Big Love Cookie

• FOR THE COOKIE:
• 1-1/2 cup Flour
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1/2 cups Butter, Softened To Room Temperature
• 1/2 cups Sugar
• 1/3 cups Packed Brown Sugar
• 1 whole Egg
• 1 teaspoon Vanilla
• 1/2 cups Butterscotch Morsels
• _____
• FOR THE GANACHE:
• 3/4 cups Heavy Cream
• 1/4 cups Butter
• 3/4 cups Semi-sweet Chocolate Morsels
• Pink M&M Candies

1. Preheat oven to 350 degrees.
2. Cover a heart-shaped cookie pan (11 inch pan from Wilton) with non-stick cooking spray.
3. For the cookies, whisk flour, baking soda and salt together in a medium bowl and set aside.
4. Cream the butter and the sugars using a mixer until fluffy.
5. Add egg and vanilla and mix until combined.
6. Add the flour and mix until combined.
7. Stir in the butterscotch morsels.
8. Transfer cookie dough to the pan and spread out evely until the bottom of the pan is covered.
9. Bake for about 8-10 minutes.
10. Remove and cool.
11. While the cookie is baking, you can make the ganache.
12. Heat cream and butter in a saucepan until melted and remove before it starts to boil.
13. Place chocolate morsels in a small bowl and pour cream on top. Let sit for a few seconds and stir until completely incorporated and smooth.
14. Let cool and spread on top of cookie with an offset spatula.
15. To decorate like the photo, you'll need 85 M&Ms (red or pink or whatever) for the letters. Place candies on the ganache, using the photo as a guide. Use extra M&Ms for the border.
16. P.S. The heart-shaped cookie pan is also conveniently made to fit one package of refrigerated cookie dough if you so desire. And, if you can't find a cookie heart pan, just use a regular pan and spread the cookie dough out. Depending on the size of the pan, you may need to adjust your baking times.
17. Enjoy!

cookie, flour, baking soda, salt, butter, sugar, brown sugar, egg, vanilla, butterscotch, ganache, heavy cream, ubc, chocolate

Taken from tastykitchen.com/recipes/desserts/big-love-cookie/ (may not work)