Chocolate Shortbread Heart Cookies
Updated March 03, 2020
Crisp and buttery Chocolate Shortbread Heart Cookies that get dipped in chocolate!
Now that the big game is over we can focus on Valentine’s Day. It is time to bust out the chocolate and get ready for the day of looooove! To be honest, Valentine’s Day isn’t my favorite holiday, but I will celebrate any holiday that gives me an excuse to eat chocolate.
Chocolate Shortbread Heart Cookies are the perfect Valentine’s Day treat. The cookies are chocolate AND they get dipped into melted chocolate. Double the chocolate, double the fun!
I love shortbread cookies because they are crisp and buttery! Bring on the butter!
I used Dutch processed cocoa powder to bring out the rich chocolate flavor. I also used our favorite flour, Gold Medal Flour’s Organic All-Purpose Flour. It is the best! And you want to use the best when you are making cookies for your loved ones!
I had to use my pink mixer to make Valentine cookies. So festive!
I rolled out the cookies and cut them into cute heart shapes!
When they were done baking, I dipped the hearts into melted chocolate and sprinkled colorful Valentine’s sprinkles over the chocolate before it hardened.
I had chocolate and sprinkles all over the kitchen, but it was SO worth it. Look at how cute these cookies are!
You know what’s even cuter than the cookies? Our little pea, Caleb! He couldn’t wait to taste a cookie!
He was yelling, “CHOCOLATE!”
Chocolate face and hands…Caleb approved! He is my special Valentine and the cutest taste tester ever! Baking is so much more fun when you can share with your loved ones.
If you are looking for a special treat to make your special Valentine, make Chocolate Shortbread Heart Cookies. They are sure to make your sweetie’s heart go pitter patter!
Chocolate Shortbread Heart Cookies
Ingredients
- 1 3/4 cups all-purpose flour
- 2/3 cup Dutch processed cocoa powder
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons granulated sugar
- 1 cup unsalted butter at room temperature
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips melted
- Sprinkles for decorating
Instructions
- Sift the flour, cocoa and salt together. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Mix in the vanilla extract. Slowly add in the flour mixture and mix until combined. Between two sheets of waxed paper, roll the dough 1/4-inch thick as evenly as possible.
- Chill for 30 minutes.
- Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Cut out the cookies with a heart shaped or other cookie cutter. Arrange the cookies, on the prepared baking sheet.
- Bake the cookies for 15 minutes, or until crisp and firm. Let the cookies cool on the baking sheet for two minutes and then transfer to a wire
- cooling rack to cool completely.
- When the cookies are cool dip the hearts into the melted chocolate. I only dipped about ¼ of the heart. Sprinkle the chocolate section with sprinkles, if desired. Place the heart cookies on wax paper until the chocolate is completely set up.
- Note-you can use any type of cookie cutter and sprinkles. You can make these cookies for any and every holiday!
Have you tried this recipe?
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Disclosure-this post is in partnership with Gold Medal Flour, all opinions are our own.
Made these cookies for Valentine’s Day. Rave reviews from my husband’s co-workers. Not too sweet but nice and chocolatey.
Glad you liked them! Happy Valentine’s Day!
I made these and they were super duper delicious!! My husband loved them! The only thing is the dough was a bit tricky to roll out, even after chilling, it was hard to keep it together. It is possible I didn’t add quite enough butter, and since they were so good, I’ll just have to try again I think 😉
These look great.
Can I have the recipe?
Thanks for sharing the recipe, I really like and would love to try it. 5 stars for this recipe because I like it <3
These look adorable and your photos are great! Unfortunately they were very dry and flavorless. Follwed as directed.
Awesome idea! So yummy! Thanks for sharing. My first time on your blog
First of all, yes, the cuteness in this post is overflowing!
But after reading a zillion comments, I never found one where someone actually made the cookies. My 2 year old daughter and I made them yesterday for Valentine’s day, and I read the recipe at least 20 times because that dough was not a dough at all! After researching other recipes for chocolate shortbread, I realized that this one was missing eggs. I added 2 eggs and BAM…I got dough!
Short breads cookies are traditionally made without eggs. They’re pretty much butter, sugar, flour, and flavoring.
Thank you for sharing delicious recipes I love it so much and will soon try at home ..
Made these last year. They were great. I can’t wait to make them again this year!
They are becoming a tradition. We definitely dipped ours a little further in the chocolate than suggested. Unnecessary but so good. 🙂
Has anyone made the dough the day before?
I make these cookies year round. Stars at Christmas, hearts for Valentine’s Day, other shapes, too. I follow the recipe exactly and have never had any trouble rolling them out. I put a bit more salt in them than the recipe calls for. It seems to bring out the flavor. Everyone loves them because they are rich, but not too sweet.
I made these cookies today. I’m not sure why so many people were commenting about the dough. These are shortbread cookies. The dough is exactly what it should be. I followed the directions exactly and I’m very happy with the results. I can’t wait to dip them and get some festive sprinkles on them!
I made these just as is and the flavor was great! I didn’t find the texture of the dough to be crumbly. Maybe others didn’t add enough butter, or the butter wasn’t soft enough when they started. I know some people added an egg, but if you do that then it isn’t shortbread anymore!
I do have two issues, though:
This does NOT make 3 dozen cookies. Even the picture above, after the cookies are cut out, only show about 15 total. I got about 13, and that was using every bit of it. I think that using a smaller cookie cutter would be good anyway, since shortbread is pretty rich.
Second, the chocolate didn’t get smooth enough to really dip – seemed I heated it up as much as I could, so not sure what the issue was. Think I might want to try heating chocolate and shortening, or make icing, next time.
Other than those things, I LOVED these cookies and will make them again soon!
My first time to make chocolate shortbread and I’m sold! You have to work fast to keep the dough cold! It’s delicious!
I was excited to try this recipe, but the dough was extremely difficult to roll, it was mostly floury crumbles. I would also add less cocoa and more sugar.
Love this recipe. I followed the instructions, not one issue. I even used a little bit of extra dark cocoa in the dough. No eggs needed adding at all. Just make sure the butter is at room,(very important),temperature and it will all bind together. Amount of cookies depends on the size of the cutter one uses and how thin you roll the dough.
I made these cookies and they are just ok. I think the ratio of cocoa powder to sugar is not to my liking, as they tasted too bitter. The dough was very hard to work with as well.
Follow the recipe and you will have some amazingly rich chocolate shortbread! Thanks for some amazing cookies.
I just made these and I would say they are, or could be, pretty good. My one negative is I think they were just a tad bit dry – likely too much flour. It could be because it is by cups not grams, so my flour ended up being heavier than yours etc. Maybe I, or someone else trying this recipe, would cut the flour back just a tad (i.e. 2-4 tablespoons). However, I would agree with another review saying they are not too sweet which is great! Mild chocolate flavor but with a dip or a drizzle, they are perfect.
I have never tried chocolate shortbread before, so these were a little too rich for me. BUT, this is a very easy dough to handle, holds it shape well, and I didnt chill the dough before rolling it out. I just floured my surface, cut them out, and put them in the freezer for about twenty minutes before popping them in the oven. They baked up perfect in 12-15 minutes using a 2 inch cutter. They turned kinda cute! I used good quality white chocolate. I found dipping to be a pain, as they stuck to the cooling rack. So, I just piped on the chocolate and put the sprinkles on right away. Good recipe! I bake over 600 cutouts a year, this is a good one to keep in your rotation when you want something more indulgant!!! PS, weigh your ingredients…that way your dough is not crumbly!!!