If you’re craving something that’s both festive and downright delightful, you’re going to adore this Red Velvet Chocolate Blossom Cookies Recipe. These little beauties are not only stunning with their vibrant red color and glossy chocolate centers, but the combination of tender red velvet dough and rich chocolate will have you coming back for more. Trust me, once you try these cookies, they’ll become your go-to treat for holiday gatherings or just whenever you want to impress your friends with something special.
Why You’ll Love This Recipe
- Perfect Flavor Balance: The subtle cocoa in the dough combined with a luscious chocolate center is a match made in cookie heaven.
- Impressively Easy to Make: No complex techniques here—just simple steps that anyone can follow for stunning results.
- Textural Contrast: Crispy edges with a soft middle plus a melty chocolate surprise in every bite.
- Customizable and Fun: Rolling in colored sugar or sprinkles lets you add your own flair depending on the occasion.
Ingredients You’ll Need
Each component in this Red Velvet Chocolate Blossom Cookies Recipe works in harmony to create that perfect balance of flavor and texture. Choosing quality chocolate and fresh ingredients really makes a difference here, so that’s my first pro tip: don’t skimp on the chocolate!
- Dove Chocolate Hearts: I prefer these because they’re just the right size, and they don’t overpower the cookies like bigger chocolates might.
- Butter: Room temperature butter creams beautifully with sugar, giving your dough the ideal texture.
- Granulated sugar: Adds sweetness while helping to create that lightly crisp cookie surface.
- Egg: Binds everything together and adds moisture.
- Milk: Just a splash to keep the dough tender.
- Red food coloring: This is what gives the cookie that iconic red velvet visual pop—don’t skip it!
- Pure vanilla extract: Enhances all the flavors for a richer taste.
- All-purpose flour: The base for your dough, providing structure.
- Unsweetened cocoa powder: Just enough to sneak in that subtle chocolate flavor that complements the hearts.
- Baking soda: Helps the cookies rise just the right amount.
- Kosher salt: Balances the sweetness to keep flavors vibrant.
- Red sprinkling sugar and/or sprinkles: Creates a sparkling, festive exterior that’s both pretty and fun to eat.
Variations
While I adore this Red Velvet Chocolate Blossom Cookies Recipe as is, I always encourage playing around to suit your taste or dietary needs. You might be surprised what a little tweak can do to make it uniquely yours!
- White Chocolate Twist: I once swapped the Dove chocolate hearts for white chocolate ones—my family went crazy for the creamy contrast!
- Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose to make these treats friendly for gluten-sensitive friends.
- Vegan Version: Replace butter with coconut oil and the egg with flaxseed meal mixed with water to keep it vegan-friendly without sacrificing taste.
- Sprinkle Mix-Up: Some days I like using rainbow sprinkles for fun, while other times it’s just red sanding sugar for a classic vibe.
How to Make Red Velvet Chocolate Blossom Cookies Recipe
Step 1: Chill Those Chocolate Hearts
First things first, pop those Dove Chocolate Hearts into the freezer for at least an hour. I’ve learned this step is key to stopping the chocolate from melting too quickly once you press it into the warm cookie — otherwise, you’d miss that beautiful chocolate center that’s the hallmark of these blossom cookies.
Step 2: Prep Your Oven and Baking Sheet
Get your oven heated to 350°F and line a cookie sheet with parchment paper. This keeps your cookies from sticking and helps them bake evenly. Trust me, parchment paper is a small investment that saves you so much cleanup hassle!
Step 3: Creaming the Butter and Sugar
In a large bowl, cream the room-temperature butter and sugar together until you get a light, fluffy texture—about 2 to 3 minutes. This step infuses air into the dough, giving your cookies a soft, tender crumb. Use a hand mixer or stand mixer if you have one, but a vigorous whisk and some elbow grease will work, too!
Step 4: Mixing the Wet Ingredients
Next up, add in the egg, milk, red food coloring, and vanilla extract. Mix these until everything’s well combined. You’ll notice your dough turning that gorgeous red shade—it always feels magical to me seeing that pop of color.
Step 5: Combine Dry Ingredients and Blend
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt. Gradually add this dry mix into the wet ingredients, stirring until just combined. Be careful not to overmix here—overhandling the dough can make your cookies tough, and we want them tender and soft.
Step 6: Shape, Roll, and Bake
Use a tablespoon to scoop out dough and shape into 1-inch balls. Roll each ball in red sugar or sprinkles to get a sparkly, festive coating. Then, place them spaced out on your parchment-lined sheet. Bake for 8 to 10 minutes—watch for the edges to set but keep the centers soft.
Step 7: Press the Heart and Cool
Right after removing the cookies from the oven, press a chilled Dove Chocolate Heart gently into the center of each cookie. This step is where the magic happens — the warm cookie melts the edges of the chocolate just enough for a luscious, gooey center when cooled. Then move your cookies to a wire rack and let them cool fully so the chocolate sets up perfectly.
Pro Tips for Making Red Velvet Chocolate Blossom Cookies Recipe
- Freeze Your Chocolate Hearts: Freezing prevents the chocolate from melting too fast when you press them into hot cookies, keeping the shape perfect.
- Don’t Overmix the Dough: I learned the hard way that overworking flours can make cookies tough—mix just until combined for that soft bite.
- Room Temperature Dough for Sprinkles: Rolling cold dough made my sprinkles fall off, so it’s better to roll cookies at room temp for better coating.
- Bake Time Is Key: Keep an eye at 8 minutes and remove once edges are set but centers still look a bit underdone—they’ll finish firming up as they cool.
How to Serve Red Velvet Chocolate Blossom Cookies Recipe
Garnishes
I love to sprinkle a little extra red sanding sugar on top of the cookies just before baking for that little festive sparkle. Sometimes a dusting of powdered sugar after cooling adds a lovely snowy effect too. It really amps up the charm when serving at parties.
Side Dishes
Pair these cookies with a glass of cold milk or a rich hot chocolate to double down on the chocolatey goodness. For brunch or dessert tables, I usually add fresh berries or a light whipped cream to balance the richness.
Creative Ways to Present
Once, I arranged these on a tiered stand surrounded by holly and mini marshmallows for a holiday party—the red, white, and chocolate tones made such a stunning display! Wrapping a few in clear cellophane tied with a ribbon also makes for a sweet gift anyone would appreciate.
Make Ahead and Storage
Storing Leftovers
Store your cooled Red Velvet Chocolate Blossom Cookies in an airtight container at room temperature for up to 3 days. I keep mine layered between sheets of parchment paper to avoid sticking and preserve that perfect texture.
Freezing
If you want to make these ahead, the cookie dough freezes beautifully! Just scoop the balls and freeze on a tray before transferring to a freezer bag. You can bake straight from frozen — just add a couple extra minutes to the bake time. The finished cookies also freeze well, so stash leftovers if you need to.
Reheating
When reheating leftover cookies, pop them in the microwave for 10-15 seconds or briefly in a warm oven. This revives that freshly baked softness and melts the chocolate center slightly, giving you a fresh-baked vibe all over again.
FAQs
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Can I substitute different chocolates for the Dove Chocolate Hearts in this recipe?
Absolutely! You can use other hearts or chocolate pieces, but keep in mind that size and melting characteristics vary. I prefer Dove Chocolate Hearts because their size complements the cookie perfectly without overpowering it. Larger chocolates might melt differently, so freezing them beforehand is even more important.
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Why do you freeze the chocolate before adding it to the cookies?
Freezing the chocolates helps prevent them from melting too fast when pressed onto the hot cookies. This means they keep their shape and create a lovely solid center as they cool, rather than turning into a puddle of chocolate.
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Can I make the cookie dough ahead of time?
Yes! In fact, chilling the dough for up to an hour can make the cookies spread less and yield a thicker cookie. Just note rolling sprinkles onto cold dough can be trickier, so bring your dough back to room temperature before rolling in sugar or sprinkles for the best results.
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How do I prevent my cookies from becoming too dry?
Watch the baking time carefully and pull cookies out when edges just set but centers still look a bit soft. Cookies continue to cook slightly on the baking sheet after coming out of the oven, which keeps them moist and tender. Avoid overbaking!
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Can I make these cookies vegan?
Definitely! Swap butter with coconut oil or a vegan butter alternative, replace eggs with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), and double-check your chocolate brand for dairy-free options. The texture might vary slightly but they’ll still be delicious.
Final Thoughts
I absolutely love how this Red Velvet Chocolate Blossom Cookies Recipe never fails to wow my family and friends. They’re festive, fun, and surprisingly easy to make—perfect for when you want to bake something impressive without fuss. Every time I whip up a batch, the house fills with that cozy, inviting aroma that gets everyone excited for a sweet treat. So go ahead, give these a try, and trust me, you’ll want to make them again and again (and maybe share a few, but maybe not!).
Print
Red Velvet Chocolate Blossom Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Red Velvet Blossom Cookies are a festive and delightful treat featuring a soft, cocoa-infused red velvet dough rolled in colorful sprinkles and topped with a melting Dove chocolate heart center. Perfect for holidays, parties, or gifting, these cookies bring a beautiful pop of color and rich flavor with 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
For Rolling
- Red sprinkling sugar and/or sprinkles
Instructions
- Freeze Chocolate Hearts: Place the Dove Chocolate Hearts into the freezer for at least an hour so they won’t melt 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 ensure 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. This will create a smooth base for the cookie dough.
- Add Wet Ingredients: Mix in the egg, milk, red food coloring, and pure vanilla extract until the mixture is well blended and evenly colored.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt to evenly distribute the leavening and flavorings.
- Incorporate Dry Into Wet: Gradually add the dry ingredients to the butter mixture, mixing just until blended to avoid overworking the dough which can toughen the cookies.
- Shape and Roll Dough Balls: Using a tablespoon, scoop the dough and form into 1-inch balls. Roll each dough ball in red sprinkling sugar or sprinkles, coating them nicely, then place them spaced on the prepared baking sheet.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes until the edges are set but the centers are still soft.
- Add Chocolate Hearts to Cookies: Remove the cookies from the oven and immediately press one frozen Dove Chocolate Heart into the center of each cookie, allowing it to melt slightly into the warm dough.
- Cool Completely: Transfer the cookies from the baking sheet to a wire rack to cool completely, which helps the chocolate set properly and the cookie to firm up.
Notes
- Dove Chocolate Hearts are preferred due to their size and melting quality, but Hershey’s Chocolate Hearts can be used if desired, noting they are larger and affect the cookie to chocolate ratio.
- For easier rolling with sprinkles, keep the dough at room temperature instead of refrigerated. Refrigerated dough may cause sprinkles to have difficulty sticking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
