Red Velvet Peanut Butter Blossoms
unsalted butter room temperature¾ cup 193 5 g creamy peanut butter1 ⅓ cups 267 g granulated sugar1 large egg room temperature2 tablespoons milk2 teaspoons vanilla1 teaspoon red gel food coloring3 tablespoons unsweetened cocoa1 ½ cups 187 5 g allpurpose flour1 teaspoon baking soda1 pinch kosher salt⅓ cup 67 g red sanding sugar1 bag Hersheys Kisses unwrapped
Instructions
Preheat oven to 375F. LIne a baking sheet with parchment paper.
In the bowl of a stand mixer with a paddle attachment add butter peanut butter and sugar. Mix for 2 minutes on medium speed. Reduce to low speed and add in egg milk vanilla and red food coloring. Mix for about 30 seconds to incorporate. Then increase the mixer speed to mediumhigh and blend until light and fluffy.
In a separate bowl sift cocoa flour baking soda and salt. With the stand mixer on slow speed add the flour mixture to the butter mixture and beat until just combined.
Remove the mixer bowl from the stand. Using a 1tablespoon scoop drop dough onto the lined baking sheet. Roll each scoop of dough into a ball.
Pour red sanding sugar onto small plate or bowl.
Roll each dough ball in red sanding sugar and place it back onto the prepared cookie sheet leaving about 2 inches between each ball of dough. If you prefer the cookies extra chewy chill for 10 minutes in the freezer before baking.
Bake for 78 minutes.
When the cookies are done baking remove them from the oven and immediately press a chocolate Kiss into the center of each cookie. The cookie should crack around the edges.
Allow cookies to cool to room temperature before serving.
