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The Ultimate Rom-Com Recipe Guide

Delicious treats and amazing movies? From How to Lose a Guy in 10 Days to The Holiday, we have your favorite rom-com-meets-treat guide here

1. Hershey's Peanut Butter Blossoms (He's Just Not That Into You)


  • 48 HERSHEY'S KISSES Brand Milk Chocolates
  • 1/2 cup shortening
  • 3/4 cup REESE'S Creamy Peanut Butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Additional granulated sugar


1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

Makes about 48 cookies.

Courtesy of Hershey's

2. The Sweetest Thing (Sugar Cookies)


  • 2 3/4 cup(s) all-purpose flour
  • 1/2 teaspoon(s) baking powder
  • 1/4 teaspoon(s) kosher salt
  • 1 cup(s) (2 sticks) unsalted butter, at room temperature
  • 3/4 cup(s) granulated sugar
  • 1 large egg
  • 1 1/2 teaspoon(s) pure vanilla extract


1. In a large bowl, whisk together the flour, baking powder, and salt.

2. Using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg and then the vanilla.

3. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated. Shape the dough into 4 disks and roll each between 2 sheets of wax paper to 1/8 inch thick. Chill until firm, 30 minutes in the refrigerator or 15 minutes in the freezer.

4. Heat oven to 350 degrees F. Line baking sheets with parchment paper. Using floured cookie cutters, cut out cookies. Place on the prepared sheets. Reroll, chill, and cut the scraps.

5. Bake, rotating the positions of the pans halfway through, until the cookies are lightly golden brown around the edges, 10 to 12 minutes. Let cool on the sheets for 5 minutes before transferring to wire racks to cool completely.

Courtesy of Delish.com

3. Cookie Dough (Bridget Jones' Diary)


  • 2 3/4 cup(s) all-purpose flour
  • 1/4 teaspoon(s) baking soda
  • 1/4 teaspoon(s) salt
  • 1 cup(s) (2 sticks) butter (no substitutions), softened
  • 3/4 cup(s) granulated sugar
  • 1 large egg
  • 1 teaspoon(s) vanilla extract


1. On waxed paper, combine flour, baking soda, and salt.

2. In large bowl, with mixer on medium speed, beat butter and sugar 1 minute or until creamy, occasionally scraping bowl with rubber spatula. Add egg and vanilla; beat until well mixed. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl.

3. Follow directions for your choice of cookie. Choose from: Fig-Filled Moons, Chocolate Pinwheels,Chewy Fruit Bars, Butter Cookie Cutouts, Hazelnut-Chocolate Sandwich Cookies, Cranberry-Orange Spice Cookies, Apple Pie Spice Rugelach, Gingerbread Cutouts, Mexican Wedding Cookies,Chocolate-Dipped Peppermint Sticks, Chocolate Raspberry Thumbprints, Stained Glass Ornaments.

Courtesy of Delish.com

4. Fruit Tart (How to Lose a Guy in 10 Days)


2 stick(s) organic sweet butter, at room temperatureAlmond Piecrust:

  • 1/3 cup(s) organic evaporated cane juice crystals
  • 1 cup(s) organic almond meal
  • 2 tablespoon(s) organic almond meal, combined with above almond meal
  • 2 1/2 cup(s) organic barley flour
  • 1/2 cup(s) organic whole wheat flour
  • 1 organic free-range egg, beaten
  • 1 teaspoon(s) organic almond or vanilla extract


  • 1 cup(s) yogurt cream
  • Mixed fresh fruit (for example 1 banana, 1 cup grapes, 1 orange sectioned, 1/2 cup blueberry)
  • 4 tablespoon(s) amber organic agave syrup, for glazing


1. Preheat oven to 350 degrees. Butter the tart pans and set aside.

2. To make the crust: Using a wooden spoon, or the paddle attachment of your mixer, cream together the butter and sugar until just blended.

3. Add the almond meal, flours, beaten egg, and extract. Mix until well blended. Divide the dough in half and gently press the dough into the prepared pans.

4. Bake for 25 minutes, or until the shells are golden brown. Cool crusts completely and fill or freeze for a later time.

5. To assemble: Spread the yogurt cream in the tart shell and add fruit. Drizzle the agave syrup over the arranged fresh fruit and chill to set up the syrup.

Courtesy of Delish.com

5. Frosted Animal Crackers

Easy enough, drop by your local K-Mart and enjoy!

6. Chocolate Cupcakes (Love Actually)


  • 3/4 pound(s) zucchini
  • 1 box(es) (18.25-ounce) devil's food cake mix
  • 3 large eggs
  • 1/2 cup(s) vegetable oil
  • 1 cup(s) semisweet chocolate chips


  1. Preheat oven to 350 degrees F. Line 24 muffin-pan cups with paper liners. Trim zucchini; in food processor, pulse until pureed. In a large bowl, whisk devil's food cake mix, eggs, vegetable oil, and zucchini puree 2 minutes or until very smooth.
  2. Fold in chocolate chips. Divide among muffin cups. Bake 24 minutes or until toothpick inserted in centers comes out clean. Cool completely on wire rack.

Courtesy of Delish.com

7. Apple Pie (When Harry Met Sally)


  • 2 1/4 cup(s) all-purpose flour
  • 2 stick(s) cold unsalted butter, cut into 1/2-inch pats
  • 2 tablespoon(s) cold unsalted butter, cut into 1/2-inch pats
  • 1/2 cup(s) light-brown sugar
  • 1 teaspoon(s) salt
  • 5 tablespoon(s) cold milk
  • 4 medium Granny Smith apples, peeled, cored, and thickly sliced
  • 4 medium Macintosh apples, peeled, cored, and thickly sliced
  • 2 teaspoon(s) cinnamon
  • 1 teaspoon(s) ground nutmeg
  • 1/2 teaspoon(s) ground cloves
  • 2 teaspoon(s) finely chopped fresh rosemary
  • 3 tablespoon(s) instant tapioca
  • 1/2 cup(s) honey
  • 1 large egg, lightly beaten with 1 teaspoon water
  • Coarse sugar, for sprinkling lattice
  • Extra-sharp Cheddar (optional)


1. In a food processor, mix flour, 2 sticks butter, 1/4 cup brown sugar, and salt until butter flakes are about 1/2 inch. Add milk, 1 tablespoon at a time, until dough just begins to form a ball. Divide dough into 2 balls, flatten slightly, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour or up to 1 day.

2. In medium bowl, combine apples with remaining brown sugar, spices, and tapioca. Add honey and stir until combined.

3. Preheat oven to 400 degrees F. On a lightly floured surface, roll out 1 ball of chilled dough to an 11-inch round. Fit into a 9-inch deep-dish pie plate. Trim edges of dough, leaving a 1-inch overhang all around. Add apple filling to pie pan and dot with remaining 2 tablespoons butter pats.

4. To make lattice piecrust: On a lightly floured surface, roll out second ball of dough to a 1/8-inch-thick 13- by 5-inch rectangle. Using a pizza wheel, fluted pastry cutter, or a paring knife, cut 10 half-inch-wide strips. Weave strips to form a lattice pattern.

5. Brush egg wash over lattice crust. Sprinkle lattice with coarse sugar. Bake pie on middle rack of oven. Place a cookie sheet on bottom rack to catch any juices that may bubble over. After 30 minutes, remove pie from oven and cover edge of crust with foil to prevent burning. Continue to bake until juices are bubbling, 50 minutes more. Transfer pie to a wire rack to cool for 45 minutes. Serve warm with a slice of Cheddar, if desired.

Courtesy of Delish.com

8. Chocolate Covered Strawberries (The Holiday)


  • 8 ounce(s) semisweet chocolate, finely chopped
  • 1 pound(s) (about 20) large strawberries, washed and dried well
  • 1/3 cup(s) finely chopped pistachios (optional)


1. Place chocolate in a bowl set over (not in) a saucepan of simmering water. Stir occasionally, until melted, 3 to 5 minutes. Remove from heat.

2. Line a baking sheet with waxed paper. One at a time, dip each strawberry in chocolate, twirling to coat; then sprinkle chocolate-covered portion with pistachios, if using, and place on waxed paper.

3. Chill chocolate-dipped strawberries at least 15 minutes to set chocolate. (Strawberries should not be stored in refrigerator longer than 1 hour as condensation drops may collect on the chocolate.)

Courtesy of Delish.com

9. Bittersweet Chocolate (My Best Friend's Wedding)

Curl up on the couch and chomp down on a handful of these bittersweet babies.

10. Black and White Cookies (The Sex and the City Series)


  • 1 cup(s) all-purpose flour
  • cup(s) cake flour, not self-rising
  • 1/2 teaspoon(s) baking powder
  • 1/4 teaspoon(s) salt
  • 2 large eggs
  • 3/4 cup(s) granulated sugar
  • 1/2 cup(s) milk
  • 6 tablespoon(s) unsalted butter, melted and cooled
  • 1/2 teaspoon(s) pure vanilla extract
  • 1/2 teaspoon(s) pure lemon extract
  • 2 cup(s) confectioners' sugar, sifted
  • 2 tablespoon(s) light corn syrup, plus more if needed
  • 1 1/2 ounce(s) bittersweet chocolate, melted


1. Preheat oven to 350 degrees. Sift together flours, baking powder, and salt; set aside. In a medium bowl, whisk eggs and sugar until smooth. Add milk, and whisk to combine. Whisk in melted butter and extracts. Add flour mixture, and stir to form a smooth dough. Cover, and chill for 1 hour.

2. Line baking pans with Silpat nonstick baking mats. Using a 2-ounce scoop, drop five cookies per pan, 3 inches apart. Bake until edges are light brown, 12 to 15 minutes. Transfer cookies to a wire rack set over parchment paper to cool.

3. In a small bowl, combine confectioners' sugar, 3 tablespoons hot water, and corn syrup. Whisk until smooth. Using a small offset spatula, ice half of each cookie. Return cookies to rack to drip, if necessary.

4. Add chocolate to remaining icing. Stir until smooth. Add additional corn syrup to thin to desired consistency, if necessary. Spread chocolate icing over second half of each cookie. Allow cookies to set, about 10 minutes.

Courtesy of Delish.com

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