Red Velvet Peanut Butter Blossoms

Did you know the Peanut Butter Blossom was invented in Ohio? In fact, it’s roots go back to my very own hometown, Gibsonburg, Ohio. The peanut butter blossoms were entered into the 1957 Pillsbury baking contest. Though they didn’t win (third place nationally), these cookies stood the test of time and are now beloved everywhere.

Peanut butter blossoms are one of my favorite cookies, especially around the holidays. So finding out they originated in my hometown propelled them to the top of my baking list. While I did make the classic cookie this year, I knew I wanted to try something different this year too.

I decided to adapt my classic recipe to make these Red Velvet Peanut Butter Blossoms. The cookie has the same great peanut butter flavor as the classic cookies, but with a subtle hint of cocoa that is the hallmark of red velvet. Instead of the usual milk chocolate kiss on top, I chose to use Hershey’s Hugs - milk chocolate kisses “hugged” in white chocolate. They’re the perfect compliment to the red velvet - both visually and for taste.

Recipe adapted from Sally’s Baking Addiction’s Classic Peanut Butter Blossom recipe.

(To make the classic version, simply omit the cocoa, milk and red food coloring from the recipe.)

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Red Velvet Peanut Butter Blossoms

Yields 36-48 cookies

Ingredients

• 2 ½ cups (320g) all-purpose flour 

• ¼ cup cocoa powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup unsalted butter, softened

• ½ cup (100g) granulated sugar

• 1 cup (230g) packed light brown sugar

• 2 large eggs, at room temperature

• 1 ½ cups (390g) creamy peanut butter

• 2 tbsp milk

• 1 teaspoon pure vanilla extract

• ½ tsp red food coloring

• 48 Hershey’s Hugs candies, unwrapped

• 1/2 cup (100g) granulated sugar (for rolling)

Instructions

1. Whisk the flour, cocoa, baking soda, and salt together. Set aside.

2. Using a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. On medium-high speed, beat in sugars until completely creamed and smooth, about 2 minutes. Add the peanut butter and beat until smooth.

3. Add the egg and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the milk, vanilla extract and food coloring and mix until combined.

4. Add the dry ingredients to the wet ingredients and mix on low until combined. Cover and chill the dough for at least 30 minutes in the refrigerator (and up to 1 day). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking.

5. When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Set aside.

6. Scoop and roll cookie dough, about 1 Tablespoon of dough each. Roll each ball in the ½ cup of sugar and arrange on the baking sheet about 2 inches apart. Bake for 10 minutes or until the tops begin to slightly crack. Remove cookies from the oven and allow to cool for 2-3 minutes before pressing a “hug” candy into each cookie until it sticks. Allow to cool completely on a wire rack.

“Hugs” will soften when placed on warm cookie. Ensure chocolate has hardened again before storing.

NOTE: (To make the classic version, simply omit the cocoa, milk and red food coloring from the recipe.)