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Red Velvet Peanut Butter Blossom Recipe

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Peanut butter blossoms are an age-old recipe for peanut butter and Hershey kiss lovers. But this cookie is also versatile and can include different flavors of cookies and even different colors. Here are the ingredients you will need to make this recipe:

  • 1/2 cup (1 stick or 113g) butter, room temperature
  • 3/4 cup creamy peanut butter
  • 1 1/3 cup granulated sugar
  • 1 egg
  • 2 tbsp. milk
  • 2 tsp. vanilla
  • 1 tsp. red gel food coloring
  • 3 tbsp. unsweetened cocoa
  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • pinch salt
  • 1/4 cup red sanding sugar
  • 1 bag Hershey’s Kisses (unwrapped)

Source: livingoncloudnine.com

Here are the instructions that you will need to follow to complete this recipe:

  1. First, you need to preheat the oven to 375°F.

     2. Then, beat the butter, peanut butter, and sugar in a stand mixer for about 2 minutes on medium speed. Turn the mixer to low and add in the egg, milk, vanilla, and red food coloring. Mix for about 30 seconds to incorporate, then turn the mixer to medium-high and blend until light and fluffy.

     3. In a separate bowl sift cocoa, flour, baking soda, and salt. With the mixer on slow add flour mixture to sugar mixture and beat until just combined.

     4. Remove mixer bowl from stand. Shape dough into 1 inch balls. Set on a parchment-lined baking sheet.

     5. Pour red sanding sugar onto a small plate or bowl.

Roll dough ball in red sanding sugar and place on prepared cookie sheet about 2 inches apart. (If want them extra chewy, chill for 10 minutes in the freezer before baking.)

    6. Bake for 8 to 10 minutes.
    7. While baking, the next step is to completely unwrap all of the Hershey’s Kisses. You can also use different flavors of Hershey Kisses for added flavor.  Once cookies are done baking, remove from oven and immediately press a chocolate Kiss into the center of each cookie. Doing this while the cookies are still very hot means that the Hershey Kiss will stay in place and won’t separate from the cookie. Also, the cookie should crack around edges.

   8. Allow cookies to cool to room temperature.

Source: iambaker.net