So the idea of these cookies came to me while reading Noah’s favorite Valentine’s book, Lilly’s Chocolate Heart. She has one last chocolate heart, wrapped in red foil, and is trying to find a place to save it. In the end, she does what any sane person would do and eats it. After reading books, we always talk about them and Noah asked if we could get chocolate hearts. I did what any sane food blogger would do and said yes. He got so excited and said he couldn’t wait to eat all the red chocolate hearts. Of course, as a sane mother, I would never let him eat the entire bag so I figured I should make something delicious for you guys with them.
Rather than the traditional peanut butter kiss cookies of Christmastime, I thought I would mix it up with some crunchy biscoff that I had sitting in the pantry from Trader Joe’s.
The second crunch comes from the chocolate hearts. I totally intended on buying Dove milk chocolate hearts but guess what? They are wrapped in purple and that sweet boy of mine was so excited about red wrapped chocolate hearts. So I scoured the Valentine’s candy aisle until I found ones wrapped in red…and they were crispy chocolate. If you don’t dig the double crunch just use regular chocolate.
The cookie dough was a little crumbly but rolled together nicely. The crunch isn’t super noticeable in the baked cookies but that delicious biscoff flavor shine right on through. I can tell from the one bite I allowed myself to have. I saved three of them at home for the boy then sent the rest to work with Joel. I can’t have these delicious little bites sitting around…I’m working on my self-control but let’s not push it.
Double Crunch Biscoff Cookies with Chocolate Hearts
recipe adapted from Leite’s Culinaria
1 stick unsalted butter, at room temperature
1/2 cup brown sugar
1/2 cup crunchy biscoff
1 1/4 cups all-purpose flour
About 24 chocolate hearts (maybe more depending on how big you make them), unwrapped
1. Preheat oven to 350 degrees. Line two cookie sheets with parchment or silpat. Cream together the butter and brown sugar until light and fluffy. Add biscoff and mix until combined. Slowly add flour just until combined.
2. Roll dough into 1 inch balls and place on prepared cookie sheets. Bake for 8-9 minutes then remove from oven and press a chocolate heart into each cookie. Place back in the oven for about 2 minutes. Remove from oven and allow to cool completely before removing from the cookie sheet.