Chocolate Heart Biscoff Cookies
Chewy and soft cookies made with Biscoff and Dove chocolates (OR Hershey’s Bliss chocolates) placed on top. These are an easy dessert to make and are cute for Valentine’s day or any special occasion. Great alternative for people with peanut allergies or other nut allergies!
Here are some more sweets for your sweet – Biscoff cookies with chocolate hearts on top! Happy Valentine’s Day! I have a last minute quick cookie idea for you to make for dessert today, in case you aren’t already burnt out on sweets (is there such a thing?) I used Biscoff (cookie butter) in this recipe but you can feel free to use peanut butter or any nut butter that you prefer and have on hand. This is actually a great recipe for those allergic to peanuts! Just don’t use natural nut butters as they aren’t the right consistency for these cookies and they will turn out way too oily! The Biscoff flavor isn’t too overpowering as far as flavor goes and pairs nicely with the chocolate.
Are you going out or staying in tonight for Valentine’s day? Mr. Wishes and I have a tradition of staying in and making this Chicken French. and having these Biscoff cookies for dessert. It’s his favorite meal of all time! We usually go out to dinner another night of the week and celebrate – when the restaurants are a little less crazy (wow, did that make me sound old). Enjoy your weekend!
- 36 Dove or Hershey's Bliss chocolate hearts (more or less depending on how big you make cookies)
- ½ cup butter, softened
- ¾ cup Biscoff (or peanut butter, any nut butter, or cookie butter)
- ⅓ cup sugar
- ½ cup light brown sugar
- 1 egg
- 2 Tbsp. milk
- 1 tsp. vanilla
- 1-1/3 cups flour
- 1 tsp. baking soda
- ¼ tsp. salt
- more granulated sugar for rolling cookie dough in
- Remove wrappers from chocolate.
- Beat butter and Biscoff in large bowl until well blended.
- Add ⅓ cup sugar and brown sugar; beat until light and fluffy.
- Add egg, milk and vanilla; beat well.
- Stir together flour, baking soda and salt; gradually beat into Biscoff mixture.
- Cover tightly and chill for 4-8 hours in the fridge.
- Preheat oven to 375 degrees F.
- Shape dough into 1.5 inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
- Bake 8 to 10 minutes or until lightly browned.
- Immediately press a chocolate heart into center of each cookie.
- Let stand on cookie sheets for 3-4 minutes, then remove from cookie sheet to wire rack to cool completely.