Name: Valentine’s Day Chocolate Chip Cookies with Sprinkles and Chocolate Hearts Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup butter, cold and cut into cubes; 1 cup brown sugar, packed; ½ cup granulated sugar; 2 eggs; 3 cups all purpose flour; 1 teaspoon cornstarch; ¾ teaspoon baking soda; ¾ teaspoon salt; 1 cup mini chocolate chips; ⅓ cup Valentine sprinkles; 24 chocolate hearts, unwrapped

Jump to Recipe

Introduction

These Valentine’s Day Chocolate Chip Cookies are a delightful twist on a classic favorite, perfect for sharing love and sweetness. Soft, chewy, and bursting with mini chocolate chips and festive sprinkles, each cookie is crowned with a charming chocolate heart for a special touch.

Valentine’s Day Chocolate Chip Cookies with Sprinkles and Chocolate Hearts Recipe - Recipe Image

Ingredients

1 cup butter, cold and cut into cubes
1 cup brown sugar, packed
½ cup granulated sugar
2 eggs
3 cups all-purpose flour
1 teaspoon cornstarch
¾ teaspoon baking soda
¾ teaspoon salt
1 cup mini chocolate chips
⅓ cup Valentine sprinkles
24 chocolate hearts, unwrapped

Instructions

Step 1: Preheat the oven to 410°F (210°C).
Step 2: In the large bowl of your stand mixer fitted with the paddle attachment, combine the cold cubed butter and both sugars. Mix on medium speed for about 4 minutes or until creamy.
Step 3: Add eggs one at a time, mixing well after each addition.
Step 4: In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Add this mixture to the wet ingredients all at once and mix until just combined to avoid warming the butter.
Step 5: Fold in the mini chocolate chips and Valentine sprinkles by hand until evenly distributed.
Step 6: Use a large cookie scoop or about 3 tablespoons of dough to form mounds on a silicone mat or parchment-lined baking sheet. Sprinkle extra heart sprinkles on top of each mound.
Step 7: Bake for 8-10 minutes, or until the cookies are set and beginning to turn golden brown.
Step 8: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Press an unwrapped chocolate heart into the center of each cookie, then cool for an additional 3-4 minutes on the sheet.
Step 9: Transfer cookies to a cooling rack to cool completely and allow the chocolate hearts to firm up.

Tips & Variations

For softer cookies, slightly underbake by a minute or two and let them finish setting on the baking sheet.
Substitute the chocolate hearts with your favorite chocolate candies or festive edible decorations for different occasions.
Chill the dough for 30 minutes before scooping to reduce spreading for thicker cookies.
Use dark or white chocolate chips for a flavor twist.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. To reheat, let thaw at room temperature and warm gently in the oven for a few minutes if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use room temperature butter instead of cold butter?

This recipe works best with cold butter cubed, as it helps create a tender texture and prevents the dough from spreading too much during baking.

What can I use if I don’t have cornstarch?

You can substitute cornstarch with an equal amount of arrowroot powder or tapioca starch, or simply omit it, though it helps keep the cookies soft and slightly thickened.