Happy (almost) Valentine’s Day! Forget about your box of chocolates, these sweet little treats are perfect for your Valentine’s Day indulgence this year! They also happen to be gluten-free, but definitely don’t taste like it. As a bonus, you probably already have all the ingredients for them in your kitchen!
What is Valentine’s Day like at your house? I’m typically more on the cynical side of things, but, for some reason, really enjoy Valentine’s Day. It’s a nice way to break up the monotony of winter and gives me something to look forward to after the December/January holidays. Yeah, it’s true that you shouldn’t need a holiday to be romantic, but it’s easy to neglect romance sometimes when you get sucked into your daily (then weekly and monthly…) routine.
For our first Valentine’s Day together, my husband took us on a trip to Quebec City, Canada. It’s hard not to love strolling down snowy streets all bundled up and cozy, the twinkling lights, and a heavily French-influenced culture. However, once you add in the beautiful castle-like Chateau Frontenac, the ice festival, and dog sledding, how could it not be the most romantic trip anyone could have ever dreamed of (gentlemen, take note)?!
That’s not to say I expect something like that every year (of course not). I also love just hanging out together and making time for a date. This year I planned a super low-key date. We are going whale watching in Dana Point and spending the day there enjoying the unseasonably warm weather we are having here in Southern California.
Ok, back to these cookies. They start with the classic and simple flourless peanut butter cookie, which I am sure you have made or at least eaten before. They are a staple in our home because they don’t require very much effort.
Once you’ve got the cookies in the oven, it just takes a few minutes to whip up the frosting. It’s just a simple buttercream with a good amount of cinnamon added in. I love this frosting. I MAY have added a little bit of leftover frosting mixed with plain butter onto a slice of cinnamon raisin toast later in the week…
Once the cookies have cooled, you slather on some frosting and enjoy!
- 1 cup peanut butter (256 g)
- 1 cup sugar (192 g)
- 1 teaspoon vanilla extract
- 1 large egg
- 1/8 tsp ground cinnamon
- 1/2 cup white chocolate chips
- 4 tbsp unsalted butter, softened
- 2 cup powdered sugar (240 g)
- 1/2 tsp vanilla extract
- 1-2 tbsp milk or cream
- 1/4 tsp ground cinnamon
- Pinch of kosher salt
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a baking mat.
- In a medium bowl, mix peanut butter, sugar, vanilla, egg and cinnamon until well combined. Add white chocolate chips and mix until evenly incorporated.
- Spoon tablespoonfuls of the mixture onto the baking sheet. Flatten slightly with the palm of your hands (these cookies do not spread much on their own).
- Bake 10 minutes or until edges are golden brown. Transfer to cooling racks. Repeat with the remaining dough.
- For frosting, with stand mixer or hand-mixer, beat butter and one cup of sugar until smooth. Add vanilla and the other cup of sugar, beating until smooth, about 2 minutes on medium. Add milk or cream to achieve your desired thickness. Add cinnamon and beat one last time until smooth.
- This recipe makes about 18-20 cookies, or 9-10 cookie sandwiches. If you need this cookies to be gluten-free make sure your white chocolate chips are gluten-free. I use Nestle Premier White Morsels.