Red Velvet Chocolate Blossom Cookies

Name: Red Velvet Chocolate Blossom Cookies | Recipes
Total time: 10 min
Yield: 48 cookies
Ingredients: 48 HERSHEY'S KISSES Brand Sugar Cookie Candies; 1/2 cup butter or margarine (1 stick), softened (125 mL); 1 cup granulated sugar (250 mL); 1 egg; 1 tbsp milk (15 mL); 1 tbsp red food colouring (15 mL); 1 1/2 tsps vanilla extract (7 mL); 1 3/4 cups all-purpose flour (425 mL); 1/4 cup HERSHEY'S Cocoa (50 mL); 1/2 tsp baking soda (2 mL); 1/4 tsp salt (1 mL); 2/3 cup granulated sugar, for rolling (150 mL)

Details

Timing
Timing
Total:
Bake:: 8 Min.
Skill Level:: Beginner
Yields:: 48 cookies

These crimson delights are a colorful take on your traditional blossom cookie. Try HERSHEY'S CHIPITS Red Velvet Chocolate Blossom Cookies recipe today.

Ingredients & Directions

Bake Time: 8 minutes
Chill Time: 2 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

48

HERSHEY'S KISSES Brand Sugar Cookie Candies
1/2 cup

butter or margarine (1 stick), softened (125 mL)
1 cup

granulated sugar (250 mL)
1

egg
1 tbsp

milk (15 mL)
1 tbsp

red food colouring (15 mL)
1 1/2 tsps

vanilla extract (7 mL)
1 3/4 cups

all-purpose flour (425 mL)
1/4 cup

HERSHEY'S Cocoa (50 mL)
1/2 tsp

baking soda (2 mL)
1/4 tsp

salt (1 mL)
2/3 cup

granulated sugar, for rolling (150 mL)

Key Ingredients

HERSHEY'S COCOA Natural Cocoa, 652g can - Front of Package

Where to Buy

Directions

Equipment Needed 

Oven

Measuring Cups

Mixing Bowl

Mixer

Cookie Sheet

Wire Rack

Heat oven to 350°F (180°C). Remove wrappers from candies; set aside.

Beat butter, 1 cup (250 mL) granulated sugar, egg, milk, red food colouring and vanilla in a large bowl until well blended. Stir together flour, cocoa, baking soda and salt; gradually beat into butter mixture, beating until well blended.

Shape dough into 1-inch (2.5 cm) balls. Roll in granulated sugar. Place balls about 2” (5 cm) apart on ungreased cookie sheet.

Bake 8-10 minutes or until cookie edges are set (do not overbake). Remove from oven; cool 2 minutes. Press candy piece into center of each cookie. Transfer from cookie sheet to wire rack. Cool completely.