These heart shaped cookies are buttery and crumbly. The cookies are sandwiched between a filling of your choice and then drizzled with melted chocolate.
Aren’t these cookies perfect for Valentines Day? Who wouldn’t want a buttery and crumbly cookie? These heart shaped cookies are delicious on their own. But I decided to fill mine with peanut butter and jelly. And weren’t they delicious! They were perfect. These heart cookies are also perfect for any occasion. Just cut the dough into what ever shape you want and there you go… a cookie for every occasion!
Ingredients needed
- Butter: Unsalted butter at room temperature.
- Sugar:
- Eggs
- Salt
- Baking powder
- Vanilla extract
- Flour: You will use all purpose flour and almond flour. Make sure to sift the flour.
- Filling of your choice: I used peanut butter and jelly. I have also used a hazelnut filling in the past. Any filling will work perfectly here.
- Chocolate: Any good melting chocolate. You can use white chocolate, semi sweet, dark, or milk.
Making the heart shaped cookies
- Whisk dry ingredients. In a medium bowl whisk flour, almond flour, baking powder and salt. Sift until there are no clumps left. Set aside.
- Cream butter and sugar. Beat until the ingredients are combined and fluffy.
- Add egg and vanilla extract. Beat until everything is combined.
- Add dry ingredients. Beat on low speed until the flour is well incorporated into the cookie dough.
- Refrigerate the dough for at least 1 hour.
- Roll and cut out the cookies.
- Bake and cool. Bake the cookies until they are slightly golden brown around the edges.
- Fill and drizzle. Spread filling on to one cookie, then top with another cookie. Drizzle with melted chocolate.
Tip for success
- Refrigerating the dough is really important. Refrigerate the dough for at least 1 hour. This helps the dough come together and firm up. It makes the dough easier to roll without sticking. It also helps the dough to not spread while baking. If the dough is is really hard to roll, let the dough sit at room temperature for 5 minutes. The dough should be cold, but easy to roll.
- Refrigerate the dough in between rolling. I cut the dough in half. Place one half in the refrigerator and roll the other half. Refrigerating the other half helps the dough not soften too much. If it’s too soft it will be sticky and hard to roll.
- Sift the flours! Sifting the flours gives the cookie and even texture ones it’s baked. Make sure there are no lumps of almond flour in the flour mixture.
- Measure the flour correctly: You don’t want to add more flour than needed. This can result in a dry cookie. Measure the flour by fluffing the flour, then scooping the flour into the measuring cup using a spoon. Then leveling it with a butter knife.
- Fill with any filling! The possibilities are endless. You can fill them with chocolate, peanut butter, jelly… or eat them as is.
Other Valentines day recipes you may like:
- Strawberry filled Chocolate Cupcakes
- Shortbread sandwich cookies with Dulce de Leche
- White Chocolate Raspberry Cheesecake
- Red Velvet Cupcakes with Cream Cheese Frosting
If you made these chocolate dipped heart cookies, I would love to hear from you! Comment and rate below. Your comments will help me and other readers as well. I would also love to see your creation! Share your photo by tagging tasty_treat_pantry on Instagram.
PrintRecipe
Chocolate Dipped Heart Cookies
These chocolate dipped heart cookies are buttery and crumbly. The cookies are sandwiched between hazelnut spread and then dipped in chocolate.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour and 27 minutes
- Yield: 30 cookies 1x
- Category: Dessert
Ingredients
Scale
- 1 cup ( 2 sticks) unsalted butter, room temp
- ⅔ cup granulated sugar
- 1 large egg
- 1 ¾ cup all purpose flour
- ¾ cup almond flour
- ½ tsp. baking powder
- 1 tsp. vanilla
- Pinch of salt
Instructions
- In a medium bowl whisk flour, almond flour, baking powder and salt. Set aside.
- In a mixer bowl, beat butter and eggs until the ingredients are combined and fluffy.
- Add the egg and vanilla extract. Beat until everything is combined.
- Add the dry ingredients and beat on low speed until the flour is well incorporated into the cookie dough.
- Transfer the cookie dough to a lightly floured surface. Shape the dough into a round disk and cover with plastic wrap. Refrigerate the dough for at least 1 hour.
- Preheat oven to 350 F. Line large baking sheet with parchment paper and set aside.
- Transfer the cookie to a floured surface. Roll the cookie dough and then cut out hearts shaped cookies. Then transfer cookies to baking sheet.
- Bake the cookies for 10-13 minutes or until they are slightly golden brown around the edges.
- Spread hazelnut spread onto one of the cookies, then top with another cookie. Dip into melted chocolate. Sprinkle with sprinkles if desired.
Notes
- Refrigerating the dough is really important. Refrigerate the dough for at least 1 hour. This helps the dough come together and firm up. It makes the dough easier to roll without sticking. It also helps the dough to not spread while baking. If the dough is is really hard to roll, let the dough sit at room temperature for 5 minutes. The dough should be cold, but easy to roll.
- Refrigerate the dough in between rolling. I cut the dough in half. Place one half in the refrigerator and roll the other half. Refrigerating the other half helps the dough not soften too much. If it’s too soft it will be sticky and hard to roll.
- Sift the flours! Sifting the flours gives the cookie and even texture ones it’s baked. Make sure there are no lumps of almond flour in the flour mixture.
- Measure the flour correctly: You don’t want to add more flour than needed. This can result in a dry cookie. Measure the flour by fluffing the flour, then scooping the flour into the measuring cup using a spoon. Then leveling it with a butter knife.
- Fill with any filling! The possibilities are endless. You can fill them with chocolate, peanut butter, jelly… or eat them as is.
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