Peanut Butter Heart Blossom Cookies
Author: Sarah @ Miss CandiQuik (cookie recipe adapted from AverieCooks.com
Serves: 24
- For chocolate hearts:
- 1 (16 oz.) package Chocolate CANDIQUIK® Candy Coating
- 1 heart-shaped silicon candy mold
- For cookies:
- 1 large egg
- 1 cup light brown sugar, packed
- ¾ cup creamy peanut butter
- ½ cup unsalted butter, softened
- 1 tablespoon vanilla extract
- 1¾ cups all-purpose flour
- ¾ teaspoon baking soda
- For chocolate hearts:
- Melt Chocolate CANDIQUIK® Coating in Melt & Make™ Microwaveable Tray according to package directions.
- Spoon Chocolate CANDIQUIK® into mold cavities, filling halfway and let harden. Once hard, pop out and repeat to equal 24 hearts total.
- For cookies:
- In a large bowl combine egg, brown sugar, peanut butter, butter, and vanilla; beat until creamy and fluffy.
- Add the flour and baking soda and mix until just incorporated.
- Scoop into tablespoon sized balls and place on a lightly greased baking sheet. Chill cookie dough in the refrigerator for 15 minutes.
- While cookie dough is chilling, preheat oven to 350°F. Bake for 8-10 minutes.
- Pop chocolate hearts out of silicon mold and press one heart in the center of each cookie.
- Adapted from Averie at averiecooks.com
Recipe by Miss CANDIQUIK at http://blog.candiquik.com/peanut-butter-heart-blossom-cookies/
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