Description
Delightful heart-shaped cookies perfect for Valentine’s Day.
Ingredients
Scale
- 1/2 cup unsalted butter (melted and cooled slightly)
- 1/3 cup granulated sugar (67 g)
- 1/2 cup packed light brown sugar (100 g)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups all-purpose flour (spooned and leveled (186g))
- 1 1/2 cups chocolate chips
- 1/2–3/4 cup Valentine’s Day sprinkles
Instructions
- Add the melted butter, brown sugar, and granulated sugar to bowl and mix until smooth and combined.
- Mix in the vanilla and egg and continue mixing until combined.
- Add in the flour, salt, and baking soda and mix on low until it starts to combine. Then turn up the speed and mix another 15-30 seconds until it is smooth, scraping down the sides of the bowl as necessary to make sure everything is incorporated. Try not to over-mix the batter. You want to mix until it is just combined.
- Then, using a spatula or large spoon gently fold in sprinkles and chocolate chips.
- Place a heart shaped cookie cutter on a baking sheet lined with parchment paper. Gently press two tablespoon balls of dough into a cookie cutter. Remove the cookie cutter and repeat making hearts with all the dough. You can also hand form the cookies into a general heart shape. They don’t need to be perfect as we will be reshaping them when they get out of the oven.
- You don’t have to worry how far apart they are as we are chilling the cookie dough, not baking it at this time. If desired add more sprinkles on top of the cookies, then cover with plastic wrap and place in the fridge for 1 to 2 hours, or up to 24 hours.
- When ready to bake, preheat the oven to 350℉.
- Place the cookie dough hearts on a baking sheet lined with parchment paper or a silicone baking mat, making sure they are 2-3 inches apart as they will spread. I recommend baking only 4-6 cookies as a time as you’ll need to shape them when they come out of the oven, and if you bake too many they’ll cool before you can shape them all.
- Bake one sheet of cookies at a time for 8-10 minutes, or until the edges are golden.
- Remove the cookies from the oven and immediately use a spatula or knife to push the cookies back into the shape of a heart. This must be done right from the oven when they are very hot, or they will not reshape.
- Let cool on the baking sheet for 5-10 minutes, and then move to a wire rack to finish cooling. Repeat with the rest of the chilled dough.
- Chill the dough in the refrigerator for 2 hours. Then, add 1-2 tablespoons balls of chilled cookie dough to the oven safe silicone molds and if desired, add more sprinkles on top.
- Bake the cookies directly in the mold for 10-13 minutes. Baking times can vary depending on the silicone molds used, so be sure to check for the edges to be nice and golden.
- Let cool in the silicone mold. When they’re mostly cool, flip upside down to remove the cookies. They should fall right out. If they don’t, gently tap on the bottom of the mold to loosen them.
Notes
- This recipe makes delicious cookies that can be shaped and decorated for Valentine’s Day.
- Be careful not to over-mix after adding the flour.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg