In celebration of Valentine’s Day, I thought it would be appropriate to make these heart cookies I’ve seen all over Pinterest:
First of all because what a cute idea, right? You take the traditional Christmas peanut butter blossom with a Hershey kiss and instead use those Dove heart-shaped chocolates– Brill.
Also, this is a Betty Crocker recipe with mix that you use instead of peanut butter. Score one for not having to scrape peanut butter out from under my fingernails for 3 days after making these cookies. (You’re lying if you won’t cop to getting peanut butter cookie batter under your fingernails when you have to squish the batter together with your hands. I don’t believe you.)
Call me lazy if you want, but I kind of love this idea.
Anyway, all was going well. I arranged the cookies carefully and set out the unwrapped hearts to put on after baking, because I’m following directions and shit.
(You know what the bad part is, though? The recipe calls for 36 cookies and there are exactly 36 chocolates in the bag. No sneaking one or two while you bake. Cruel.)
And I put those puppies on the cookies…
And then, as I am wont to do, I became impatient. I only have one awesome cookie sheet that doesn’t burn the bottoms of my cookies so I wanted to use it for the second batch and I decided those cookies needed to be moved right the hell now.
So I moved them.
Even the ones that didn’t splatter impressively on the cookie sheet still got all misshapen when I moved them.
I comforted myself with the fact that they still sort of look like anatomical hearts, if not Valentine hearts. Is that gross?
I left the second batch on the cookie sheet a lot longer, hoping the transition would be less horrible. It may have helped a little, but not greatly.
So I ended up with a lot of cookies with sort-of heart-shaped chocolates in them.
Still, it’s chocolate and peanut butter, so what are you gonna complain about really? Tasty if ugly. (That’s what she said.)