Easy Heart Shaped Cookies — a charming treat that’s perfect for Valentine’s Day. These chocolate chip cookies bake up nicely and form the cutest heart-shaped sweets.
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Why This Recipe Works
- A classic chocolate chip cookie becomes extra special when shaped like a heart.
- An oven-safe heart silicone mold makes forming uniform heart cookies quick and easy.
- This recipe builds on a reliable chocolate chip cookie base, delivering soft, chewy results ideal for Valentine’s Day.
- Dipping the baked cookies in melted chocolate or candy coating gives them a beautiful, festive finish.
I’ve made heart cakes, Valentine cake pops, and heart-shaped sugar cookies, so a dependable heart-shaped chocolate chip cookie was a natural addition.
What You Need for This Recipe:
- Heart-Shaped Mold — an oven-safe silicone mold is essential for consistent heart shapes.
- Chocolate — semi-sweet chocolate chips and chopped semi-sweet baking chocolate work well together, or use only one if preferred.
- Optional Decorations — Candy melts and sprinkles make fun finishes for Valentine’s designs.
How to Make Heart Shaped Cookies
- Step 1: Mix the dry ingredients: flour, instant vanilla pudding mix, baking soda, and salt.
- Step 2: Cream the butter with white and brown sugar and vanilla. Add eggs one at a time, mixing until combined.
- Step 3: Add the dry ingredients to the wet and mix until combined. Fold in chopped baking chocolate and chocolate chips.
- Step 4: Press spoonfuls of dough into the heart molds, filling each cavity about one-quarter to one-half full. Place the mold on a baking sheet for easy handling.
- Step 5: Bake at 375°F for 8–11 minutes, until cookies are lightly browned on top.
- Step 6: Let the cookies cool in the mold for a few minutes, then pop them out and continue baking the remaining dough.
How to Decorate Heart Shaped Cookies
A simple and attractive option is to dip cooled cookies in melted candy melts, then add sprinkles or drizzle with a contrasting color. You can also half-dip, fully coat, or pipe designs with melted chocolate for variety.
- Step 7: Melt candy melts at medium power in the microwave, stirring frequently until smooth.
- Step 8: Dip or drizzle the cookies with the melted coating and finish with sprinkles while the coating is still wet. Allow to set completely on a rack or parchment.
Tips For the Best Cookies
High Altitude Adjustments: Reduce each sugar to 2/3 cup, increase flour to 2 1/2 cups, and add two teaspoons of water when combining the dry ingredients.
Instant Pudding Mix: The instant vanilla pudding mix keeps these cookies tender and chewy — it’s the recipe’s secret to great texture.
Check Your Mold: Before baking, inspect each heart cavity to ensure the indent is properly formed. If the mold isn’t pressed correctly you may lose the heart shape and end up with a misshapen cookie.
Use an oven-safe silicone heart mold to press the dough into individual heart shapes.
Store cookies in an airtight container or a resealable bag to keep them fresh.
For best flavor and texture, eat within a week.
Yes. Shape the dough into balls and freeze. Thaw in the refrigerator before pressing into molds and baking.
Other Valentine Recipes
If you enjoy this recipe, explore other easy and delicious Valentine’s treats like heart sugar cookies, red velvet cookies, heart-shaped cakes, and chocolate-covered strawberries for more festive ideas.
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Easy Valentine Cookies
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Chocolate Cherry Cookies
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Heart Cake
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Easy Valentine’s Cake Pops
If you try this recipe, please leave a rating and comment to let others know how it turned out.
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Easy Heart Shaped Cookies
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Equipment
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Heart Shaped Silicone Mold
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 1/4 cups flour
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 4 oz semi-sweet baking chocolate, chopped
- Optional decorations: candy melts, sprinkles
Instructions
- Preheat oven to 375°F.
- With a stand mixer, cream butter, white and brown sugar, and vanilla.
- Add eggs one at a time, mixing until incorporated.
- Stir in flour, instant pudding mix, baking soda, and salt until fully combined.
- Fold in chopped baking chocolate and chocolate chips.
- Press spoonfuls of dough into heart molds, filling each cavity 1/4 to 1/2 full. Place the mold on a baking sheet for easier handling.
- Bake 8–11 minutes, until slightly browned on top. Let cool a few minutes before removing from the mold.
Decorating Cookies
- If decorating, melt candy melts in short intervals, stirring often until smooth.
- Dip or drizzle the cookies with the melted coating and add sprinkles while wet. Allow to set completely.
Notes
- If you use salted butter, omit the added salt in the recipe.
- If you don’t have a baking chocolate bar, increase the chocolate chips by 1/2 cup.
- High altitude: decrease both sugars to 2/3 cup each, increase flour to 2 1/2 cups, and add two teaspoons of water.
- Nutrition facts do not include decoration ingredients.
Nutrition
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Carbohydrates: 24 g
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Protein: 2 g
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Fat: 11 g