These heart-shaped chocolate chip cookies take a classic recipe and turn into easy-to-make cutout cookies for an everyday treat, or you can bake them for your sweetie to show them some sweet cookie love for a special occasion.
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You don’t need a special holiday to make these heart-shaped cookies. After all, who doesn’t like a buttery chocolate chip cookie, no matter what shape they come in? Seriously, if you had to pick a round or heart cookie, which would you go for?
Did you even know you can make cut-out cookies with chocolate chip dough? You can, and it’s easy to do; the main thing is you gotta chill the dough, and that’s not hard.
Chocolate Chip Cookie Ingredients
This recipe takes simple baking pantry staples you most likely have. There are a few items you need to get before we start.
- Mini chocolate chips – These are usually semisweet chocolate chips, and since you will be using a cookie cutter to make the heart shapes, it will be easier to cut through the mini chips.
- Confetti Candy Hearts -These are optional, but I love mixing them into the dough and placing them on top of the unbaked cookies. The color is vibrant and doesn’t bleed when baked. Plus, they look pretty peeking through the cookie.
- At the last minute, I added some jumbo candy hearts to the cookies just for fun. They make the perfect treat for Valentine’s Day, and everyone loves the big hearts.
Recipe Highlights
- This cookie recipe takes minutes to mix up.
- The cookie batter rolls out nicely and cuts out easily.
- These cookies hold their shape and bake up beautifully
- Bake a batch of these cookies for birthdays, Valentine’s Day, Mother’s Day, teachers, and anyone you want to show some love to.
How To Make Chocolate Chip Heart Cookies
This recipe requires the dough to be rolled and chilled before baking, so plan ahead.
Step 1. Add the room-temperature butter, white sugar, and brown sugar in a large bowl. With an electric mixer, mix at medium speed until the mixture is creamy.
Step 2. Add the eggs, vanilla extract, baking powder, and salt and mix on medium speed until incorporated, then scrape down the sides of the mixing bowl.
Step 3. Add the flour to the wet ingredients one cup at a time while mixing atmedium-speed. When done, the dough should leave the sides of the bowl.
Step 4. Mix the chocolate chips with the mixer at medium to low speed. If you are using the candy hearts, add them last. This should take a couple of seconds to mix in.
Step 5. I find it easier to divide the dough in half for rolling out. Take a piece of parchment paper, sprinkle it with flour, then place half of the dough on the paper, sprinkle a little flour on top of the dough, then top with another piece.
Step 6. Roll the dough a 1/4″ thick, then place the dough in the refrigerator for 30 minutes. Repeat this step with the other half of the dough. The dough is ready when it is firm to the touch.
Step 7. Heat the oven to 375 degrees F. Prepare two cookie sheets with parchment paper or a silicone baking mat.
Step 8. Cut out the heart shapes and place them on the prepared pans, and bake for 8-9 minutes. The edges should start turning brown.
You will have scraps from cutting out the cookies, so gather them up, re-roll them, and cut out more. My dough was nice and cold, so I didn’t have to chill it again.
Cookie tip: If you like, add some red candy hearts to the unbaked cookies or press one of the larger candy hearts into the dough.
Step 9. Let the cookies cool in the pan for about 10 minutes, then remove them to a cooling rack. Store in an airtight container.
Cookie baking tip: If you need to bake more cookies, do not put the unbaked cookies on a hot pan; they need to cool first.
I used two of the same heart-shaped cookie cutters for this recipe but in different sizes. I put a big candy heart in the center of the smaller cookies for some fun.
Chocolate chips and candy hearts
These ingredients are what make these cookies so special.
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More cookies to love
Want more inspiration for Valentine’s Day cookies? Here are some of my favorites.
- These Iced Thumbprint Cookies are rolled in the prettiest red, white, and pink sprinkles and filled with sweet icing for a tasty bite-sized cookie.
- Everyone loves chocolate on Valentine’s Day, and these Valentine’s Shortbread Cookies are made with dark chocolate. They are so good!
- Surprise your sweetie with these Valentine’s Sprinkle Cookies with a red velvet filling.
- Red Velvet Crinkles are classics; just be careful eating them if you wear black.
- Make this recipe for Small Batch Chocolate Chip Cookies and give twelve golden brown cookies as a gift.
- Rose Petal Shortbread are tender with a delicate rose flavor.
Surprise your sweetie in the morning with Valentine’s Heart Shaped Cinnamon Rolls. They are not only pretty but delicious, too.
Make these cookies in a different way
While you don’t want to change the recipe you can change some other things.
- Try using different sprinkles for different seasons.
- Make other cute shapes with different cutters.
- Dip half of the cookie in melted chocolate and add the candy hearts on top.
- Pat the dough in a large heart-shaped pan for a giant cookie.
FAQ’s
These cutout cookies need to be chilled to firm up the dough, making it much easier to make the cutouts and transfer them to the baking pan.
Chilling the dough keeps the cookies from spreading during baking so that they will hold their shape.
Tips for Success
- Make sure not to overmix the cookie dough.
- Rolling the dough to 1/4″ thickness makes these cutouts easier to work with. If you roll the dough too thin, the cookies will be hard to move to the cookie sheet. Plus, this size makes a nice thickness of the cookie.
- Chilling the dough makes it nice and firm and keeps the cookies from spreading while baking.
- Learn how to soften butter quickly so it easily creams into the sugar.
More cookies to make and eat
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Heart Shaped Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3¼ cups AP flour
- 1 cup mini chocolate chips
- 2 tablespoons Red candy heart confetti
- jumbo heart sprinkles optional
Instructions
- Note: This recipe requires 30 minutes of chill time for the dough.
Mixing the dough
- In the bowl of a stand mixer add the butter and both sugars, and mix on medium speed until the mixture is creamy and fluffy. You can also mix this using a large mixing bowl and an electric mixer.
- Add the eggs, vanilla, baking powder, and salt to the bowl and mix on medium speed until incorporated. Scrape down the sides of the bowl with a rubber spatula.
- Add the flour one cup at a time and mix on medium speed, scraping the mixing bowl as needed. If you are using a handheld mixer, you may need to mix at a higher speed and possibly mix in the last amount of flour by hand.
- Mix in the chocolate chips on low speed, then mix in the candy hearts if using. This should just take a few seconds.
Rolling the dough
- Place a sheet of parchment paper on your worktop and sprinkle it with a little flour. Place half of the cookie dough on the paper and sprinkle with more flour. Place another sheet of parchment paper on top of the dough and with a rolling pin, roll the dough into a ¼" round.
- Place the rolled dough on a tray or cookie sheet and place it in the refrigerator for 30 minutes. Repeat with the other half of the cookie dough.The dough will be ready to make cutouts when it is firm to the touch.
- Place the dough back on your work surface and cut out the shapes with your cookie cutter. Place the shapes on a parchment-lined cookie sheet, or use a silicone baking liner. You will have scraps of dough after cutting the hearts; just press the dough together, reroll it. and cut out more hearts.
- Bake the cookies for 8-9 minutes. These edges will just start turning brown. Let the baked cookies cool on the pan for about 10 minutes then move them to a cooling rack.
- Store these cookies in an airtight container for up to 4 days. Thee cookies can also be frozen for up to six months and an airtight freezer container.
Notes
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Nutrition
First published: Jan.12, 2023, last updated: Jan. 2, 2024 for better readability.
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About Jere’ Cassidy
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place. I am glad to be sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
I never thought about making cut out cookies with chocolate chip cookies but this recipe was just so easy and I used the big candy hearts too. I am saving this to make for Mother’s Day for something different for mom.
This is literally two of my favorite things combined into one – made a test batch ahead of Valentine’s Day and it was perfect. Thank you!
I’ve never thought of doing cookie cutters with chocolate chip cookies,but when I saw this I knew I had to try it. Best of both worlds, super cute AND the delicious chocolate chip flavor I love
Who doesn’t love a good chocolate chip cookie recipe?! I love that you gave the idea to add in some sprinkles. Thanks for sharing this!
These cookies turned out so pretty with the little red hearts in them! My 9-year-old helped me make them and wants to try them again with a white-icing outline on each heart.