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Chocolate Heart Peanut Butter Cookies FROM BETTY CROCKER

Chocolate Heart Peanut Butter Cookies

 

                                         

 
Chocolate and peanut butter marry in a favorite cookie combo. Make the classic easier with an easy-mix cookie mix.

Ingredients

1
pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
3
tablespoons vegetable oil
1
tablespoon water
1
egg
2
tablespoons sugar
36
heart-shaped milk chocolate candies

Directions

  • 1 Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
  • 2 Shape dough into 36 (1-inch) balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
  • 3 Bake 8 to 10 minutes or until light golden brown. Immediately press chocolate candy into top of each cookie. Remove from cookie sheets to cooling racks. Cool completely, about 20 minutes, before storing in tightly covered container.Chocolate Heart Peanut Butter Cookies

VALENTINE CREAM WAFERS FROM BETTY CROCKER!

Valentine Cream Wafers
Create this melt-in-your-mouth memory of a cookie from Betty Crocker's original cookie cookbook.

Ingredients

Wafers

2
cups Gold Medal™ all-purpose flour
1
cup butter, softened
1/3
cup whipping (heavy) cream
Granulated sugar

Creamy Filling

1 1/2
cups powdered sugar
1/2
cup butter, softened
1
teaspoon vanilla
Red liquid food color

Directions

  • 1 In medium bowl, mix flour, 1 cup butter and the whipping cream with spoon. Cover and refrigerate about 1 hour or until firm.
  • 2 Heat oven to 375°F. Roll one-third of dough at a time 1/8-inch thick on lightly floured surface. (Keep remaining dough refrigerated until ready to roll.) Cut with 2 1/4 -inch heart shaped cookie cutter. Generously cover large piece of waxed paper with granulated sugar. Transfer cutouts to waxed paper using pancake turner. Turn each cutout to coat both sides. Place on ungreased cookie sheet. Prick each cutout with fork about 4 times.
  • 3 Bake 7 to 9 minutes or just until set but not brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
  • 4 Meanwhile, beat powdered sugar and butter until smooth. Add vanilla. Beat until fluffy. Divide frosting into six small bowls. Add the following different amounts of red liquid food color to one of each of the bowls starting with a toothpick, 1 drop, 3 drops, 7 drops, 12 drops and 25 drops to make different shades of pink.
  • 5 For each sandwich cookie, spread about 1 teaspoon frosting on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together

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