Red Velvet Chocolate Blossom Cookies Recipe

If you’re on the hunt for a cookie that’s as charming as it is delicious, you’ve come to the right place. Today, I’m sharing my beloved Red Velvet Chocolate Blossom Cookies Recipe — a batch of tender, rich red velvet cookies crowned with a melty chocolate heart that’s guaranteed to make your taste buds swoon. I absolutely love how these cookies turn out: festive, utterly indulgent, and perfect for gifting or cozying up with a cup of coffee. Stick around, and I’ll share all my tips so you get these just right every single time.

this …

Ingredients You’ll Need

Each ingredient here plays a big part in creating the perfect texture and flavor in this Red Velvet Chocolate Blossom Cookies Recipe. I always recommend using high-quality chocolate hearts and fresh baking soda for the best results.

• Dove Chocolate Hearts: I prefer these because they’re just the right size and melt beautifully without overpowering the cookie.
• Butter: Room temperature butter creams smoothly to give your cookies a tender crumb.
• Granulated Sugar: Adds sweetness and helps create that slight crisp on the cookie edges.
• Egg: Binds everything together and adds moisture for soft cookies.
• Milk: A little extra liquid to make the dough soft and easy to work with.
• Red Food Coloring: The secret behind that classic red velvet hue; use a gel food coloring if you want richer color without thinning the dough.
• Pure Vanilla Extract: Boosts flavor and rounds out the cocoa notes.
• All-Purpose Flour: The base for structure; measure carefully so cookies stay soft but don’t spread too much.
• Unsweetened Cocoa: Gives that signature velvety chocolate flavor without adding sweetness.
• Baking Soda: Helps cookies rise just enough to stay tender but not cakey.
• Kosher Salt: Balances sweetness and enhances all the flavors.
• Red Sprinkling Sugar and/or Sprinkles: Adds sparkle and fun — choose your favorite festive colors!

Variations

While I adore the classic Red Velvet Chocolate Blossom Cookies Recipe as is, sometimes I like to switch things up and make the experience my own — and you totally can too! Here are a few tweaks I’ve tried and loved.

• White Chocolate Twist: Instead of Dove chocolate hearts, try white chocolate kisses—my family was obsessed with the sweet surprise!
• Spice It Up: Add a pinch of cinnamon or chili powder for a subtle warmth that compliments the cocoa beautifully.
• Gluten-Free Option: Swap the all-purpose flour for a gluten-free blend; I recommend adding a teaspoon of xanthan gum for best texture.
• Vegan Version: Use vegan butter and egg substitute like flax egg; I experimented with this and was pleasantly surprised by how moist the cookies stayed.

How to Make Red Velvet Chocolate Blossom Cookies Recipe

Step 1: Chill Your Chocolate Hearts

Before you even start mixing the dough, pop those chocolate hearts into the freezer for at least an hour. I learned this trick when I noticed my chocolates melting too fast during baking—it keeps them solid until you press them in after baking.

Step 2: Prep Your Oven and Baking Sheet

Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper—it prevents sticking and helps with cleanup, which I always appreciate!

Step 3: Cream Butter and Sugar

In a large bowl, beat the room-temperature butter and granulated sugar together until the mixture is light and fluffy—this usually takes about 2 to 3 minutes with an electric mixer. The fluffiness is key for tender cookies, so don’t rush this step.

Step 4: Add Wet Ingredients

Mix in the egg, milk, red food coloring, and vanilla extract until everything is well blended. The red food coloring gives the dough that rich velvety color, so I usually add a full tablespoon for that wow factor.

Step 5: Combine Dry Ingredients and Form Dough

In a separate bowl, whisk together the flour, unsweetened cocoa, baking soda, and kosher salt. Gradually add this to the wet ingredients, mixing just until combined so you don’t overwork the dough, which can make cookies tough.

Step 6: Shape, Roll, and Bake Cookies

Using a tablespoon, scoop the dough and roll it into 1-inch balls. Then roll each ball in your red colored sugar or sprinkles — this adds that charming sparkle and a slight crunch on the outside. I found it easiest to roll the dough at room temperature; chilling can make the sprinkles stick oddly. Place your dough balls on the prepared cookie sheet spaced about 2 inches apart.

Bake for 8 to 10 minutes—watch for the edges to set but the center still soft. As soon as they come out of the oven, press one frozen chocolate heart into the middle of each cookie. They’ll gently melt into the warm cookie without disappearing entirely, which is pure magic.

Transfer your cookies to a wire rack to cool completely so they set perfectly and don’t lose their shape.

How to Serve Red Velvet Chocolate Blossom Cookies Recipe

Garnishes

Whenever I serve these cookies, I love finishing them off with a light dusting of powdered sugar if it’s wintertime, or I’ll sprinkle extra festive sugar crystals on top just before baking for an eye-catching sparkle. Sometimes a hint of edible glitter makes them feel extra special for holidays or parties.

Side Dishes

These cookies pair wonderfully with whipped cream-topped hot chocolate or a simple glass of cold milk. I’ve also found they’re a crowd-pleaser right alongside coffee or even a scoop of vanilla ice cream for dessert.

Creative Ways to Present

For Valentine’s Day or a romantic gift, I stack them in a cute jar layered with wax paper and tie a red ribbon around it. Friends love receiving these as party favors too — just wrap them in cellophane with a little tag. And don’t underestimate the power of a beautiful cookie platter lined with fresh berries and mint leaves!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, and they stay soft and delicious for up to 3 days. If you want to keep them longer, a cool spot in the kitchen works well too, but don’t refrigerate them or they can dry out.

Freezing

These cookies freeze beautifully! I usually freeze the unbaked dough balls on a parchment-lined baking sheet, then transfer them to a sealed container or freezer bag. When I’m ready to bake, I pop them straight from frozen into the oven, adding a couple of extra minutes to the bake time.

Reheating

If you want to enjoy leftover baked cookies warm, I gently reheat them in the microwave for about 10 seconds or pop them in a 300°F oven for 3-4 minutes. The chocolate center gets melty again, and the cookie tastes just like fresh!

FAQs

Final Thoughts

This Red Velvet Chocolate Blossom Cookies Recipe has become one of my go-to treats whenever I want to impress family or friends with minimal fuss. What I love most is how these cookies bring simple ingredients together to create something so joyful and luscious — it’s a real crowd-pleaser, and the chocolate heart surprise is just too delightful! I hope you give this recipe a try, and when you do, you’ll see why it’s a favorite in my kitchen. You’ll enjoy these every bit as much as I do, I promise!

Print