Chocolate Frosted Heart Cookies Recipes

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CHOCOLATE FROSTED COOKIES



Chocolate Frosted Cookies image

Soft chocolate cookies topped with rich chocolate frosting

Provided by Kate @ I Heart Eating

Categories     Dessert

Time 25m

Number Of Ingredients 14

1 cup butter (at cool room temperature¹)
3/4 cup granulated sugar
1/2 cup brown sugar (packed)
1 teaspoon vanilla
2 large eggs
2 1/2 cups all-purpose flour²
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt³
1/3 cup unsweetened cocoa powder
1/3 cup hot water
1/4 cup butter (melted)
1 teaspoon vanilla
3 cups powdered sugar

Steps:

  • Preheat oven to 350 F. Line 2 large baking sheets with silicone baking mats.
  • In a large mixing bowl, beat butter and sugars together until well-combined.
  • Mix in vanilla.
  • Add in eggs one at a time, and mix in until combined.
  • Stir in the flour, cocoa, baking soda, and salt until just incorporated.
  • Drop by 1.5 tablespoon scoops (medium cookie scoop) 2 inches apart on the prepared baking sheet.
  • Bake 10 minutes.
  • Cool on baking sheet for 2 minutes before removing to a wire rack.
  • To make the frosting, add cocoa powder, hot water, melted butter, and vanilla to a large bowl.
  • Mix together until combined.
  • Whisk in the powdered sugar until combined.
  • Spread frosting over room temperature cookies.

Nutrition Facts : ServingSize 1 cookie, Calories 197 kcal, Carbohydrate 30 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 31 mg, Sodium 149 mg, Fiber 1 g, Sugar 20 g

CHOCOLATE HEART COOKIES



Chocolate Heart Cookies image

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

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 2 dozen.

Number Of Ingredients 8

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

Steps:

  • 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 : Calories 188 calories, Fat 12g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 84mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.

VALENTINE'S DAY FROSTED CHOCOLATE HEART COOKIES



Valentine's Day Frosted Chocolate Heart Cookies image

Provided by Jenn Quillen

Categories     Dessert

Number Of Ingredients 8

3 Cups All-Purpose Flour
¼ cup Cocoa Powder (unsweetened)
¼ teaspoon Salt
¼ teaspoon Baking Soda
1 cup Sugar
1 Egg
½ teaspoon Vanilla Extract
1 stick Butter (softened)

Steps:

  • In a large bowl, mix together the flour, cocoa powder, salt, baking soda and sugar. Add in the egg, vanilla and butter and stir until mixed well. You may need to add slightly less or more flour to this recipe to make it not-sticky depending on your altitude. Add in enough flour to make the dough workable.
  • Flour the counter top or a flat surface that you can work on and roll out the dough. Use a heart shaped cookie cutter to cut out the cookies. Place the cookies on a lightly greased cookie sheet and bake at 350 degrees for 10 minutes.
  • Remove from the oven and cool on a baking rack. Decorate with frosting, powdered sugar, sprinkles, or just enjoy plain.

CHOCOLATE-FROSTED HEART COOKIES



Chocolate-Frosted Heart Cookies image

These are a real treat. I'm sure you'll love them! For a faster set, place cookies in the fridge after frosting. They'll be ready to eat in moments! -Jackie Messina, Chardon, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 3 dozen.

Number Of Ingredients 10

3/4 cup butter, softened
1/2 cup sugar
1 large egg
4 teaspoons grated orange zest
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon salt
1/4 cup semisweet chocolate chips
2 ounces white baking chocolate, chopped
Chocolate, red and pink sprinkles

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, orange zest and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well., Divide dough in half. Shape into a ball, then flatten into a disk. Wrap each in plastic wrap and refrigerate for 1 hour or until firm., On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 13-15 minutes or until edges are golden brown. Remove to wire racks to cool completely., In a microwave, melt chocolate chips; stir until smooth. Repeat with white chocolate. Frost half of the cookies with semisweet chocolate and the remaining half with white chocolate. Immediately decorate as desired with sprinkles. Let stand until set. Store in an airtight container.

Nutrition Facts : Calories 86 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 80mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE HEART COOKIES



Chocolate Heart Cookies image

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.

Provided by Rachel55

Categories     Dessert

Time 40m

Yield 12-24 Cookies

Number Of Ingredients 8

1 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla
2 cups all-purpose flour
1/4 cup baking cocoa
1 cup vanilla chips or 1 cup white chocolate chips
2 tablespoons shortening, divided
1/2 cup semi-sweet chocolate chips

Steps:

  • In a small mixing bowl, cream butter and sugar.
  • Beat in vanilla.
  • Combine the flour and cocoa; gradually add to creamed mixture.
  • On a lightly floured surface roll the dough to 1/4-inch thickness.
  • Cut with a heart-shaped cookie cutter placing 2-inches apart on ungreased cookie sheet.
  • Bake at 350°F for 8-10 minutes.
  • Remove to wire racks to cool.
  • 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).
  • In another microwave safe bowl, melt chocolate chips and remaining shortening, stirring frequently.
  • Drizzle over the cookies.
  • Place on wire rack to dry.

CHOCOLATE HEART PEANUT BUTTER COOKIES



Chocolate Heart Peanut Butter Cookies image

Chocolate and peanut butter marry in a favorite cookie combo. Make the classic easier with an easy-mix cookie mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 36

Number Of Ingredients 6

1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
2 tablespoons sugar
36 heart-shaped milk chocolate candies

Steps:

  • Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
  • Shape dough into 36 (1-inch) balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
  • Bake 8 to 10 minutes or until light golden brown. Immediately press chocolate candy into top of each cookie. Remove from cookie sheets to cooling racks. Cool completely, about 20 minutes, before storing in tightly covered container.

Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 7 g, TransFat 0 g

CHOCOLATE DIPPED HEART COOKIES



Chocolate Dipped Heart Cookies image

Another recipe that I saw on the morning news and wanted to share. Great for Valentines Day and your Sweetie. Recipe from Happy Cookies

Provided by LilPinkieJ

Categories     Dessert

Time 25m

Yield 42 cookies

Number Of Ingredients 8

1 cup butter, softened
3/4 cup sugar
1 (3 ounce) package cream cheese, softened
1 egg
1 1/2 teaspoons vanilla
3 cups flour
1 cup semi-sweet chocolate chips
2 tablespoons shortening

Steps:

  • Combine butter, sugar, cream cheese, egg and vanilla in large bowl. Beat until light and fluffy. Add flour, beat until well mixed. Wrap in saran wrap and refrigerate 2 hours or until firm.
  • Preheat oven to 375°. Roll dough out to 1/8 inch thickness on lightly floured surface. Cut dough with lightly floured 2 inch heart shaped cookie cutter. Place cutouts 1 inch apart on ungreased cookie sheets.
  • Bake 7 to 10 minutes or until edges are very lightly browned. Remove immediately to wire racks to cool completely.
  • Melt chocolate chips and shortening in small saucepan over low heat, or double boiler until melted. Dip half of each heart into melted chocolate. Refrigerate on cookie sheets or trays lined with waxed paper until chocolate is firm. Store, covered in refrigerator with wax paper in between.
  • Makes about 3 1/2 dozen.

FROSTED CHOCOLATE COOKIES



Frosted Chocolate Cookies image

This was the most requested cookie for my late grandmother to make. It is a small drop cookie; one everyone will love. Spread my grandmother's Chocolate Frosting on this delicious cookies. The recipe can be found here on CookieRecipe.com!

Provided by Greg Pierce

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Yield 48

Number Of Ingredients 10

2 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
3 (1 ounce) squares unsweetened chocolate
1 cup packed brown sugar
½ cup butter
1 egg
¾ cup sour cream
½ cup chopped walnuts
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
  • Sift flour, soda, and salt together.
  • In the top half of a double boiler, melt the chocolate over low heat.
  • Cream together brown sugar, butter, and egg in a large mixing bowl. Slowly mix in the flour mixture and mix until well blended. Pour in melted chocolate, sour cream, and vanilla. Mix well and stir in nuts.
  • Drop dough by teaspoonful onto greased cookie sheet about 1 inch apart. Bake for 10 minutes. Cool on wire racks. Cookies will be soft and about the size of a half dollar.
  • When cooled top with Chocolate Frosting.

Nutrition Facts : Calories 79.5 calories, Carbohydrate 9.3 g, Cholesterol 10.5 mg, Fat 4.5 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.4 g, Sodium 44 mg, Sugar 4.5 g

CHOCOLATE HEART SANDWICH COOKIES



Chocolate Heart Sandwich Cookies image

The pink hearts are made from a sugar-cookie dough; the chocolate hearts are a little denser. (This is our corrected recipe for the chocolate heart cookie dough.) These charming sandwich cookies contain a filling that will remind you of an Oreo. It's creamy, but granulated sugar gives it a tender crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h

Yield Makes 48 (seventeen 1-inch sandwich cookies, seventeen 1 1/2-inch sandwich cookies, and fourteen 2-inch sandwich cookies)

Number Of Ingredients 8

1 1/4 cups all-purpose flour (spooned and leveled), plus more for parchment
3/4 cup unsweetened cocoa powder (spooned and leveled)
1/2 teaspoon baking soda
1/4 teaspoon coarse salt
5 tablespoons unsalted butter, melted
2/3 cup packed light-brown sugar
1 large egg
Cream Filling

Steps:

  • Whisk together flour, cocoa powder, baking soda, and salt. Stir together butter, sugar, and egg. Add flour mixture to butter mixture, and stir to combine. Knead until a dough forms. Divide dough in half; roll out each half between 2 sheets of lightly floured parchment to 1/8-inch thick. Transfer to baking sheets, and refrigerate until firm, about 30 minutes.
  • Preheat oven to 350 degrees with racks in upper and lower thirds. Cut out 1-, 1 1/2-, and 2-inch heart shapes, making sure you have even numbers in each size for a total of thirty-four 1-inch, thirty-four 1 1/2-inch, and twenty-eight 2-inch cookies, rerolling scraps once. Place cookies 1 inch apart on parchment-lined baking sheets, and freeze until very firm, about 15 minutes.
  • Bake until firm and fragrant, about 8 minutes for 1-inch cookies, 10 minutes for 1 1/2-inch cookies, and 12 minutes for 2-inch cookies, rotating halfway through. Let cookies cool completely on baking sheets set on wire racks. Spread or pipe (using a pastry bag and a small plain tip), filling onto bottom side of half the cookies, and sandwich with remaining cookies, pressing gently. Cookies can be stored in an airtight container at room temperature up to 1 week.

CHOCOLATE PEANUT BUTTER HEART COOKIES



Chocolate Peanut Butter Heart Cookies image

Hearts will melt after biting into this chocolate peanut butter delight.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 36

Number Of Ingredients 4

1 pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix
Oil, water and egg called for on cookie mix pouch
5 tablespoons coarse white sparkling sugar
36 Reese's peanut butter filled hearts, unwrapped

Steps:

  • Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
  • Place sugar in small bowl. Shape dough into 36 (1-inch) balls; roll balls in sugar. Place 2 inches apart on ungreased cookie sheets.
  • Bake 8 to 10 minutes or until light golden brown. Cool 2 minutes on cookie sheets. Remove from cookie sheets to cooling racks. Cool 5 minutes; gently press heart onto top of each cookie. Cool completely. Store in tightly covered container.

Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 12 g, TransFat 0 g

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