Heart Shaped Chocolate Chip Cookies
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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 tbsp 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.
Want to try more Valentine’s Day recipes?
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Heart Shaped Chocolate Chip Cookies
Ingredients
- 2¼ cup (281.25 g) all-purpose flour
- 1 tsp (1 tsp) baking soda
- ¾ tsp (0.75 tsp) salt
- 1 cup (227 g) unsalted butter, at room temperature
- ½ cup (110 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 tsp (2 tsp) vanilla extract
- 2 (2) large eggs, at room temperature
- 1½ cups (270 g) semisweet chocolate chips, I used a mix of regular and mini chocolate chips
Equipment
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 tbsp 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 3.5×3.25″) 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.
This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!
This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!
omg these are amazing! so soft! I sliced up strawberries and threw them in with the chocolate chips, they took it to the next level!
So happy to hear you liked these cookies, Indie!
Can I still make if I dont have a electric ic hand mixer?
You can! It’ll take some extra arm power to mix the butter/sugars, but you definitely can.
I’m planning to make these to add to my Valentine Day boxes for neighbors and was hoping to use a combination of chocolate chips and V-Day M&Ms….. Hopefully that will work?
Hi Glinda, I haven’t tested these with M&Ms but they should work!
follow the recipe and instructions perfectly. cookie dough did not turn out was fully it was kind of runny. I don’t know if that’s how it’s supposed to be. I’m not used to cookie dough being like that so I did add more flour and sugar and I would say don’t do that cuz that’s probably where I messed up but this was a major feel
Hi Maddy, so sorry to hear these didn’t work for you! The cookie dough should definitely not be runny! Did you by chance melt your butter beforehand? That could make things runnier. Or if you didn’t add quite enough flour. The cookie dough should be thick and easy to scoop into balls before baking.
I liked the idea of cutting heart shaped out of the cookies. I am a little confused though… did you mean to list baking powder instead of baking soda?
I used baking soda and that’s all I can taste in the baked cookie, very disappointing
Hi Jann, I always make my cookies with baking soda. How old was yours? I replace mine about every 6 months or so to keep it fresh.
These turned out fabulous! And super cute!
So happy to hear that, Jocelyn! Thanks for trying them!!
Mine came out a little salty. All I had was sea salt. Could that be the reason why?
Hi Linda! That is probably why, sea salt usually has more sodium in lesser amounts of salt than say kosher salt. I like using kosher for baking!
Great recipe but no instructions for rolling out to cut them. I did drop them on cookie sheet however I added chopped walnuts and they were divine
Hi Deborah! Glad you enjoyed these! They aren’t supposed to be rolled out and cut, since they wouldn’t hold their shape like say a sugar cookie does.
what is the cookie cutter for?
Hi Jennifer, the cookie cutter is used to cut them into heart shapes after baking. These aren’t sugar cookies that hold their shape during baking, so you can’t shape them into hearts before hand.
Made these with my 2 and 4 year old, so they could help mix dough and play with the sprinkles and cookie cutters – they loved it and the taste was pretty good too.
Glad you enjoyed these, Samantha!
Oh my goodness! These turned out so cute!! I followed the recipe exactly, and cut out heart shapes for Valentines. Best part is I got to eat the “scraps”. Thanks for a sweet idea for chocolate chip cookie lovers!
So happy to hear you enjoyed these, Lisa! The scraps are also my favorite part!
Really lovely texture but tasted like baking soda! Might try half a teaspoon next time.
Sorry to hear that Zoe! I would also double check your baking soda expiration date, I like to replace my baking soda at least every 6 months!
The recipe say baking powder. You replied the baking soda should be changed every six months?
Sorry Susie, that was a typo! I meant baking soda. The recipe calls for baking soda.
Yum!!How do you get the chocolate chips to look like puddles of chocolate?
Hi Liane! I like to press chocolate into the tops of the cookies as soon as they come out of the oven! Also in these photos I used a chopped up chocolate bar, which melts a little better than chocolate chips!
These were ok… but seemed dry and lacking in flavor? I think i would try dk brown sugar next time so they aren’t as cakey. They seemed to be quite puffy and I had to slam them down so next time i will smoosh them a bit. I loved the cutout heart idea but just thought they were lacking in taste and a bit dry. I did try half the batter with chopped up Reese’s peanut butter cups and those worked better than the choc chips actually!
Sorry to hear you didn’t enjoy these! Sounds like you may have over-measured your flour a bit or overbaked the cookies. They shouldn’t come out puffy and dry!
I had the same problem with the cookies. The were quite dry.
Hi Memz, sounds like you over-measured your flour or baked the cookies for a minute or two too long.
I made these for Valentine’s Day with my kids and they were a huge hit!! So much fun to make and so yummy, thanks for the recipe
Thanks so much for trying this recipe, Tilda! So happy you hear you enjoyed them!