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