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Chocolate Heart Cookies

 Chocolate Heart Cookies
For a dramatic presentation, I dust dessert plates with cocoa powder and drizzle on a bit of melted raspberry fruit spread. I place a couple of these melt-in-your-mouth cookies in the center, along with some fresh rasberries, lemon zest and a sprig of mint. -TerryAnn Moore Vineland, New Jersey
24 ServingsPrep: 30 min. Bake: 10 min. + cooling


  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 cup vanilla or white chips
  • 2 tablespoons shortening, divided
  • 1/2 cup semisweet chocolate chips


  • In a small bowl, cream butter and sugar until light and fluffy. Beat
  • in vanilla. Combine the flour and cocoa; gradually add to creamed
  • mixture and mix well.
  • On a lightly floured surface, roll out dough to 1/4-in. thickness.
  • Cut with a 3-in. heart-shaped cookie cutter. Place 2 in. apart on
  • ungreased baking sheets.
  • Bake at 375° for 8-10 minutes or until firm. Remove to wire racks
  • to cool.
  • In a microwave, melt vanilla chips and 1 tablespoon shortening at 70%
  • power for 1 minute; stir. Microwave at additional 10- to 20-second
  • intervals, stirring until smooth.
  • Dip both sides of cookies into melted mixture; allow excess to drip
  • off. Place on waxed paper; let stand until set.
  • In a microwave, melt the chocolate chips and remaining shortening;

2 of 2

Chocolate Heart Cookies (continued)

Directions (continued)

  • stir until smooth. Drizzle over the cookies. Place on wire racks to
  • dry. Yield: about 2 dozen.
Nutritional Facts: 1 serving (1 each) equals 188 calories, 12 g fat (7 g saturated fat), 22 mg cholesterol, 84 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.