There is something truly magical about these Red Velvet Chocolate Blossom Cookies Recipe that feels like a warm hug in cookie form. Imagine tender, slightly cocoa-infused red velvet dough coated with a playful sprinkle of red sugar, crowned by a melting center of rich Dove Chocolate Heart. These cookies combine deep flavors and festive colors, making them an irresistible treat perfect for sharing, gifting, or simply indulging in a moment of pure joy. If you love cookies that have a delightful balance of soft texture and gooey chocolate, this recipe is about to become your new all-time favorite!
Ingredients You’ll Need
These ingredients are wonderfully simple yet crucial for delivering the perfect balance of taste, texture, and that lovely red velvet color that makes these cookies so special.
- Dove Chocolate Hearts: These melt perfectly into the cookie centers, adding a smooth chocolate surprise.
- Butter (½ cup, room temperature): Ensures your cookies stay moist and tender with a rich buttery flavor.
- Granulated Sugar (1 cup): Sweetens the dough and helps create a light, fluffy texture.
- Large Egg (1): Binds the dough while contributing to its softness.
- Milk (1 tablespoon): Adds moisture and helps give the dough that perfect consistency.
- Red Food Coloring (1 tablespoon): Gives the dough its signature bold red hue that’s Instagram-worthy.
- Pure Vanilla Extract (1 ½ teaspoons): Adds warmth and depth to the flavor profile.
- All-Purpose Flour (1 ¾ cups): The sturdy base of the cookie, providing structure.
- Unsweetened Cocoa Powder (¼ cup): Infuses the dough with subtle chocolate richness without overwhelming.
- Baking Soda (½ teaspoon): Lightens the dough for a tender bite.
- Kosher Salt (¼ teaspoon): Enhances flavor and balances sweetness.
- Red Sprinkling Sugar or Sprinkles: Adds a festive sparkle and lightly crunchy texture on the outside.
How to Make Red Velvet Chocolate Blossom Cookies Recipe
Step 1: Freeze the Chocolate Hearts
Before you start mixing donuts to cookies, pop those Dove Chocolate Hearts into the freezer for at least an hour. Chilling them prevents the chocolate from melting too fast when pressed into the warm cookies, ensuring each bite has that perfect gooey center without turning your hands into a chocolate mess.
Step 2: Prepare Oven and Baking Sheet
Preheat your oven to 350°F (175°C). While that warms up, line a cookie sheet with parchment paper. This step is key for preventing sticking and promoting even baking, so your cookies come out perfectly shaped and with crisp edges.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat your room temperature butter with the granulated sugar until the mixture is light and fluffy. This usually takes 2 to 3 minutes with an electric mixer. This process is essential because it introduces air into the dough, which helps your cookies become light and tender.
Step 4: Add Wet Ingredients
Next, mix in the egg, milk, red food coloring, and pure vanilla extract. Make sure the red color is evenly mixed so your dough has that irresistible vibrant red velvet shade. This step brings the dough’s flavor together and gets it ready for the dry ingredients.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt. Whisking ensures that these dry components are evenly distributed, so every cookie has the right balance of flavor and rise.
Step 6: Incorporate Dry Ingredients into Wet
Add the dry mix to the wet ingredients gradually. Mix just until combined — overmixing can make your cookies tough, and we’re aiming for soft, chewy, and tender here. Stop once you see there are no dry patches of flour.
Step 7: Shape and Roll Dough Balls
Using a tablespoon, scoop dough out and roll it into 1-inch balls. Then roll each ball in red sprinkling sugar or colorful sprinkles. This not only makes the cookies look festive but also adds a slight crunch on the outside for texture contrast. Place the dough balls on your prepared baking sheet, spacing them so they have room to spread.
Step 8: Bake Cookies
Bake in your preheated oven for 8 to 10 minutes, or until the edges are just set but the centers are still soft. This slight underbaking will give your cookies that melt-in-the-mouth tenderness.
Step 9: Add Frozen Chocolate Hearts
As soon as you pull the cookies out, carefully press one frozen Dove Chocolate Heart into the center of each hot cookie. The cookies are warm enough to soften the chocolate slightly but not so hot that it’ll melt away completely, creating a beautiful blossom effect.
Step 10: Cool Completely
Transfer the cookies to a wire rack to cool fully. This helps the chocolate set nicely and lets the cookies firm up to the perfect consistency for storing or serving.
How to Serve Red Velvet Chocolate Blossom Cookies Recipe
Garnishes
To really amp up the festive vibe, sprinkle a few extra red sanding sugars or small edible glitter flakes after placing the chocolate heart. If you’re feeling fancy, a light dusting of powdered sugar over the cooled cookies adds an elegant snowy touch that complements the deep red velvet color beautifully.
Side Dishes
These cookies pair wonderfully with a tall glass of cold milk or a warm cup of rich hot chocolate. For a more indulgent treat, consider serving alongside whipped cream or a scoop of vanilla ice cream—perfect for dipping or spreading.
Creative Ways to Present
The Red Velvet Chocolate Blossom Cookies Recipe is an eye-catching choice for gift boxes or holiday cookie platters. Arrange them on a festive plate lined with parchment and tied with a colorful ribbon for gifting. You can also stack them in a clear jar layered with parchment paper for an instant conversation starter at any party or gathering.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies in an airtight container at room temperature, separated by sheets of parchment paper to avoid sticking. They will stay fresh for about 3 to 5 days and maintain their softness and that delightful melted chocolate center.
Freezing
If you want to make these cookies ahead of time, freeze the dough balls before baking. Simply scoop and roll the dough balls, place them on a tray to freeze until firm, then transfer to a freezer-safe bag. When ready to bake, add a couple of minutes to the baking time. Alternatively, fully baked cookies can also be frozen in airtight containers and thawed at room temperature.
Reheating
To enjoy these cookies warm with melty chocolate, gently reheat in the microwave for 10 to 15 seconds or in a low oven (about 300°F/150°C) for a few minutes. This brings back that fresh-baked feel that’s so heavenly with every bite.
FAQs
Can I use regular chocolate instead of Dove Chocolate Hearts?
Absolutely! You can substitute with any chocolate pieces or small chocolate candies you prefer. Just keep in mind how the chocolate melts and the size of the pieces for a similar “blossom” effect.
What if I don’t have red food coloring?
If you want the red velvet look, some form of red food coloring is key. However, you could try natural alternatives like beet juice in small amounts, but it might alter the flavor and intensity of the red color. For a less vibrant but still tasty option, you could skip the coloring altogether.
How can I make these cookies dairy-free?
Swap out the butter for a dairy-free margarine or coconut oil, and make sure your chocolate hearts are dairy-free as well. This way, you can enjoy the same delicious cookie with a dairy-free twist!
Why are the cookies soft instead of crispy?
The balance of ingredients, especially butter and the slight underbaking, helps keep these cookies soft and chewy in the center while the edges are just set. If you prefer more crispiness, bake a couple of extra minutes but watch carefully to avoid overbaking.
Can I make the dough ahead and bake later?
Yes, the dough can be refrigerated for up to 24 hours before baking. Just be sure to shape and roll the dough balls before refrigerating so they’re ready to bake. This helps the flavors develop and keeps the dough from drying out.
Final Thoughts
Making the Red Velvet Chocolate Blossom Cookies Recipe is like creating a little moment of happiness—each bite bursts with color, flavor, and luscious chocolate. Whether you’re baking for family, friends, or just yourself, these cookies are guaranteed to spread smiles and warm hearts. So go ahead, gather your ingredients, and treat yourself to this mouthwatering, pretty-in-red cookie experience!
Print
Red Velvet Chocolate Blossom Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes (including chocolate freezing time)
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Red Velvet Chocolate Blossom Cookies are a delightful treat combining soft, cocoa-infused red velvet cookie dough with a melting Dove Chocolate Heart center. Rolled in red sprinkles for a festive touch, these cookies are perfect for holidays, parties, or any time you crave a luscious chocolatey dessert with a pop of color and surprise in every bite.
Ingredients
Chocolate Center
- 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
Coating
- Red sprinkling sugar and/or sprinkles
Instructions
- Freeze Chocolate Hearts: Place the Dove Chocolate Hearts into the freezer for at least an hour to prevent them from melting too quickly when added to the warm cookies.
- Prepare Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the room temperature butter and granulated sugar together until light and fluffy, about 2-3 minutes, creating a smooth base for the dough.
- Add Wet Ingredients: Mix in the egg, milk, red food coloring, and vanilla extract until the mixture is fully combined and evenly colored.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and kosher salt to distribute ingredients evenly.
- Incorporate Dry Into Wet: Gradually add the dry ingredients to the butter mixture, mixing just until combined to avoid overworking the dough and toughening the cookies.
- Shape and Roll Dough Balls: Scoop the dough using a tablespoon and form into 1-inch balls. Roll each in red sprinkling sugar or sprinkles, then place spaced on the prepared baking sheet.
- Bake Cookies: Bake for 8 to 10 minutes in the preheated oven until edges are set but centers remain soft.
- Add Chocolate Hearts to Cookies: Remove cookies from oven and immediately press a frozen Dove Chocolate Heart into the center of each cookie, allowing it to melt slightly.
- Cool Completely: Transfer cookies to a wire rack to cool completely so the chocolate centers set and the cookies firm up.
Notes
- Freezing the chocolate hearts beforehand is crucial to prevent them from melting too fast and losing shape.
- Do not overmix the dough when combining dry and wet ingredients to maintain tender cookies.
- Use parchment paper to avoid cookie sticking and promote even baking.
- Red sprinkles add a festive look and a bit of extra sweetness and crunch.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- For a deeper red color, increase the red food coloring slightly, but adjust carefully to avoid affecting texture.
