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Sweetheart Cookie Bouquet

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Sweetheart Cookie Bouquet
  • Prep 30 min
  • Total 40 min
  • Servings 24
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A cookie bouquet is the perfect way to make that certain someone feel extra special!
Dec 4, 2009

Ingredients

  • 1 pkg (510 g) Pillsbury* Refrigerated Chocolate Chip or Chocolate Chunk Cookies
  • 24 craft sticks of various lengths
  • 24 dark or milk chocolate heart candies, unwrapped
  • Decorative container
  • Plastic foam
  • Tissue paper

Steps

  • 1
    Heat oven to 350°F (180°C) for shiny baking sheet or 325°F (160°C) for dark or non-stick baking sheet. Divide dough into 24 balls. Place each cookie dough ball over one end of a craft stick; press gently to adhere dough to stick. Place 2-inches (5 cm) apart on ungreased baking sheets, overlapping craft sticks as needed.
  • 2
    Bake for 10 to12 minutes or until edges are light golden brown. Immediately press 1 candy in centre of each cookie. Cool on baking sheet for 5 minutes. Remove from baking sheet, using lifter (do not pick up cookies using stick until completely cooled). Cool 1 hour or until completely cooled.
  • 3
    To assemble each cookie bouquet, place plastic foam in decorative container. Arrange six cookies in container as desired. Tuck tissue paper in between sticks to fill out bouquet. Alternately, line a long box with tissue paper and lay cookies in it as you would a bouquet of flowers.

Expert Tips

  • Tip 1
    Kitchen Tip: Do your cookies ever stick to the baking sheet?If cookies cool too long they can become difficult to remove. Reheat the sheet of cookies in the oven for 1 minute, then immediately remove from the baking sheet.

Nutrition Information

130 Calories, 6g Total Fat, 1g Protein, 18g Total Carbs, 12g Sugars

Nutrition Facts

Serving Size: 24
Calories
130
Total Fat
6g
Saturated Fat
2 1/2g
Trans Fat
1/2g
Cholesterol
0mg
Sodium
60mg
3%
Total Carbs
18g
Dietary Fiber
0g
Sugars
12g
Protein
1g
% Daily Value*:
Iron
4%
4%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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