Today we finally, yes gasp – finally – took down our Christmas tree. We’ve been on a big clean-out-the-house-binge and the tree just didn’t strike us as important, until today.
As I took down the Christmas decorations, I felt the need to replace the fun with something else. While putting away the groceries I needed something to do with the left-over peanut butter to make room on the shelf for the new container. And when cleaning out the Christmas candy, it just didn’t seem right for all those red m&ms to go to waste. Then I found a half eaten bag of Ghirardelli milk chocolate chips.
So friends, that is how the peanut butter, chocolate chip, red m&m heart shaped cookies were created – while the Christmas tree was STILL up!
They made the perfect snack as we took down Christmas, rearranged the house, put it all back together and began looking forward to more wintery fun.
I used this recipe from Very Best Baking. It was perfect because it was suitable for a pan cookie variation which worked well for us, because I put the batter into heart shaped silicon muffin holders. Usually I don’t cook with silicon (because I fear plastic is melting into our food). Actually, I bought the molds to make heart shaped soap. But they were just sitting there, looking so fun.
What we ended up with was fun, and darn tasty too!
