• Preheat oven to 375°F.
• With a stand-up mixer, cream butter, brown and white sugar, and vanilla.
  1 cup unsalted butter*, ¾ cup white sugar, ¾ cup brown sugar, 1 teaspoon vanilla
• Add in eggs one at a time. Letting the first egg incorporate fully into the batter before adding the next.
  2 eggs
• Add in the flour, instant pudding mix, baking soda, and salt. Mix until fully combined.
  2 ¼ cups flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 package Instant Vanilla Pudding
• Roughly chop baking chocolate then fold in chocolate chunks and chocolate chips to cookie dough.
  1 ½ cups semi-sweet chocolate chips, 4 oz semi-sweet baking chocolate bar*
• Press spoonfuls of dough into the heart molds. Fill each heart mold ¼- ½ of the way. It’s easy to transport the mold if you place it on baking sheet (I leave it on the baking sheet while the cookies bake too).
• Bake for 8-11 minutes. They will be slightly browned on top.
• Let cookies cool for a few minutes before popping out and baking the rest.

Decorating Cookies

• If decorating, melt candy melts at 50% power stirring every 30 seconds.
• Once melted and smooth dip the cookies in to the candy melts then add sprinkles.
  Optional Decorations