Chocolate-Covered Peanut Butter Heart Cookies

Not only is the cookie dough beautifully bake-able but also safe to eat uncooked. This really elevates the classic peanut butter cookie you know and love. You can have fun decorating for the holiday! Use a mix of chocolate, white chocolate, food coloring and sprinkles to make it fun and festive. It's fun for the whole family — get the kids involved and you'll keep them entertained for hours. For a cute gift idea, individually wrap them or put together a plate and a note to give to friends and neighbors in a safe, socially distant way.

Technique tips: Roll the cookie dough in granulated sugar so it doesn't stick to the glass or fork when you're pressing them down. Use a butter knife and your fingers to make the peanut butter cookies into a heart shape. Use coconut oil to help thin the chocolate out so that dipping is easy.

Swap option: You can use a vegan butter and dairy-free chocolate if you want this recipe to dairy-free. You can use any flavorless oil to help thin the chocolate when you're melting it. You can use creamy or crunchy peanut butter. Don't care about making this cookie dough safe-to-eat? Swap the pasteurized egg white for 1 large egg and regular all-purpose flour for the heat-treated kind.

COOK TIME :12 minutes PREP TIME : 60 minutes YIELD : makes 28 cookies

Ingredients

• COOKIES
  

  • 1¾ cups heat-treated all-purpose flour

  • 2 teaspoons cornstarch

  • 3/4 teaspoon baking soda

  • 3/4 teaspoon salt

  • 1 stick (8 tablespoons) unsalted butter, at room temperature

  • 3/4 cup creamy Jif peanut butter

  • 1/4 cup granulated sugar, plus 1/3 cup for rolling

  • 3/4 cup brown sugar

  • 1/4 cup pasteurized egg whites, at room temperature

  • 1 tablespoon vanilla extract

• TOPPING
  

  • 1½ cups chocolate chips

  • 3 tablespoons coconut oil, divided (or any flavorless oil will work)

  • 1½ cups white chocolate chips

  • 1/3 cup Valentine's Day sprinkles

Preparation

For the cookies: 1. Preheat the oven to 350 F. 2. In a medium bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside. 3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter on medium speed until smooth and creamy, about 2 minutes. Add the granulated and brown sugars and mix on medium until light and fluffy, about 4 minutes. Use a rubber spatula to scrape the bowl as needed. Add the egg whites and vanilla, and mix until fully incorporated, about 2 minutes. 4. Add half of the flour mixture and mix on low just until the powdery texture of the flour disappears, about 15 seconds. Immediately add the rest of the flour mixture and mix until combined. Scrape the bowl and mix a final 15 seconds. 5. Remove the bowl from the mixer and steal a lick right from the bowl. 6. Use a medium cookie scoop (#40) to portion out the cookie dough. 7. Roll each cookie dough ball in granulated sugar and place on a cookie sheet lined with parchment paper, leaving about 3 inches between each cookie. 8. Use a flat-bottomed glass to press each cookie until flat. Then use a butter knife to cut a slice in the top of the circle creating the top of the heart shape. Use your fingers and the knife to make a point at the bottom until each cookie resembles a heart. 9. Use a fork to press the cookie down and create a crosshatch pattern on each heart. 10. Bake for 10-12 minutes, or until just set and the cookies are starting to get barely golden around the edges. Let cool completely.

For the toppings: 1. Meanwhile, in a small microwave-safe bowl, heat the chocolate chips with the 1½ tablespoons of coconut oil in the microwave on 50% power in 30-second increments. Stir well between each increment. Repeat just until melted. Do the same with the white chocolate. 2. Fill two small piping bags or heavy-duty zip top bags with 1/4 cup of the melted chocolate mixture. Do the same with the melted white chocolate. Keep the remaining melted chocolate and white chocolate in the small bowls.

To decorate: 1. Once cookies are cooled, dip into the melted chocolate mixture, alternating between the white and semi-sweet chocolate. 2. Let the excess chocolate drip off and place the cookies on a wire rack to let the chocolate set. Cut a small hole in the piping bags and drizzle with some additional chocolate and immediately dust with festive sprinkles. Continue this process with all the cookies. Have fun with it! 3. Leave the cookies out at room temperature until the chocolate is completely hardened.

DROP BISCUITS WITH SELF RISING FLOUR

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You don’t need to wait for a special occasion to make biscuits, because you are just 3 simple ingredients and 20 minutes away from the best drop biscuits! This easy drop biscuit recipe uses self rising flour (though I’ll share how to make them with all purpose flour). But, trust me when I say these biscuits are so absolutely delicious that you’ll add a bag of self rising flour to the cart on your next grocery trip. So, let’s get baking and make some hot and flaky drop biscuits with self rising flour!

I didn’t grow up knowing how to make tender, flaky biscuits. In fact, it took me years to understand how flour, baking powder, and fat come together to create tall, high rising biscuits

Once I understood the basics of biscuit making, I challenged myself to create easy biscuit recipes with just a few simple ingredients. After all, everyone loves a good biscuit!

WHAT ARE DROP BISCUITS?

You might be wondering, what are drop biscuits? Well, biscuits (or scones) generally fall into two types: cut biscuits and drop biscuits.

When making cut biscuits, you use a biscuit cutter or knife to separate the dough into biscuits. A pan of cut biscuits is shown below:

For drop biscuits, you drop the batter right onto the baking sheet.

Drop biscuits are quick and easy, and they can be used in so many ways, both savory and sweet. Use drop biscuits as easy cobbler topping in shortcake recipes, and on chicken and beef stew, for breakfast sandwiches…I could go on and on.

Strawberry Cobbler with drop biscuits topping:

SELF-RISING FLOUR DROP BISCUITS

As I’ve mentioned, this drop biscuit recipe uses self rising flour. It is an essential ingredient to making these drop biscuits.

But you can easily make your own self rising flour, which is shared below.

SO, WHAT IS SELF RISING FLOUR?

Simply put, it is all purpose flour that has baking powder and salt added in. Simple, right? Baking powder is a leavening agent (to make the biscuits rise) for baked goods.

If you love making easy biscuits from scratch, then add a bag of self-rising flour to your shopping list. There are so many other baked goods you can make with self rising flour – muffins, cookies, quick breads, and of course, amazingly easy biscuits.

But, it is really simple and easy to make your own self-rising flour. So, don’t let the lack of self rising flour keep you from baking these delicious drop biscuits!

HOW TO MAKE SELF RISING FLOUR FROM ALL PURPOSE (REGULAR) FLOUR

Making self-rising flour takes just three simple ingredients. If I run out of self-rising flour, I usually mix up a batch to keep on hand until I can get to the store.

Make your own self-rising flour: Combine 4 cups of flour, 2 Tablespoons of baking powder, and 1 teaspoon of salt. Mix well, and store in a container at room temperature. This is enough for two batches of biscuits.

FLAKY DROP BISCUIT INGREDIENTS

This is a 3 ingredient drop biscuit recipe. It is hard to believe that you can make the best drop biscuits with just 3 ingredients! But, once you make them, you will become their biggest fan.

• Self rising Flour (to use all-purpose flour, see above)

• Milk

• Butter

TFN Tip: place your butter in the freezer for 15 minutes before making drop biscuits. It will be easier to grate.

Although I love buttermilk biscuits (and I’ll have a recipe for them coming out soon), many of you don’t regularly keep buttermilk on hand.

So, I created this biscuits recipe with simple, common ingredients. Many households will have these ingredients right in their pantry and refrigerator.

If you are looking for an easy, 3 ingredient biscuit recipe without buttermilk then this is for you.

For savory, cheesy biscuits, check out my Cheddar Jalapeño Drop Biscuits. Make them with jalapeños for a hint of spice, or leave them out for the best cheddar biscuits.

HOW TO MAKE EASY DROP BISCUITS

This recipe for drop biscuits with self rising flour is so easy! As you’ll see below, it’s literally mix, drop, and bake.

TFN Baking Tip; for making the most tender, flaky drop biscuits use a light touch. The best biscuit dough is created from minimal stirring.

So, let’s make some quick and easy drop biscuits!

• Preheat oven to 450º.

• First, measure the flour and add it to the bowl. Then, grate the cold butter right over the bowl. Stir dry ingredients.

• Make a well in the middle of your flour mixture, and add the milk all at once.

• The goal is to just mix the dough until it’s come together, and comes away from the sides of the bowl. This takes about 30 seconds.

• Scoop dough with a large tablespoon or ice cream scoop and drop on a prepared baking sheet.

• Bake for 15 minutes, until lightly golden brown, and serve warm.

You can store biscuits at room temperature, in a sealed bag, for a few days. Get the full drop biscuits recipe below.

FREQUENTLY ASKED QUESTIONS

Is it better to grease the baking sheet or use parchment paper?I like using parchment paper or a Silpat (silicone sheet). When baking at 450º the bottoms of the biscuits may brown, especially if you are using a thinner baking sheet. Using the Silpat ensures a more even, golden color to biscuits. If my choice is between greasing the baking sheet and parchment, I would go with parchment paper.

My batter is lumpy. Is that okay?Yes, you want the biscuits batter to look lumpy. It’s important not to over stir the batter. Just 30 seconds or less of stirring is all it takes.

Can I cut in the butter instead of grating it?Sure! Some people like using a pastry cutter to mix in the butter. Alternatively, you can use two knives to cut the butter in with the flour. The butter should be pebble sized.

What are the advantages to using self rising flour in biscuit making?There are a few reasons I prefer to use self rising flour for making biscuits. It simplifies the biscuit making process because there are less ingredients to measure. And, the flour, baking powder, and salt are premixed, so less mixing is involved.

Can I use non-fat milk?I do not recommend non-fat milk without modifying the recipe. If you only have non-fat milk, use 3/4 cup of milk and 3/4 cup of butter for the best biscuit. A high fat content is what helps make a flaky, tender biscuit.

DROP BISCUIT RECIPE WITH SELF RISING FLOUR

Self Rising Flour Drop Biscuits

This is the easiest self rising flour drop biscuits recipe! With just 3 simple ingredients and 15 minutes of baking, you'll have the most tender, flakiest biscuits. And, they are perfect for any occasion.

Course Appetizer, Bread, Dinner, Lunch, Side Dish Cuisine American Keyword 30 minute meals, Appetizers, biscuits, biscuits from scratch, Breads, Dinner, homemade biscuits, Rolls, Bread

Prep Time - 5 minutes Cook Time - 15 minutes Total Time - 20 minutes

Servings - 8 biscuits

Calories - 233kcal

Equipment

• Baking Sheet

Ingredients

• 2 cups self rising flour (for all purpose flour, see notes below)

• 1/2 cup butter, grated

• 1 cup milk (whole or 2%)

Instructions

• Using a medium-sized bowl, add 2 cups of self rising flour. Unwrap stick of cold butter and grate butter over the flour, then stir to evenly distribute the butter.

• Preheat oven to 450ºF.

• Create a well in the center of the dry ingredients (flour and butter). Pour the milk in the well and stir, just until the dough comes together and way from the walls of the bowl – about 30 seconds. For the flaky, tender biscuits, do not over mix.

• Grease or line baking sheet with parchment paper. Using a tablespoon or ice cream scoop, scoop batter onto the baking sheet. This recipe makes 8 – 10 biscuits.

• Bake for 13-15 minutes, until golden in color. Serve warm.

Notes To use all purpose flour in place of self-rising flour: Mix 2 cups of all-purpose flour, 1 tbsp baking powder, 1/2 tsp fine salt

Nutrition

Serving: 1biscuit | Calories: 233kcal | Carbohydrates: 24g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 148mg | Potassium: 77mg | Fiber: 1g | Sugar: 2g | Vitamin A: 557IU | Calcium: 43mg | Iron: 1mg

The Best Garlic Bread You’ll Ever Eat

This easy homemade BEST garlic bread recipe has fresh herbs, tons of flavorful roasted garlic, and is perfectly toasted. This garlic bread is a guaranteed crowd-pleaser!

PREP TIME - 5 MINS

COOK TIME - 15 MINS

TOTAL TIME - 20 MINS

A few years ago Tony and I started making homemade garlic bread to go with my favorite turkey meatballs.

Of course a classic, easy spaghetti and meatballs dinner needs garlic bread for dipping so I went on a quest which involved several loaves of bread, chopped garlic, real butter and herbs. It also involved a few stomach aches (heym I’m human and sometimes you can’t stop at one slice)!

But alas, we landed on a delightful, mouth watering garlic bread recipe that I can’t stop making.

THE BEST GARLIC BREAD RECIPE

A few years ago Tony and I started making homemade garlic bread to go with my favorite turkey meatballs.

Of course a classic, easy spaghetti and meatballs dinner needs garlic bread for dipping so I went on a quest which involved several loaves of bread, chopped garlic, real butter and herbs. It also involved a few stomach aches (heym I’m human and sometimes you can’t stop at one slice)!

THE BEST GARLIC BREAD RECIPE

This garlic bread is EASY and simple to make. Just take a loaf of Italian or French bread, slather butter, garlic, parsley and salt all over and BAKE.

If you’re feeling like you love a little cheese on your bread, you can sprinkle it on at the end.

This garlic bread is worth making. I like to use 1/2 cup butter, but you can always reduce it to 1/3 cup and still get AWESOME results.

I hope you LOVE this recipe as much as we do here.

This easy homemade BEST garlic bread recipe has fresh herbs, tons of flavorful roasted garlic, and is perfectly toasted. This garlic bread is a guaranteed crowd-pleaser!

Ingredients

• 1 pound Italian loaf or French loaf

• 1/2 cup softened unsalted butter (can also use salted)*

• 4 cloves garlic, finely minced

• 1 tablespoon finely chopped fresh parsley

• ⅛ teaspoon sea salt

• Optional:

• ¼ cup freshly grated parmesan cheese

• OR

• ½ cup shredded mozzarella cheese

• For garnishing:

• Extra parsley and chives

Instructions

1. Preheat oven to 425 degrees F and line a large baking sheet with parchment paper or foil. Slice bread in half lengthwise and place on a large baking sheet, cut sides up.

2. In a medium bowl, mix butter, garlic, parsley and salt together until well combined. Spread evenly over bread.

3. Bake for 10-15 minutes or until slightly golden brown on the edges. If you want to add cheese, add it the last 2 minutes of baking. If you like a crispier garlic bread, bake for 3-5 minutes more, watching carefully until it is as golden as you like.