Soft and chewy red velvet crinkle cookies topped with a dark chocolate candy piece are a delicious new take on the Christmas classic Peanut Butter Blossoms.
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1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/2 cup Land O Lakes® Butter, softened
3/4 cup firmly packed brown sugar
1/2 cup sugar
1/2 teaspoon salt
2 large Land O Lakes® Eggs
2 teaspoons vanilla extract
1/2 teaspoon red gel food color
Dark chocolate candy pieces, unwrapped
Whisk together flour, cocoa and baking powder in medium bowl; set aside.
Beat butter, brown sugar, 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.
Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.
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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