Description
These Red Velvet Blossom Cookies are soft, festive treats featuring a rich red velvet dough rolled in colorful sprinkles and topped with a melting Dove Chocolate Heart. Perfect for holiday celebrations or anytime you want a delightful, chocolaty cookie with a tender crumb and a sweet surprise center.
Ingredients
Scale
Chocolate
- 36 Dove Chocolate Hearts (1) 8.87 ounces package
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
Decoration
- Red sprinkling sugar and/or sprinkles for rolling
Instructions
- Freeze Chocolate Hearts: Place the Dove Chocolate Hearts into the freezer for at least an hour so that they won’t melt quickly when pressed onto the warm cookies.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
- Add Wet Ingredients: Beat in the egg, milk, red food coloring, and vanilla extract until the mixture is well combined and smooth.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt.
- Mix Dry and Wet: Gradually add the dry ingredients into the wet mixture, mixing just until blended to form a smooth dough without overmixing.
- Form and Roll Cookies: Shape tablespoonfuls of dough into 1-inch balls. Roll each ball in red sprinkling sugar or colored sprinkles, then place them spaced on the prepared baking sheet.
- Bake: Bake in the preheated oven for 8 to 10 minutes until the edges are set but the centers are still soft.
- Add Chocolate Hearts: Immediately after removing the cookies from the oven, gently press a frozen Dove Chocolate Heart into the center of each cookie.
- Cool: Transfer the cookies from the sheet to a wire rack to cool completely, allowing the chocolate to set but remain soft and melty.
Notes
- Using Dove Chocolate Hearts works best as they are smaller and melt nicely into the cookie center; Hershey’s Chocolate Hearts are larger and can change the chocolate-to-cookie ratio.
- Chilling the cookie dough for about an hour before baking may cause sprinkles to stick less effectively; it may be preferable to roll the dough balls while they are at room temperature for better adhesion.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
