CHOCOLATE CHIP HEART COOKIES
Heart-shaped chocolate chip cookies turn the classic dessert into a festive treat for Valentine's Day or anniversaries. Homemade heart-shaped cookies are made easy with Betty Crocker™ Chocolate Chip Cookie Mix and a 3-inch open heart-shaped cookie cutter. Make these heart cookies the next time you need a fast treat that looks so sweet.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 22
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and egg until well blended. Roll into 1 1/4-inch balls.
- Spray cookie cutter with cooking spray; place on ungreased cookie sheet. Press dough ball evenly into cutter. Remove cutter; reshape dough if necessary. Continue making heart-shaped cookies, placing 2 inches apart on cookie sheet. Spray cookie cutter as needed with cooking spray.
- Bake 6 to 8 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheet.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 11 g, TransFat 0 g
CHOCOLATE HEART COOKIES
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
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.
CHOCOLATE HEART SANDWICH COOKIES
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
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 HEART COOKIES
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
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.
SHORTBREAD HEARTS
Steps:
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter. Place the hearts on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown.
- Allow to cool to room temperature.
CHOCOLATE SWEET HEARTS
These crisp, delicate cookies have less than 50 calories each. Swap in different cookie cutters for other occasions; adjust the baking time accordingly.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 55m
Yield Makes 42
Number Of Ingredients 8
Steps:
- In a bowl, whisk together flour,cocoa, baking soda, and salt. Inanother bowl set over (not in) asaucepan of simmering water,place chocolate, butter, and brownsugar; stir frequently until almostcompletely melted. Remove fromheat, and stir until completelymelted; let cool slightly.
- Add egg to chocolate mixture.With a mixer on low, beat until wellblended. Gradually stir in flourmixture (dough will form a ball).
- Divide dough in half; roll out eachhalf on a sheet of parchment paperto a 1/4-inch thickness. Transfer eachhalf (still on paper) to a baking sheet;freeze until firm, about 20 minutes.
- Preheat oven to 350 degrees. Workingwith one half at a time, flip doughonto a work surface; peel off paper.Using a 2-inch heart-shaped cookiecutter, cut out cookies; place, 1/2 inchapart, on 2 baking sheets. Bakeuntil firm and fragrant, about 8 to 10minutes. Transfer cookies to arack to cool.
Nutrition Facts : Calories 47 g, Fat 3 g, Protein 1 g
HEART-SHAPED COOKIES
I used a no-fail sugar cookie recipe to make these wonderful heart-shaped cookies filled with strawberry jam. I know you will enjoy this recipe.
Provided by Mari
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cream sugar and butter with an electric mixer until fluffy, about 5 minutes. Mix in egg and vanilla extract. Mix flour, baking powder, and salt together in a separate bowl and add to butter mixture. Mix well.
- Put a handful of the dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Repeat the process with scraps after cutting cookies.
- Cut 24 heart-shaped cookies of the same size from the dough. Use a smaller heart-shaped cookie cutter to cut a second hole in half of the cookies; this will be the window where the jam will show through. Transfer the cut cookies to a baking sheet.
- Bake in the preheated oven until golden, 8 to 10 minutes. Transfer the baking sheet to a wire rack to allow to cool, 20 to 30 minutes. Spread about 1/2 teaspoon of jam into the centers of the cookies without the heart-cut centers. Sprinkle powdered sugar on the rest of the cookies with the heart-cut centers, and mount onto the cookies with jam.
Nutrition Facts : Calories 390.4 calories, Carbohydrate 58.7 g, Cholesterol 56.2 mg, Fat 16.1 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 9.9 g, Sodium 146.1 mg, Sugar 33.6 g
CHOCOLATE DIPPED HEART COOKIES
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
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.
BEST CHOCOLATE CHIP COOKIES
Crisp edges, chewy middles.
Provided by Dora
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g
CHOCOLATE HEART PEANUT BUTTER COOKIES
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
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
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- 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.
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