Happy Valentine’s Day!
Has your morning already been filled with pink-sprinkled treats, flowers, and sappy cards? I sure hope so.
Valentine’s Day is definitely special to me – today is the 11th anniversary of our first “real” date – but we never really go over the top with things.
Tonight our plans are to have dinner with Susan and her husband – with us girls making dinner and dessert. I have no idea what the plans are for the meal yet, but it’ll be fun no matter what we have.
But before our fancy dinner in, I’ve got a special new cookie to share in a virtual dessert party with some of my best blog friends.
Since some Valentine’s meals can be pretty complicated, I wanted an easy dessert – something that could be mixed in one bowl, that wouldn’t take long to bake, and that would be a little bit different than your normal, every day cookie.
But my favorite part of these cookies? There’s less than 10 ingredients and no flour! Yup, no flour. Just your favorite peanut butter, sugar, an egg, some baking soda and your favorite mix-in.
Easy, crispy, chocolatey. The perfect ending to your special dinner.
For more tasty Lucky Leaf Valentine’s Treats, check out my friends posts:
- Paula of Bellalimento made Raspberry Chocolate Napoleons
- Angie of Eclectic Recipes made Heart Shaped Pie Pops
- Susan of Doughmesstic made Dark Chocolate and Raspberry Cream Cheese Danish
Strawberry Topped Peanut Butter Chocolate Chip Cookies
Makes: 2 dozen cookies
- 1 cup smooth peanut butter
- 1 cup sugar
- 1 egg
- 1/2 tsp vanilla
- 1 tsp baking soda
- pinch salt
- 1/2 cup dark chocolate chips
- about 1 cup Lucky Leaf Strawberry Pie Filling
- Preheat oven to 350 degrees.
- In a large bowl, mix the peanut butter with the sugar, egg, and vanilla. Mix in the baking soda, salt, and dark chocolate chips.
- Take a rounded tablespoon of dough, roll into a ball and place on a baking sheet.
- Bake cookies at 350 degrees for 13-15 minutes until the cookies are golden and crispy around the edges.
- While the cookies are still warm, use a spoon to make an indent in the center of each cookie. Once the cookies have cooled, drop a spoonful of the strawberry filling onto each cookie.
Disclaimer: This post was sponsored by Lucky Leaf. All thoughts and opinions are my own, as always.