Hershey's red velvet blossoms
These red velvet blossoms cookies are soft, crunchy, and have just the right amount of Hershey's chocolate in the center.
Servings: 18 cookies
Preheat the oven to 350F then line a large baking sheet with parchement paper then set aside.
In a stand mixer, cream the butter, brown sugar, and granulated sugar together until smooth. Add in the egg yolk, the vanilla, and the red food coloring and mix until combined.
Add in the flour cocoa powder, baking powder, and salt, and mix just until the flour mixture disappears. Using a tablespoon, scoop out 18 equally sized cookie dough balls, roll them in between the palm of your hands, then roll them in the red sanding sugar.
Place the cookie balls on the prepared baking sheet, and bake for 10 minutes. Place a chocolate kiss in the center of each cookie as soon as you pull them out of the oven, press down gently. Let the cookies cool down on the baking sheet for 10 minutes before transferring to a cooling rack.
How to store red velvet blossoms?
You can store these cookies in an air-tight container at room temperature for up to 3 days. You can also store them in an air-tight container in the fridge for up to 7 days.
Calories: 134Calories | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 147mg | Potassium: 35mg | Fiber: 1g | Sugar: 10g | Vitamin A: 150IU | Calcium: 38mg | Iron: 1mg