Soft and chewy red velvet crinkle cookies topped with a dark chocolate candy piece are a delicious new take on the Christmas classic Peanut Blossom Cookies.
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1 34 cups all-purpose flour
13 cup unsweetened cocoa
1 12 teaspoons baking powder
12 cup Land O Lakes® Butter, softened
34 cup firmly packed brown sugar
12 cup granulated sugar
12 teaspoon salt
2 teaspoons vanilla extract
12 teaspoon red gel food color
Powdered sugar
Dark chocolate candy pieces, unwrapped
STEP 1
Whisk together flour, cocoa and baking powder in medium bowl; set aside.
STEP 2
Beat butter, brown sugar, granulated sugar and salt in large bowl until creamy. Add eggs, vanilla and red food color; beat until well combined. Add flour mixture; beat at low speed until well mixed. Cover; refrigerate at least 2 hours or until firm.
STEP 3
Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.
STEP 4
Shape dough into 1-inch balls. Roll in powdered sugar. Place, 2-inches apart, onto prepared cookie sheets. Bake 9-10 minutes or until just set around edges. Remove from oven; immediately place 1 dark chocolate candy piece in center of each cookie. Cool before serving.
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