Red Velvet Blossom Cookies with Chocolate Hearts Recipe

If you’re a fan of classic cookies with a fun, festive twist, you’re going to absolutely adore this Red Velvet Blossom Cookies with Chocolate Hearts Recipe. I remember the first time I made these—they’re soft, tender red velvet cookies that get a pop of melty chocolate the moment you press a chocolate heart on top. They’re perfect for Valentine’s Day, birthdays, or just whenever you want to treat yourself and your family to something a bit special. Stick around, because I’ll share all my little tips that help the cookies come out perfect every time.

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Ingredients You’ll Need

This recipe uses ingredients you likely have on hand, with a few special touches like red food coloring and those chocolate hearts. The cocoa powder in the dry mix is what gives that subtle chocolate undertone that perfectly balances the red velvet flavor.

• Dove Chocolate Hearts: I love using these because of their perfect size and smooth chocolate—they melt beautifully on the cookie.
• Butter: Room temperature butter creams nicely with sugar, helping create that tender crumb.
• Granulated sugar: For sweetness and structure—don’t swap this for powdered sugar in this recipe.
• Egg: Binds everything together and adds moisture.
• Milk: Just a splash to keep the dough moist and tender.
• Red food coloring: The star of the show for that classic red velvet look—gel or liquid works fine.
• Pure vanilla extract: Enhances the flavor and adds warmth.
• All-purpose flour: The base that provides structure to your cookies.
• Unsweetened cocoa powder: Adds depth and that signature velvety chocolate hint.
• Baking soda: Helps the cookies rise and creates their soft texture.
• Kosher salt: A pinch to balance the sweetness and amplify flavors.
• Red sprinkling sugar and/or sprinkles: Rolls on the cookie dough balls for a festive colored crust and extra texture.

Variations

One of the things I love about this Red Velvet Blossom Cookies with Chocolate Hearts Recipe is how easy it is to tweak it based on what you have or your personal preferences. Whether you want to make them a little healthier, or add an extra pop of flavor, these variations will inspire you.

• Chocolate Type Swap: I tried Hershey’s chocolate hearts once, but found them a bit large for these cookies, so sticking with smaller chocolate hearts like Dove gives a better balance.
• Food Coloring Substitute: If you prefer natural coloring, beet juice powder is a great alternative to get that red hue without artificial colors.
• Gluten-Free Version: Using a 1-to-1 gluten-free flour blend works well if you need to keep these cookies gluten-free—but watch the baking time closely!
• Sprinkles Twist: Try rolling dough balls in crushed freeze-dried raspberries mixed with sugar for a tangy and colorful twist.

How to Make Red Velvet Blossom Cookies with Chocolate Hearts Recipe

Step 1: Freeze Your Chocolate Hearts

This little trick is golden. Pop your Dove Chocolate Hearts into the freezer for at least an hour before you start baking. I learned the hard way that placing room temperature chocolate on hot cookies makes a gooey mess. Freezing them ensures they soften gently without melting all over, which keeps that neat look and ooey-gooey texture just right.

Step 2: Prepare Your Oven and Baking Sheet

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper — this prevents sticking and helps your cookies bake evenly. I always make sure the parchment is flat and wrinkle-free for the best results.

Step 3: Cream the Butter and Sugar

Using a large mixing bowl, beat together the room temperature butter and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes. This aerobates the butter and sugar, which is key for a tender crumb and a light texture. I usually use an electric mixer at medium speed, but a sturdy hand mixer works great too.

Step 4: Add the Wet Ingredients

Mix in the egg, milk, red food coloring, and vanilla extract until everything is well blended. This is where your dough starts to take on that gorgeous red velvet color—don’t be shy with the food coloring if you want it really vibrant!

Step 5: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and kosher salt. Gradually add this to your wet mix, beating just until incorporated. I learned that overmixing here can make the cookies tough, so stop as soon as you see no more flour streaks.

Step 6: Shape, Roll & Bake

Scoop out tablespoon-sized portions of dough and roll into 1-inch balls. Roll each ball in red sugar or sprinkles for a fun, sparkly finish. A quick tip from experience: rolling the dough when it’s too cold (straight from the fridge) can make the sprinkles stick improperly, so I let my dough sit at room temperature for a bit before rolling.

Arrange your dough balls about 2 inches apart on the baking sheet. Bake for 8 to 10 minutes—you want the cookies set but still soft in the center. As soon as they come out of the oven, press a frozen chocolate heart into the center of each cookie. The warmth will gently melt the chocolate just enough to create that irresistible gooey texture.

Let the cookies cool on a wire rack completely before serving—this prevents the chocolate from sliding off and ensures the perfect bite every time.

How to Serve Red Velvet Blossom Cookies with Chocolate Hearts Recipe

Garnishes

I usually stick with the red sparkling sugar or holiday-themed sprinkles because they add the perfect amount of festive flair. Sometimes I dust a bit of powdered sugar over the cooled cookies for a sweet, snowy look. If you want to get fancy, a light drizzle of white chocolate over the top pairs wonderfully with the dark chocolate hearts.

Side Dishes

These cookies are fantastic alongside a cold glass of milk or a hot cup of coffee or tea. For a holiday spread, I like to put them next to peppermint bark or spiced nuts for some contrasting flavors and textures—your guests will thank you!

Creative Ways to Present

If you’re serving these at a party or gift-giving, arrange them in a pretty tin layered with festive tissue paper or wrap small stacks with ribbon. I once made cookie gift boxes filled with these cookies alongside little heart-shaped chocolates and tiny jars of hot cocoa mix—such a hit! For Valentine’s Day, popped into cellophane bags with cute tags, they make instant smiles.

Make Ahead and Storage

Storing Leftovers

I store leftover Red Velvet Blossom Cookies with Chocolate Hearts in an airtight container at room temperature, separated with parchment paper to prevent sticking. They stay soft and delicious for up to 3 days—though honestly, they rarely last that long in my house!

Freezing

You can freeze these cookies either before or after baking. I like to freeze the dough balls, rolled in sprinkles, on a baking tray before transferring them to a freezer bag. When ready, just bake from frozen, adding a minute or two to the baking time. Baked cookies freeze well too—just make sure they’re completely cooled before freezing to avoid sogginess.

Reheating

To reheat, pop your cookies in the microwave for about 10 seconds or warm them in a low oven (300°F) for 5-7 minutes. This revives their softness and makes the chocolate center a little melty again, just as good as fresh baked.

FAQs

Final Thoughts

I absolutely love how this Red Velvet Blossom Cookies with Chocolate Hearts Recipe brings a little extra magic to my dessert table. They’re festive, surprisingly easy, and every time I make them, my family goes crazy. What’s great is how manageable they are—you don’t have to be a pro baker to nail them. So the next time you want to whip up cookies that look like you spent hours (but really didn’t), give this recipe a try. I promise you’ll enjoy every bite!

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