Sweetheart Cookie Bouquet


What a cute idea! Would have been great to make for Valentine’s Day, but you could use this idea for other special days. Thinking though, I might go buy some chocolate hearts while they are on clearance! Thanks to In the Kitchen for sharing this idea!

Sweetheart Cookie Bouquet

1 roll (16.5 oz) Pillsbury Create ‘n Bake refrigerated chocolate chip cookies or your favorite chocolate cookie recipe
24 craft sticks of various lengths
24 dark or milk chocolate heart candies, unwrapped
Decorative container
Plastic foam
Tissue paper

1. Heat oven to 350°F. Cut cookie dough into 24 slices; shape each into 1 1/2-inch ball. Place each cookie dough ball over one end of a craft stick; press gently to adhere dough to stick. On ungreased cookie sheets, place 2 inches apart, overlapping craft sticks as needed.
2. Bake 10 to 12 minutes or until edges are light golden brown. Press 1 heart candy in center of each cookie. Cool 5 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 45 minutes. (Do not pick up cookie pops using sticks until completely cooled.)
3. To assemble each cookie bouquet, place plastic foam in decorative container. Arrange six cookies in container as desired. Tuck tissue paper in between sticks to fill out bouquet.


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Filed under bakery, Dessert, food blogs, holiday

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