If you’re looking for a cookie that combines a classic Valentine’s vibe with a taste twist that’ll wow everyone at your next gathering, you’re in for a treat with my Red Velvet Chocolate Blossom Cookies Recipe. I absolutely love how these turn out—soft, rich red velvet cookies crowned with a luscious chocolate heart that melts just right. Trust me, once you try this recipe, it’ll become one of your go-to treats to bake for friends, family, or even a cozy night in.
Why You’ll Love This Recipe
- Perfect Valentine’s Treat: Combining rich red velvet flavor with gooey chocolate hearts makes these cookies a crowd-pleaser.
- Simple Yet Impressive: The step-by-step process is straightforward, but the result looks and tastes like you spent hours baking.
- Soft and Chewy Texture: You’ll get that moist, tender crumb every time, making them irresistible to dunk in milk.
- Customizable Decoration: Whether you roll them in sprinkles or colored sugar, each batch can have a personal flair.
Ingredients You’ll Need
This recipe balances classic red velvet flavors with smooth chocolate in a way that’s both nostalgic and fresh. I’ve picked ingredients that you’ll likely have on hand, and a couple of special touches to make the cookies pop — let’s talk about them!
- Dove Chocolate Hearts: I love these because their size fits just right on the cookies and they melt smoothly without taking over the cookie’s texture.
- Butter: Using room temperature butter ensures you get a nice creamy base when creaming with sugar.
- Granulated Sugar: Sweetens without overpowering; you can’t skip this for that perfect texture.
- Egg: Adds moisture and binds everything together beautifully.
- Milk: Helps keep the dough soft and adds a bit more richness.
- Red Food Coloring: This is what gives the iconic red velvet color—feel free to adjust the amount based on your preference.
- Pure Vanilla Extract: Essential for depth of flavor, it rounds out the cocoa and sugar notes.
- All-Purpose Flour: The foundation of your cookie’s structure—don’t use less or more!
- Unsweetened Cocoa Powder: This gives that subtle chocolate undertone, marrying perfectly with the red velvet taste.
- Baking Soda: Leavens the cookies slightly and keeps them tender.
- Kosher Salt: Enhances flavors and balances sweetness.
- Red Sprinkling Sugar and/or Sprinkles: Adds a fun, festive crunch and sparkle to the cookie edges.
Variations
One of the best things about the Red Velvet Chocolate Blossom Cookies Recipe is how easy it is to make it your own. I’ve played around with a few tweaks that you might want to try next time you bake these.
- Chocolate Variants: I once swapped out the Dove Hearts for mini dark chocolate chips, which gave a deeper chocolate punch but still melted nicely.
- Dairy-Free Option: Use vegan butter and almond milk instead; the texture remains soft, and flavor stays divine.
- Sprinkle Mix-Up: Instead of red sugar, try heart-shaped sprinkles or edible glitter for holiday vibes.
- Flavor Boost: Add a pinch of espresso powder to intensify the cocoa notes — it’s a game changer!
How to Make Red Velvet Chocolate Blossom Cookies Recipe
Step 1: Freeze Your Chocolate Hearts
This is a little trick I discovered early on—placing your chocolate hearts in the freezer for at least an hour before using them is crucial. It keeps the chocolates from melting too fast when you press them onto the warm cookies fresh out of the oven, so they keep that perfect shape and don’t turn into a gooey mess all over the tray.
Step 2: Prep Your Oven and Baking Sheet
Preheat your oven to 350°F and line your cookie sheet with parchment paper. This simple prep step ensures your cookies bake evenly and don’t stick — I always recommend parchment over greasing for cleaner removal and fewer frustrations.
Step 5: Roll, Coat, and Bake
Using a tablespoon, scoop out dough and roll into 1-inch balls. Then roll each ball in red sprinkling sugar or your choice of sprinkles for that festive look. Place the coated dough balls on your prepared cookie sheet, spaced a couple of inches apart to give them room to spread.
Step 6: Bake and Add Chocolate Hearts
Bake for 8 to 10 minutes until the cookies are set but still soft in the center. Right after pulling them from the oven, press a frozen chocolate heart firmly into the center of each cookie. This step creates that signature bloom effect. Transfer the cookies to a wire rack and let them cool completely before digging in—trust me, patience is worth it here!
Pro Tips for Making Red Velvet Chocolate Blossom Cookies Recipe
- Keep the Chocolate Hearts Cold: If they start warming up before pressing, pop them back in the freezer—warm chocolate will smear and lose that neat blossom look.
- Don’t Overmix Your Dough: Mixing just until combined keeps your cookies soft and tender—not tough and cakey.
- Roll Dough at Room Temperature: I've learned that refrigerated dough makes sprinkles stick unevenly; rolling at room temp gives better coverage.
- Watch Your Bake Time: Pull them out when the edges are set but centers look slightly underbaked—residual heat will finish baking perfectly.
How to Serve Red Velvet Chocolate Blossom Cookies Recipe
Garnishes
I like to keep the garnishes simple—red sugar or heart-shaped sprinkles really amplify the festive vibe. For special occasions, a light dusting of powdered sugar adds a delicate snowy effect that works beautifully with the red velvet color.
Side Dishes
These cookies pair amazingly well with a cold glass of milk or a warm mug of coffee. For a crowd, I love serving them alongside a rich chocolate ganache dip or a bowl of whipped cream for extra indulgence.
Creative Ways to Present
When I’ve made these for parties, I arrange them on a tiered dessert stand surrounded by fresh berries or edible flowers. Wrapping individual cookies in clear cellophane tied with red ribbons makes adorable, gift-worthy treats that everyone admires before devouring.
Make Ahead and Storage
Storing Leftovers
I keep leftover cookies in an airtight container at room temperature for up to 4 days. To maintain that soft texture, I add a slice of bread in the container—the cookies stay moist and fresh without getting hard.
Freezing
If you want to make a big batch ahead of time, freeze the cookie dough balls (rolled in sugar) on a tray for a couple of hours, then transfer to a freezer-safe bag. You can bake them straight from frozen, just add a minute or two to the baking time for perfect results.
Reheating
To warm up leftover cookies, I pop them in the microwave for about 10 seconds or into a preheated oven at 300°F for 5 minutes. This refreshes the softness and slightly melts the chocolate heart for that fresh-baked feel.
FAQs
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Can I use a different type of chocolate instead of Dove Chocolate Hearts?
Absolutely! While Dove Chocolate Hearts work great because of their size and melting properties, you can use Hershey’s Kisses or other small chocolates. Just keep in mind that larger chocolates might affect the cookie-to-chocolate ratio and melting time.
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Do I have to use red food coloring?
Red food coloring is key to achieving that traditional red velvet look. If you prefer, you can reduce the amount or omit it for a lighter, more natural color, but your cookies won’t have that iconic rich red hue.
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Can I make the dough ahead of time?
You can! Refrigerating the dough for up to an hour before rolling helps with shaping, though I’ve noticed rolling at room temperature makes it easier to coat the dough balls. Just avoid letting the dough get too cold before rolling in sprinkles.
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How long do these cookies stay fresh?
Stored in an airtight container at room temperature, these cookies stay fresh and soft for about 3 to 4 days. Using the bread slice trick helps keep them moist even longer.
Final Thoughts
I hope you enjoy making the Red Velvet Chocolate Blossom Cookies Recipe as much as I love baking and sharing them. They’ve become my family’s special treat for celebrations and quiet evenings alike, and I’m excited for you to add them to your collection of beloved recipes. With a little patience and these friendly tips, you’ll have a batch of cookies that look stunning and taste even better — believe me, everyone who tries them asks for the recipe!
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
Description
Delight in these festive Red Velvet Blossom Cookies, featuring tender red velvet dough rolled in colorful sprinkles and topped with a creamy Dove Chocolate Heart. Perfect for holidays or any special occasion, these cookies combine classic red velvet flavors with a fun, chocolate centerpiece.
Ingredients
Chocolate
- 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
- 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 in the freezer for at least an hour to ensure they stay solid and don’t melt quickly when added to warm cookies.
- Preheat Oven and Prepare 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 for 2-3 minutes until light and fluffy. This will create a smooth base for your dough.
- Add Wet Ingredients: Mix in the egg, milk, red food coloring, and pure vanilla extract until well combined, giving the dough its signature red velvet color and moisture.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt. Gradually add this mixture into the wet ingredients, mixing until just blended to avoid overworking the dough.
- Form and Coat Cookies: Use a tablespoon to scoop out dough and shape into 1-inch balls. Roll each ball in red sprinkling sugar and/or sprinkles to coat evenly, enhancing both texture and visual appeal.
- Bake the Cookies: Place the coated dough balls onto the prepared baking sheet, spacing them adequately. Bake in the preheated oven for 8 to 10 minutes until cooked through but still soft.
- Add Chocolate Hearts: Immediately upon removing cookies from the oven, press one frozen Dove Chocolate Heart into the center of each cookie, allowing it to slightly melt and adhere.
- Cool Completely: Transfer the cookies from the baking sheet to a wire rack to cool completely, letting the chocolate set and the cookies firm up.
Notes
- Dove Chocolate Hearts are preferred for size and chocolate-to-cookie ratio, but Hershey’s Chocolate Hearts can be used if desired.
- Chilling the cookie dough before rolling can make sprinkles stick less effectively; rolling at room temperature is recommended for better coating adherence.
- Ensure chocolate hearts remain frozen until placed on the warm cookies to prevent melting too quickly.
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
