These Chocolate Dipped Heart Cookies are light and crispy, and delicious. Vanilla-flavored sugar cookies dipped into chocolate and topped with fancy sprinkles are the way to anyone’s heart. Plus, these V-Day cookies can totally double as a Mother’s Day dessert. So much to love here!
This easy recipe yields a dough that is perfect for cutting and decorating. It starts off by creaming butter and sugar until light and smooth. Add eggs, vanilla extract, salt and slowly mix in the flour. Shape the dough into a disk and refrigerate for 1 hour. Once ready to bake, preheat the oven and roll the dough out. Use a 4-inch heart-shaped cookie cutter to cut out as many shapes as possible, re-rolling the scraps as necessary. Bake the cookies in the oven and once the edges are just barely turning brown, remove the cookies and cool completely. Melt the chocolate and stir until smooth. Dip each cookie halfway into the chocolate and top with assorted sprinkles. Wait for them to set and enjoy!
To make these Chocolate Dipped Heart Cookies, you will need the following ingredients:
In a bowl of a stand mixer, beat the butter and sugar until light and smooth, about 2 minutes.
Add 2 eggs one at a time to creamed butter and sugar. Beat well after each addition.
Add 1 ½ teaspoons vanilla extract and ¼ teaspoon salt. Slowly mix in 3 cups flour until well combined.
Place the prepared dough on a large piece of plastic wrap and shape it into a disc. Wrap the dough and chill for at least 1 hour, or up to 1 day before you plan to bake the cookies.
Once ready to bake, preheat the oven to 350 °F and line a cookie sheet with parchment paper or a nonstick baking mat.
Divide the chilled dough in half. Re-wrap one half of the dough and return it to the fridge. Roll the dough out into a ½ inch thick rough rectangle.
Use a 4-inch heart-shaped cookie cutter to cut out as many shapes as possible and transfer them to the prepared cookie sheet spacing 1 ½ inches apart. Re-roll the scraps and repeat the process until you've filled the baking sheet.
Transfer the sheet with cookies to the fridge and chill for 20 minutes.
Bake in the preheated oven for 12-15 minutes or until the cookies are set and the edges are lightly golden.
Leave to cool on the baking sheet for about 2 minutes before transferring the cookies to a wire rack to cool completely. Meanwhile, repeat the whole process with the other half of the dough.
If using chocolate chips, heat 8 ounces semisweet chocolate chips and 1 tablespoon shortening in the microwave in 30-second increments until melted. If using candy melts, heat 8 ounces dark chocolate candy melts in the microwave in 30-second increments until melted. Stir until smooth.
Dip each cookie halfway into the melted chocolate and tap against the bowl to remove the excess of chocolate. Place the cookies on a sheet of parchment paper and immediately add the sprinkles onto the chocolate. Leave to set completely.
Serve once the chocolate is set. Enjoy!
It wouldn’t be Valentine’s Day without these amazing Chocolate Dipped Heart Cookies. Chocolate is a magical thing. It can turn a perfect cookie into an amazing one. Make a batch ASAP, and please tag #cookemerecipes on your socials.
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