Red Velvet Blossoms
Soft, sweet, and just the right shade of red, these Red Velvet Kiss Cookies are a fun twist on a classic. Each one has a rich cocoa base and a sweet Hershey’s Hug pressed in the center for a pretty finish. They’re festive enough for the holidays but simple enough to make anytime you want something special from scratch.
Red velvet flavor comes through best when you let the butter and sugar whip up light and fluffy, so don’t rush that step. Once baked, the cookies get their signature “kiss” while still warm from the oven just enough heat to soften the chocolate slightly before it sets again.
What You Need To Make Rede Velvet Blossoms
Before you start, take a minute to make a quick shopping list so you have everything ready to go. It’s a simple recipe, but the right prep makes all the difference when you’re ready to bake.
- flour
- baking soda
- salt
- cocoa powder
- unsalted butter, room temperature
- sugar
- egg
- vanilla extract
- milk
- red food coloring
- Hershey’s Hug candies, unwrapped
Variations
You can make these cookies with just about any flavor of Hershey’s Kisses you like. Classic milk chocolate works beautifully, while dark chocolate or white crème kisses add a richer touch.
Seasonal flavors like peppermint or caramel-filled kisses also make fun swaps. Just be sure to press them in gently while the cookies are warm, and let them cool completely so the chocolate keeps its shape. Do not bake these cookies with the kisses IN them; they go in afterwards.
How To Store These Cookies
To store the cookies, let them cool to room temperature on a cooling rack. Keep them in an airtight container at room temperature for up to a week. If you’d like them to last longer, refrigerate for up to 10 days or freeze them for a few months.
When freezing, layer the cookies between sheets of parchment paper to protect the chocolate tops. Allow frozen cookies to thaw slowly at room temperature to prevent the candy from blooming or turning dull.
Red Velvet Blossoms
Ingredients
- 1 ¾ cups flour
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup cocoa powder
- ½ cup 1 stick unsalted butter room temperature
- 1 cup sugar
- 1 egg
- 1 ½ tsps vanilla extract
- 1 tbsp milk
- 1 tbsp red food coloring
- 48 Hershey’s Hug candies unwrapped
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper
- Whisk together the flour, baking soda, salt, and cocoa, then set aside
- Beat the butter on medium speed for 5 minutes, scraping down the sides as needed
- Add sugar and continue beating for 5 to 7 minutes until fluffy
- Add the egg, vanilla, and food coloring, then mix until evenly combined
- Add the dry ingredients and mix just until combined
- Slowly add the milk while mixing, adding only enough to soften the dough
- Scoop dough into 1 tablespoon portions and roll into balls
- Place on the prepared baking sheet about 1 inch apart
- Bake for 8 to 10 minutes until puffed and edges are set
- Cool for 2 to 3 minutes, then press one Hug candy into the center of each cookie
- Transfer to a wire rack and cool completely without disturbing the candies
