Traditional peanut butter blossoms get a colourful makeover with these red velvet kiss cookies. They're soft-baked and buttery with chocolate and vanilla flavours, and they're inspired by the traditional red velvet cake. Press Hershey's Kisses into the middle of the cookies while they're still warm.
Please explain these Red Velvet Kiss Cookies to me.
Consider a soft-baked chocolate chip cookie for texture. The texture of these red velvet blooms is soft and melt-in-your-mouth. They're exceptionally chewy, and a granulated sugar roll gives them a crackly sharp finish.
Is red velvet cake a flavour you're unfamiliar with? I used to be in the same boat as you. I've had a lot of fun getting to know this classic flavour, from red velvet cake rolls to red velvet cupcakes. Red velvet sweets, like today's red velvet kiss cookies, are exceptionally buttery and flavorful, with hints of cocoa and vanilla. To get that characteristic tang, these cookies are usually made with buttermilk, but they can also be made with plain milk.
Ease: We're working with a basic cookie batter. Before baking, roll the chilled cookie dough into balls and cover generously with granulated sugar. The only difficult aspect is pressing the Hershey's Kiss candy into each baked cookie, if that can be called that. Place the heated cookies in the fridge for a few minutes to “set” that chocolate kiss on top and prevent the chocolate from melting completely. It works perfectly.
Allow enough time for this cookie dough to chill. It's a sticky dough, so if you don't chill it first, your cookies will melt all over the baking pan. Make the cookie dough the night before if you want to save time. It's a great way to be ready for a day of baking Christmas cookies. Try these lace cookies if you require a no-chill cookie.