Red Velvet Peanut Butter Blossoms
Prep time: 
Cook time: 
Total time: 
Serves: 4½ dozen
  • ½ cup (1 stick) butter, at room temperature
  • ¾ cup creamy peanut butter
  • 1⅓ cup granulated sugar
  • 1 egg
  • 2 Tbsp whole milk
  • 2 tsp vanilla
  • 1 tsp red gel food coloring
  • 3 Tbsp unsweetened cocoa powder
  • 1½ cups all-purpose flour
  • 1 tsp baking soda
  • ⅛ tsp salt
  • ½ cup red sanding sugar
  • 54 Hershey's Kisses, unwrapped
  1. Heat oven to 375 degrees F. Line several baking sheets with parchment paper and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, peanut butter, and sugar for 2 minutes on medium speed. Turn mixer to low and add in egg, milk, vanilla, and red food coloring. Mix for about 30 seconds to incorporate, then turn mixer to medium-high and blend until light and fluffy, scraping down the sides of the bowl, as needed.
  3. In a separate bowl, whisk together the cocoa, flour, baking soda and salt. With mixer on slow, add flour mixture to sugar mixture and beat until just combined.
  4. Shape dough into 1 inch balls. Pour red sanding sugar onto small plate or bowl. Roll dough ball in red sanding sugar and place on prepared cookie sheet about 2 inches apart. Bake for 8 to 10 minutes.
  5. Once cookies are done baking, remove from oven and immediately press a chocolate Kiss into the center of each cookie. The cookie should crack around edges.
  6. Allow cookies to cool completely before removing from baking sheets.
Recipe from I Am Baker
Nutrition Information
Serving size: 1 cookie Calories: 98 Fat: 5.1 Carbohydrates: 12.7 Sugar: 9.2 Sodium: 49 Fiber: 0.3 Protein: 1.6 Cholesterol: 8
Recipe by Prevention RD at