Heart of Gold Chocolate Sprinkle Blossoms

These cookies have a literal heart of gold – gold caramelized chocolate hearts set in the middle of a sprinkle coated chocolate cookie.

As I am sure you are all aware, whether you like it or not this Friday is Valentine’s Day. Even when I was single I still enjoyed making treats for friends and these cookies were the perfect thing to bring to a Galentine’s Day cookie exchange I attended this past weekend. But other than Valentine’s Day, the reason I made this recipe was for Cookies for Kids Cancer. This is the fourth year for the event in an effort to continue to make a difference in the fight against pediatric cancer.

Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved – along with the fact that I work at a children’s hospital (but no I do not work on cancer). Help us make a difference by donating to Cookies for Kids’ Cancer!

Our goal is to raise at least $3000. Because these three companies: OXO, Mediavine amd Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000! That means when we raise $1, it turns into $4! Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even huge difference! Donate here today.

Three years ago: February 2017 Stitch Fix #21

Four years ago: Zabaglione Triffles

Five years ago: 14 DIY Valentine’s Day Gift Ideas

Six years ago: Chocolate Covered Strawberry Peeps Cupcakes for Two

Eight years ago: Cinnamon-Blueberry Bread Pudding

Nine years ago: Asiago Bagels (with Chipotle Pepper or Garlic & Chive Cream Cheese)

HEART OF GOLD CHOCOLATE SPRINKLE BLOSSOMS

Makes approximately 3 dozen

Ingredients:

1-1/4 sticks (10 Tbsp) unsalted butter, room temperature

1/2 cup sugar

1/3 cup brown sugar

1 egg

1/2 tsp vanilla extract

1-1/2 cups + 2 Tbsp all-purpose flour

2/3 cup Honduras cocoa powder

1/2 tsp salt

1/2 + 1/8 tsp baking soda

1/2 tsp baking powder

1/2 cup Valentine’s Day colored sprinkles

36 Hershey’s gold peanut and pretzel hearts, unwrapped

Directions:

1. Preheat oven to 350 degrees. Line two cookie sheets with a silicone baking mat or parchment paper. Set aside.
2. Cream together butter and both sugars until light and fluffy. And in eggs and vanilla and blend well. In a separate bowl, mix together dry ingredients.
3. Add the dry ingredients a little at a time to the wet ingredients.
4. Place sprinkles in a shallow bowl. Roll scant tablespoonfuls of dough into balls and roll in the sprinkles, lightly pressing to adhere. Place on prepared cookie sheets, about 2 inches apart.
5. Bake for 8-10 minutes. Lightly press a chocolate heart into the center of each. Allow to cool for approximately 10 minutes then remove from cookie sheet.

Source: Adapted from my Double Chocolate Sprinkle Blossoms.

Be sure to visit the other bloggers participating in the Valentine’s Day event and check out their recipes!

Brownie Cups from Julie of The Little Kitchen
Valentine’s Day Delight Recipe from Jennifer of The Rebel Chick
Strawberry Cake Rolls from Coleen of The Redhead Baker
Perfect M&M Cookies from Carlee of Cooking With Carlee
Paleo Almond Butter Cookies from Taryn of Hot Pan Kitchen
Black Tahini Truffles from Camilla of Culinary Adventures with Camilla
Pink Glitter Drink fo Valentine’s Day from Jenn of Ever After in the Woods
Vegan Matcha Rose Shortbread from Carolann of Apron Warrior
Star Wars Kylo Ren Emoji Cookies from Jenn of justJENN recipes
Double Chocolate Chip Cookies from Faith of An Edible Mosaic
Andes Mint Cookies from Rebekah of Kitchen Gidget
Chocolate Pots from Kristin of On the Home Front
Red Velvet Cake Mix Cookie Bars from Melissa of Persnickety Plates
Dark Chocolate and Smokey Blue Cheese Gougères from Lisa of Taste Cook Sip
Nutella Cookies from Raquel of Organized Island
Strawberry Sandwich Cookies from Heather of Delicious Not Gorgeous
Mini Chocolate Lava Kiss Cakes from Sue of It’s Okay to Eat the Cupcake
Strawberry Cheesecake Cookies with White Chocolate from Lisa of Blogghetti
Chewy Dark Chocolate Coconut Cookies from Jessica of A Kitchen Addiction
Butterscotch Cookies from Marlynn of Urban Bliss Life
Gluten Free Hot Cocoa Cookies from Elaine of Small Farm Big Life
Cherry and Chocolate Chip Cookie Cutter Cookies from Brenda of Meal Planning Magic
Cherry Cheesecake Bars from Laura of Untwisted Vintage
Grapefruit Gin Spritz from Sarah of Chef Sarah Elizabeth
Gluten Free Peanut Butter Cookies from Brianna of Flippin’ Delicious
chocolate heart cookies from Meaghan of the decorated cookie
Red Velvet Cheesecake Brownies from Gwynn of Swirls of Flavor
Salted Caramel Bars from Marybeth of Baby Savers
Cotton Candy Buttercream Cupcakes from Nina of Crazy for Cookies and More
Valentine’s Day Cookie Cake from Bree of Baked Bree
Red Velvet White Chocolate Chips Cookies from Maria of The Cookware Geek
Valentine’s Blondie Bars from Becca of The Salted Cookie
Confetti Cookies from Amy of The Nifty Foodie
Heart of Gold Chocolate Sprinkle Blossoms from Erin of The Spiffy Cookie
Ancho Chili Brownies from Dee of Meatloaf and Melodrama
Heart Shaped Spritz Cookies from Holly of A Baker’s House
Strawberry Macarons from April of April Erhard
Sweetheart Chocolate Pretzel Bites from Nicole of For the Love of Food
Gluten-free Peanut Butter M&M Cookies from Michelle of My Gluten-free Kitchen
Raspberry Cinnamon Rolls from Rose of Rose Bakes
Cherry Chocolate Chip Cookies from Courtney of Know Your Produce
Nutella Chocolate Cupcakes for Two from Sara of Confectionary Tales
Butter Almond Mushroom Cookies from Jamie of Southern Revivals