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Chocolate Heart Cookies

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“I found this last year in the "Taste of Home" magazine. They were an instant hit and left everyone craving more. Excellent for Valentines especially, but they are good any time of the year. I dip them in the milk chocolate and drizzle white - though the recipe calls for it the other way, you can chose to reverse the amounts between white and milk chocolate chips according to your taste.”
READY IN:
40mins
YIELD:
12-24 Cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small mixing bowl, cream butter and sugar.
  2. Beat in vanilla.
  3. Combine the flour and cocoa; gradually add to creamed mixture.
  4. On a lightly floured surface roll the dough to 1/4-inch thickness.
  5. Cut with a heart-shaped cookie cutter placing 2-inches apart on ungreased cookie sheet.
  6. Bake at 350°F for 8-10 minutes.
  7. Remove to wire racks to cool.
  8. In a microwave safe bowl, heat vanilla chips and 1 Tablespoon of shortening until melted, stirring frequently. Dip both sides of the cookie into melted mixture (so you make a V-shape from the point of the cookie out to the middle of both rounded tops).
  9. In another microwave safe bowl, melt chocolate chips and remaining shortening, stirring frequently.
  10. Drizzle over the cookies.
  11. Place on wire rack to dry.

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