Red Velvet Blossom Cookies make the perfect Valentine’s Day treat! These chewy cookies are rolled in festive sprinkles and topped with a Dove chocolate heart pushed right into the center of each cookie! Bake up a batch for your family this Valentine’s Day!
Whether you are sending in treats for a class party or just want to give your loved ones something special, these delicious red velvet cookies are a great choice! They are quick to make, full of chocolate flavor, and have that beautiful red color we always associate with Valentine’s Day.
Of course, you can make these cookies any time of the year! Make them to celebrate an anniversary, birthday, or just a Friday afternoon!
SAVE THIS RECIPE FOR CHEWY RED VELVET COOKIES WITH CHOCOLATE HEARTS TO YOUR FAVORITE PINTEREST BOARD!
Which Chocolate Hearts are Best?
Valentine’s Day is definitely the time of year to buy chocolate hearts. I found Dove Chocolate Hearts to be the perfect size that gave me the best ratio of cookie to chocolate. I was going to use Hershey’s hearts, but they were a bit bigger than I wanted, and honestly, I liked the flavor of the Dove chocolate better, too. Feel free to use them or other hearts if you’d like, though!
If you plan on making these cookies at another time of year, I suggest buying a few extra bags and freezing the chocolate hearts until you need them. Of course, another option is to use Hershey Kisses or Hershey’s Hugs instead of chocolate hearts.
Ingredients for Red Velvet Blossom Cookies
Here is what you need to make about 3 dozen red velvet blossoms:
- 36 Dove Milk Chocolate Hearts (one 8.87-ounce package) – you may have a few left over, too! 👍
- ½ cup butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon red food coloring (if using red gel food coloring instead of liquid you will need less)
- 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
- Red sanding sugar and/or Valentine’s Day-themed sprinkles, nonpareils, for rolling
How to make Red Velvet Cookies with Chocolate Hearts
Before you make these easy cookies, place the chocolate hearts into the freezer for an hour or so, so they won’t melt when placed on top of each cookie.
- Now, heat oven to 350 degrees F and prepare a cookie sheet by lining it with parchment paper.
- Next, cream the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. You can also use an electric mixer and a large bowl.
- Add the egg, milk, food coloring, and vanilla, then mix until well combined.
- In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, beating on low speed just until the flour mixture is combined.
- Use a 1-tablespoon cookie scoop or just a tablespoon to shape the cookie dough into 1-inch balls. Roll each cookie dough ball in red sugar crystals or sprinkles, covering it completely. Place them on the prepared baking sheet.
- Finally, bake cookies for 8-10 minutes until the middle of the cookie is set. Remove the baking sheet from the oven and press a chocolate heart into the center of each soft cookie. After a few minutes, transfer each cookie to a wire rack to cool completely.
Tips for Perfect Red Velvet Blossom Cookies
- This recipe works best at room temperature. If you need to chill the dough for any reason, let it warm up again before rolling the dough, as the sprinkles don’t stick as well to the refrigerated dough.
- To save time, unwrap all the chocolate hearts while the cookies bake. Then they are ready to go when you remove the pan from the oven.
- Both Jimmie-style sprinkles and nonpareils work great for this recipe and look so cute on the finished cookies!
FAQs
Do I have to chill the dough?
No, chilling is not required for this recipe. In fact, as I shared above, when I tried chilling the dough, it was harder to get the sprinkles to stick, so room temperature is best!
Can I make Red Velvet Blossom Cookies ahead of time?
Yes, make these cookies and store them in an airtight container in the fridge for 2-3 days.
You can also make the cookie dough, roll the cookies, and then freeze the cookie dough balls. Store the frozen dough in a freezer bag until you’re ready to bake them. Add a few minutes to the bake time, but otherwise, you can make them straight from the freezer!
How do I store leftover cookies?
These baked cookies don’t need to be refrigerated unless you’re making them ahead of time. Store leftovers in an airtight container at room temperature for 3-4 days.
For longer storage, place cooled cookies in an airtight container or freezer bag and freeze them for up to 3 months!
Red Velvet Recipes
If you love red velvet desserts, you need to try my Red Velvet Cherry Dream Bars and my Red Velvet Chocolate Chip Cookies!
Valentine’s Day Desserts
Looking for more desserts to share with, impress or even snag your sweetheart?
How about some blondies filled with red, pink and white M&Ms? They’re easy to make, so you’ll be enjoying them in no time.
If you have jello lovers in your life, they’re sure to give you a big smile when you put these JELL-O Valentine Hearts in front of them. It will be so much fun eating this jiggly red, pink and white gelatin dessert!
Going to have a Galentine’s Day or a Valentine movie marathon? Then this sweet & salty Valentine Snack Mix with a little bit of everything will be perfect to munch on.
You can’t go wrong with this collection of 30+ Valentine’s Day Recipes. With so many delicious recipes, you’re sure to find something that will please everyone, and be able to make something extra special for a date night at home.
Favorite Cookie Recipes
As this started out primarily as a baking blog, I have tons of cookie recipes on the site! If you’re looking for new recipes, these are some of the most popular ones:
- 3 Ingredient Peanut Butter Cookies (and this Sugar-Free version!)
- Peanut Butter Oatmeal Cookies
- Dark Chocolate Cherry Oatmeal Cookies
- Turtle Tassies
- Brownie Mix Cookies
- Funfetti Cookies
Do you have a favorite cookie you love to make? Share it with us in the comments!
Red Velvet Blossom Cookies
Ingredients
- 36 Dove Chocolate Hearts (1) 8.87 ounces package
- 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
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- red sprinkling sugar and/or sprinkles for rolling
Instructions
- Place the chocolate hearts into the freezer for at least an hour so that they won't melt as quickly when placed on the warm cookie.
- Preheat oven to 350°F, and prepare cookie sheet by lining it with a piece of parchment.
- Cream the butter and sugar in a large mixing bowl until light and fluffy, about 2-3 minutes. Add the egg, milk, red food coloring and vanilla and mix until well blended.
- In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Gradually add into the butter mixture, beating until just blended.
- Using a tablespoonful of dough, shape into 1-inch balls. Roll in colored sugar and/or sprinkles, and place on prepared baking sheet.
- Bake 8 to 10 minutes. Remove from oven and press candy into center of each cookie. Transfer from the cookie sheet to a wire rack to cool completely.
Notes
- I used Dove Chocolate Hearts. I was going to use the Hershey’s Chocolate Hearts, but they were a bit bigger than what I wanted and didn’t like the ratio of chocolate to cookie. Feel free to use them though if you’d like!
- I did make the cookie dough and placed it into the refrigerator for about an hour before baking, and had trouble with the sprinkles sticking when I rolled them. It may be best to roll them when they’re at room temperature.
Comments & Reviews
Yum! These came together quickly, loved that you don’t have to chill the dough. I wasn’t’ in the mood to do my usual decorated sugar cookies to send my grandkids for Valentine’s Day, so whipped these up last night. It was the first time I’ve made anything red velvet, but won’t be the last. I used Ghirardelli hearts, which were large, as that was all I could find. You can use Hershey’s kisses as well, for other holidays.
Marlene, that’s so awesome to hear! Thank you so much for the rating and comment. I’m so happy they turned out so well and hope your grandchildren love them!
Family members oves red velvet. I don’t but I’m going to make these because they sound so good! I love 99.9% of the chocolate I encounter and that includes all the famous brands like Dove, Lindors, Godiva, Hersey, . . .. However, there is one candy maker that I believe is totally underrated and whose chocolate I will use to make these. It’s profuct (hearts and other shapes) come in bags of candies that are smooth milk chocolate or the crispy kind and are found at stores like our Dollar Tree. They’re a dollar or one Twenty-Five per and the chocolate certainly suits my educated chocolate taste. Worth a try. Thanks for the recipe. Happy Valentine’s Day!!!