You'll fall in love with these adorable chocolate and vanilla Puppy Love cookies! Great for Valentine's, class parties, birthday parties, or just for the dog lover in your family.
- 4 cups all purpose flour
- ¾ teaspoon salt
- ¾ teaspoon baking powder
- 1 cup butter, softened slightly
- 1 ½ cups granulated sugar
- 1 ½ teaspoons pure vanilla extract
- ¾ teaspoon almond or peppermint extract
- 2 large eggs
- 1 tablespoon cocoa powder
- 1 ounce melted chocolate or 1 tablespoon frosting
- 30 brown or pink candy coated chocolate candies noses
- 60 ½ inch candy eyes
- optional: chewy red candy, red fondant, or red candy clay (tongues)
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Mix the flour, salt, and baking powder in a bowl. Set aside.
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Cream butter and sugar until light and fluffy.
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Add the vanilla, and almond extract and beat until well combined.
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Mix in the eggs until smooth.
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Stir in the flour mixture just until incorporated.
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Divide the dough in half.
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Mix cocoa powder into one half of the dough.
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Flatten both halves of the dough into discs, wrap in plastic wrap and refrigerate for 1 hour.
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Remove and roll out the plain dough to about ¼ inch thickness on a silicone mat or a flour dusted cutting board.
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Cut out ten hearts using a 3 inch wide cutter.
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Then cut out 10 hearts using a 2-inch wide cutter and 10 more using a 1 ½-inch wide heart cutter.
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Remove excess dough then set the large heart cookies on parchment paper lined baking pans.
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Repeat the same thing with the chocolate dough.
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Then take the remaining plain dough and chocolate dough and marble it.
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Roll it out and repeat cutting as listed above.
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To assemble the puppies turn the large heart cookies so the point is facing up.
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Set one of the smallest hearts on top of each large heart so that the point of the small heart rests in the groove of the large heart. This will create the puppies snout.
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Then cut the 1 ¾ inch hearts in half from tip to groove creating two tear drop shaped ears.
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Brush a bit of water on one edge, near the tip of the ear, then press that up against the tip of the large heart cookie.
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Repeat, attaching two ears to each puppy cookie.
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Mix and match the doughs so that you end up with a fun variety of light, dark, swirled, and even spotted dogs.
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Refrigerate for 30 minutes.
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Meanwhile, preheat the oven to 350 degrees Fahrenheit.
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Bake cookies, 1 tray at a time, for 10-12 minutes just until the edges begin to brown slightly.
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The chocolate cookies will lose their shine once baked through.
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Remove and allow to cool completely.
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Use melted chocolate or frosting to attach a candy-coated chocolate nose on top of the heart-shaped snout near the groove.
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Also, attach two candy eyes just above the heart-shaped snout.
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If desired, cut or shape red candy into a tongue and attach it to the puppy cookies.
Store your cookies in an airtight container for up to 5 days. Or, you can freeze them for up to 3 months.