Tuesday, February 12, 2013


Valentine's day: some regard it as a girl's most anticipated "holiday" while others have affectionately renamed it the single most dreaded day of the year. Whether or not you've been shot by cupid's arrow, chances are you've been incapable of escaping the month-long commercial conspiracy. From greeting cards and chocolates to bouquets and lingerie, major retailers know exactly which clichés will bring out the soft spot in you. This year, instead of buying into the advertising frenzy, I decided to make some Valentine treats of my own. To celebrate 'heart day,' I decided to make my closest friends cookies; after all, I've found that this year they have been my greatest source of happiness. I combined my two favorite flavors: peanut butter and chocolate. This comfort-food-combo is unparalleled in my book.



I kept the recipe simple. With only a few basic ingredients, you can create some to-die-for peanut butter, chocolate dipped cookies.


Ingredients
Note: Makes 18 cookies
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1 cup creamy peanut butter
1/2 cup sugar
1 egg
4 oz. Baker's semi-sweet chocolate
Sprinkles or crushed peanuts

Directions
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1. Mix peanut butter, sugar, and egg in a bowl until blended.
2. Refrigerate dough for 30 minutes. Meanwhile, pre-heat oven to 325° F.
3. Line baking sheets with parchment paper.
4. Once the dough is chilled, roll the cookie dough into 18 balls, spaced about 2 inches apart.
5. Using a fork, gently flatten the dough, making a criss cross design. *I found it helpful to dip the fork into water to prevent it from sticking to the dough.
6. Let the cookies bake for 18-20 minutes, or until the bottoms have lightly browned. 
7. Remove the cookies from the oven. Carefully slide the parchment paper off the cooking sheet. This way, the cookies will be able to cool.
8. While the cookies are cooling down and firming up, melt the Baker's chocolate.
9. Dip either side of the cookie into the melted chocolate.
10. While the chocolate is still gooey, sprinkle desired topping on the chocolate.
11. Allow cookies to cool on baking sheet in refrigerator. 

Original Recipe (with modifications) provided by my new favorite blog, Bakerella.


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Enjoy!

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