Two simple recipes for Valentines Day treats that are sure to please you, and yours.
Double Chocolate Peanut Butter Cookies
Ingredients:
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, softened
1 cup packed brown sugar
1 cup white sugar
1/4 cup cocoa
2 eggs
2 cups peanut butter chips
1 cup peanut butter
2 teaspoons vanilla extract
Hershey Kisses
Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
Mix flour, baking powder, cocoa, and salt in a medium bowl.
In a large bowl, beat butter, peanut butter, and vanilla with an electric mixer until well blended. Beat in both sugars. Scrape down the sides of the bowl. Stir in half of the dry ingredients into the mixture. Add eggs one at a time, blending well after each addition. Mix in remaining ingredients. Stir in peanut butter chips.
For each cookie, roll 1 heaping tablespoon full of dough into 1 3/4 inch diameter ball. Arrange balls 2 1/2 inches apart on prepared baking sheets. Flatten slightly.
Bake cookies until dry on top, about 15 minutes.
Place an unwrapped Hershey Kiss on each cookie. Let cool, and enjoy!
Ingredients:
1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar
Directions:
In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
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