Valentine's Day is coming up next week. I thought I would share a fun and simple cookie recipe with an impressive presentation you can make for your someone special.
Chocolate covered strawberries and chocolate covered cherries are a Valentine's staple. They're delicious, but they can be a bit predictable. This recipe shakes up the concept just a bit by incorporating those classic flavors in cookie form. They're a variation on the classic Jello cookie, and you can make them in any flavor variation you like.
The batch pictured above was made using strawberry because that's what the dollar store I went by happened to have in stock, but I'd imagine they'd work just as well with any fruit flavor you might dip in chocolate.
Chocolate Covered Strawberries/Cherries Cookies
3 oz. Package Strawberry or Cherry Jello
1/2 Cup Butter Melted (1 Stick)
1/4 Cup Granulated Sugar
1 1/2 Cups All Purpose Flour
1 Bag Mini Semisweet Chocolate Chips
1 Large Egg
In a large mixing bowl, combine the Jello with the melted butter until the Jello is dissolved. Cream in granulated sugar and egg. Add flour and stir until well combined. Stir in just over 1/2 the bag of chocolate chips and reserve the remainder. Chill for one hour.
Roll the dough into balls and flatten slightly before placing them on a cookie sheet spaced about an inch apart. Bake cookies at 375 degrees for 10-12 minutes or until set. Allow to cool on a cooling rack.
When cookies have cooled, place a sheet of wax paper under the cooling rack. Melt the remaining chocolate chips with a bit of heavy cream to thin it out and make a ganache. Use a spoon or a sandwich bag with one corner snipped off to drizzle the cookies with the chocolate. Allow the cookies to sit out at room temperature until set. This will give you a larger chocolate payoff for each cookie, but as you can see in the picture above, it tends to be a bit thicker than your usual drizzle.
If you want to add the drizzle but want it to lay in a thin, firm layer, you can make a chocolate glaze instead of a ganache. Simply combine 1/2 cup confectioners sugar, 2 Tbsp. cocoa powder, and enough water to reach the consistency you want. It can be drizzled with a spoon, or you can pour your glaze into a refillable condiment bottle for more control. Most glazes are too runny for the sandwich bag method to work well.