I recently whipped up a Peanut Butter Blossoms Recipe that blends the richness of unsalted butter and creamy peanut butter with a delightful hint of red food coloring and a touch of vinegar. Topped with Hershey’s Kisses, this cookie party of ingredients brings a festive twist to any treat.

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I’m excited to share my take on these Red Velvet Peanut Butter Blossoms that I think will pique your interest! This recipe is a fun twist on the classic Peanut Butter Blossoms and adds a distinctive red velvet flair that works surprisingly well.

I started with 1/2 cup unsalted butter mixed with 1/2 cup creamy peanut butter and a cup of granulated sugar. The egg, vanilla extract and red food coloring really brought the flavor to life, while a splash of white vinegar added a little tang.

Then i folded in 1 1/4 cups of all-purpose flour, 1/4 cup of unsweetened cocoa powder, baking soda and salt, creating a rich, smooth dough. The finishing touch is 20 unwrapped Hershey’s Kisses, pressed gently into the cookies before baking.

When you bit into one of these beauties you’ll notice a delightful mix of dessert-inspired flavors that are perfect for the festive season #cookies #redvelvet #christmas. Enjoy!

Why I Like this Recipe

I love these cookies for a bunch of reasons. First, I really dig how the red velvet flavor mixed with creamy peanut butter creates a super unique taste that stands out from your usual cookies. Second, the process of chilling the dough and then rolling it in extra sugar is kinda fun and makes me feel like im doing something special in the kitchen—even if it isn’t perfect every time. Third, I get a huge kick out of pressing a Hershey’s Kiss right into the center while the cookie is still warm; it makes every bite a little surprise of melted chocolate goodness.

Ingredients

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Unsalted butter add creaminess and moisture, it give rich flavor and smooth texture.
Peanut butter adds a nutty flavor with protein and healthy fats, but its heavy.
Sugar provides sweetness and carbs, makin the cookies tender while boostin flavor.
An egg help bind ingredients and add protein, ensuring a sturdy cookie structure.
Cocoa powder give a rich chocolate taste and contains fiber to balance sweetness.
Hershey’s Kisses add smooth chocolate bursts that makes every bite extra fun.
Red food coloring make the dough look striking, turning it into vibrant red velvet.
White vinegar boost the baking soda power and helps intensify the overall flavor.

Ingredient Quantities

1/2 cup unsalted butter, softened

1/2 cup creamy peanut butter

1 cup granulated sugar, plus a little extra for rolling

1 large egg

1 teaspoon vanilla extract

1 tablespoon red food coloring

1 tablespoon white vinegar

1 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

20 Hershey’s Kisses, unwrapped

How to Make this

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1. Preheat your oven to 350°F and line a cookie sheet with parchment paper.

2. Beat together the softened butter, creamy peanut butter, and 1 cup of granulated sugar in a large bowl until its smooth.

3. Mix in the egg, vanilla extract, red food coloring, and white vinegar until everything is well blended.

4. In a separate bowl, sift the all-purpose flour, unsweetened cocoa powder, baking soda, and salt then gradually combine with the wet ingredients until just mixed.

5. Chill the dough in the fridge for at least one hour so it’s easier to handle.

6. Roll the chilled dough into 1-inch balls and then roll each ball in a bit of extra granulated sugar.

7. Arrange the sugared dough balls on the prepared baking sheet leaving enough room between them for spreading.

8. Bake the cookies for about 10-12 minutes until the edges are set but the centers still look a bit soft.

9. Remove the cookies from the oven and immediately press a Hershey’s Kiss gently into the center of each cookie.

10. Let the cookies cool for a few minutes on the cookie sheet before transferring to a rack and then enjoy these festive treats!

Equipment Needed

1. Preheated oven set to 350°F
2. Cookie sheet
3. Parchment paper
4. Large mixing bowl
5. Electric mixer or hand whisk
6. Measuring cups and spoons
7. Medium bowl for sifting dry ingredients
8. Sifter or fine mesh sieve
9. Refrigerator for chilling the dough
10. Cooling rack
11. Spatula for handling the cookies

FAQ

Q: Can I use crunchy peanut butter instead of creamy?

A: Yeah, you can, but the texture will be a bit different. I reccomend using creamy peanut butter for the best smooth cookie.

Q: Do I really need to roll the dough in sugar?

A: The extra sugar on the outside adds a nice crunch and sparkle to your cookies. If you dont like it too sweet, you can lighten it up.

Q: What do I do if my dough feels too sticky?

A: Chill the dough in the fridge for about 30 to 60 minutes. This helps it firm up so its easier to roll.

Q: Can I adjust the baking temperature?

A: I suggest sticking to the recipe temperature as changing it might make the cookies too cakey or underbaked, depending on your oven.

Q: How should I store these cookies?

A: Keep them in an airtight container at room temp. They should stay fresh for a few days, but might lose a bit of crunch over time.

Red Velvet Peanut Butter Blossoms Recipe Substitutions and Variations

Unsalted butter – You can use margarine or even coconut oil instead though it may give a slight coconut flavor
Peanut butter – If you wanna try a different nutty twist, almond butter or cashew butter can work pretty well
Granulated sugar – You could swap it with brown sugar or coconut sugar, but you might need to tweak the liquid a bit
Hershey’s Kisses – If these ain’t available, go for mini milk chocolate chips or chopped chocolate as a good alternative

Pro Tips

1. Chill the dough really well so its easier to scoop and will hold its shape better – trust me, even 45 minutes can make a difference if you’re in a hurry.
2. When you pop the cookie out of the oven, don’t wait too long to press that Hershey’s Kiss coz the cookie’s still soft and warm, making a perfect melt-in-the-middle treat.
3. Be sure the butter and peanut butter are super soft before starting to mix, it helps everything blend like it should and avoids lumpy dough.
4. Roll the dough in a bit of extra sugar not only for extra crisp edges but also for adding a nice sparkle that looks as good as it tastes.

Red Velvet Peanut Butter Blossoms Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I recently whipped up a Peanut Butter Blossoms Recipe that blends the richness of unsalted butter and creamy peanut butter with a delightful hint of red food coloring and a touch of vinegar. Topped with Hershey's Kisses, this cookie party of ingredients brings a festive twist to any treat.

Servings

servings

Calories

150

kcal

Equipment: 1. Preheated oven set to 350°F
2. Cookie sheet
3. Parchment paper
4. Large mixing bowl
5. Electric mixer or hand whisk
6. Measuring cups and spoons
7. Medium bowl for sifting dry ingredients
8. Sifter or fine mesh sieve
9. Refrigerator for chilling the dough
10. Cooling rack
11. Spatula for handling the cookies

Ingredients

1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter
1 cup granulated sugar, plus a little extra for rolling
1 large egg
1 teaspoon vanilla extract
1 tablespoon red food coloring
1 tablespoon white vinegar
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
20 Hershey's Kisses, unwrapped

Directions

Preheat your oven to 350°F and line a cookie sheet with parchment paper.
Beat together the softened butter, creamy peanut butter, and 1 cup of granulated sugar in a large bowl until its smooth.
Mix in the egg, vanilla extract, red food coloring, and white vinegar until everything is well blended.
In a separate bowl, sift the all-purpose flour, unsweetened cocoa powder, baking soda, and salt then gradually combine with the wet ingredients until just mixed.
Chill the dough in the fridge for at least one hour so it’s easier to handle.
Roll the chilled dough into 1-inch balls and then roll each ball in a bit of extra granulated sugar.
Arrange the sugared dough balls on the prepared baking sheet leaving enough room between them for spreading.
Bake the cookies for about 10-12 minutes until the edges are set but the centers still look a bit soft.
Remove the cookies from the oven and immediately press a Hershey's Kiss gently into the center of each cookie.
Let the cookies cool for a few minutes on the cookie sheet before transferring to a rack and then enjoy these festive treats!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.