Description
These Red Velvet Blossom Cookies are a festive and delicious treat featuring soft red velvet cookie dough rolled in colorful sprinkles, topped with a frozen Dove Chocolate Heart that creates a perfect melty center. Ideal for holidays or special occasions, these cookies combine classic flavors with a fun, decorative twist.
Ingredients
Scale
Chocolate Hearts
- 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, for rolling
Instructions
- Freeze the 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 the oven and baking sheet: Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream butter and sugar: In a large mixing bowl, beat the room temperature butter and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes. This step helps create a tender cookie texture.
- Add wet ingredients: Mix in the egg, milk, red food coloring, and vanilla extract until all ingredients are thoroughly combined and the dough has a vibrant red color.
- Combine dry ingredients: In a separate medium bowl, whisk the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt together to distribute the leavening and cocoa evenly.
- Mix dry into wet: Gradually add the dry ingredient mixture into the wet ingredients, beating just until combined to avoid overworking the dough and ensure tender cookies.
- Shape and coat the dough balls: Using a tablespoon, scoop the dough and roll it into 1-inch balls. Then roll each ball in red sprinkling sugar and/or festive sprinkles, coating them evenly for added texture and color.
- Bake the cookies: Place the coated dough balls on the prepared baking sheet and bake for 8 to 10 minutes until the edges are set but the centers are still soft.
- Add the frozen chocolate centers: Immediately after removing the cookies from the oven, press one frozen Dove Chocolate Heart into the center of each warm cookie so it slightly melts into the dough.
- Cool the cookies: Transfer the cookies from the baking sheet to a wire rack and allow them to cool completely. This helps the chocolate set and the cookies firm up.
Notes
- Using Dove Chocolate Hearts works best due to their size and chocolate-to-cookie ratio; however, Hershey’s Chocolate Hearts can be used if preferred but may be larger.
- Chilling the cookie dough can make rolling easier, but dough at room temperature is recommended for better adherence of sprinkles.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 25mg
