These Heart Shaped Chocolate Chip Cookies are perfect for Valentine’s Day! These soft & chewy cookies don’t require chilling time so they are super easy to make in under 30 minutes. Made with a heart-shaped cookie cutter, these cookies are the perfect shape and you don’t have to worry about how they will look after you bake them!
These Heart Shaped Chocolate Chip Cookies are the perfect little treat for Valentine’s Day! Soft & chewy chocolate chip cookies cut to the shape of a heart. They are perfect to give to loved ones, or to make with your kids to hand out in school!
This cookie dough doesn’t require any chill time, so you can whip up a batch of these heart cookies in less than 30 minutes. I make these with a cookie cutter, so it’s easy and you get the perfect heart every single time. No more worrying about what they will look like after you bake them! Add in some festive sprinkles and you truly have the cutest cookies ever.
If you want more cute Valentine’s day dessert ideas, you should definitely check out my chocolate-covered graham crackers, or my red velvet brownies with cream cheese frosting!
Why You’ll Want to Make Heart-Shaped Chocolate Chip Cookies
- They’re soft and gooey on the inside and loaded with extra chocolate chips so you get chocolate in every bite.
- These cookies don’t require chill time so they’re easy to make in about 25 minutes!
- They are perfect for Valentine’s Day- I mean what’s better than giving your loved ones heart cookies? Nothing!
- You can freeze the dough and make them later, or bake and freeze it to save them for a later date!
- You can make these heart cookies without a cookie cutter if you don’t have one on hand.
Recipe Ingredients
- all-purpose flour- This recipe calls for all-purpose flour. Make sure you measure your flour correctly!
- butter- I always use unsalted butter for baking, but you can totally use salted butter if that’s all you have! Just omit the salt that the recipe calls for.
- sugar & brown sugar – You’ll need both granulated and light brown sugar for this recipe. The combination is what gives you that classic chocolate chip cookie taste.
- eggs
- vanilla extract- make sure you’re using pure vanilla extract for best taste!
- baking soda
- salt
- chocolate chips/chunks- I used a mixture of regular and mini semisweet chocolate chips inside my cookies, and then I cut up a semisweet chocolate bar to add chunks on top of my cookies to give them those swirly pools of chocolate!
- sprinkles– found these sprinkles and they worked great!
Heart Shaped Cookie Cutter
I got this heart cookie cutter on amazon (it’s about 3.5×3.25″, but there are smaller and bigger versions as well). You should be able to find a heart cookie cutter at a local Walmart, Target, or craft store as well! Depending on how big or small your cutter is, you might have to adjust the size of cookie dough you scoop for each cookie.
These cookies are not like sugar cookies, so they don’t hold their shape after being baked (hence why you can’t shape the dough and then bake them). If you don’t have a cookie cutter, you could carefully use a knife to cut a heart out of them as well. Or just leave them round with cute heart sprinkles!!
Step-by-Step Instructions
Step 1: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a medium bowl, whisk together flour, salt, and baking soda. Set this aside.
Step 2: In a large bowl, use an electric mixer to cream the butter, granulated sugar, and brown sugar together until light and fluffy (1-2 minutes). Mix in the eggs and vanilla until combined. Gradually add in dry ingredients. Mix just until you no longer see streaks of flour. Fold in chocolate chips.
Step 3: Scoop roughly about 2 tablespoon of dough onto a baking sheet, keeping about 3-4 inches between each cookie because they will spread. If using, press chocolate chunks and sprinkles into the tops of each cookie.
Step 4: Bake for 9-11 minutes until the edges are slightly golden brown. Remove from the oven and use a heart-shaped cookie cutter to cut the cookies into hearts. Allow the cookies to cool on the sheet for another 5 minutes, and then transfer them to a wire cooling rack to cool completely.
What can I make with heart-shaped cookie cutters?
You can use heart cookie cutters for more things than just cookies! I would use this on brownies, like my red velvet brownies or triple chocolate brownies. You could also use it on blondies like my white chocolate and raspberry blondies.
Tips and Tricks
- Measure your flour correctly- I always recommend using a kitchen scale to weigh your flour. You can also spoon and level your flour when baking. Use a large spoon to gently scoop the flour into your measuring cup. Once it’s full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.
- Use room temperature ingredients- the butter and eggs in this recipe should be at room temperature before using them. I like to take my butter out about an hour before I start baking just to be sure!
- Add extra chocolate- For pools of gooey chocolate on top of your cookies like I have, I like to press chocolate chunks (I cut up a semi-sweet chocolate bar) onto the tops of the cookies.
- Use festive sprinkles- I found these valentine’s day sprinkles to work really well and they didn’t bleed on my cookies while baking! I found them at my local grocery store.
Storing & Freezing
These heart shaped chocolate chip cookies will stay fresh in an airtight container for up to 5 days. You can also freeze these cookies after baking them, for up to 3 months. Let them sit at room temperature to defrost.
Heart Shaped Chocolate Chip Cookies
Equipment
- Mixing Bowl Set
- Electric Hand Mixer
- Silicone Spatula
- Heart Cookie Cutter
- Baking Sheet Pan
- Parchment Paper Sheets
Ingredients
- 2¼ cup all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup unsalted butter at room temperature
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 2 teaspoon vanilla extract
- 2 large eggs at room temperature
- 1½ cups semisweet chocolate chips I used a mix of regular and mini chocolate chips
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set it aside.
- In a medium bowl, whisk together flour, salt, and baking soda. Set this aside.
- In a large bowl, use an electric mixer to cream the butter, granulated sugar, and brown sugar together until light and fluffy (about 1-2 minutes). Mix in the eggs and vanilla until just combined.
- Gradually add in dry ingredients. Mix just until you no longer see streaks of flour. Fold in chocolate chips.
- Scoop about 2 tablespoon of dough onto a baking sheet, keeping about 2-3 inches between each cookie beacuse they will spread (depending on how big/small your cookie cutter is you may need to adjust the size of your scoops). If using, press chocolate chunks and sprinkles into the tops of each cookie.
- Bake for about 9-11 minutes, or until the edges are very slightly golden brown but the center is slightly underdone. Remove from the oven and use a heart-shaped cookie cutter immediately to cut the cookies into hearts (be careful because they will be hot)! Allow the cookies to cool on the sheet for another 5-7 minutes, and then transfer to a wire cooling rack to cool completely.
Notes
- Cookie-cutter- I got this heart cookie cutter on amazon (it's about 3.5x3.25") You should be able to find a heart cookie cutter at a local walmart, target, or craft store as well! Depending on how big or small your cutter is, you might have to adjust the size of cookie dough you scoop for each cookie.
- Use room temperature ingredients- the butter and eggs in this recipe should be room temperature before using them. I like to take my butter out about an hour before I start baking just to be sure!
- Make sure you measure your flour correctly!
- These cookies will stay fresh in an airtight container for up to 5 days. You can also freeze these cookies after baking, for up to 3 months. Let them sit at room temperature to defrost.