Valentine Trifecta Cookies
Valentine Trifecta Cookies takes approximately 45 minutes from beginning to end. This hor d'oeuvre has 187 calories, 3g of protein, and 12g of fat per serving. This recipe serves 36 and costs 40 cents per serving. 290 people were impressed by this recipe. A mixture of baking soda, granulated sugar, peanut butter, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a dairy free diet. It is brought to you by Barbara Bakes. With a spoonacular score of 24%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Trifecta Cookies, The Trifecta Burger, and Bake Sale Trifecta Bars.
Servings: 36
Ingredients:
1 teaspoon baking soda
2 dozen assorted chocolate heart
1/2 cup coconut oil
1 egg
1 cup all-purpose flour
1/2 cup granulated sugar
1/3 cup light brown sugar*
1/2 cup old fashioned oats
1/2 cup peanut butter (I used chunky)
1/3 cup peanuts, finely chopped
1 teaspoon salt
1/2 teaspoon vanilla extract
Equipment:
baking paper
baking sheet
mixing bowl
whisk
oven
Cooking instruction summary:
Preheat oven to 350 degrees. Line baking sheet with parchment paper or silpat. Unwrap chocolate hearts.In a small bowl, whisk together flour, baking soda and salt in a small bowl and set aside.In a large mixing bowl, cream together coconut oil, peanut butter, granulated sugar, and brown sugar on medium speed until fluffy. Add the vanilla extract and egg and beat until combine. Reduce the speed to low and gradually add in the flour and mix just until combine. Quickly mix in the oats and chopped peanuts.Using a small cookie scoop (about one tablespoon), drop dough onto prepared baking sheets about two inches apart.Bake 10 minutes or until edges of cookies begin to brown. Remove from oven and let cookies set on trays for 3 minutes. Remove to wire racks and immediately press a chocolate heart into the center of each cookie.; cool completely. Store cookies in airtight container up to 5 days.*I reduced the brown sugar to 1/4 cup for high altitude baking.
Step by step:
1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or silpat. Unwrap chocolate hearts.In a small bowl, whisk together flour, baking soda and salt in a small bowl and set aside.In a large mixing bowl, cream together coconut oil, peanut butter, granulated sugar, and brown sugar on medium speed until fluffy.
2. Add the vanilla extract and egg and beat until combine. Reduce the speed to low and gradually add in the flour and mix just until combine. Quickly mix in the oats and chopped peanuts.Using a small cookie scoop (about one tablespoon), drop dough onto prepared baking sheets about two inches apart.
3. Bake 10 minutes or until edges of cookies begin to brown.
4. Remove from oven and let cookies set on trays for 3 minutes.
5. Remove to wire racks and immediately press a chocolate heart into the center of each cookie.; cool completely. Store cookies in airtight container up to 5 days.*I reduced the brown sugar to 1/4 cup for high altitude baking.
Nutrition Information:
covered percent of daily need
