...because you NEED one more treat for Valentine's Day. You do!
These peanut butter blossom-ish cookies are made with Nutella instead of peanut butter. There's also a bit of cocoa powder in the dough. Rolled in Valentine sprinkles (nonpareils) just before baking, the cookies have great crunch!
One of my favorite things about peanut butter blossoms holds true here...that chocolate heart pressed on top stays a little soft. So good! So pretty! So Valentine-y!
Did I mention that they're a snap to make? No? Well, they're a snap to make, so if you're looking for a last-minute cookie for lunch boxes, school parties, or to take to the office, you've found it!
The chocolate hearts are from Hershey's. You could always use a Hershey's Kiss here if you can't find the hearts. (Do you know how loud my stomach is growling just typing this post?!??! Gimme the Kisses!!!)
Oh, and never fear...I did make a peanut butter blossom version, too, using this recipe and mini Reese's hearts.
Start by making the dough. Refrigerate for about 30 minutes before scooping.
A 2-teaspoon (not tablespoon) cookie scoop is perfect for these. Scoop the dough, then roll in sprinkles. Look for Valentine nonpareils at your grocery store, Target, WalMart, or Michaels.
Place on the cookies sheet and bake.
Immediately after taking the cookies from the oven, press a chocolate heart onto the top of each cookie. (Have those chocolates unwrapped and ready.) Remove the cookies to a wire rack to cool completely. You'll also want the chocolate to set back up before packaging.
Nutella Heart Sprinkle Cookies
1 1/2 cups unbleached, all-purpose flour2 tablespoons natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup salted butter
3/4 cup Nutella
1/4 cup granulated sugar
1/3 cup lightly packed light brown sugar
1 egg
1 teaspoon vanilla
Valentine nonpareils
chocolate hearts
Line cookie sheets with parchment. Preheat oven to 375.
Whisk the flour, cocoa, baking soda, and salt together. Set aside.
In another bowl, beat the butter and Nutella together until smooth and creamy. Beat in the sugars. Add the egg and vanilla and mix until incorporated, scraping down the sides and bottom of the bowl as needed.
Add the flour on low speed, beating just until combined. refrigerate for 30 minutes.
Use a 2-teaspoon cookie scoop to portion the dough. Roll in the sprinkles. Place 2 inches apart on the cookie sheets and bake for 10 minutes.
Remove from the oven and immediately press a chocolate heart on top of each cookie. Remove to a wire rack to cool completely. Let the chocolate cool and set before packaging.
What are you baking for your Valentine? ♥
