Red Velvet Peanut Butter Blossoms: A Delectable Delight

Introduction

Red Velvet Peanut Butter Blossoms combine the rich, velvety taste of red velvet cake with the creamy, nutty flavor of peanut butter, all crowned with a sweet Hershey’s Kiss. This delightful fusion creates a cookie that’s not only delicious but also visually appealing. Perfect for sharing during the holidays or enjoying as an everyday treat, these cookies are sure to become a favorite. Let’s delve into the process of making these scrumptious cookies step-by-step.

Ingredients and Preparation

To create these delightful cookies, you’ll need the following ingredients:

• ½ cup (1 stick / 113 g) unsalted butter, room temperature: The butter provides a rich, creamy base for the cookie dough.
• ¾ cup (193.5 g) creamy peanut butter: Adds a smooth, nutty flavor that pairs perfectly with the sweetness of the cookies.
• 1 ⅓ cups (267 g) granulated sugar: Sweetens the dough and helps achieve the right texture.
• 1 large egg, room temperature: Acts as a binder, holding all the ingredients together.
• 2 tablespoons milk: Adds moisture to the dough.
• 2 teaspoons vanilla extract: Enhances the overall flavor of the cookies.
• 1 teaspoon red gel food coloring: Gives the cookies their vibrant red velvet hue.
• 3 tablespoons unsweetened cocoa: Provides the classic chocolate flavor of red velvet.
• 1 ½ cups (187.5 g) all-purpose flour: The main structure of the cookies.
• 1 teaspoon baking soda: Helps the cookies rise and achieve a soft texture.
• 1 pinch kosher salt: Balances the sweetness and enhances the other flavors.
• ⅓ cup (67 g) red sanding sugar: Adds a decorative, crunchy exterior to the cookies.
• 1 bag Hershey’s Kisses, unwrapped: The iconic finishing touch.

Step-by-Step Instructions

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment, combine the room temperature butter, creamy peanut butter, and granulated sugar. Mix on medium speed for about 2 minutes until the mixture is light and fluffy.
3. Add Wet Ingredients: Reduce the mixer speed to low and add in the egg, milk, vanilla extract, and red gel food coloring. Mix for about 30 seconds to incorporate the ingredients. Then, increase the mixer speed to medium-high and continue blending until the mixture is well combined and fluffy.
4. Sift Dry Ingredients: In a separate bowl, sift together the unsweetened cocoa, all-purpose flour, baking soda, and a pinch of kosher salt. Sifting ensures that the dry ingredients are well combined and free of lumps.
5. Combine Wet and Dry Ingredients: With the mixer on low speed, gradually add the sifted dry ingredients to the butter mixture. Beat until just combined to avoid over-mixing, which can result in tough cookies.
6. Form the Dough Balls: Using a 1-tablespoon scoop, portion out the dough and drop it onto the lined baking sheet. Roll each scoop of dough into a ball between your palms.
7. Roll in Sanding Sugar: Pour the red sanding sugar onto a small plate or bowl. Roll each dough ball in the red sanding sugar until fully coated, then place the coated balls back onto the prepared baking sheet, leaving about 2 inches between each ball to allow for spreading.
8. Chill (Optional): For extra chewy cookies, you can chill the dough balls in the freezer for about 10 minutes before baking. This step is optional but recommended for achieving the perfect texture.
9. Bake the Cookies: Bake the cookies in the preheated oven for 7-8 minutes. The cookies should be slightly underbaked to ensure they remain soft and chewy.
10. Add the Hershey’s Kisses: As soon as the cookies come out of the oven, press a Hershey’s Kiss into the center of each cookie. The cookie should crack around the edges, creating the classic blossom look.
11. Cool and Serve: Allow the cookies to cool to room temperature on the baking sheet before transferring them to a wire rack to cool completely. This cooling period helps the cookies set and enhances their flavor.

Tips and Tricks for Perfect Cookies

• Room Temperature Ingredients: Ensure that the butter and egg are at room temperature before mixing. This allows for better incorporation and a smoother dough.
• Measuring Flour: Be precise when measuring the flour. Too much flour can result in dense, dry cookies, while too little can cause them to spread too much.
• Food Coloring: Use gel food coloring rather than liquid for a more vibrant red color without altering the dough’s consistency.
• Sanding Sugar: Rolling the dough balls in sanding sugar adds a delightful crunch and extra sweetness to each bite.
• Hershey’s Kisses: Unwrap the Hershey’s Kisses before you start baking to ensure you can quickly press them into the hot cookies.

Serving and Storing

Red Velvet Peanut Butter Blossoms are perfect for any occasion, from holiday cookie exchanges to everyday indulgences. Serve them on a decorative plate for a festive presentation.

Store the cookies in an airtight container at room temperature for up to a week. If you need to store them longer, you can freeze the cookies for up to three months. Place the cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container.