If you’re on the hunt for a cookie that blends festive flair with a luscious chocolate surprise, you’re in for a treat. This Red Velvet Chocolate Blossom Cookies Recipe is one of my all-time favorites — it has that perfect soft red velvet base with a melty chocolate heart center that just makes every bite feel like a cozy celebration. It’s so easy to get these right at home, and once you try them, you’ll see why my family and friends go crazy for them!
Why You’ll Love This Recipe
- Perfect Soft Texture: These cookies come out tender and moist, thanks to the balanced red velvet batter.
- Melty Chocolate Center: Using chilled Dove Chocolate Hearts ensures a gooey surprise that doesn’t just melt away too fast.
- Easy to Make: With simple steps, you’ll find this recipe beginner-friendly but impressive enough for special occasions.
- Festive & Fun: The red sugar or sprinkles add a playful touch that’s perfect for holidays or anytime you want a pop of color.
Ingredients You’ll Need
Each ingredient in this Red Velvet Chocolate Blossom Cookies Recipe plays its part perfectly — from the rich cocoa powder that deepens the flavor to the red food coloring that gives you that iconic vibrant look. Here’s a quick overview of what you’ll want on hand before you get started.
- Dove Chocolate Hearts: I recommend freezing these before use; they hold shape better and create a gooey center without melting too fast.
- Butter (room temperature): Softened butter blends smoothly with sugar to make the cookies super tender.
- Granulated sugar: The sweetness balances the cocoa, giving just enough sugar without overpowering the red velvet flavor.
- Large egg: Adds moisture and helps bind everything together.
- Milk: Just a tablespoon brightens the dough’s texture. Whole or 2% works great.
- Red food coloring: This is the magic in red velvet — go for gel or liquid, though gel tends to give a richer color.
- Pure vanilla extract: Adds warmth and rounds out the flavors beautifully.
- All-purpose flour: The structure base of your cookies for that soft but sturdy crumb.
- Unsweetened cocoa powder: It deepens the red velvet flavor and adds a hint of chocolate without overpowering.
- Baking soda: Helps the cookies rise and soften.
- Kosher salt: Just a pinch enhances all the flavors and balances the sweetness.
- Red sprinkling sugar and/or sprinkles: For that extra festive pop and subtle crunch on the outside.
Variations
I love how versatile this Red Velvet Chocolate Blossom Cookies Recipe is, so I often play around with tweaks depending on the season or the crowd I’m baking for. Personalizing it makes every batch feel special.
- White Chocolate Blossoms: Swap the Dove Chocolate Hearts with white chocolate ones for a sweeter, creamier center.
- Vegan Version: Use dairy-free butter and egg replacer (like flax eggs) — I experimented with this and was pleasantly surprised by how moist the cookies stayed!
- Spiced Red Velvet: Add a pinch of cinnamon or espresso powder to the dough for a deeper flavor punch; my family especially loved this twist during the holidays.
- Gluten-Free: Replace all-purpose flour with a gluten-free blend, just make sure it contains xanthan gum or add a dash for binding.
How to Make Red Velvet Chocolate Blossom Cookies Recipe
Step 1: Chill Your Chocolate Hearts
Pop your Dove Chocolate Hearts into the freezer for at least an hour before baking. I discovered this trick after my first time baking — if the chocolate isn’t cold, it melts too quickly on the cookie sheet and makes a mess. Chilling them keeps the heart intact and gooey in the middle, just as it should be!
Step 2: Prep Your Oven and Baking Sheet
Set your oven to 350°F and line your cookie sheet with parchment paper. This little extra step prevents the cookies from sticking and helps them bake evenly. I always do this even when I’m in a hurry because it saves cleanup time.
Step 3: Cream Butter and Sugar
Using a large mixing bowl, beat the softened butter and sugar together until the mixture looks light and fluffy — about 2 to 3 minutes. This step is key for texture; the creamed butter traps air, which makes your cookies lighter. Don’t rush it, trust me!
Step 4: Add Wet Ingredients
Mix in the egg, milk, red food coloring, and vanilla extract until everything’s well combined. You’ll notice the dough turning a vibrant red — that’s when you know you’re on the right track!
Step 5: Combine Dry Ingredients and Mix
Whisk together the flour, cocoa powder, baking soda, and kosher salt in a separate bowl. Then gradually beat these dry ingredients into your butter mixture. Be careful not to overmix here — stop once it’s just blended to keep the cookies tender instead of tough.
Step 6: Shape, Roll, and Bake
Scoop tablespoon-sized portions of dough and roll them into 1-inch balls. Roll each ball in red sprinkling sugar or festive sprinkles to give that extra sparkle. Place them on your prepared baking sheet about 2 inches apart. Bake for 8 to 10 minutes — you want the cookies to look set but still soft.
Step 7: Add the Chocolate Hearts
Right after taking the cookies out of the oven, gently press one frozen chocolate heart into the center of each cookie. The warmth of the cookie will soften the chocolate just enough while keeping the shape intact. Then, transfer the cookies to a wire rack to cool completely. This also helps the bottoms stay crisp while the tops stay tender.
Pro Tips for Making Red Velvet Chocolate Blossom Cookies Recipe
- Chill Your Chocolate: Freezing the chocolates before baking ensures a perfect gooey center without melting over the entire cookie.
- Don’t Overmix the Dough: Mixing just until combined keeps your cookies soft and tender instead of dense.
- Room Temperature Dough for Rolling: I found rolling the dough balls while chilled can cause sprinkles not to stick well — letting the dough warm slightly helps!
- Use Parchment Paper: It’s a simple step to prevent sticking and helps cookies bake evenly without spreading too much.
How to Serve Red Velvet Chocolate Blossom Cookies Recipe
Garnishes
For a little extra flair, I like sprinkling a tiny pinch of flaky sea salt on the top of each cookie after pressing in the chocolate heart. It really balances the sweetness and makes the chocolate flavor pop even more. Sometimes, if it’s a holiday, I add edible glitter or festive colored sanding sugar for sparkle that wows guests.
Side Dishes
These red velvet cookies pair wonderfully with a cold glass of milk (the classic!) or a warm cup of coffee or tea. My favorite is a lightly whipped hot chocolate — it’s like doubling down on chocolate but in a cozy, comforting way!
Creative Ways to Present
For birthdays or Valentine’s Day, I’ve arranged these cookies on a cake stand surrounded by rose petals or fresh berries for a show-stopping dessert display. Another fun idea is to present them in a cute red or pink tin wrapped with a sheer ribbon — makes a heartfelt homemade gift!
Make Ahead and Storage
Storing Leftovers
I store my leftover Red Velvet Chocolate Blossom Cookies in an airtight container at room temperature — they stay wonderfully fresh for up to 4 days. Placing a small piece of bread in the container helps keep them soft by maintaining moisture.
Freezing
I’ve had great luck freezing the cookie dough balls before baking. I portion them onto a baking sheet, freeze until firm, then transfer to a zip-top bag. When you’re ready to bake, just add a couple of extra minutes to the bake time. This is perfect for when you want fresh cookies on demand!
Reheating
If you want to enjoy them warm, pop the cookies in a 300°F oven for 5 minutes — just enough to soften the chocolate heart without over-baking the cookie. Microwave works too for a quick warm-up, but I find it can make the cookie a bit too soft if not careful.
FAQs
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Can I use a different type of chocolate for the center?
Absolutely! While Dove Chocolate Hearts work beautifully for their size and melting properties, you can experiment with other chocolates like Hershey’s hearts or even chocolate chips. Just keep in mind that smaller or thinner chocolates might melt faster and spread, so freezing beforehand is even more important.
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Why should I freeze the chocolate hearts before baking?
Freezing the chocolates prevents them from melting too quickly in the oven, which keeps their shape and gives you that delightful gooey center instead of a puddle of melted chocolate on your baking sheet.
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Can I make this dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours before shaping and baking. Just remember to let it come back to room temperature if you want the sprinkles to stick well when rolling.
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What if I don’t have red food coloring?
The red food coloring is what gives the cookies the iconic red velvet color, but if you don’t have any, you can still make the cookies without it — they’ll just be more of a chocolate cookie. For a natural alternative, you might experiment with beet juice or powder, but the results can vary.
Final Thoughts
I absolutely love how this Red Velvet Chocolate Blossom Cookies Recipe brings together the nostalgic charm of red velvet with a fun chocolate twist. The first time I made them, the melty chocolate center completely won me over — it felt like a cozy hug in a cookie! Whether you’re baking for a special occasion or just because, these cookies are sure to be a hit in your house too. So go ahead, grab your ingredients, and let’s get baking — I promise you won’t regret it!
Print
Red Velvet Chocolate Blossom Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Red Velvet Blossom Cookies feature a rich, cocoa-infused dough rolled in vibrant red sugar or sprinkles and crowned with a chilled Dove Chocolate Heart for a delightful surprise. Perfectly soft with a hint of vanilla and a pop of sweet chocolate, these cookies are festive and fun for holidays or any special occasion.
Ingredients
Chocolate
- 36 Dove Chocolate Hearts (1 8.87 ounces package)
Wet Ingredients
- 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
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
Topping
- Red sprinkling sugar and/or sprinkles for rolling
Instructions
- Chill the Chocolate: Place the Dove Chocolate Hearts into the freezer for at least an hour. This step prevents the chocolate from melting too fast when pressed onto the warm cookies later.
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which takes about 2 to 3 minutes. Then add the egg, milk, red food coloring, and vanilla extract. Mix until well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt to distribute the leavening and cocoa evenly throughout the dough.
- Mix Dough: Gradually add the dry ingredients to the wet mixture, beating just until the flour is incorporated. Avoid overmixing to keep the cookies tender.
- Form and Roll: Using a tablespoon, scoop dough and shape it into approximately 1-inch balls. Roll each ball thoroughly in red sprinkling sugar and/or sprinkles to coat.
- Bake: Place the coated dough balls on the prepared baking sheet, spacing them evenly. Bake in the preheated oven for 8 to 10 minutes until the edges are set but centers remain soft.
- Add Chocolate Hearts: Immediately after removing the cookies from the oven, gently press one frozen Dove Chocolate Heart into the center of each cookie. The warmth will slightly melt the chocolate, creating a gooey center.
- Cool Completely: Transfer the cookies from the baking sheet to a wire rack to cool completely. This prevents sogginess and allows the cookies to firm up perfectly.
Notes
- Dove Chocolate Hearts are recommended for this recipe due to their size and chocolate-to-cookie ratio, but Hershey’s Chocolate Hearts can be used as a substitute if desired.
- If refrigerating the cookie dough before baking, note that sprinkles may not adhere well when rolling the chilled dough. It is best to roll the dough balls in sprinkles at room temperature for optimal coating.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
