Yay, cookies! With sprinkles, and chocolates, oh my!
These Valentines Day cookies are such a treat, ya’ll! Whether you’re baking cookies for your office, your kid’s school party, or just yourself (guilty!), these will have everyone asking where on earth you found this recipe! That’s when you take a big bite, and send them on over my way, honey. (:
These are my WORLD FAMOUS Peanut Butter cookies minus the Reese’s peanut butter chips. If you haven’t checked the recipe out yet, shame on you!! (just kidding 🙂 )
Here’s a link to the tutorial:
I got to use my brand new rubber spatulas and measuring spoons from Flirty Aprons with this recipe! I was so excited to get these in the mail, I couldn’t wait to bake a fresh batch of cookies with them.
I should have taken better photos of the spatulas, but that’s okay; I’m definitely going to be using them again! I love how sturdy they are. Have y’all ever gotten flimsy spatulas that bend when you’re trying to stir the batter? No thank you! These are strong, gorgeous, and well made. Thank you, Flirty Aprons! I’m so happy with them!
Coat the bottom and the sides of each cookie ball with sprinkles!
I like this shot. Good job, Alisha!
I put the chocolates in the freezer before unwrapping them to prevent them from melting when I pressed them into the cookie.
Who’s ready to make these cookies! Scroll down for the recipe below! 🙂
- 2 1/2 Cup of Flour
- 1 teaspoon of Baking Soda
- 1/2 teaspoon of Salt
- 1 teaspoon of Vanilla Extract
- 1 Cup of Creamy Peanut Butter
- 1 Cup of Crisco
- 1 Cup of Light Brown Sugar
- 1 Cup of Granulated Sugar
- 2 Large Eggs
- 1 bag of Chocolate Hearts (I used a mix of Reese’s Hearts and Hershey’s)
- Sprinkles! (Use any Valentines Day themed sprinkles that you like! I used about 1/2 cup of each pink and red)
- Preheat your oven to 350
- Start by blending the crisco and peanut butter on medium – high for about 1 minute. Blending the dough will prove to be crucial in this recipe. Your cookies won’t taste the same unless you do.
- Next add the sugars and the vanilla extract and blend until fully incorporated. Add one egg and blend for about 10 seconds. Add the second egg and blend the batter for a good 2-3 minutes. The longer the better! The batter will begin to turn from beige to a milky creamy color, and that’s exactly what you need it to look like! I usually turn my kitchen aid on and then walk away, if you’re using a hand blender (I used one for years), get ready for an arm work out. You can reward yourself with a cookie later! (;
- Add the baking soda and salt and blend for a few seconds. Next add half of the flour, and start off blending on a low speed until combined. Add the rest of the flour and blend!
- Use a cookie scoop to portion out each ball of dough. Roll between your palms to make a smooth ball. Coat the bottoms and sides of the balls into the sprinkles, and transfer to the prepared baking sheets. Bake for 12 to 14 minutes, or until set around the edges but still soft in the middle. Let the cookies cool for about 5 minutes. Press a frozen chocolate heart into the center of each warm cookie. *Warning, if the chocolate still starts to melt, place the cookies in the freezer to harden quickly! Then let the cookies thaw before eating (: *
Grab your sweetheart, and enjoy!
This post is not sponsored by Flirty Aprons. All opinions are my own!