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Chocolate Heart Cookies Recipe

Chocolate Heart Cookies Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 10 min. + cooling YIELD:24 servings


  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 teaspoon 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


  • 1. 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.
  • 2. 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.
  • 3. Bake at 375° for 8-10 minutes or until firm. Remove to wire racks to cool.
  • 4. 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.
  • 5. Dip both sides of cookies into melted mixture; allow excess to drip off. Place on waxed paper; let stand until set.
  • 6. In a microwave, melt the chocolate chips and remaining shortening; stir until smooth. Drizzle over the cookies. Place on wire racks to dry. Yield: about 2 dozen.

Nutritional Facts

1 each: 188 calories, 12g fat (7g saturated fat), 22mg cholesterol, 84mg sodium, 19g carbohydrate (6g sugars, 1g fiber), 2g protein

Reviews for Chocolate Heart Cookies

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Reviewed Dec. 12, 2014

"These could be described as a chocolate shortbread cookie. I thought they were delicious. Very easy to make. I used white chocolate chips that were leftover from another recipe so I didn't have enough to dip both sides. I dipped one side in white chocolate and the other side in the chocolate chip & shortening mixture. If you do this I recommend dipping the white side first. The darker chocolate wants to melt some when dipped in to the warm white chocolate, leaving dark chocolate in the white chocolate. These sold very quickly at our bazaar."

Reviewed Jul. 9, 2013


Reviewed Jul. 9, 2013

"The turned out great! I brout them to my keepers group and got lots of comments! As long as you follow the recipe they should turn out great!"

Reviewed Feb. 13, 2013

"Just ok"

Reviewed Feb. 10, 2013

"After reading the reviews, I just used a different chocolate cookie recipe that I was familiar with, decorated them as described. Very pretty."

Reviewed Feb. 2, 2011

"They came out Great! I just drizzlied the white chocolate on them, but they are a Valentine's favorite in my house...never thought them dry as mentioned in other reviews."

Reviewed Jan. 29, 2010

"loved the decorating idea, not a fan of the cookie recipe"

Reviewed Oct. 24, 2009

"taste good but very dry. cookies broke taking them off the cookie sheet! I will change the recipe next time!"

Reviewed Feb. 16, 2009

"It was not moist enough to roll out so I added two large eggs to the batter and it did help, but was not a very chocolatey cookie."

Reviewed Feb. 7, 2009

"We found these cookies to be very dry. My husband called them dunkers! We will not make them again. Wondered if the recipe was missing eggs?"

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