Chocolate Chip Heart Cookies from Betty Crocker

No rolling pin is needed! A cookie cutter and balls of cookie dough are the secret to lovely cookies.

Prep Time: 1 hour 0 min

Total Time: 1 hour 0 min

Makes: 22 cookies

1	pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/4	cup Gold Medal® all-purpose flour
1/2	cup butter or margarine, softened
1	egg
	3-inch open heart-shaped cookie cutter

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1.	Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and egg until well blended. Roll into 1 1/4-inch balls.
2.	Spray cookie cutter with cooking spray; place on ungreased cookie sheet. Press dough ball evenly into cutter. Remove cutter; reshape dough if necessary. Continue making heart-shaped cookies, placing 2 inches apart on cookie sheet. Spray cookie cutter as needed with cooking spray.
3.	Bake 6 to 8 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheet.
High Altitude (3500-6500 ft): Increase flour to 1/3 cup.

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Use shiny, heavy aluminum or gray, nonstick-coated cookie sheets for evenly browned cookies.

Did You Know

Cookie sheets should be at least 2 inches smaller than the inside of your oven to allow the heat to circulate around the cookie sheets.

Nutrition Information:

1 Cookie: Calories 140 (Calories from Fat 60); Total Fat 7g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 20mg; Sodium 115mg; Total Carbohydrate 18g (Dietary Fiber 0g, Sugars 11g); Protein 1g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 6% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.