Love is in the Air

Written by Ariana deVries on Feb 7

Hearts, hearts everywhere! Even the cookies!

It's almost Valentine's Day. The season where everything is plastered with pink and red, hopeless romantics are in their element, restaurants are visited en mass, and love is in the air. There's just something about it that tends to turn even toughies into softies.

I have to admit, I do enjoy Valentine's. However, my hubby and I never go out to celebrate it on the day. It's just too busy. Not to mention that my birthday is 4 days later. So we just smash them into one and have a birthday/Valentine's hoopla a bit later than everyone else. It's a pretty good arrangement for this romantic. :)

Speaking of hearts, I made a whole bunch of really scrumptious cookies for this very occasion. The first kind from the batch are...

Peanut Butter Heart Blossom Cookies

Who could ask for a better mixture? Peanut butter and chocolate are two of my favourite things to eat together. It's such a magnificent match. Whoever thought of that is a genius. 

For these cookies, you have to put the chocolate hearts in the center right after you remove them from the oven. And then you have to make sure you refridgerate them afterwards. Otherwise, you will end up with a melted mess. I almost did. 

These cookies aren't the prettiest out of the bunch, but in my opinion, they definitely taste the best! Then again...I really enjoy the chocolate and peanut butter combination.

Here is the second variety I made. The colours are so festive and make them look extra yummy.

Chocolate Shortbread Cookies

These ones are a lovely blend of chocolate. I'm not one to really enjoy shortbread cookies, but these are quite delicious! They have a slight dark chocolate taste and the chocolate dip magnifies the flavours. 

I was actually hired to lovingly bake and decorate all 14 dozen of these cookies. You will see some Sugar Cookies with Royal Icing in a later post. 

I don't know about you, but I think people deserve to have cute cookies to munch on when this "holiday" rolls around. :)

I hope you all have an incredibly fun Valentine's Day. Whether you're married, dating, single, engaged, or don't know where you fit in, may this day be full of happiness and smiles regardless of what's going on in your life. And are loved very much.



Peanut Butter Heart Blossom Cookies

Serving Size: 24 cookies Prep Time: 15 minutes + 15 minutes (chill) Cook Time: 8-10 minutes


1 large Egg(s)
1 cup Brown Sugar
3/4 cup Peanut Butter (Smooth)
1/2 cup Butter (Softened)
1 tbs Vanilla Extract
1 3/4 cup All-Purpose Flour
3/4 tsp Baking Soda
24 Chocolate Hearts


  1. In a large bowl combine egg, brown sugar, peanut butter, butter, and vanilla; beat until creamy and fluffy.
  2. Add the flour and baking soda and mix until just incorporated.
  3. Scoop into tablespoon sized balls and place on a baking sheet lined with parchment paper.
  4. Chill cookie dough in the refrigerator for 15 minutes.
  5. While cookie dough is chilling, preheat oven to 350°F. Bake for 8-10 minutes.
  6. Unwrap chocolate hearts and gently press into the center of each cookie immediately after removing from the oven. 
  7. Place in the fridge or freezer to prevent chocolate from melting.

Note: You can use pre-wrapped chocolates or you can make your own by using a mold, melting chocolate, and freezing it. I bought mine because it saved a lot of time and energy. :)

*Original recipe was found on the Miss Candiquik site.*

Chocolate Shortbread Cookies

Serving Size: 2-3 dozen (depending on size) Prep Time: 20 minutes + 30 minutes Cook Time: 17-20 minutes


2 cups All-Purpose Flour
2/3 cup Cocoa Powder
1/2 tsp Salt
1/2 cup + 2 tbs White Sugar
1 cup Butter (Room temperature)
1 tsp Vanilla Extract
1 1/2 cups Chocolate Chips


  1. Sift the flour, cocoa and salt together. Set aside.
  2. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.. Mix in the vanilla extract. Slowly add in the flour mixture and mix until combined.
  3. Between two sheets of waxed paper, roll the dough 1/4-inch thick as evenly as possible.
  4. Chill for 30 minutes.
  5. Preheat the oven to 350˚ F. Line a large baking sheet with parchment paper.
  6. Cut out the cookies with a heart shaped or other cookie cutter. Arrange the cookies, on the prepared baking sheet.
  7. Bake for 17-20 minutes, or until crisp and firm. Let the cookies cool on the baking sheet for two minutes and then transfer to a tea towel or a wire cooling rack to cool completely.
  8. When the cookies are cool, dip the hearts into the melted chocolate. I only dipped about 1/4 of the heart. Sprinkle the chocolate section with sprinkles, if desired.
  9. Place the heart cookies on wax paper until the chocolate is completely set.

*Original recipe was found on the Two Peas and Their Pod website.*