Chocolate Heart Cookies Recipes

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HEART SHAPED CHOCOLATE CHIP COOKIE



Heart Shaped Chocolate Chip Cookie image

Heart Shaped Chocolate Chip Cookie, easy to make chocolate chip cookies perfect for Valentine's Day. These easily bake up into the best and cutest heart cookies!

Provided by Lisa

Categories     Dessert

Time 20m

Number Of Ingredients 12

1 cup unsalted butter* (softened)
¾ cup white sugar
¾ cup brown sugar
1 tsp vanilla
2 eggs
2 ¼ cups flour
1 package Instant Vanilla Pudding (3.4 oz)
1 tsp baking soda
1 tsp salt
1 ½ cups semi-sweet chocolate chips
4 oz semi-sweet baking chocolate bar*
Optional Decorations (Candy Melts, Sprinkles)

Steps:

  • Preheat oven to 375°F.
  • With a stand-up mixer, cream butter, brown and white sugar, and vanilla.
  • Add in eggs one at a time. Letting the first egg incorporate fully into the batter before adding the next.
  • Add in the flour, instant pudding mix, baking soda, and salt. Mix until fully combined.
  • Roughly chop baking chocolate then fold in baking chocolate chunks and chocolate chips to cookie dough.
  • 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.
  • 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.

Nutrition Facts : Calories 207 kcal, Carbohydrate 24 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 28 mg, Sodium 175 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 4 g, ServingSize 1 serving

CHOCOLATE CHIP HEART COOKIES



Chocolate Chip Heart Cookies image

Heart-shaped chocolate chip cookies turn the classic dessert into a festive treat for Valentine's Day or anniversaries. Homemade heart-shaped cookies are made easy with Betty Crocker™ Chocolate Chip Cookie Mix and a 3-inch open heart-shaped cookie cutter. Make these heart cookies the next time you need a fast treat that looks so sweet.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 22

Number Of Ingredients 5

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

Steps:

  • 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.
  • 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.
  • Bake 6 to 8 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheet.

Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 11 g, TransFat 0 g

CHOCOLATE DIPPED HEART COOKIES



Chocolate Dipped Heart Cookies image

Another recipe that I saw on the morning news and wanted to share. Great for Valentines Day and your Sweetie. Recipe from Happy Cookies

Provided by LilPinkieJ

Categories     Dessert

Time 25m

Yield 42 cookies

Number Of Ingredients 8

1 cup butter, softened
3/4 cup sugar
1 (3 ounce) package cream cheese, softened
1 egg
1 1/2 teaspoons vanilla
3 cups flour
1 cup semi-sweet chocolate chips
2 tablespoons shortening

Steps:

  • Combine butter, sugar, cream cheese, egg and vanilla in large bowl. Beat until light and fluffy. Add flour, beat until well mixed. Wrap in saran wrap and refrigerate 2 hours or until firm.
  • Preheat oven to 375°. Roll dough out to 1/8 inch thickness on lightly floured surface. Cut dough with lightly floured 2 inch heart shaped cookie cutter. Place cutouts 1 inch apart on ungreased cookie sheets.
  • Bake 7 to 10 minutes or until edges are very lightly browned. Remove immediately to wire racks to cool completely.
  • Melt chocolate chips and shortening in small saucepan over low heat, or double boiler until melted. Dip half of each heart into melted chocolate. Refrigerate on cookie sheets or trays lined with waxed paper until chocolate is firm. Store, covered in refrigerator with wax paper in between.
  • Makes about 3 1/2 dozen.

LINZER HEART COOKIES



Linzer Heart Cookies image

This specialty cookie takes a little extra effort, but the delectable results are well-worth it. I bake the tender jam-filled hearts when I need something fancy to serve for Valentine's Day or other special occasions. -Jane Pearcy, Verona, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 12

1-1/4 cups butter, softened
1 cup sugar
2 large eggs, room temperature
3 cups all-purpose flour
1 tablespoon baking cocoa
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 cups ground almonds
Raspberry jam
Confectioners' sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine the flour, cocoa, salt, cinnamon, nutmeg and cloves; gradually add to the creamed mixture and mix well. Stir in almonds. Refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 3-in. heart-shaped cookie cutter. From the center of half the cookies, cut out a 1-1/2-in. heart or round shape. , Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool., Spread 1/2 teaspoon jam over the bottom of the solid cookies. Sprinkle cutout cookies with confectioners' sugar; carefully place over jam.

Nutrition Facts : Calories 163 calories, Fat 9g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 101mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE HEART SANDWICH COOKIES



Chocolate Heart Sandwich Cookies image

The pink hearts are made from a sugar-cookie dough; the chocolate hearts are a little denser. (This is our corrected recipe for the chocolate heart cookie dough.) These charming sandwich cookies contain a filling that will remind you of an Oreo. It's creamy, but granulated sugar gives it a tender crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h

Yield Makes 48 (seventeen 1-inch sandwich cookies, seventeen 1 1/2-inch sandwich cookies, and fourteen 2-inch sandwich cookies)

Number Of Ingredients 8

1 1/4 cups all-purpose flour (spooned and leveled), plus more for parchment
3/4 cup unsweetened cocoa powder (spooned and leveled)
1/2 teaspoon baking soda
1/4 teaspoon coarse salt
5 tablespoons unsalted butter, melted
2/3 cup packed light-brown sugar
1 large egg
Cream Filling

Steps:

  • Whisk together flour, cocoa powder, baking soda, and salt. Stir together butter, sugar, and egg. Add flour mixture to butter mixture, and stir to combine. Knead until a dough forms. Divide dough in half; roll out each half between 2 sheets of lightly floured parchment to 1/8-inch thick. Transfer to baking sheets, and refrigerate until firm, about 30 minutes.
  • Preheat oven to 350 degrees with racks in upper and lower thirds. Cut out 1-, 1 1/2-, and 2-inch heart shapes, making sure you have even numbers in each size for a total of thirty-four 1-inch, thirty-four 1 1/2-inch, and twenty-eight 2-inch cookies, rerolling scraps once. Place cookies 1 inch apart on parchment-lined baking sheets, and freeze until very firm, about 15 minutes.
  • Bake until firm and fragrant, about 8 minutes for 1-inch cookies, 10 minutes for 1 1/2-inch cookies, and 12 minutes for 2-inch cookies, rotating halfway through. Let cookies cool completely on baking sheets set on wire racks. Spread or pipe (using a pastry bag and a small plain tip), filling onto bottom side of half the cookies, and sandwich with remaining cookies, pressing gently. Cookies can be stored in an airtight container at room temperature up to 1 week.

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