The best thing about Valentine’s Day is undoubtedly the cookies.
I got the cookie recipe from Created by Diane and just altered the choice of toppings. I used crushed hot chili flakes on top of semi-sweet chocolate (I’ve always wanted to try it) and it tastes really good! You can use crushed nuts, candy, sea salt or whatever you want for the topping on the chocolate-dipped side.
This recipe makes quite a few cookies, so they’re good to give away as gifts. The good news is they store well in air-tight containers for a few weeks. I chose to make heart shapes because of the time of year, but you can make these at any season and just change the shape.
Sidenote: I didn’t drizzle chocolate onto all 70 cookies because not everyone loves it, but they taste good with or without! That’s why some photos the cookies will be blank whereas others will be decorated.
Makes 70 cookies
- 1 stick butter, softened
- 1 cup smooth peanut butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 1 tsp. baking powder
- 3 cups flour
- 1 cup semi-sweet chocolate chips or coloured candy melts
- Dried chili flakes for garnish (optional, you can sub this for whatever you want)
Preheat oven to 350 degrees F.
In a large bowl, beat together butter, peanut butter and both sugars until smooth. Beat in eggs one at a time, then add vanilla extract. In a separate bowl, stir baking powder and flour together; mix in 1 cup of flour mixture at a time to the rest of the ingredients.
Roll out dough on a floured surface and cut cookies into whatever shape you choose. Note: If you don’t have cookie cutters, or you only have seasonal ones, flour the top of a round drinking glass and use that instead.
When melting the chocolate/candy melts, either use a double boiler or microwave. DO NOT overheat them in the microwave or they will become lumpy and it won’t drizzle well; I suggest heating it for 20 seconds at a time, stirring well, until melted and smooth.