I created Hershey Kiss Thumbprint Cookies that look like classic thumbprints but hide a melty chocolate center in bright red dough, perfect for Valentine’s Day or Christmas.
I can’t resist making Easy Hershey’s Red Velvet Blossoms, they hide a chocolate surprise in every bite and people always ask how I did it. They’re basically Hershey Kiss Thumbprint Cookies turned up with extra color, and I sometimes call them Red Velvet Thumbprint Cookies when I want to sound clever.
The hint of unsweetened cocoa powder keeps the flavor from being one note, while the red really grabs attention. I bring a tray to parties and watch jaws drop, then i’m the one who sneaks the last Hershey’s Kisses when no ones looking.
Ingredients
- all purpose flour provides structure mostly carbs little protein keeps cookies tender
- unsweetened cocoa powder adds chocolate flavor low sugar some antioxidants slightly bitter
- unsalted butter gives rich flavor and moisture high in fat makes crumbs tender
- granulated sugar sweetens cookies creates crisp edges mostly simple carbs no fiber
- light brown sugar adds molassesy flavor more moisture slightly deeper sweetness and chew
- eggs bind ingredients add protein and moisture help leavening and richness
- Hershey’s Kisses milk chocolate centers add sweet melty pockets extra sugar and fat
- red food coloring no nutrition just bright color small amount for festive look
- vanilla extract adds warm aromatic flavor tiny amount no real calories or nutrients
Ingredient Quantities
- 2 1/4 cups all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- about 36 Hershey’s Kisses unwrapped
How to Make this
1. Preheat oven to 350 F and line baking sheets with parchment paper or a silicone mat.
2. Whisk together 2 1/4 cups all purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking soda and 1/2 teaspoon salt in a bowl.
3. In a large bowl beat 1 cup (2 sticks) softened unsalted butter with 1 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 2-3 minutes.
4. Beat in 2 large eggs one at a time, then stir in 2 tablespoons red food coloring and 1 teaspoon vanilla extract until evenly colored. Gel food coloring works best if you want a bright red.
5. Gradually add the dry ingredients to the butter mixture and mix just until combined. If the dough feels too soft or sticky chill it 20 to 30 minutes so it holds shape easier.
6. Scoop dough into about 1-inch balls (use a tablespoon or small cookie scoop), then roll each ball in the extra 1/2 cup granulated sugar to coat. Place balls about 2 inches apart on the prepared sheets.
7. Bake at 350 F for 9 to 11 minutes, until the edges are set but centers still look slightly soft. Don’t overbake or the cookies will be dry.
8. Immediately after taking cookies out of the oven, press one unwrapped Hershey’s Kiss into the center of each cookie and hold for a second so it sinks in. The cookie will crack around the chocolate, that’s how they should look. If a Kiss won’t melt enough to stick, microwave it unwrapped in 5 second bursts to soften then press in.
9. Let the cookies cool on the baking sheet about 5 minutes so the chocolate sets, then transfer to a wire rack to cool completely.
10. Store cooled cookies in an airtight container at room temp up to 5 days. You can freeze baked cookies or the dough balls for later use.
Equipment Needed
1. Oven (preheat to 350 F)
2. 2 baking sheets plus parchment paper or silicone baking mats
3. Mixing bowls, one large and one medium
4. Electric hand mixer or stand mixer, or a sturdy wooden spoon if mixing by hand
5. Measuring cups and measuring spoons
6. Whisk and rubber spatula or wooden spoon for scraping and folding
7. Cookie scoop or tablespoon for portioning dough and a small bowl for the coating sugar
8. Wire cooling rack
9. Microwave safe bowl or small heatproof dish for softening Hershey’s Kisses if needed
FAQ
Easy Hershey’s Red Velvet Blossoms Cookies Recipe Substitutions and Variations
- All purpose flour: swap with a 1:1 gluten free baking blend (use the same measure). If your blend doesn’t include xanthan gum add 1/2 teaspoon per cup. Cookies might be a bit more fragile, so chill the dough 20 to 30 minutes before baking.
- Unsalted butter: if you only have salted butter use the same amount but cut the added salt to 1/4 teaspoon (instead of 1/2). For a dairy free option use solid coconut oil 1:1, expect a faint coconut note and slightly crisper edges, and chill dough to limit spreading.
- Eggs: replace each large egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, stir and let sit 5 minutes until gelled). Cookies will be a touch denser and less chewy, but they hold together well.
- Hershey’s Kisses: substitute with about 1 1/2 cups (36 to 40) semisweet or milk chocolate chips. Press a chip into the warm cookie right out of the oven the same way you would a Kiss so it adheres and melts slightly.
Pro Tips
– Chill the dough longer if it’s too soft. 20 to 30 minutes is a minimum, but 30 to 60 minutes makes shaping way easier and helps the cookies hold a nice dome while baking. If it gets rock hard, let it sit a few minutes at room temp before scooping.
– Use gel food coloring and add it little by little. gel reds give a brighter color with less liquid, but red can still dull a bit from the cocoa and heat, so go slightly bolder than you think. Also dont overmix after adding color or the cookies can become dense.
– Press Kisses in right out of the oven and use the flat bottom of a measuring cup (wrap with a little parchment if it sticks) to get an even shallow indent. If a Kiss won’t soften, microwave it unwrapped for 3 to 6 seconds instead of risking an over-melt; that keeps the foil clean and the chocolate glossy.
– For freezing and serving: freeze scooped dough balls on a tray then bag them so you can bake fresh batches anytime, add 1 to 2 minutes to bake time when baking from frozen. For already baked cookies, warm one for 3 to 5 seconds in the microwave before serving for that soft, melty center.
Easy Hershey's Red Velvet Blossoms Cookies Recipe
I created Hershey Kiss Thumbprint Cookies that look like classic thumbprints but hide a melty chocolate center in bright red dough, perfect for Valentine’s Day or Christmas.
36
servings
146
kcal
Equipment: 1. Oven (preheat to 350 F)
2. 2 baking sheets plus parchment paper or silicone baking mats
3. Mixing bowls, one large and one medium
4. Electric hand mixer or stand mixer, or a sturdy wooden spoon if mixing by hand
5. Measuring cups and measuring spoons
6. Whisk and rubber spatula or wooden spoon for scraping and folding
7. Cookie scoop or tablespoon for portioning dough and a small bowl for the coating sugar
8. Wire cooling rack
9. Microwave safe bowl or small heatproof dish for softening Hershey’s Kisses if needed
Ingredients
2 1/4 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter softened
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs room temperature
2 tablespoons red food coloring
1 teaspoon vanilla extract
1/2 cup granulated sugar
about 36 Hershey's Kisses unwrapped
Directions
- Preheat oven to 350 F and line baking sheets with parchment paper or a silicone mat.
- Whisk together 2 1/4 cups all purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking soda and 1/2 teaspoon salt in a bowl.
- In a large bowl beat 1 cup (2 sticks) softened unsalted butter with 1 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 2-3 minutes.
- Beat in 2 large eggs one at a time, then stir in 2 tablespoons red food coloring and 1 teaspoon vanilla extract until evenly colored. Gel food coloring works best if you want a bright red.
- Gradually add the dry ingredients to the butter mixture and mix just until combined. If the dough feels too soft or sticky chill it 20 to 30 minutes so it holds shape easier.
- Scoop dough into about 1-inch balls (use a tablespoon or small cookie scoop), then roll each ball in the extra 1/2 cup granulated sugar to coat. Place balls about 2 inches apart on the prepared sheets.
- Bake at 350 F for 9 to 11 minutes, until the edges are set but centers still look slightly soft. Don’t overbake or the cookies will be dry.
- Immediately after taking cookies out of the oven, press one unwrapped Hershey's Kiss into the center of each cookie and hold for a second so it sinks in. The cookie will crack around the chocolate, that’s how they should look. If a Kiss won’t melt enough to stick, microwave it unwrapped in 5 second bursts to soften then press in.
- Let the cookies cool on the baking sheet about 5 minutes so the chocolate sets, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temp up to 5 days. You can freeze baked cookies or the dough balls for later use.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 33g
- Total number of serves: 36
- Calories: 146kcal
- Fat: 6.7g
- Saturated Fat: 4.2g
- Trans Fat: 0.21g
- Polyunsaturated: 0.8g
- Monounsaturated: 1.5g
- Cholesterol: 24mg
- Sodium: 69mg
- Potassium: 56mg
- Carbohydrates: 17.6g
- Fiber: 0.4g
- Sugar: 13.1g
- Protein: 1.4g
- Vitamin A: 58IU
- Vitamin C: 0mg
- Calcium: 12mg
- Iron: 0.38mg
