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Hershey Red Velvet Blossoms Cookies featured image showcasing the delicious treat.
Lady Maria

Hershey Red Velvet Blossoms Cookies

These Hershey Red Velvet Blossoms Cookies are soft, chewy, and visually appealing with a Hershey's Kiss in the center. They offer a delightful combination of red velvet's subtle tang and creamy chocolate sweetness, making them perfect for holidays, parties, or a simple treat.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 36
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 teaspoon red food coloring gel preferred
  • About 1/2 cup granulated sugar, for rolling
  • About 36 Hershey's Kisses, unwrapped

Equipment

  • Baking sheets
  • Parchment paper or silicone baking mats
  • Mixing bowls
  • Electric mixer (handheld or stand mixer)
  • Measuring cups
  • Measuring spoons
  • Cookie scoop (optional)
  • whisk
  • wire rack

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Line baking sheets with parchment paper or silicone baking mats.
  3. Unwrap all Hershey's Kisses.
  4. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
  6. Beat in the egg and vanilla extract until well combined.
  7. In a small bowl, whisk together the buttermilk and red food coloring.
  8. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Beat until just combined.
  9. Use a cookie scoop or spoon to drop rounded tablespoons of dough into the granulated sugar. Roll the dough balls in the sugar to coat completely.
  10. Place the sugared dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
  11. Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft.
  12. Remove the baking sheets from the oven and immediately press a Hershey's Kiss into the center of each cookie.
  13. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

If cookies are spreading too much, ensure butter isn't too soft, and chill the dough for 30 minutes before baking. Avoid overbaking to prevent dryness. You can use different flavors of Hershey's Kisses. Add chocolate chips, cream cheese frosting, sprinkles, or peppermint extract for variations. Dough can be made ahead and stored in the refrigerator for up to 2 days or frozen. Store baked cookies in an airtight container at room temperature for up to 3 days.