Some of the easiest, most thoughtful gifts come from the kitchen.
I made peanut butter blossoms for Valentine’s Day. But, aren’t those Christmas cookies? Yup. Swap out traditional chocolate kisses for chocolate hearts, and BOOM. You’ve got Valentine’s Day handled.
There are a few tricks to get these perfect.
First, don’t make the cookies too big. A tablespoon of dough is ideal. Cookies that are too small or too big run the risk of ruining the best peanut butter-to-chocolate ratio.
I used Dove Chocolate’s heart-shaped dark chocolate promises, but I’m pretty sure milk chocolate hearts would be just as delicious. Unwrap every single candy while the cookies are baking. (Eat one or two, but save the rest, you’ll need them for the cookies.)
Once they're out of the oven, gently press the unwrapped chocolates into the center of the cookies immediately. Any longer than a minute or two, and I’ve found the cookie has already cooled enough so the chocolate doesn’t stick.
Finally, allow the cookies to cool completely. The chocolate will get warm from the heat of the cookie, so give it a few hours to set back up.