accuracy.
- Unsweetened Cocoa Powder: This brings the subtle chocolate flavor essential to red velvet.
- Baking Soda: Helps the cookies rise just right.
- Kosher Salt: Balances the sweetness and enhances all the other flavors.
- Red Sprinkling Sugar and/or Sprinkles: Rolling the dough balls in these adds a festive sparkle and a bit of crunch.
Variations
I like to switch things up depending on the occasion or mood. This Red Velvet Chocolate Blossom Cookies Recipe is versatile enough for you to make it truly your own, whether you want to keep it classic or experiment a little.
- Nutty Twist: I once added a handful of finely chopped pecans to the dough for an extra crunch — my family went crazy for the texture contrast.
- Dairy-Free Version: Swap out butter for a plant-based margarine and use a non-dairy milk; just be sure to chill the dough well before baking.
- Color Fun: For a holiday spin, I’ve added red and green sprinkles or even rolled the dough balls in crushed peppermint candies.
- Chocolate Decadence: If you’re a real chocoholic, sprinkle mini chocolate chips on top before baking for a double chocolate surprise.
How to Make Red Velvet Chocolate Blossom Cookies Recipe
Step 1: Prep Your Chocolate Hearts and Oven
First things first: pop those Dove Chocolate Hearts in the freezer for at least an hour. This little trick is a game changer—it stops the chocolates from melting too fast when you add them to the warm cookies. Meanwhile, preheat your oven to 350°F and line a baking sheet with parchment paper—this keeps your cookies from sticking and makes cleanup a breeze.
Step 2: Cream Butter and Sugar Until Fluffy
Grab a large mixing bowl and beat your room-temperature butter with the sugar until it’s light and fluffy; about 2 to 3 minutes on medium speed. This step incorporates air into the dough, which helps give the cookies a tender crumb. Then, beat in the egg, milk, red food coloring, and vanilla extract until everything’s smooth and well combined. The dough will start looking bright red and glossy—definitely a joyful sight.
Step 3: Mix Dry Ingredients and Combine
In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and kosher salt. Gradually add these dry ingredients into your wet mixture, mixing just until the dough comes together. Avoid overmixing here because you want your cookies tender and soft—not dense.
Step 4: Shape, Roll, and Bake the Cookies
Using a tablespoon, scoop out dough balls about 1 inch in diameter. I like to roll mine quickly in red sprinkling sugar or festive sprinkles—it adds a little crunch and sparkle that’s so fun. Place the balls on your prepared baking sheet, giving them enough room to spread a bit. Bake for 8 to 10 minutes; keep an eye on them so they don’t overbake. You want soft edges with a slightly set top.
Step 5: Add the Chilled Chocolate Hearts
The moment of magic: as soon as the cookies come out of the oven, press one frozen chocolate heart right into the center of each cookie. The residual heat melts the chocolate just enough to make it soft, but that frozen start means it won’t just disappear. Transfer the cookies carefully to a wire rack to cool completely so they set up perfectly.
Pro Tips for Making Red Velvet Chocolate Blossom Cookies Recipe
- Chill Your Chocolate Hearts: Freezing the chocolates beforehand really keeps them from melting too quickly and losing their shape in the cookie center.
- Roll at Room Temp: I discovered this trick when my sprinkles wouldn’t stick after chilling the dough, so I roll the dough balls just before baking for the best sprinkle adherence.
- Don’t Overbake: The cookies may seem slightly underdone in the center when you pull them out—that’s exactly what you want for a soft, tender result.
- Use Gel Food Coloring: Gel colors give you that rich, vibrant red without adding extra moisture or diluting the dough.
How to Serve Red Velvet Chocolate Blossom Cookies Recipe
Garnishes
I love to keep it simple with these cookies—sometimes just a fresh dusting of powdered sugar over the tops after they’ve cooled makes them look extra special. For festive occasions, a sprinkle of red sanding sugar or edible glitter amps up the surprise factor and adds a little sparkle that really catches the eye.
Side Dishes
These cookies shine on their own, but if you want to turn them into a full snack or dessert spread, I often pair them with a tall glass of cold milk or a creamy hot cocoa. For parties, a fresh fruit platter with berries complements the rich chocolate and red velvet flavors beautifully.
Creative Ways to Present
I once arranged these cookies in a heart-shaped platter lined with fresh rose petals for Valentine’s Day, and the effect was both charming and irresistible. Another time, I stacked them in a clear glass jar tied with a red ribbon as a sweet homemade gift. Presentation really amps up the joy when sharing these gems!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature for up to five days. They stay soft and fresh that way, but make sure the container is sealed well to keep away humidity or drying out. If the cookies soften too much, a quick 5-7 second zap in the microwave revives the melty center and fresh texture beautifully.
Freezing
These cookies freeze wonderfully. I freeze the unbaked dough balls on a sheet tray, then transfer them to a freezer bag for up to 3 months. When I’m ready to bake, I just pop them into the oven straight from the freezer, adding a minute or two to the baking time. The frozen chocolate hearts in the middle make this easy since they’re already prepped!
Reheating
To bring back that fresh-baked feeling, I reheat the cookies in a toaster oven or microwave. Just 10-15 seconds per cookie usually does the trick to soften the cookie and melt the chocolate center without making the cookie too warm or crumbly.
FAQs
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Can I use other types of chocolates instead of Dove Chocolate Hearts?
Absolutely! While I recommend Dove Chocolate Hearts for their size and melt quality, you can substitute with other chocolate kisses or small chocolate pieces you love. Just be mindful that larger chocolates may change the cookie-to-chocolate ratio, and melting times might vary. Freezing the chocolates first helps no matter what you use.
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Can I make this recipe gluten-free?
Yes! Simply swap the all-purpose flour for a 1:1 gluten-free flour blend. I’d recommend one that contains xanthan gum for better structure. The texture might be slightly different but still delicious and tender.
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Why does the recipe call for red food coloring?
Red food coloring gives that classic bright red velvet appearance, which is hard to achieve from cocoa powder alone. Gel food coloring is best here since it’s more concentrated and won’t thin out your dough.
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How long do these cookies stay fresh?
When stored properly in an airtight container at room temperature, these cookies stay soft and fresh for up to five days. Beyond that, freezing is your best bet.
Final Thoughts
I absolutely love how this Red Velvet Chocolate Blossom Cookies Recipe turns out every single time. There’s something so satisfying about pressing that chilled chocolate heart into the warm dough and watching it melt into a gooey center. It’s these little moments in baking that make everything worth it. So if you want a cookie that’s as gorgeous as it is delicious, give this recipe a go—you’ll be making them over and over again, just like me.
Print
Red Velvet Chocolate Blossom Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these festive Red Velvet Blossom Cookies featuring tender, cocoa-infused red velvet dough rolled in sparkling red sugar and crowned with a luscious Dove Chocolate Heart. Perfect for holidays or special occasions, these cookies combine classic red velvet flavors with a rich, melty chocolate center for an irresistible treat.
Ingredients
Chocolate
- 36 Dove Chocolate Hearts (1 package, 8.87 ounces)
Cookie Dough
- ½ cup butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon red food coloring
- 1 ½ teaspoons pure vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- Red sprinkling sugar and/or sprinkles, for rolling
Instructions
- Freeze chocolate hearts: Place the Dove Chocolate Hearts in the freezer for at least one hour; this prevents them from melting too quickly once pressed onto the warm cookies.
- Preheat oven and prepare sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure cookies bake evenly and release easily.
- Cream butter and sugar: In a large mixing bowl, beat the room temperature butter and granulated sugar together until the mixture is light, fluffy, and well combined, approximately 2 to 3 minutes.
- Add wet ingredients: Incorporate the egg, milk, red food coloring, and pure vanilla extract into the butter and sugar mixture. Mix thoroughly until fully blended and uniform in color.
- Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt to ensure even distribution of leavening and flavor.
- Mix dry into wet: Gradually add the dry ingredients to the wet mixture, beating just until combined. Avoid over-mixing to keep the cookies tender.
- Shape and roll dough balls: Using a tablespoon, scoop the dough and roll it into 1-inch balls. Roll each ball in red sprinkling sugar and/or sprinkles to coat evenly, then place spaced apart on the prepared baking sheet.
- Bake cookies: Bake the cookies in the preheated oven for 8 to 10 minutes until edges are set but centers remain soft.
- Press chocolate hearts: Immediately after removing from the oven, gently press a frozen Dove Chocolate Heart into the center of each cookie. This allows the chocolate to soften slightly without melting completely.
- Cool completely: Transfer the cookies to a wire rack and allow them to cool fully, letting the chocolate set and the cookies firm up before serving.
Notes
- Dove Chocolate Hearts are preferred for their perfect size and chocolate-to-cookie ratio, but Hershey’s Chocolate Hearts can be used if desired.
- For best results, do not refrigerate the dough before rolling if you plan to coat with sprinkles, as cold dough causes sprinkles to stick poorly. Roll at room temperature instead.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
