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Chocolate-Frosted Heart Cookies

 Chocolate-Frosted Heart Cookies
These are a real treat. I'm sure you'll love them! For a faster set, place cookies in the fridge after frosting. They'll be ready to eat in moments! —Jackie Messina, Chardon, Ohio
36 ServingsPrep: 45 min. + chilling Bake: 15 min./batch + cooling


  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 4 teaspoons grated orange peel
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 cup semisweet chocolate chips
  • 2 ounces white baking chocolate, chopped
  • Chocolate, red and pink sprinkles


  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in the egg, orange peel and vanilla. Combine flour and salt;
  • gradually add to creamed mixture and mix well.
  • Divide dough in half. Shape into a ball, then flatten into a disk.
  • Wrap each in plastic wrap and refrigerate for 1 hour or until firm.
  • On a lightly floured surface, roll dough to 1/8-in. thickness. Cut
  • with a floured 3-in. heart-shaped cookie cutter. Place 1 in. apart
  • on ungreased baking sheets. Bake at 325° for 13-15 minutes or
  • until edges are golden brown. Remove to wire racks to cool

2 of 2

Chocolate-Frosted Heart Cookies (continued)

Directions (continued)

  • completely.
  • In a microwave, melt chocolate chips; stir until smooth. Repeat with
  • white chocolate. Frost half of the cookies with semisweet chocolate
  • and the remaining half with white chocolate. Immediately decorate as
  • desired with sprinkles. Let stand until set. Store in an airtight
  • container. Yield: 3 dozen.
Nutritional Facts: 1 cookie equals 86 calories, 5 g fat (3 g saturated fat), 16 mg cholesterol, 80 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.