So, this recipe is really my rendition of Betty Crocker’s Chocolate Heart Peanut Butter Cookies that I found on Pinterest. These cookies are super cute and I made them to give to my boyfriend for Valentines Day. They are simple, cheap and very tasty; what else could you ask for in a cookie!

Ingredients

• 1 Pouch (1 lb 1.5 oz) Betty Crocker™ Peanut Butter Cookie Mix
• 3 Tablespoons Vegetable Oil
• 1 Tablespoon Water
• 1 Egg
• 2 Tablespoons Sugar
• 18 Hershey’s Milk Chocolate Hearts

I got a Kitchen Aid mixer for Christmas and I have been looking for every excuse to use it, so even though I used it for this recipe, it was not necessary.

First, preheat your oven to 375 degrees. Now, empty the contents of Betty Crocker mix into your medium sized mixing bowl. Add the vegetable oil, water, egg and mix together. Keep mixing until a dough forms, it may seem a little greasy but that is what you want.

Next, take your sugar and pour into a small bowl, I used a soup bowl. Then, roll your dough into small little balls and then roll them in the sugar. The original recipe says to make 36 dough balls but I only made 18.

Once you have all your balls rolled in the sugar, your going to want to place them on a ungreased cookie sheet about 1 inch apart. Bake them for 8-10 minutes and remove from the oven as soon as they are golden brown.

While your cookies are in the oven, I suggest unwrapping your chocolate hearts because once you take your cookies out the oven, you will need to press the hearts into the cookies as soon as possible.

Transfer your cookies from the cookie sheet onto wire cooling racks. The cookies will need about an hour or so for the chocolate to harden before you can place them in air-tight storage containers.

I hope you enjoy making these cookies as much as I did. Let us know in the comment section below if you have any questions about the recipe or let us know about your experience with these cookies!