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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
  • Total Time
    Prep: 30 min. Bake: 10 min. + cooling
  • Makes
    about 2 dozen


  • 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


  • 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; stir until smooth. Drizzle over the cookies. Place on wire racks to dry.
Nutrition Facts
1 each: 188 calories, 12g fat (7g saturated fat), 22mg cholesterol, 84mg sodium, 19g carbohydrate (6g sugars, 1g fiber), 2g protein.
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Average Rating:
  • RhondaRisinger
    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.

  • Mrs.Buckout
    Jul 9, 2013


  • Mrs.Buckout
    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!

  • mrsnelson1530
    Feb 13, 2013

    Just ok

  • jbiel517
    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.

    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.

  • krystaljoy
    Jan 29, 2010

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

  • riley1
    Oct 24, 2009

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

  • fioraso
    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.

  • ruthellenpearl
    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?