Valentine Chocolate Dipped Heart Cookies
A basic sugar cookie dough makes these chocolate dipped heart cookies super easy to make. Dipped into dark chocolate and sprinkled with love makes them perfect for your Valentine.
Servings: 36 cookies
Calories: 140kcal
Ingredients
Sugar Cookies
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 egg
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ⅛ teaspoon salt
Chocolate Dip
- 7 ounces dark chocolate, broken up
- Garnish: pink & white sprinkles
Instructions
Sugar Cookies
- Preheat oven to 350 degrees. Line 3 cookie sheets with silicone mats or parchment paper.
- Using an electric mixer, cream butter and sugar until smooth, about 2 minutes. Beat in vanilla and almond extracts and egg.
- In a medium bowl, combine flour, baking powder and salt. Slowly add to the creamed mixture. Beat until just combined.
- Work with ⅓ of the dough at a time. Flour a flat surface and roll the dough out to a ¼" thickness. Cut with your heart-shaped cookie cutter.
- Place on prepared cookie sheets and bake for 11-12 minutes. Remove from oven and cool on cookie sheets for 5 minutes. Move cookies to wire racks to cool completely.
- Once cookies are cool they are ready to be dipped in chocolate.
Chocolate Dip
- Melt chopped chocolate bars in a microwave-safe bowl in 30-second increments, stirring in between. It usually takes about 1-½ minutes.
- Line cookie sheets with waxed paper. Dip half of cookies into chocolate, let the excess drip off, then set on prepared cookie sheets. Sprinkle the chocolate side immediately with pink and white sprinkles.
- Note: If you don't have an appropriate-sized bowl, just take a silicon spatula and drip the chocolate over half the cookie. You can cover just the front or both front and back. Lay on the prepared cookie sheets and sprinkle with sprinkles.
- Let dry completely before storing in an airtight container.
Notes
STORING/FREEZING
Store cookies in an airtight container for up to one week.
Freeze the cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe container. They’ll keep for up to 2 months.
Nutrition
Calories: 140kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 44mg | Potassium: 77mg | Fiber: 1g | Sugar: 7g | Vitamin A: 167IU | Calcium: 17mg | Iron: 1mg
