By: HAYLEE SAESEE
Staff Writer
Ingredients:
- 4 tablespoons unsalted butter, melted
- ⅓ cup granulated sugar, plus extra for rolling
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 1 teaspoon red gel food coloring
- ½ cup + 1 tablespoon all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon baking soda
- ⅛ teaspoon fine salt
- 6 white chocolate peanut butter hearts (Reese’s)
Instructions:
- Preheat the oven to 350, and line a small baking sheet with parchment paper (or use a silicone baking mat).
- Stir together the melted butter, sugar, egg yolk, vanilla extract, and red food coloring. Stir very well to combine.
- Next, sprinkle the flour, cocoa powder, baking soda, and salt evenly over the dough, and stir just to combine.
- Press the dough flat and evenly in the bowl, and then divide it in half by eye. You should get 3 cookies from each half.
- Roll each dough ball in your hands, roll lightly extra granulated sugar, and then space evenly on the prepared baking sheet.
- Bake for 10-12 minutes, until they spread, start to crackle, and appear dry on top.
- Let the cookies rest on the baking sheet for 2 minutes before moving them to a wire rack to cool completely.
- After the cookies have cooled for 10 minutes, press a white chocolate heart into the center of each cookie. Move the cookies to the fridge (so the hearts don’t melt too much) to set for 30 minutes.
- Bring to room temperature before serving. Enjoy!