You can use Annie's Sweets chocolate bars or hearts in cookie recipes at home. The 3-ounce milk chocolate bars can be cut into pieces and used in cookie recipes instead of chips. The hearts are 1/2 ounce in size and come in 6-ounce bags. The flavors are milk chocolate, dark chocolate, and white chocolate. They can be used in recipes on top of cookies or cut into smaller-sized chips. A chocolate bar can be cut into several pieces and used for chips. The hearts go well on thumbprint cookies. They are called Bags of Love.
Dark Chocolate Cookies With Milk Chocolate Chips
3 Annies Sweets 3 oz milk chocolate bars cut into bite-size pieces
1 cup of white flour
1/4 cup baking cocoa
1/2 stick of butter
1/2 cup of brown or coconut sugar
1 large egg
1 teaspoon baking soda
1/2 teaspoon salt
Directions :
Preheat the oven to 350 degrees and a cooking sheet with cooking spray. Cut the milk chocolate bars with a knife into small squares and put them into a bowl.
Sift the flour, baking cocoa, sugar, and baking soda in a bowl. In a larger bowl with an electric mixer, beat the butter and sugar together. It should be creamy. Add the chocolate squares or pieces and mix well. Add the egg and vanilla extract and beat well. Add the flour mixture and mix until smooth. Make sure the chocolate chips are well blended in the mixture.
Using a small cookie scoop, drop about 1/4 cup of cookie dough about 3 inches apart on a cookie sheet. Bake for 16-18 minutes until brown. This recipe makes 12 cookies.
Thumbprint Shortbread Cookies With Milk, Dark, or White Chocolate Hearts
On these thumbprint cookies, you can top the cookie with Annies Bags of Love or hearts that come in 1/2 ounce size. They come in bags with 6 ounces of hearts. You can use milk, dark, or white chocolate hearts for the toppings on the cookies.
1/2 cup of butter
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/8 cup half and half
1-1/2 cups all-purpose flour
3 or 4 bags of Annie's Sweet Bags of Love milk or dark chocolate hearts.
Directions:
Preheat the oven to 350 to 375 degrees. In a bowl, add the butter and beat with an electric mixer at medium to high speed for 1 minute. Add the sugar and vanilla and beat until smooth. Stir in half and half and mix well. Add as much flour and beat with the mixer. Add the rest of the flour with a spatula or spoon if needed.
Form or shape the dough into a rectangle and cut it into one-inch squares. Roll each square into a ball. On the cookie sheet, place balls 2 inches apart and press them down with a fork to flatten the cookies. Press your thumb in the middle to make an indention. Put a candy heart on this indentation for each cookie. Bake for 8-12 minutes until the cookies are browned and the chocolate is melted. Let cool before eating. This recipe makes about 28 cookies.