Red Velvet Chocolate Heart Blossom Cookies
A festive and vibrant twist on the classic blossom cookie, these Red Velvet Chocolate Heart Cookies feature a soft, cocoa-infused base topped with a silky Dove chocolate heart. Perfect for Valentine’s Day, anniversaries, or any occasion that needs a little extra love.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 90 minutes
- Yield: 36 cookies
- Cuisine: American
Ingredients
Dove Chocolate Hearts – 36 pieces (8.87 oz)
Unsalted butter, room temperature – 1/2 cup
Granulated sugar – 1 cup
Large egg – 1
Milk – 1 tablespoon
Red food coloring – 1 tablespoon
Pure vanilla extract – 1 1/2 teaspoons
All-purpose flour – 1 3/4 cups
Unsweetened cocoa powder – 1/4 cup
Baking soda – 1/2 teaspoon
Kosher salt – 1/4 teaspoon
Red sprinkling sugar or sprinkles – 1/4 cup
Instructions
Place the chocolate hearts into the freezer for at least one hour so they won’t melt as quickly when placed on the warm cookies.
Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, cream the butter and sugar until light and fluffy (about 2-3 minutes).
Add the egg, milk, red food coloring, and vanilla; mix until well blended and the color is vibrant.
In a medium bowl, whisk together the flour, cocoa, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, beating until just blended. Do not overmix.
Shape tablespoonfuls of dough into 1-inch balls.
Roll the balls in red sprinkling sugar or festive sprinkles until fully coated.
Place on the prepared baking sheet and bake for 8 to 10 minutes.
Remove from the oven and immediately press a frozen Dove heart into the center of each cookie.
Transfer to a wire rack to cool completely so the chocolate can set.
Notes
• Use Dove Chocolate Hearts for the best cookie-to-chocolate ratio and a smoother melt.
• Ensure the chocolate is frozen; otherwise, the heart will lose its shape instantly upon touching the hot cookie.
• If the dough is too soft to handle, chill it for 15-20 minutes, but don’t over-chill or sprinkles won’t stick.
• Use gel food coloring for a more intense red color without altering the liquid ratio.