Make hearts literally melt with these chewy chocolate blossom cookies coated in festive sprinkles and topped with Reese’s mini hearts peanut butter cups.

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After successfully finding the Reese’s mini trees shaped unwrapped peanut butter cups for the holidays, I failed to ever make a fun recipe utilizing them. So when the Reese’s mini hearts hit the shelves I made sure to grab them and whip something up in time for Valentine’s Day.

While a peanut butter blossom cookie would have been a classic option, I have done something similar with the full-sized Reese’s hearts on peanut butter cookie bars in the past. With Valentine’s coming up I figured chocolate blossom cookies were in order.

February is also Chocolate Lovers Month so it seemed fitting to make a chocolate version of a classic blossom cookie even if I technically do not consider myself to fall into the category of a “chocolate lover”. The addition of peanut butter is what gets me through life as made evident by my many peanut butter cup creations.

I also ended up rolling these chocolate blossom cookies in three different types of sprinkles and everyone who tried them had their own preferences between them as some sprinkles were a bit crunchier than others. Yes that means they tried all three. It was like the Golidlocks of sprinkles.

Do I have to roll the chocolate blossom cookies in colorful sprinkles or sugar?

Not at all! While myself and many who tried them loved the texture of the sprinkles in contrast to the chewy cookie, that may not be you. Regular granulated would work as well for slightly less texture but if you prefer these cookies to be as soft as can be you can skip it altogether. They will spread a tad more – just fair warning.

REESE'S MINI HEARTS CHOCOLATE BLOSSOM COOKIES

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Yield: 4 dozen Prep Time: 1 Hour 30 Minutes Cooking Time: 8 Minutes 8 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups all-purpose flour
• 1/2 cup cocoa powder
• 2-1/4 tsp baking powder
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 4 oz. cream cheese, room temperature
• 1-1/2 cups + 2 Tbsp granulated sugar
• 1 egg + 1 egg yolk, room temperature
• 1 Tbsp milk
• 1-1/2 tsp vanilla extract
• 1 cup festive sprinkles, or coarse sugar
• 1 (7.6 oz.) bag Reese's mini hearts unwrapped peanut butter cups

Directions

1. In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt; set aside.
2. In a stand mixer or large bowl with electric hand mixer, blend together the butter and cream cheese until incorporated. Add sugar and beat for 2 minutes. Add egg, egg yolk, milk, and vanilla, beating until incorporated. Slowly add the dry flour mixture and mix until combined.
3. Shape dough into 1-inch balls (I used a medium cookie scoop). Roll in sprinkles to coat and place on a wax paper-lined tray. Cover and chill dough in refrigerator for one hour or overnight.
4. Preheat oven to 375 degrees. Line baking sheets with silicone baking mats or parchment paper; set aside.
5. Place cookie dough balls on prepared cookie sheets 2 inches apart. Bake for 8 minutes.
6. Immediately after removing from oven, lightly press a Reese's mini heart-shaped candy into the center of each cookie.
7. Let cool slightly before transferring to wire rack to cool completely (2-3 hours)*. Once the chocolate is set, enjoy or store in an air-tight container.

Notes

*Place in the refrigerator to speed up the process of the chocolate resolidifying.

Source: Adapted from my Double Chocolate Thumbprint Cookies.

Chocolate covered strawberries but add peanut butter – that’s what these chocolate strawberry shortcakes are all about. Made with both peanut butter and peanut butter whipped cream.

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Usually I reserve 12/31 for the top 10 countdown of the best recipes of the year but with the #2 Ohio State Buckeyes playing #10 Miami Hurricanes tonight in the Cotton Bowl I obviously had to adjust for one last peanut butter chocolate recipe in 2025! I have to admit todays recipe might cause an upset in my personal top 10 that I listed yesterday but hopefully not sending that energy into the game (being an upset, I mean).

While strawberries aren’t really in season right now, the official state cake of Florida is strawberry shortcake so you know I had to keep with my trend from last years successful CFP and make an Ohio State Buckeye version. Afterall, we already know both chocolate and peanut butter pair with strawberry so why not all three? Inspired by my dark chocolate strawberry shortcakes with amaretto cream I came up with these chocolate strawberry shortcakes with peanut butter whipped cream.

You can’t see it, but similar to my peanut butter oreo banana pudding there is a layer of creamy peanut butter underneath the first layer of whipped cream. The peanut butter whipped cream is delicious but I had to make sure the peanut butter flavor was not lacking.

Basically, these chocolate strawberry shortcakes taste like a peanut butter and jelly sandwich made with fresh strawberry jam but instead of regular bread it’s on chocolate bread and there’s some fluffy whipped cream action going on in as well. Doesn’t sound like a bad time to me at all. Would be a great dessert idea for Valentine’s Day, too.

CHOCOLATE STRAWBERRY SHORTCAKES WITH PEANUT BUTTER WHIPPED CREAM

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Yield: Serves 6 Prep Time: 30 Minutes Cooking Time: 17 Minutes 17 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SHORTCAKES

• 2/3 cup 2% milk
• 1/3 cup semisweet chocolate chips
• 1 tsp vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1/4 cup unsalted cold butter, chopped
• 3/4 cup creamy peanut butter
• 2 lbs. sliced strawberries, reserving a few for garnish

PEANUT BUTTER WHIPPED CREAM

• 1 cup heavy cream
• 2 Tbsp powdered sugar
• 2 Tbsp powdered peanut butter***

Directions

1. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or silicone baking mat (or grease pan well).
2. Place 2/3 cup milk and dark chocolate chips in a microwave safe bowl. Microwave on high in 30 second intervals, stirring after each interval, until smooth. Stir in vanilla. Cool.
3. Meanwhile, add flour, sugar, cocoa powder, baking powder, and salt into a large bowl, and whisk together until combined. Add butter and cut in with fork until crumbly in texture. Slowly add milk and chocolate chip mixture and stir in until just combined.
4. Using an extra large cookie scoop, spoon mixture into 6 large circles onto prepared baking sheet. Bake for 15 minutes or until set. Cool completely on wire racks before slicing.
5. In a medium bowl, beat heavy cream until it forms soft peaks. Add powdered sugar and powdered peanut butter and continue to beat until stiff peaks form.
6. To assemble, place the bottom slice of the chocolate shortcakes on serving plate then top each with 2 tablespoons of peanut butte, half of the peanut butter whipped cream, and the strawberries; end with the top slice of the shortcake. Top with remaining whipped cream and strawberries if desired. 

Source: Adapted from my Dark Chocolate Strawberry Shortcakes and Peanut Butter Oreo Banana Pudding.

It doesn’t get much prettier than this dragon fruit lemonade – made with fresh dragon fruit, lemon juice, and sweetened with real honey.

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I’ve never had the Starbuck’s dragon fruit lemonade, but I’ve seen a friend drink it fairly regularly and I’ve always wondered what it was like. So naturally when I found myself with a plethora of red dragon fruit, I seized the carp.

Obviously I made this recipe based on my own assumptions of what this beverage would taste like, using my rosemary watermelon lemonade recipe as a baseline. I actually considered adding an herb to this lemonade as well, but decided the dragon fruit was exotic enough.

However, instead of an herb I used real honey instead of sugar. I have a feeling the aforementioned coffee shop is not using fresh lemon juice, fresh dragon fruit puree, and real honey to make their dragon fruit lemonade. Maybe I’m wrong, in which case I applaud them. Either way, this homemade version is as delicious as it is gorgeous. Next time I want try a dragon fruit smoothie!

Serve it up for a fun festive Valentine’s day beverage, spike it on a hot summer day, or drink it on a Tuesday – whatever suits your fancy.

DRAGON FRUIT LEMONADE WITH HONEY

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Yield: 6 servings Prep Time: 35 MInutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups water, divided
• 1-1/2 cups honey
• 3 cups pureed fresh red dragon fruit flesh
• 1-1/2 cups fresh lemon juice (about 6 large lemons)
• Thin lemon slices or peels, for garnish

Directions

1. In a medium saucepan, bring 1-1/2 cups of the water and honey to a boil. Simmer until honey has dissolved. Cover and let cool for 30 minutes.
2. Add remaining 1-1/2 cups cold water, dragon fruit puree, and lemon juice to a pitcher and stir. Refrigerate until ready to serve.
3. Pour into a glass filled with ice and garish with slice of lemon.

Source: Adapted from my Rosemary Watermelon Lemonade.

The way to a peanut butter lover’s heart is this Heart-Shaped Reese’s Stuffed Cookie for Two. Share with your loved one or treat yourself!

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I first shared the recipe for this Heart-Shaped Reese’s Stuffed Cookie for Two 10 years ago, but it was combined with another recipe in the same post. Oh those joyous days when we didn’t have all of these Google SEO rules to follow and posted with abandon. But I digress.

While going through recipes to update for Valentine’s Day, I decided it was time to revisit the trend of reese’s stuffed cookies, but just for two. It would appear that peanut butter cups and love are synonymous in my brain as I’ve already shared two other festive recipes this year including reese’s cookie bars and peanut butter cup brownies. But is there such a thing as too many peanut butter cups?

I also thought it was a fun ode to the fact that 10 years ago my husband, then boyfriend, and I made those two recipes together. Since Valentine’s Day lands on a weekday we cooked this same meal together again: sun-dried tomato ravioli, roasted brussels sprouts, white wine, and a Heart-Shaped Reese’s Stuffed Cookie of course!

This recipe would normally made a single serving cookie but the addition of a 5 oz. peanut butter cup inside considerably beefs up this Reese’s Stuffed Cookie to two servings. Even more so when served warm topped with ice cream. Or eat the entire thing yourself, no judgement.

Should you chill the Reese’s stuffed cookie dough before baking?

If you are looking to prep ahead of time, in order to simply pop this in the oven when ready, you definitely can. However, unlike drop cookies, this Reese’s Stuffed Cookie doesn’t require chilling. Since it is baked in a container it eliminates the worry of excessive spreading which chilling would normally help combat.

If you’re like me and want all the peanut butter cups for Valentine’s Day you should also consider making my Lunch Lady reese’s pieces peanut butter cookies, chocolate reese’s pieces cookies if you prefer more chocolate, or even a reese’s cookie cake for a larger celebration.

HEART-SHAPED REESE'S STUFFED COOKIE FOR TWO

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Yield: 2 Servings Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 Tbsp unsalted butter, softened to room temperature
• 2 Tbsp sugar
• 2 Tbsp packed brown sugar
• 2 Tbsp beaten egg
• 1/4 tsp vanilla extract
• 4 Tbsp all-purpose flour
• 4 Tbsp old-fashioned oats
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 2 Tbsp festive M&Ms
• 2 Tbsp white or semisweet chocolate chips
• 1- 5 oz. Reese’s Peanut Butter Heart

Directions

1. Preheat oven to 350 degrees. Coat a small heart shaped spring-form pan with nonstick spray.
2. In a medium-sized mixing bowl, stir the butter and sugars together until creamed. Add the egg and vanilla and mix.
3. Stir in flour, oats, baking soda, salt and cinnamon and stir until fully incorporated. Add in M&Ms and white chips and stir.
4. Place half the dough in the center of the pan. Press until evenly spread over the bottom. Place the Reese’s heart on top and cover evenly with the remaining dough.
5. Bake for 13-15 minutes, until the edges are browned. Cool completely on a wire rack. Remove from pan and serve with ice cream.

Source: Adapted from Bake Your Day (website no longer active), originally posted in the same post as my Sun-Dried Tomato Ravioli with Basil Cream Sauce.

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Recipe separated from a combination post originally shared on 2/14/2013, photo above is the original.

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These Peanut Butter Cup Cookie Bars start with a chewy peanut butter cookie base which is topped with heart-shaped Reese’s peanut butter cups and festive sprinkles.

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What’s better than a peanut butter cookie in bar form? A peanut butter cup cookie bar topped with a peanut butter cup! Just load up on the peanut butter, that’s what I say.

I chose to use heart-shaped pink Reese’s peanut butter cups because I made these around Valentine’s Day, but you can use any shape or flavor peanut butter cup you prefer – even the classic ones. Just change up the color/style of sprinkles to fit the occasion.

As you can see below, I’ve also made these for Halloween!

In the end, these turned out to be a peanut butter lover’s dream. Does it get much better than a chewy peanut butter cookie topped with a peanut butter cup on top?

The only thing that might make them better (IMO) would be to combine with cheesecake to make cheesecake peanut butter cup cookie bars, but I digress.

REESE'S HEART PEANUT BUTTER CUP COOKIE BARS

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Yield: 15 Servings Prep Time: 30 Minutes Cooking Time: 18 Minutes 18 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup light brown sugar, lightly packed
• 3/4 cup creamy peanut butter
• 1 egg, room temperature
• 1 tsp vanilla extract
• 15 unwrapped heart-shaped peanut butter cups*
• Festive sprinkles

Directions

1. Preheat oven to 350 degrees. Place parchment paper in the bottom of a 9x13-inch baking pan. Grease the sides.
2. In a medium bowl, whisk together the flour and baking soda. Set aside.
3. In a large bowl, beat butter and sugar together until creamy, about 3-4 minutes. Mix in peanut butter, egg and vanilla extract. Add flour mixture until combined. Dough will be thick and sticky.
4. Spread the cookie dough out evenly into the pan. Top with evenly spaced out peanut butter cups and sprinkles. Bake for 15-18 minutes, or until lightly browned on top.
5. Remove from oven and let cool for about 15 minutes before using the parchment paper overhang to lift bars out of the pan.
6. Set on a wire rack to cool completely. Once cool, cut into 15 bars.

Notes

*Can also use standard peanut butter cups

Source: Adapted from my Buckeye Peanut Butter Cookie Bars and White Chocolate Reese’s Pumpkin Blondies.

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If you love peanut butter cookie cups you have to try these mini peanut butter cup brownies. Same concept but with brownie instead of peanut butter cookie cups.

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I am weak for seasonal items, especially when they can be used in baking. After discovering the “blossom top” Reese’s mini peanut butter cups for Valentine’s Day I knew I had to make something to show them off. Pressing them into cookie cups seemed like the only logical solution.

These mini peanut butter cup brownies not only look a lot like my brownie peanut butter cups but they were adapted from the very same recipe. But instead of peanut butter chips mixed into the brownie batter and then filled with straight peanut butter, these are stuffed with a mini peanut butter cup.

In other words, mini peanut butter cup brownies are essentially peanut butter cookie cups with the peanut butter cookie dough swapped with brownie batter.

The idea to go for the brownie base instead of peanut butter was born from the fact that Valentine’s Day is predominated by all things chocolate. Even though I am not a fan of pure chocolate, I am definitely on board with peanut butter and chocolate together. Which is why I have also made peanut butter cup cookie bars.

Can you make brownie bites with box mix?

Absolutely. The yield and bake time may differ slightly but follow the directions on the box and add the peanut butter cups immediately out of the oven.

Alternatively, you could also mix the peanut butter cups in brownie mix and bake them like a normal pan of brownies. But since these peanut butter cups were pink I like showing them off on top!

Even more alternatively, if you for some reason do not like the peanut butter cup brownie mash-up, maybe instead you would prefer Mississippi mud cookie cups with chocolate cookie dough, marshmallows, and pecans.

Who are you making these Mini Peanut Butter Cup Brownies for this holiday?

MINI PEANUT BUTTER CUP BROWNIES

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Yield: 2 dozen Prep Time: 25 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3/4 cup sugar
• 1/4 cup unsalted butter, room temperature
• 1 Tbsp water
• 3/4 cup semi-sweet chocolate chips
• 1 egg, room temperature
• 1/2 tsp vanilla extract
• 1 cup flour
• 1/4 tsp baking soda

Directions

1. Preheat oven to 350 degrees. Grease a 24 cavity mini muffin pan with nonstick spray, set aside.
2. In a large microwave-safe bowl, combine sugar, butter, and water. Microwave on high for 1 minute or until butter is melted.
3. Add semi-sweet chocolate chips and whisk until melted and smooth. Whisk in egg and vanilla extract until blended. Add flour and baking soda, whisking until just incorporated.
4. Spoon batter by heaping teaspoonfuls into muffin cups.
5. Bake for 8-10 minutes or until top is set and a toothpick inserted into the center comes out slightly wet. Place pan on wire rack.
6. Immediately place a peanut butter cup in each cup, pressing down gently. Cool 10 minutes before carefully removing from pans (chocolate will be gooey).

Source: Adapted from my Brownie Peanut Butter Cups and Peanut Butter Cookie Cups.

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Treat yourself and a loved one with these chocolate cookie dough cupcakes for two. Stuffed with cookie dough and topped with a cookie dough frosting.

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There have been a lot of things on my list of things I want to bake lately, but I somehow always have some other dessert in my house despite not baking any myself, and thus never get around to checking those items off said list.

But in the honor of #ChocolateWeek in preparation for Valentine’s Day in 2.5 weeks, and also National Chocolate Cake Day, I finally turn on the oven to make these two serving cupcakes (Close enough to cake). Sure, you could bake a whole batch of cookie dough cupcakes, but if you’re looking for a sweet treat for two then that’s what I’m here for.

This recipe makes two perfectly portioned dark chocolate cupcakes. You could then top then any way you please, but in the name of love I stuffed them with eggless heat-treated cookie dough (you’ll have a little extra leftover-you’re welcome) and topped with a brown sugar cookie dough frosting. Plus a tiny heart sprinkle – because <3.

Make them for your significant other, make them for your best friend, your parents, heck love yourself, just make them. It’s worth dirtying the dishes even just for two cupcakes. If you’re looking for other two serving ideas, I have a whole round up of them!

More Chocolate Recipes

• Chocolate Butterscotch Layered Fudge from Family Around the Table
• Coca-Cola Cake from Palatable Pastime
• Fudgy One Bowl Brownies from A Kitchen Hoor’s Adventures
• Roasted Carrots with Chocolate Balsamic Glaze from A Day in the Life on the Farm

Three years ago: Chocolate Gooey Butter Cake

Six years ago: Peach Cinnamon Rolls

Eight years ago: Vanilla Sprinkle Cookies

Ten years ago: Banana Peanut Butter Cup Muffins

Eleven years ago: Orange Strawberry Banana Smoothie

CHOCOLATE COOKIE DOUGH CUPCAKES FOR TWO

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Yield: 2 servings Prep Time: 20 Minutes Cooking Time: 18 Minutes 18 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CUPCAKES

• 3 Tbsp all-purpose flour
• 2 Tbsp sugar
• 1-1/2 tsp dark cocoa powder
• 1/8 tsp baking soda
• Pinch of salt
• 2 Tbsp water
• 1 Tbsp vegetable oil
• 1/8 tsp vanilla extract

COOKIE DOUGH FILLING

• 1 Tbsp unsalted butter, room temperature
• 1-1/2 tsp sugar
• 1 Tbsp brown sugar
• 1 tsp milk
• 1/8 tsp vanilla extract
• 3 Tbsp all-purpose flour*
• Pinch of salt
• 1 Tbsp mini semisweet chocolate chips, plus more for garnish

COOKIE DOUGH FROSTING

• 1 Tbsp unsalted butter, room temperature
• 1 tsp brown sugar
• 1 tsp all-purpose flour*
• Pinch of salt
• 1/4 tsp vanilla extract
• 1/4 to 1/2 cup powdered sugar
• 1 to 2 tsp heavy cream

Directions

1. For the cupcakes: Preheat oven to 350 degrees. In a small bowl whisk together the flour, sugar, cocoa, baking soda and salt. Make a small well in the middle of the bowl and add the water, oil and vanilla. Whisk together until smooth.
2. Evenly distribute the batter between two liners. Bake for about 18 minutes or until a toothpick inserted into a cupcake comes out clean. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
3. For the filling: In a small bowl, beat the butter and sugars until light and fluffy, about 2-3 minutes. Mix in the milk and vanilla. Mix in flour and salt until incorporated. Stir in chocolate chips. Set aside.
4. For the frosting: In a small bowl, beat the butter and brown sugar until light and fluffy, about 2-3 minutes. Mix in flour and salt, followed by vanilla. Add the powdered sugar, 1 cup at a time, mixing well after each addition. Add heavy cream and beat until fluffy. Add more powdered sugar or heavy cream if necessary to reach desired consistency.
5. Assembly: Using a pairing knife, cut about a tablespoon-sized ball from the center of each cooled cupcake. Stuff with cookie dough (will have extra), spread frosting over the top, and sprinkle with more mini chocolate chips.

Notes

*Heat treat by heating in microwave to 160 degrees F – about 1 minute stirring every 15 seconds.

Source: Cupcakes adapted from my Chocolate Covered Strawberry Peeps Cupcakes for Two. Filling and frosting adapted from my Cookie Dough Oreo Cake.

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These chocolate covered strawberry sugar cookies taste just like the name suggests! They are a perfect treat for someone special.

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I was so proud of myself for making these as natural as possible (besides the clearly unnaturally colors sprinkles). You see, I used pulverized freeze dried strawberries instead of using extract and/or food coloring to get a pretty pastel pink cookie dough color.

And then I baked them.

Turns out, freeze dried strawberries do not retain their color when baked. Add that tidbit of mostly useless information to you brain. Because as you can see these cookies look more like a grayish purple than pink. Thankfully, purple-ish colors also work for Valentine’s Day. And once you dip it in chocolate and add sprinkles no one will notice.

Of course, feel free to add strawberry extract and/or food coloring if you would prefer a more pink color.

And in the end these cookies really do taste just like a chocolate covered strawberries. They may not have retained the color but did retain the flavor of strawberries! 

The flavor was inspired by one of my favorite local treats, J-POPS chocolate covered strawberry ice pops. I am actually giving away a dozen of these babies along with 6 of those ice pops to one of my Columbus-area followers! So if you’re in the area, head over to my Instagram post to enter.

Otherwise, guess that means you should be adding these ingredients to your grocery list to make this weekend ;-).

Five years ago: Lighter Roasted Garlic & Hemp Seed Fettuccine Alfredo

Six years ago: Red Velvet Creme Brulee for Two

Eight years ago: Valentine’s Funfetti 7 Layer Bars

Nine years ago: Sausage Lasagna Heart Calzone

Ten years ago: Oreo Truffles

CHOCOLATE COVERED STRAWBERRY SUGAR COOKIES

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Yield: 2 dozen Prep Time: 35 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups all-purpose flour
• 1/2 cup freeze dried strawberries, processed down to 1/4 cup powder
• 1-1/2 tsp baking soda
• 1/2 tsp salt
• 1 stick unsalted butter, melted and cooled to almost room temperature
• 1-1/2 cups sugar, plus more for rolling
• 1 egg, room temperature
• 1 Tbsp milk
• 1 tsp vanilla extract
• 1 tsp strawberry extract (optional)
• Red or pink food coloring (optional)
• 3 oz. semisweet chocolate
• Festive Sprinkles

Directions

1. In a medium bowl, Whisk together flour, strawberry powder, baking soda, and salt. Set aside.
2. In a large bowl, beat together the butter and sugar until creamy, about 3 minutes. Add egg, milk, and vanilla (and strawberry extract and/or food coloring if desired) and beat until combined. Gradually add flour mixture, mixing until just combined.
3. Place extra sugar in a bowl, roll tablespoons of dough into balls (I use a medium cookie scoop), roll in the sugar, and shake off any excess. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
4. Preheat oven to 350°F. Place on cookie sheets lined with parchment paper or silicone baking mats, about 2 inches apart.
5. Bake 8-10 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.
6. Place chocolate in a medium glass bowl. Microwave for 15 second intervals, stirring in between, until smooth. Dip side of each cookie in melted chocolate and place back on baking sheets, topping immediately with sprinkles. Allow to harden before serving.

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How do you make a whiskey sour cocktail not only purple but also vegan? By using dried butterfly pea flowers and aquafaba!

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Happy February! January crept by but decided to leave it’s mark by dumping a lot of snow on us for the last weekend. Fairly certain Punxsutawney Phil is not going to call for an early end to winter at this rate. It’s not like we are all slowly losing out sanity being stuck inside.

Thankfully, we can distract ourselves a little bit this coming Valentine’s Day by hosting a romantic dinner at home without the crowds – something that’s more normal at least for us as we don’t usually go out to celebrate. Of all holidays, this one seems like the perfect one to spend alone.

If  you are also planning a special night in, I joined a group of blogger buddies to share #ValentinesDayCocktails today! And I am here to show how a whiskey sour can indeed be festive with the help of dried butterfly pea flowers and Joyjolt cosmos whiskey glasses.

Which BTW if you don’t have some fun glasses in your cabinet, you should really check out JoyJolt’s selection – you can even get 10% off with my code SPIFFY10.

To make this cocktail purple, I muddled butterfly pea flowers in lemon juice, which turns the color from blue to purple. Then you shake up all the other ingredients and viola! You have this beauty.

I also used aquafaba instead of an egg white to produce a creamy texture and foam on top. Egg white are optional for a whiskey sour but I love the look it gives this classic cocktail, especially when dressed in purple. P.S. aquafaba is just chickpea water – literally the stuff you’ve been tossing every time you open a can.

And that, my friends, is how you make a cocktail vegan ;-).

Valentine’s Day Cocktails

• Tequila Rose Strawberry Shooters from Our Crafty Cocktails
• Pink Flirtini from Family Around The Table
• Champagne Punch For Two from Kate Recipe Box
• Valentine’s Day Cupid’s Cocktail from Hezzi-D’s Books and Cooks
• Vegan Butterfly Pea Whiskey Sour from The Spiffy Cookie
• Date Night Wine Cocktail For Two from Our Good Life

Five years ago: BBQ Bacon Mango Pizza

Eight years ago: Apple Maple Turkey Sliders

Nine years ago: Superbowl XLVI Recipe Roundup

Ten years ago: Cream Cheese Spritz Cookies

VEGAN BUTTERFLY PEA WHISKEY SOUR

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Yield: 2 servings Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 12 dried butterfly pea flowers
• 2 oz. fresh lemon juice
• 4 oz. whiskey
• 1-1/2 oz. agave nectar
• 2 oz. aquafaba (optional)
• 2 dashes Angostura bitters
• Ice

Directions

1. Muddle butterfly pea flowers and lemon juice in half of a cocktail shaker (or bottom of a glass) until it turns purple, about 5 minutes.
2. Add remaining ingredients to the shaker, close with other half, and hard dry shake for 10 seconds. Add ice and hard shake for another 10 seconds.
3. Strain into a lowball filled with ice or a coupe without ice.

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Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Treat your Valentine to a hot beverage and a fun experience with these red velvet hot chocolate bombs.

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What are the criteria for being sucked into a trend? Because this is my second hot chocolate bomb recipe! The first was my buckeye version and now it’s time for a festive Valentine’s Day red velvet hot chocolate bomb. Because why not. I had all the ingredients without even going to the store!

I actually previously made a red velvet hot chocolate mix complete with cream cheese marshmallows.  So why not package it up inside of a red shell for extra fun? If you don’t want to make the red velvet cocoa dry mix itself, this will work with regular store bought hot chocolate mix as well. That red color in the candy coating is so saturated that your hot chocolate will still most definitely be red.

Since these bombs are made with red candy coating they are a bit sweeter like a white hot chocolate, especially if you decorate them with sprinkles, but I am okay with that in case you couldn’t tell by the extra sprinkles on the rims of my fancy Joyjolt Declan double wall mugs. Snag your own and get 10% off with my code SPIFFY10!

I was actually gifted these mugs to help celebrate National Hot Chocolate Day, which just so happens to be today January 31st! Better yet, I decided to combine this post with the Good Cookie Valentine’s event benefitting Cookies for Kids’ Cancer! As the name implies, I usually make cookies but this year it could be any V-day inspired recipe.

Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved.

And with the ongoing pandemic, children are still being diagnosed with cancer. It’s imperative that we raise awareness and continue to raise funds to fund the ongoing pediatric cancer research! Help us make a difference by donating to Cookies for Kids’ Cancer!

Our goal is to raise at least $3000 by March 1. Because these three companies: OXO, Mediavine amd Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000! That means when we raise $1, it turns into $4!

Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even huge difference! Donate here today. And check out the other recipes shared today at the bottom of this post.

Three years ago: Lemon Poppy Seed Cheesecake Thumbprints

Seven years ago: Superbowl XLVIII Recipe Roundup

Nine years ago: Nutella Smoothie

Ten years ago: Buffalo Chicken Nachos

RED VELVET HOT CHOCOLATE BOMBS

Print

Yield: 9 servings Prep Time: 30 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• Three Large 6-Cavity Semi Sphere Silicone Molds
• 16 oz. red candy coating
• About 1 cup dry hot cocoa mix or homemade red velvet hot cocoa
• 54 mini marshmallows (about 1/2 cup)
• Hot milk for serving

Directions

1. Melt the red candy coating in a double boiler over barely simmering water (or microwave as in step 1). Use a spoon to dollop the melted chocolate into every mold, smoothing it around the edges until everything is covered (a pastry brush helps). Place in fridge for 5 minutes, or until set. Repeat 1-2x until all but a couple tablespoons of melted candy coating remains*.
2. Carefully remove shells from the molds. Fill half of the shells with 1-1/2 tablespoon hot cocoa powder and 6 marshmallows. Brush the open-side edge of an empty shell with remaining melted coating and carefully press to seal over a filled shell. Gently wipe away excess with a gloved hand or pastry brush. Place in fridge to set and store until ready to serve.
3. To serve, place in a mug and pour 8 ounces of hot milk over the bomb, stirring once it breaks open until completely melted.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Be sure to visit the other bloggers participating in the Valentine’s Day event and check out their recipes!

Heart Shaped Chocolate Cake from Julie of The Little Kitchen
Easy Chocolate Mousse from Allison of Celebrating Sweets
Chocolate Marshmallow Cookies from Sheila of Life, Love, and Good Food
Lemon Biscotti from Jenn of Ever AFTER IN THE WOODS
Easy Cream Cheese Candies from Kelly of Live Laugh Rowe
Cornflake Cookies from All The Good Cookies from Wendy of A Day in the Life on the Farm
Strawberry Mochi Cookies from Heather of Delicious Not Gorgeous
Red Velvet Valentine Brownies Recipe from Jennifer of The Rebel Chick
Red Velvet Cupcakes Recipe from Faith of An Edible Mosaic
Chinese Five-Spice Snickerdoodle Cookies from Bridget of Bake at 350
Chocolate Molten Lava Cake from Ashley of Spoonful of Flavor
Double Chocolate M&M Cookies from Melissa of Persnickety Plates
Raspberry Lemon Macaroons from Sue of It’s Okay to Eat the Cupcake
Raspberry Curd from Holly of A Baker’s House
Red Velvet Brownies from Kelly of Kelly Lynn’s Sweets and Treats
Toffee Chocolate Chip Ice Cream Cookie Sandwiches from Audrey of That Recipe
Creamy Raspberry Sherbet Pandemic Punch from Laura of Untwisted Vintage
Chocolate Dipped Strawberry Cake Balls from Lindsey of Lindsey Loo’s Bakery
Chocolate Covered Oreo Pops for Valentine’s Day from Heather of Totally Tailgates
Amaretto Cherry Swirl Cake from Samantha of Haute Pepper Bites
Gluten Free Double Chocolate Bundt Cake from Elaine of Small Farm Big Life
Easy Strawberry Mousse from Caroline of Caroline’s Cooking
Cornflake Cookies from All The Good Cookies #HelpingCookies from Wendy of A Day in the Life on the Farm
Vanilla Bean Cherry Chocolate Kiss Cookies from Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Neapolitan Cookies Recipe from Lisa of Blogghetti
Small Batch Almond Thumbprint Cookies from Lauren of Healthy Delicious
Kahlua Truffles from Camilla of Culinary Adventures with Camilla
Red Velvet Brownie Cups from Nikki of Soulfully Made
Triple Chocolate Trifles from Coleen of The Redhead Baker
Cast Iron Skillet Cookie For Two from Aimee of Aimee Broussard
Festive Puppy Chow from Erin of The Speckled Palate
Chewy White Chocolate Raspberry Cookies from Jessica of A Kitchen Addiction
Hot Chocolate Bombs for Valentine’s Day from Anna-Marie of Beauty and the Beets
Chocolate Sandwich Cookies from Lisa of Taste Cook Sip
Peanut Butter Snickerdoodles from Betsy of The JavaCupcake Blog
Cherry Blossom Cookies from Carolann of Apron Warrior
Chocolate Mint Frappuccino Cookies from Peabody of Sweet ReciPEAs
Mini Chocolate Covered Strawberry Cheesecakes from Kate of Kate’s Recipe Box
Almond Flour Peanut Butter Cookies from Shashi of Savory Spin
Funfetti Cookie Bars from Becca of The Salted Cookie
Grapefruit Poppyseed Cake from Michelle of Cold Weather Comfort
White Rabbit Candy Cookies from Linda of Ketchup with Linda
Baby Yoda Valentine’s Day Cookies to Support Cookies for Kid’s Cancer from Jenn of justJENN recipes
Salted Peanut Butter Pretzel Cowboy Cookies from Bree of Baked Bree
Red Velvet Hot Chocolate Bombs from Erin of The Spiffy Cookie
Homemade Hot Chocolate Mix from Gwynn of Swirls of flavor
Cherry Chocolate Chip No Bake Cheesecake from Stefanie of Stef’s Eats and Sweets
Valentine’s Day Homemade Ding Dongs from TammyJo of The Chocolate Cult
Guava Macarons with Coconut Buttercream from Lindsay of Anchored Baking
Valentines Pink Dessert Charcuterie Board for Kids from Nicole of For the Love of Food
Hot Chocolate Cookies from Amanda of A Cookie Named Desire
Cóctel de Camarones from Rebekah of Kitchen Gidget
Cuccidati (Italian Fig Cookies) from Amy of The Nifty Foodie
Lemon Poppyseed Heart Shaped Sandwich Cookies from Lisa of Garlic & Zest
Valentine’s Day Almond Flour Brownies from Kaitlin of I Can Cook That
Peanut Butter Chocolate Cake from Trang of Wild Wild Whisk