These chocolate chip heart cookies are charming, irresistible, and ideal for Valentine’s Day. They bake up with crisp, golden edges and soft, chewy centers, and are studded with mini chocolate chips for extra chocolatey bites.
Heart-shaped cookies are a delightful Valentine’s treat. Make them large or small, then decorate with frosting and sprinkles for a festive touch. Using mini chocolate chips keeps the dough easy to roll and creates a pretty, even texture—though you can swap in heart sprinkles or another small mix-in if you prefer.
These cookies are simple to prepare and freeze well, so they’re great for making ahead. The combination of buttery dough, a little extra egg yolk, and the right balance of sugars gives cookies that spread just enough at the edges while remaining tender in the middle.
Why you’ll love it
- Easy-to-make heart cookies
- Perfect for Valentine’s Day
- Crisp edges with soft, chewy centers
- Freezer-friendly and great for making ahead
Ingredients
Unsalted butter – Use unsalted butter at room temperature so you can control the salt level. If it’s too cold, warm it a few seconds in the microwave until it gives slightly when pressed.
White sugar & brown sugar – A mix of white and brown sugar balances sweetness and keeps the cookies tender with some chew.
Egg & egg yolk – One whole egg plus an extra yolk gives structure and richness, helping the cookies stay soft in the center.
All-purpose flour – Spoon and level your flour for accurate measurement. If you need a gluten-free option, use a 1:1 gluten-free all-purpose flour blend.
Baking soda – A small amount helps the cookies rise slightly and prevents dense results.
Kosher salt – Salt enhances the overall flavor. If using table salt, reduce the quantity by about half.
Mini chocolate chips – Mini chips are recommended so the dough rolls smoothly. You can use 3/4 cup mini chips and 1/4 cup colored sprinkles for a festive look.
How to make heart shaped cookies
These heart cookies are straightforward to make and great for bakers of all levels. Prep your oven and pans first: preheat to 350°F and line two sheet pans with parchment paper.
1. Make the cookie dough
Cream the butter and sugars until light and fluffy, about 3 minutes, using a stand mixer or hand mixer. Add the egg and egg yolk, beat until combined, and scrape the bowl as needed.
Add the dry ingredients (flour, baking soda, and salt) and mix on low until a dough forms. Then stir in the mini chocolate chips until evenly distributed.
2. Roll and cut the dough
Chill the dough by shaping it into a disc, wrapping it, and refrigerating for about 30 minutes so it firms up and is easier to roll.
Roll out the dough on a lightly floured surface to roughly 1/2 inch (a bit thicker is fine). Use a heart-shaped cookie cutter to cut six large hearts at a time. Re-roll scraps and cut additional hearts as needed.
3. Freeze the cookies
Place six heart cookies per sheet pan and freeze the pans for 30 minutes. This step helps the cookies keep their heart shape and prevents excess spreading during baking.
4. Bake the cookies
Bake until the edges are golden brown and the centers still look slightly underdone. This preserves a soft middle—about 11–12 minutes for large hearts. Smaller cookies will need 8–9 minutes. Allow cookies to cool on the pan for several minutes before transferring to a wire rack.
Cookie Making Tips
- Don’t overbake. Remove cookies when the centers still appear a touch underdone; they’ll firm up as they cool.
- Let them set on the pan. Cooling briefly on the sheet pan prevents them from falling apart when moved.
- Chill the dough briefly. About 30–45 minutes makes the dough easier to roll but won’t make it rock-hard.
Variations
- Mix-ins – Swap mini chocolate chips for small mix-ins like red jimmies, heart sprinkles, shredded coconut, or finely chopped white chocolate. Avoid large pieces that interfere with rolling.
- Frosting – Decorate the cooled cookies with pink, white, or red icing and sprinkle on hearts for a festive finish.
Storing Tips
Store cookies in an airtight container at room temperature for up to three days.
Freezing options:
Unbaked: Cut the hearts, freeze them solid on a baking sheet, then transfer to a freezer bag for up to three months. Bake from frozen, adding a minute or two if needed.
Baked: Once cooled, place baked cookies in a freezer-safe container or bag for up to three months. Thaw at room temperature or warm briefly in the microwave.
FAQs
Cut cookie shapes before baking. Cutting after baking is messy and requires working while the cookies are hot; cutting the dough yields neater, more uniform shapes.
Yes. Use a sharp knife to cut hearts from the chilled dough. The edges won’t be as uniform as with a cutter, but the shapes will still be recognizable. Chilled dough is much easier to cut.
Must-Try Cookie Recipes
- Flourless Oatmeal Cookies
- Coconut Pecan Cookies
- Chewy Mixed Nuts Cookies
- Oreo Chocolate Chip Cookies
- Brown Butter Chocolate Chip Cookies
Heart Shaped Chocolate Chip Cookies
Carolyn
Equipment
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Electric hand mixer or stand mixer with paddle attachment
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Measuring cups & spoons
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Rolling pin
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Heart cookie cutter
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Sheet pan
Ingredients
- 8 tablespoons unsalted butter (4 ounces) room temperature
- ½ cup white sugar
- ¼ cup brown sugar
- 1 egg
- 1 egg yolk
- 1 ⅓ cup all-purpose flour, spooned and leveled or gluten-free all-purpose flour blend
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup mini chocolate chips (or ¾ cup mini chips + ¼ cup pink sprinkles)
Instructions
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Preheat oven to 350°F. Line two sheet pans with parchment paper or silicone mats.
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In a large bowl, cream the butter, white sugar, and brown sugar with an electric mixer until light and fluffy, about 3 minutes.
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Add the egg and egg yolk and beat until just combined.
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Mix in the flour, baking soda, and salt on low until a dough forms.
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Stir in the mini chocolate chips. Form the dough into a disc, wrap, and chill for 30 minutes.
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On a lightly floured surface, roll the dough to about ¼–½ inch thickness. Use a large heart cutter to cut six cookies, re-roll scraps, and cut six more.
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Place six hearts per sheet pan and freeze the pans for 30 minutes to prevent spreading.
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Bake for 11–12 minutes, until edges are golden and centers look slightly underdone. For smaller cookies, bake 8–9 minutes.
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Let cookies cool on the pan for at least 10 minutes before transferring to a wire rack to cool completely.
Notes
Tip: Reduce mini chips to ¾ cup and add ¼ cup red and pink jimmies for color.
Nutrition
Carbohydrates: 34g
Protein: 3g
Fat: 12g
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