These easy Heart Shaped Chocolate Chip Cookies have 10 minute prep time. Just add red and pink sprinkles for a fun Valentine’s Day chocolate chip cookie!
Aren’t these Heart Shaped Chocolate Chip Cookies cute? They’re such a fun and simple way to jazz up your normal chocolate chip cookies for wedding or anniversary event, or holidays like Valentine’s Day!
But unlike these two-day brown butter chocolate chip cookies or Jacque Torres chocolate chip cookies, these adorable cookies are super easy to make. Seriously, the prep time is less than 10 minutes, making them a fun and easy way to celebrate love.
They’re perfect for Valentine’s Day, bake sales, wedding events, gifting, or a quick and easy snack to have around the house.
Why you’ll love them:
- Easy: this recipe has a 10 minute prep time, uses only one bowl, and because the recipe uses melted butter, you can mix by hand- no hand held or standing mixer required!
- Delicious: These cookies are everything a chocolate chip cookies should be. They’re sweet, crispy on the outside, and soft and chewy on the inside.
- Fun: Why have regular cookies when you can have a heart shaped cookies! These are a simple way to celebrate Valentine’s day or show someone you love them.
Ingredients
- Brown Sugar: The recipe uses light brown sugar, but you can substitute dark brown sugar in a pinch.
- Unsalted Butter: This recipe calls for unsalted butter, but you can substitute salted butter by cutting the added salt to ¼ tsp.
- Chocolate Chips: You can use your favorite chocolate chips here. Semi-sweet chocolate chips, dark chocolate chips, milk chocolate, white chocolate. Even chopped up chocolate bars or chocolate chunks will work great, as will red and pink M&Ms for a Valentine’s Day M&M cookie.
- Sprinkles (optional): I love these Valentine’s Day Sprinkles but you can use your favorite jimmies or nonpareil sprinkles.
Methods for Making Heart Chocolate Chip Cookies
There are two ways to make heart shaped drop cookies and they work with just about any drop cookie dough!
Method 1: Manually Shape (cookie cutter or by hand)
This method is the easiest and requires no special tools. Shape the cookie dough into hearts, either using a heart shaped cookie cutter as shown below, or using your hands.
Bake as directed and when they come out of the oven, use a spatula to gently press the cookies back into a heart shape. This must be done while they are hot, so it helps to only bake a few cookies at time. It’s very similar to this cookie hack, but instead of making a perfect circle, you’re making hearts.
Method 2: Heart Shaped Silicone Molds
Try baking the cookies in an oven safe heart shaped silicone mold! These turn out so cute. They are thick and delicious, with crispy edges and a soft center, similar to a cookie bar. They also tend to need a few more minutes baking than the original cookie directions call for.
How to Make
Step 1: Make Cookie Dough
Mix Butter and Sugar: Add the melted butter, brown sugar, and granulated sugar to bowl and mix until combined. You can use a standing mixer, a hand held mixer, or mix by hand. Mix until it is smooth and combined.
Add Wet Ingredients: Then add in the vanilla, and egg and continue mixing until combined.
Add Dry Ingredients: Turn off the mixer and add in the all-purpose flour, salt, and baking soda. If using an electric mixer, mix on low until it starts to combine. Then turn up the speed and mix another 15-30 seconds until it is smooth, scraping down the sides of the bowl as necessary to make sure everything is incorporated. Do not over-mix the batter.
Add Chocolate Chips and Sprinkles: Then, using a spatula or large spoon gently fold in the optional sprinkles and chocolate chips.
Step 2: Shape and Chill Dough
Shape Cookie Hearts: Place a heart shaped cookie cutter on a baking sheet lined with parchment paper. Gently press two tablespoon balls of dough into a heart shaped cookie cutter. Remove the cookie cutter and repeat making hearts with all the dough. You can also hand form the cookies into a general heart shape. They don’t need to be perfect as we will be reshaping them when they get out of the oven.
You also don’t have to worry how far apart they are as we are chilling the cookie dough, not baking it at this time.
Cover and Chill: Cover the baking sheet with plastic wrap and place in the fridge for 1.5 to 2 hours, or up to 24 hours. If using a silicone mold, add dough directly to the mold and chill. If you only have one mold, chill the dough in the mixing bowl, then add to the silicone mold right before baking.
Step 3: Bake
Bake: After the dough has chilled, preheat the oven to 350℉. Place the balls of dough on a baking sheet lined with parchment paper or a silicone baking mat, making sure they are about 2 inches apart. Bake for 8-10 minutes until the edges are golden. If using a silicone mold, bake an additional few minutes.
Shape Hot Cookies: Remove the cookies from the oven. If they cookies have spread a lot, use a spatula to press back into the shape of a heart. This must be done right when they come out of the oven. If they cool down, you can not reshape them.
Cool and Enjoy: The, let cool on the baking sheet for 10 minutes. Then transfer to a wire rack to continue cooling. If using a silicone mold, let cool in the mold, then flip the mold upside down to release the cookie. Enjoy!
Tips and Tricks
- Measure out the flour using the spoon and swipe method of fluffing up the ingredients and then spooning into the measure cups and swiping the excess off the top with a knife. If you dip the measuring cup directly into the flour it can pack down and you will add too much flour to the recipe.
- You can use your favorite chocolate chips, chopped chocolate bars, M&Ms, etc.
- Be sure to chill the dough for at least 1.5-2 hours. You can also make and chill the dough up to 24 hours in advance.
- Reshape the cookie while they are hot. Once they cool down even a little bit, you can not reshape them anymore. It helps to only bake a few cookies at a time.
- If using a silicone mold, flip upside down to release the cookies. If necessary, gently tap the mold so the cookies fall out.
- This method of making heart shaped cookies will work with your favorite chocolate chip cookie recipes (or drop cookie recipe!).
Frequently asked questions (FAQ)
Sure! I love this particular cookie recipe because it’s so simple, but you can turn any cookie, such as an oatmeal chocolate chip cookie, double chocolate chip cookies, or pumpkin chocolate chip cookies, brown butter cookies, into a heart shaped cookies by using the methods above.
Because this is a super simple cookie recipe that uses melted butter, it’s important to chill the dough. They’re still spread a bit, but that is why we push them back into heart shapes once they get out of the oven. It helps to only bake 5-6 cookies at a time so you have time to reshape them before the cool.
I used this Wilton mold, but you can use any oven-safe heart shaped silicone mold. Just know the size of the mold can change the baking time of the cookies.
Once the cookies have cooled, simple turn it upside down and they should fall right out! if they don’t you can run a knife around the edges of the cookies then reflip. If they still don’t release, gently tap the molds when they’re flipped over, and they should come out.
Yes, these Valentine’s Day themed heart cookies are super freezer friendly! You can either the freeze the dough baked or unbaked and they’ll last 2-3 month in the freezer tightly wrapped in an airtight container.
Let the baked cookies defrost and room temperature before eating. And, you can bake the dough frozen by added about 3-5 extra minutes in the oven.
No problem! If you’re looking for a simple Valentine’s day chocolate chip cookie, this recipe is great. Just drop the 1-2 tablespoon balls cookies on a baking sheet, chill, and bake 10-12 minutes, as shown in this 4th of July cookie recipe or Halloween Cookie Recipe.
Storing and Making Ahead
These chocolate chip heart cookies will last about 3-5 days in an airtight container at room temperature. You can also freeze the cookies (either baked or unbaked) for 2-3 months.
The unbaked dough can be made up to a day in advance and stored in the refrigerator (making them perfect for a make-ahead dessert).
And, the individual balls of unbaked dough can also be frozen up to a month or two. You can bake the dough frozen, just add a few extra minutes of baking time.
Looking for more Valentine’s Day Recipes? Check these out!
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Heart Shaped Chocolate Chip Cookies
INGREDIENTS
- 1/2 cup unsalted butter melted and cooled slightly
- 1/3 cup granulated sugar 67 g
- 1/2 cup packed light brown sugar 100 g
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups all-purpose flour spooned and leveled (186g)
- 1 1/2 cups chocolate chips
- 1/2-3/4 cup Valentine’s Day sprinkles
Instructions
Cookie Dough
- Add the melted butter, brown sugar, and granulated sugar to bowl and mix until smooth and combined.
- Mix in the vanilla and egg and continue mixing until combined.
- Add in the flour, salt, and baking soda and mix on low until it starts to combine. Then turn up the speed and mix another 15-30 seconds until it is smooth, scraping down the sides of the bowl as necessary to make sure everything is incorporated. Try not to over-mix the batter. You want to mix until it is just combined.
- Then, using a spatula or large spoon gently fold in sprinkles and chocolate chips.
Manually Shaping Hearts
- Place a heart shaped cookie cutter on a baking sheet lined with parchment paper. Gently press two tablespoon balls of dough into a cookie cutter. Remove the cookie cutter and repeat making hearts with all the dough. You can also hand form the cookies into a general heart shape. They don’t need to be perfect as we will be reshaping them when they get out of the oven.
- You don’t have to worry how far apart they are as we are chilling the cookie dough, not baking it at this time. If desired add more sprinkles on top of the cookies, then cover with plastic wrap and place in the fridge for 1.5 to 2 hours, or up to 24 hours.
- When ready to bake, preheat the oven to 350℉.
- Place the cookie dough hearts on a baking sheet lined with parchment paper or a silicone baking mat, making sure they are 2-3 inches apart as they will spread. I recommend baking only 4-6 cookies as a time as you'll need to shape them when they come out of the oven, and if you bake too many they'll cool before you can shape them all.
- Bake one sheet of cookies at a time for 8-10 minutes, or until the edges are golden.
- Remove the cookies from the oven and immediately use a spatula or knife to push the cookies back into the shape of a heart. This must be done right from the oven when they are very hot, or they will not reshape.
- Let cool on the baking sheet for 5-10 minutes, and then move to a wire rack to finish cooling. Repeat with the rest of the chilled dough.
Silicone Mold
- Chill the dough in the refrigerator for 2 hours. Then, add 1-2 tablespoons balls of chilled cookie dough to the oven safe silicone molds and if desired, add more sprinkles on top.
- Bake the cookies directly in the mold for 10-13 minutes. Baking times can vary depending on the silicone molds used, so be sure to check for the edges to be nice and golden.
- Let cool in the silicone mold. When they’re mostly cool, flip upside down to remove the cookies. They should fall right out. If they don’t, gently tap on the bottom of the mold to loosen them. Enjoy!
Notes
- Measure out the flour using the spoon and swipe method of fluffing up the ingredients and then spooning into the measure cups and swiping the excess off the top with a knife. If you dip the measuring cup directly into the flour it can pack down and you will add too much flour to the recipe.
- Be sure to chill the dough for at least 1.5-2 hours. You can also make and chill the dough up to 24 hours in advance.
- Reshape the cookie while they are hot. Once they cool down even a little bit, you can not reshape them anymore. It helps to only bake a few cookies at a time.
- This method of making heart shaped cookies will work with your favorite chocolate chip cookie recipes (or drop cookie recipe!).
- This recipe makes 18-22 cookies. The cookies will last 3-5 days in an airtight container and room temperature, and can be frozen up to two months.
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