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"Box of Chocolates" Cookie

“Box of Chocolates” Cookie
A sweet new way to give a box of chocolates to your Valentine!  This cookie design is a fun and easy project for Valentine’s Day, inspired by the classic bright red heart-shaped box with its signature red bow.  All of the ingredients are easy to find, and simple decorating instructions make this a great project for all skill levels.  Using fruit rolls and miniature candies, this project comes together quickly, and the results are adorable!
These instructions use a simple sugar cookie recipe adapted from my book How to Build a Gingerbread House. The recipe uses a refrigerated roll of prepared sugar cookie dough from the grocery store, with additional flour and coloring.  In the gingerbread book, this recipe is used to make cookie roof shingles of any color, and it works beautifully for this project as well.  If you have a favorite cut-out sugar cookie recipe, feel free to substitute that instead.  Or, for an even easier project, you can simply purchase heart-shaped cookies from a bakery.
In the instructions I list the candies that I chose to make the finished project, but you can use any other candies you like, or what you happen to have on hand.  Just remember to look for small-sized chocolates that can be arranged in the size cookie you are using.
What you will need for 6 finished “box” cookies:
One recipe of Sugar Cookie Roof Shingle Dough, prepared with 2 teaspoons of red liquid food color:
6 rolls of red 1”-wide fruit roll snacks (I used Fruit by the Foot; one roll per cookie.  If you use the smaller version Fruit by the Foot Mini Feet, then you will need 12 rolls; two per cookie)
Assorted mini chocolate candies (I used two 8-oz bags of Rolo minis, as they are the perfect shape for a box of chocolates, plus they have nice flat bottoms)
About 24-30 each, red and brown candy-covered chocolates (I used one 8-oz bag of M&Ms to be sure to have enough red and brown)
A handful of Snow Caps chocolate candies (from a 3.1 oz box)
¼ cup of semi-sweet chocolate chips
To make heart-shaped cookies:
Preheat oven to 350 degrees.
On a lightly floured work surface, roll out the sugar cookie dough to ¼-inch thick.  Use a  4 inch heart-shaped cookie cutter to cut out 12 cookies, gathering and re-rolling the scraps as necessary.
Place cookies on parchment lined baking sheets.  Bake until the cookies are set, but not beginning to brown, 9 to 12 minutes.  The color will dull if the cookies are allowed to brown.  Allow cookies to cool on the tray for a couple of minutes, then remove from the tray and allow them to cool completely on a wire rack.
To prepare the bows:
Use scissors to cut six 3-inch lengths, and two 5-inch lengths from each fruit roll.  Keep the paper backing on while you cut the lengths, for easier handling.  (If you are using the mini fruit rolls, then you will cut three 3-inch lengths and one 5-inch lengths per roll.)
Peel off the paper backing, and use a small brush (or your fingertip) dipped in water to lightly moisten one length of the strip.  Fold the strip in half lengthwise and set aside.  Repeat with remaining strips.
For each bow, use five of the 3-inch pieces to make bow loops.  Lightly dampen the end of a 3-inch piece with water and join the two ends to make a loop, pressing firmly to seal.  Each bow will require five loops.
For each bow, use the remaining 3-inch piece to roll the center of the bow.  Lightly dampen the surface of one 3-inch piece with water, and roll it tightly.  Set aside.
This picture shows all of the parts for one bow.
To assemble a bow, place one of the 5-inch piece over one of the cookies.  Trim the piece to fit the cookie, then dampen the surface of the piece with water.  Attach the fruit roll ribbon to the cookie, wet-side down.  
For each bow, cut the remaining 5-inch pieces in half, cutting on an angle, to make two ribbon streamers.  Dampen one end of each of the ribbon streamers with water and attach them to the cookie where the bow will go.
Dampen one end of each of the ribbon loop points with water, and attach to the cookie above the top of the ribbon streamers.
Dampen the bottom of the rolled center, and attach to the center of the ribbon loops.  Press firmly, but be careful not to break the cookie; all of the attached fruit roll pieces will dry securely in place. 
Repeat for each bow.  Set aside the six cookies with bows and allow to dry.  
To make the bottom cookie with chocolates:
Place the ¼ cup of semi-sweet chocolate chips in a zip-top bag (a freezer-weight, quart-size bag is best).  Seal the top of the bag and place the bag in a container of hot (not boiling) tap water to melt the chocolate.  This will take about 5 minutes.  When the chocolate is melted, remove the bag from the water and dry it off.  
Knead the bag a little to be sure the chocolate is fully melted.  Use scissors to snip a tiny opening from one end of the bag.  This chocolate will be your “glue” to attach the candies.  
Position the mini chocolate candies in an arrangement that you like on the bottom cookie, then lift each one and squeeze a little of the melted chocolate under each piece and attach it to the cookie.  
Randomly arrange the red and brown M&Ms and the Snow Caps on top of each mini chocolate candy, to resemble an assortment of different chocolates.  Attach each with a dot of melted chocolate.  Set aside and allow the chocolate to set.
Finish the cookie by placing the top cookie "lid" with the ribbon on top of the bottom cookie with the chocolates.
You can vary this design with different colors; for example using a plain white sugar cookie heart with the red bow, or a chocolate cookie.  You could even change the size of the heart cookie and make them larger or smaller, though you may need to adjust the size of the bow as well.

Copyright © 2017 Christina Banner. All Rights Reserved.