If you’re craving a cookie that’s both strikingly beautiful and irresistibly delicious, you’re in the right place! I absolutely love sharing this Red Velvet Blossom Cookies with Chocolate Hearts Recipe because it brings together that classic red velvet flavor with a delightful surprise—a melty chocolate heart right in the center. Whether you’re making these for a holiday, a special occasion, or just because, they’re guaranteed to impress and, trust me, you’ll want to make them again and again.
Why You’ll Love This Recipe
- Beautiful Presentation: The signature blossom shape crowned with a chocolate heart is as charming as it is delicious.
- Simple Ingredients: You probably have most of these pantry staples already, making it super easy to whip up anytime.
- Rich Flavor with a Twist: That signature red velvet cocoa blend paired with the melting chocolate makes every bite a delight.
- Perfect for Sharing: These cookies are a hit at gatherings, parties, or just for an indulgent treat at home.
Ingredients You’ll Need
These ingredients come together perfectly to create soft, tender red velvet cookies with just a touch of cocoa and, of course, that irresistible chocolate heart centerpiece. When I gather these up, I always opt for high-quality butter and real vanilla extract for the best flavor.
- Dove Chocolate Hearts: I love using Dove because they’re the perfect size and melt smoothly without overpowering the cookie.
- Butter: Room temperature butter is key for that creamy, fluffy dough texture.
- Granulated Sugar: Balances sweetness and helps create that soft crumb we all adore.
- Egg: Adds structure and richness.
- Milk: A little moisture to keep the cookie tender.
- Red Food Coloring: This gives the red velvet its iconic look; gel food coloring works best for vivid color without changing texture.
- Pure Vanilla Extract: A splash or two amps up the flavors beautifully.
- All-Purpose Flour: Provides the foundation for the cookies.
- Unsweetened Cocoa Powder: This adds just enough chocolate depth to complement the red velvet profile.
- Baking Soda: Helps the cookies rise just right for that light texture.
- Kosher Salt: Balances sweetness and enhances all the other flavors.
- Red Sprinkling Sugar and/or Sprinkles: For rolling the dough balls—adds a fun pop of color and a slight crunch.
Variations
While I adore the classic look and flavor for these cookies, I do like to mix things up every now and then to keep them fresh and suited to any occasion or dietary need. Feel free to tailor this recipe to your preferences—you’ll find it’s very forgiving and versatile.
- White Chocolate Hearts: Switching out the chocolate hearts for white chocolate adds a lovely contrast and milder sweetness; my family actually got really excited when I tried this one!
- Nut-Free Version: This recipe is naturally nut-free, but I recommend double-checking your sprinkles and chocolates if allergies are a concern.
- Vegan Adaptation: You can use vegan butter and a flax egg instead of a regular egg—all the flavors still come through beautifully.
- Seasonal Twist: Try rolling the dough balls in crushed peppermint candies during the holidays for a festive spin that everyone loved at my last Christmas party.
How to Make Red Velvet Blossom Cookies with Chocolate Hearts Recipe
Step 1: Chill Those Chocolate Hearts
Before you even start the dough, pop those Dove Chocolate Hearts into the freezer for at least an hour. This little trick is a game-changer because when you place the cold chocolate onto the warm cookie right out of the oven, it melts slightly but holds its shape perfectly, creating that beautiful blossom effect.
Step 2: Prep Your Oven and Baking Sheet
Preheat your oven to 350°F (175°C). Meanwhile, line your baking sheet with parchment paper to prevent sticking—this helps the cookies keep their form and makes cleanup so much easier.
Step 3: Cream Butter and Sugar Until Fluffy
In a large bowl, beat the room temperature butter and granulated sugar together for about 2-3 minutes until the mixture is light and fluffy. This step is essential because it incorporates air, giving your cookies that tender crumb and lovely rise.
Step 4: Add Wet Ingredients
Next, add the egg, milk, red food coloring, and vanilla extract to your creamed butter and sugar. Mix everything until well combined—you’ll see that vibrant red color starting to take shape, and the batter will be smooth and rich.
Step 5: Combine Dry Ingredients and Mix
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt. Gradually add this dry mix into the wet ingredients, stirring or beating on low speed until just blended. Be careful not to overmix here since you want to keep your cookies tender.
Step 6: Shape, Roll, and Bake
Using a tablespoon, scoop roughly 1-inch balls of dough. Roll each ball in red sprinkling sugar or your favorite sprinkles to add some sparkle and a tiny bit of crunch. Arrange them on your parchment-lined sheet, spacing them about 2 inches apart to allow for spreading.
Bake for 8–10 minutes until the edges begin to set but the centers are still soft. Timing here is key—take them out when the centers look just slightly underbaked because they’ll continue to set as they cool.
Step 7: Press in the Chocolate Hearts and Cool
Once the cookies come out of the oven, quickly press a frozen Dove Chocolate Heart into the center of each cookie. You want to do this while the cookies are still warm to let the chocolate melt slightly, but don’t press so hard that it flattens the cookie.
Transfer the cookies to a wire rack to cool completely. Watching those chocolate hearts just melting in the center is honestly one of my favorite things about this recipe!
Pro Tips for Making Red Velvet Blossom Cookies with Chocolate Hearts Recipe
- Chill Your Chocolate Hearts: Freezing the chocolates prevents them from melting too quickly, which keeps the shape intact and gives that perfect blossom look.
- Don’t Overmix the Dough: Mix just until combined to keep your cookies soft and tender instead of tough or cakey.
- Roll at Room Temperature: I learned that rolling the dough balls in sprinkles or sugar works best when the dough isn’t too cold, as cold dough repels the sprinkles and makes them slide off.
- Bake Timing is Everything: Take cookies out right when the edges look set but centers are still soft for the best chewy texture and perfect melting chocolate.
How to Serve Red Velvet Blossom Cookies with Chocolate Hearts Recipe
Garnishes
I usually keep it simple here—often just a light dusting of powdered sugar or a few extra sprinkles on top before serving. When I’m feeling fancy, a tiny drizzle of white chocolate makes for an elegant finishing touch that contrasts beautifully with the red velvet.
Side Dishes
These cookies are fantastic with a cold glass of milk (classic, I know) or paired with a cup of rich coffee or even a creamy hot chocolate—great for chilly evenings or holiday gatherings!
Creative Ways to Present
I’ve packaged these cookies in cute little boxes lined with parchment paper for gifts, or arranged them on tiered serving trays with some fresh flowers for parties. Another fun idea is to present them in small mason jars with a ribbon—everyone loved getting those at my last bake sale!
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature, and they’ll stay fresh and soft for up to 3 days—which, honestly, rarely happens because they disappear fast!
Freezing
If you want to make a batch ahead, the dough freezes beautifully before baking. Just scoop the dough balls onto a tray, freeze until solid, then transfer to a freezer bag. When ready, bake straight from frozen, adding a minute or two to the baking time.
Reheating
To enjoy leftovers warm, pop a cookie in the microwave for about 10 seconds or into a low oven for a few minutes—this revives that melty chocolate heart and soft texture like fresh-baked.
FAQs
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Can I use different chocolate candies instead of Dove Chocolate Hearts?
Absolutely! I recommend choosing smaller sized chocolates that will melt nicely but not overwhelm the cookie. Just keep in mind that larger chocolates might change the balance between cookie and chocolate, which I found when experimenting with larger Hershey’s hearts.
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Why do you freeze the chocolate hearts before adding?
Freezing helps the chocolates hold their shape when pressed into the warm cookies, creating that pretty blossom effect instead of fully melting away. It’s a simple step that really elevates the presentation and texture.
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Can I make this recipe dairy-free or vegan?
Yes! You can swap regular butter for vegan butter, use a flaxseed egg in place of the chicken egg, and ensure your chocolate hearts are dairy-free. The cookies still come out tasty and satisfying.
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Is it okay to refrigerate the dough instead of rolling it immediately?
You can refrigerate the dough, but I found rolling right at room temperature works better for getting the sprinkles and colored sugar to stick well. Cold dough tends to resist the coating, which was a little frustrating the first time I tried it chilled.
Final Thoughts
This Red Velvet Blossom Cookies with Chocolate Hearts Recipe has become one of my absolute favorites to bake and share. There’s something so special about how the soft red velvet cookie pairs with that melting chocolate center—it feels both nostalgic and fancy all at once. I can honestly say my family goes crazy for these, and I know you’ll enjoy making and sharing them just as much as I do. Give them a try and watch how quickly they disappear—you’ll see why this recipe is a winner in my book!
Print
Red Velvet Blossom Cookies with Chocolate Hearts Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these festive Red Velvet Blossom Cookies, featuring a soft, cocoa-infused red velvet dough rolled in colorful sprinkles and crowned with a perfectly melted Dove Chocolate Heart in the center. These cookies are a charming and delicious treat, ideal for celebrations or just to satisfy your sweet tooth with a creamy chocolate surprise inside.
Ingredients
Chocolate
- 36 Dove Chocolate Hearts (1 package of 8.87 ounces)
Cookie Dough
- ½ cup butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon red food coloring
- 1 ½ teaspoons pure vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
Coating
- Red sprinkling sugar and/or sprinkles for rolling
Instructions
- Freeze the Chocolate Hearts: Place the Dove Chocolate Hearts in the freezer for at least one hour to ensure they stay firm and don’t melt too quickly when placed on warm cookies later.
- Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the room temperature butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes. This step helps create a tender cookie.
- Add Wet Ingredients: Mix in the egg, milk, red food coloring, and pure vanilla extract until fully combined and smooth, embedding that vibrant red color and flavor into the dough.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt to evenly distribute the leavening and cocoa.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, beating just until incorporated. Avoid overmixing to keep the cookies tender.
- Shape and Coat the Cookies: Using a tablespoon, scoop the dough and roll it into 1-inch balls. Roll each ball in red colored sugar or sprinkles to coat evenly for a festive look.
- Arrange and Bake: Place the coated dough balls onto the prepared baking sheet with spacing between each cookie. Bake in the preheated oven for 8 to 10 minutes until the cookies are set but still soft.
- Add the Chocolate Hearts: Immediately upon removing the cookies from the oven, press a frozen Dove Chocolate Heart into the center of each cookie. The warmth of the cookie will slightly melt the chocolate, creating a luscious center.
- Cool Completely: Transfer the cookies from the baking sheet to a wire rack to cool fully, allowing the chocolate to set and cookies to firm up for perfect handling and enjoyment.
Notes
- Dove Chocolate Hearts were chosen for their size and creamy texture, but smaller Hershey’s Chocolate Hearts can also be used if preferred.
- Chilling the dough before rolling may cause sprinkles to not adhere well, so rolling at room temperature is recommended for better coating.
- Freezing the chocolate hearts ensures they don’t melt too quickly when pressed into the freshly baked warm cookies, keeping the signature blossom look intact.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
