I’ve got to tell you a little secret about how these cookies came to be born. I have absolutely no self control when it comes to seasonal chocolate. Here I was minding my own business on the check-out line at Duane Reade. Just restocking my normal beauty essentials, as I’m checking out I happen to turn my head see all the bags of Valentine’s Day chocolate lined up, ready for the impulse buy.
Seriously, I was so close to getting out of there without anyway. The store was redesigned, all the candy that was out wasn’t calling to me. I was in the clear! Now I saw their secret plan. Stock it by the cash register. Well luck would have it that I happened to be swiping my credit card as I noticed the candies. I survived that day, I did not survive my next trip. For you see once I spotted it, I could not get it out of my head.
Reese’s makes little hearts? What can I do with that? The idea of a red velvet blossom cookie had already been floating around in my head. Mostly because I am Baker had recently shared her version of them.
See that red sanding sugar? Doesn’t it just make the cookie pop?! I mean come on, it’s red my favorite color here. Now while I used my usual peanut butter cup blossom recipe, I just had to borrow that from Amanda. Much prettier and certainly more festive for Valentine’s Day that plain old sanding sugar.
Can we also take a moment to discuss the awesomeness of Reese’s holiday edition chocolates. They completely up the peanut butter to chocolate ratio on them making the hearts/eggs/pumpkins far superior.
- 1 1/2 cups unbleached all-purpose flour
- 2 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2/3 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 cup natural style peanut butter
- 1/4 teaspoon red gel food coloring
- 1/3 cup red sanding sugar
- 1 bag Reese's Peanut Butter Cup hearts (you will use about 30), unwrapped
- Heat your oven to 350 degrees and line a baking sheet with parchment paper.
- In a medium bowl, combined the flour, cocoa powder, baking powder, baking soda and salt.
- In the bowl if your stand mixer, fitted with the paddle attachment cream the butter and sugar until combined. About 2 minutes.
- Mix in the egg and then the peanut butter until fully incorporated. Scrape down the sides and add the gel food coloring. If you would like it more red, add another 1/4 teaspoon.
- Mix in the dry ingredients in two parts, making sure it is completely combined but careful not to over mix.
- Using your hands, scoop out about a ping pong ball sized piece of dough and roll into a ball. Roll the ball in the sanding sugar and place on the baking sheet. Flatten slightly with the palm of your hand. Continue with the rest of dough, making sure to space the cookies 1 inch apart. You will need to bake in batches or have additional baking trays.
- Bake for 10 minutes. Remove from the oven and immediately press the unwrapped peanut butter cup in the center of the cookie.
- Carefully transfer to a cooling rack and let cool completely.
- Store in an airtight container once the chocolate on top is no longer soft and melty.
- Makes approximately 30 cookies.
A trifecta of deliciousness. Chocolate, peanut butter, and red velvet. My husband would love these.
Yes! Chocolate is the worst and best part about going to Walgreens. I have to tell myself, no no no. But sometimes I slip (hey they had two for one, what was I supposed to do?)
Peanut butter plus red velvet is such a wonderful idea.
Lol you’re adorable. And girl you know I love red tooo! So pretttyyyy!!!
Love this twist for Valentine’s Day!
These look so delicious. That chocolate at the check out counter always taunts me, too.
Wait, Reese’s makes hearts!? Heading to DR right now! By the way, I love the redesign. Clean and modern.
The new design looks great and so do these cookies!
Thanks Carolyn! Now we just need to figure out a LC/GF version. Right? 🙂
Love the new look! And the cookies sound great!!!
Thank you so much Lisa!
Why are the holiday Reese’s so much better than the regular? I don’t even really like regular Reeses. (I know I’m a terrible person), but I can totally get down on some Reeses eggs or hearts! These are so sparkly and festive. They look wonderful!
I like what you’ve done with your blog, Susan! It looks fabulous! Just as fabulous as these red velvet peanut butter cookies. What a cool combo. I’d never have thought of putting them together. I laughed at your description of shopping in the face of holiday candy. I’m the same way – I see all these new products and I want to buy them all! I wouldn’t have been able to resist the peanut butter hearts either. Reeses are the best!
Reese’s makes hearts now?! I love the eggs. Now I better track down some hearts. Also love how the red in these pop.
Love these cookies, Susan! So perfect for Valentine’s!
Just perfect for Valentine’s. I’ll try this out but we’ll just need a bit modifications. Thanks!
I love your new look, Susan! And those red cookies with the Reese’s hearts are perfection for Valentine’s Day. I haven’t seen those in the shops here but I guess they’ll arrive in time for Easter. Deep sigh.
These are so beautiful, Susan. I’ve been seeing so many great red velvet recipes this week (glad to know that somebody else’s red velvet recipe turned out great, after my many red velvet ice cream fails ;)). I just love the sparkle that red sanding sugar gives!