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
Scale
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.
