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Chocolate Heart Peanut Butter Cookies

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Chocolate Heart Peanut Butter Cookies
  • Prep 40 min
  • Total 40 min
  • Servings 36
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Chocolate and peanut butter marry in a favorite cookie combo. Make the classic easier with an easy-mix cookie mix.
Jan 19, 2010

Ingredients

  • 1 pouch Betty Crocker* Peanut Butter cookie mix
  • 3 tbsp (45 mL) vegetable oil
  • 1 tbsp (15 mL) water
  • 1 egg
  • 2 tbsp (25 mL) sugar
  • 36 heart-shaped milk chocolate candies

Steps

  • 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/2.5 cm) ball; roll in sugar. Place 2 inches/5 cm apart on ungreased baking sheets.
  • 3
    Bake 8 to 10 minutes or until light golden brown. Immediately press chocolate candy into top of each cookie. Remove from baking sheets to cooling racks. Cool completely, about 20 minutes before storing in tightly covered container.

Expert Tips

  • Tip 1
    Do-ahead: Cookie dough can be covered and refrigerated up to 24 hours before baking. If it’s too firm, let stand at room temperature 30 minutes.

Nutrition Information

80 Calories, 3 1/2g Total Fat, 1g Protein, 11g Total Carbs, 7g Sugars

Nutrition Facts

Serving Size: 36 cookies
Calories
80
Total Fat
3 1/2g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
5mg
Sodium
70mg
3%
Total Carbs
11g
Dietary Fiber
0g
Sugars
7g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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