There is just something about Valentine treats that I find hard to resist. I’m not sure if the combination of the red, pink and white or that they usually involve some sort of chocolate! Either way, they sure a fun to eat and to make.
This year I’ve taken some family favorites and transformed them into a little holiday goodness. There is nothing that some sprinkles can’t make more festive!
I found these tiny micro heart sprinkles at my local grocery store and I’ve been putting them on everything! Plus this bon bon cookies have a little Hershey Kiss surprise in the middle. YUM!
This recipe makes 2 dozen cookies so they are the perfect amount for a class party, share with co-workers or eat some and share the rest with your neighbors.
- 24 Hershey Kisses, unwrapped
- ½ cup butter, softened
- ¼ cup shortening
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 egg
- 2 tsp pure vanilla extract
- ½ tsp almond extract
- 1¾ all purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup white chocolate chips
- Valentine sprinkles
- Preheat your oven to 350 degrees.
- In a large bowl cream together butter, shortening, granulated sugar and brown sugar for 2 minutes.
- Mix in the egg and extract and blend until combined.
- Stir in flour, baking powder and salt and mix until just combined. Don't over mix.
- Take about 1 TBSP dough, place one Hershey Kiss into the middle and roll into a ball completely covering the chocolate.
- Evenly space 12 onto a cookie sheet and bake for 10 minutes. You don't want them to be golden brown, but cooked through.
- As the cookies are cooling, melt white chocolate chips in a microwave proof bowl for about 1 minute, stirring after each 10 seconds.
- Pour melted chocolate into a large baggie or icing bag.
- Cut off a small corner of the bag and immediately drizzle over each cookie.
- Immediately sprinkle with sprinkles and let set for 1 hour before serving or packaging.