Chocolate heart cookies, inspired by Sally’s Baking Addiction, are soft, buttery cookies coated in sparkling sugar. Each cookie is finished with a rich chocolate heart in the center, adding the perfect sweet touch.
The recipe is simple and beginner-friendly, yet the results look bakery-quality. Perfect for holidays, gifts, or sharing with people you love 💖
INGREDIENTS
- 3 cups all-purpose flour (360g)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature (226 g)
- 4 oz cream cheese, room temperature (112g)
- 1 cup granulated sugar (200g)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup sanding sugar, pink and red (150g)
- chocolate hearts
INSTRUCTIONS
- In a medium bowl, whisk together the flour (360 g), baking powder, and salt. Set aside.
- In a large bowl, beat the butter (226 g) and cream cheese (112 g) until smooth and creamy.
- Add the granulated sugar (200 g) and mix until light and fluffy.
- Beat in the egg and vanilla extract, scraping down the sides of the bowl.
- Gradually add the dry ingredients and mix just until combined. The dough will be thick.
- Cover the dough with plastic wrap and chill for 1 hour, or up to 3 days.
If chilled longer than 1 hour, let it sit at room temperature for 15–30 minutes before
baking. - Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop about 1 tablespoon of dough for each cookie and roll into balls.
- Roll each dough ball in pink or red sanding sugar to coat.
- Place cookies 2 inches apart on the prepared baking sheets. Press gently with the bottom
of a measuring cup to flatten. - Bake in 2-3 batches for 12 minutes per batch, or until the edges are lightly golden.
- Remove from the oven and allow cookies to cool for 3–4 minutes. Then gently press a
chocolate heart into the center of each cookie. - Transfer cookies to the refrigerator for 10–15 minutes so the chocolate sets.
Tips
- Use room-temperature butter, cream cheese, and egg for a smooth dough.
- Do not overbake; cookies should stay soft in the center.
- If the dough is sticky, chill an extra 10–15 minutes.
Baking Tips & Common Questions
Can I freeze the dough?
Yes. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
Can I use regular colored sugar?
Yes, but sanding sugar gives the best sparkle and crunch.
Why did my chocolate melt?
The cookies were too hot when the hearts
Storing Your Chocolate Heart Cookies
- Store cookies in an airtight container at room temperature.
- Keep for up to 4–5 days for best freshness.
- Place parchment paper between layers to prevent sticking.
- Keep away from heat so the chocolate hearts don’t melt.
- For longer storage, refrigerate up to 1 week or freeze up to 2 months.
Variations for Chocolate Heart Cookies
- Different Chocolate
Use dark, milk, or white chocolate hearts. - Holiday Colors
Change sanding sugar colors for different holidays. - Jam Center
Replace chocolate with a small spoon of jam. - Nutty Twist
Add finely chopped nuts to the dough. - Citrus Flavor
Add lemon or orange zest for a fresh taste. - Chocolate Dough
Mix in cocoa powder for a chocolate cookie base. - Sprinkle Mix
Use sprinkles instead of sanding sugar for a fun look.
Chocolate Heart Cookies
Soft, buttery cookies coated in sparkling sugar and topped with a rich chocolate heart. Simple to make and perfect for holidays, gifts, or sharing.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter room temperature
- 4 oz cream cheese room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/4 cup pink sanding sugar
- 1/4 cup red sanding sugar
- Chocolate heart candies
Instructions
- In a medium bowl, whisk together 3 cups flour, 1 teaspoon baking powder, and 1 teaspoon salt. Set aside.
- In a large bowl, beat 1 cup butter and 4 oz cream cheese until smooth and creamy.
- Add 1 cup sugar and mix until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract, scraping down the sides as needed.
- Gradually add the dry ingredients and mix just until combined. The dough will be thick.
- Cover and chill the dough for 1 hour (or up to 3 days). If chilled longer, let sit at room temperature for 15–30 minutes before baking.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Scoop about 1 tablespoon dough and roll into balls.
- Roll each ball in ½ cup sanding sugar (pink/red mix) to coat.
- Place cookies 2 inches apart on the baking sheet. Gently flatten.
- Bake for 12 minutes, or until edges are lightly golden.
- Cool for 3–4 minutes, then press 1 chocolate heart into the center of each cookie.
- Chill cookies for 10–15 minutes until chocolate is set.
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