Heart Shaped Chocolate Chip Cookies

5 from 2 votes

These easy Chocolate Chip Heart Shaped Cookies have 10 minute prep time. Just add red and pink sprinkles for a fun Valentine’s Day treat!

Prep Time10

Cook Time30

Chill2

Total Time2 40

Course: Dessert

Cuisine: American

Servings:

Calories: 197kcal

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.

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.

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!

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.