Chocolate Heart Peanut Butter Cookies

Chocolate and peanut butter marry in a favorite cookie combo. Make the classic easier with an easy-mix cookie mix.

Prep: 40 minutes / Total: 40 minutes / Makes: 3 dozen cookies

Ingredients:

• 1 pouch (1 lb 1.5 oz) Betty Crocker peanut butter cookie mix
• 3 tablespoons vegetable oil
• 1 tablespoon water
• 1 egg
• 2 tablespoons sugar
• 36 heart-shaped milk chocolate candies

Directions:

1. Heat oven to 375 degrees F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
2. Shape dough into 36 (1-inch) balls; roll in sugar. Place 2 inches apart on un-greased cookie sheets.
3. Bake 8 to 10 minutes or until golden brown. Immediately press chocolate candy into top of each cookie. Remove from cookie sheets to cooling racks. Cool completely, about 20 minutes, before storing in tightly covered container.

Success: For even baking, make sure cookies are the same size.

Do-Ahead: Cookie dough can be covered and refrigerated up to 24 hours before baking. If it’s too firm, let stand at room temperature 30 minutes.

Nutrition Information:

1 Serving (1 Cookie)

• Calories 80
  • (Calories from Fat 30),

• Total Fat 3 1/2g
  • (Saturated Fat 1g,
  • Trans Fat 0g),
• Cholesterol 5mg;
• Sodium 70mg;
• Total Carbohydrate 11g
  • (Dietary Fiber 0g,
  • Sugars 7g),
• Protein 1g;

True Love Chocolate Cake Recipe

24 Servings / Prep: 35 min. Bake: 35 min. + cooling

Ingredients:

• 1/4 cup butter, softened
• 1-2/3 cups sugar
• 2 eggs
• 1/2 cup unsweetened applesauce
• 2-1/4 cups all-purpose flour
• 2/3 cup baking cocoa
• 1-1/4 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1-1/4 cups water
• 1 cup (6 ounces) semisweet chocolate chips

Frosting:

• 1 package (8 ounces) reduced-fat cream cheese
• 1/3 cup confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Topping:

• 3/4 cup flaked coconut
• 1/2 cup candy hearts

Directions:

1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce.
2. Combine the flour, cocoa, baking powder, salt and baking soda. Add to the butter mixture alternately with water, beating well after each addition. Fold in chips. Pour into a 13-in. x 9-in. baking pan coated with cooking spray.
3. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
4. For frosting, in a bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in vanilla. Fold in whipped topping. Frost cake. Refrigerate until serving. Just before serving, sprinkle with coconut and candy. Yield: 24 servings.

Nutrition Facts: 1 piece equals 238 calories, 9 g fat (6 g saturated fat), 29 mg cholesterol, 201 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.