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Red Velvet Chocolate Blossom Cookies


10 minutes
Skill Level
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


  • 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
  • 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)


Equipment Needed 
oven Oven
measuring cups Measuring Cups
mixing bowl Mixing Bowl
mixer Mixer
cookie sheet Cookie Sheet
wire rack 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.