I absolutely, positively cannot apologize for posting Valentine’s recipes early.
For one, it’s my job. The second the Christmas candy goes on clearance and the heart-shaped candies come out, it’s game-on. And secondly, everyone is all rah-rah kale and diets in January. Valentine’s Day is the perfect excuse to run from the kale and ruin the diets, am I right?
Hello, juicy filet mignon. Rich red wine. And chocolate — chocolate galore! Whether it be truffles, heart-shaped boxes or chocolate-dipped strawberries, chocolate is pretty much synonymous with this lovey-dovey holiday… which is why I love it. Everyone loves chocolate, right?
And everyone also loves cookies! So by combining both chocolate-dipped strawberries and cookies…? Um, game over. I’m afraid your diet has lost this battle to these tasty, soft and chewy cookies that are coated with a thick layer of Chocolate CandiQuik. They’re every bit as delicious and sinful as you’d hope, and there’s no kale in sight.
- 1 box strawberry cake mix
- 2 eggs
- ½ cup (1 stick) butter, melted
- 1 tsp strawberry extract
- ½ pkg Chocolate CandiQuik
- Valentine's sprinkles (I used pink and white hearts, but any festive Valentine's sprinkles will work!)
- Preheat oven to 350 degrees F. Line two baking sheets with silicone liners or mist the sheets lightly with cooking spray; set aside.
- In a large bowl, combine the cake mix, eggs, butter and strawberry extract with a spoon until blended. Drop rounded Tablespoonfuls of dough onto the baking sheets, keeping a 1-2" distance apart from one another.
- Bake for approx. 10-12 minutes, rotating pans halfway through baking time to ensure even cooking. Cool completely on the baking sheets.
- Once cookies are cool, melt the CandiQuik according to package directions. Dip the cookies halfway into the Chocolate CandiQuik, then return to the baking sheet or a foil-lined flat workspace and immediately sprinkle with your Valentine's sprinkles. Allow the chocolate to set before serving.