Make the special person in your life smile this Valentine’s Day with a box full of Red Velvet Peanut Butter Cup Blossoms.
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 redmy 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.
1/2 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.