Valentine’s Day Chocolate Chip Cookies with Sprinkles and Chocolate Hearts Recipe
Celebrate Valentine’s Day with these delightful Chocolate Chip Cookies featuring cold butter, packed with brown sugar and mini chocolate chips, topped with festive sprinkles and a melted chocolate heart center. Perfectly soft, creamy, and irresistibly festive, these cookies bring warmth and love to any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1 cup butter, cold and cut into cubes
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 eggs
Dry Ingredients
- 3 cups all purpose flour
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ¾ teaspoon salt
Add-ins and Toppings
- 1 cup mini chocolate chips
- ⅓ cup Valentine sprinkles
- 24 chocolate hearts, unwrapped
Instructions
- Preheat Oven: Set your oven to 410°F to prepare for baking the cookies, ensuring it’s fully heated by the time your dough is ready.
- Cream Butter and Sugars: In the large bowl of a stand mixer fitted with a paddle attachment, combine the cold cubed butter with brown and granulated sugars. Mix on medium speed for about 4 minutes or until the mixture is creamy and lightened.
- Add Eggs: Incorporate eggs one at a time, mixing well after each addition to ensure even distribution and a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, cornstarch, baking soda, and salt to blend the dry components evenly.
- Combine Mixtures: Add the dry ingredient mixture all at once to the butter and sugar mixture. Stir gently just until combined; avoid over mixing to prevent warming the butter.
- Add Chocolate Chips and Sprinkles: Fold in mini chocolate chips and Valentine sprinkles by hand until distributed evenly throughout the dough.
- Scoop Dough: Using a large cookie scoop or about 3 tablespoons, place mounds of dough onto a silicone mat or parchment-lined baking sheet. Sprinkle a few more heart sprinkles on top of each mound.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes until set and beginning to turn golden brown around the edges.
- Cool and Add Chocolate Hearts: Remove cookies from oven and cool on the baking sheet for 5 minutes. Gently press an unwrapped chocolate heart into the center of each cookie, then allow to cool an additional 3-4 minutes on the baking sheet.
- Finish Cooling: Transfer cookies to a cooling rack to cool completely, allowing the chocolate hearts to solidify again.
- Store: Keep cookies fresh in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months for longer storage.
Notes
- Ensure butter is cold when mixing initially to help achieve the cookie’s soft and chewy texture.
- Avoid over mixing once dry ingredients are added to maintain the butter temperature and prevent tough cookies.
- Use silicone mats or parchment paper for easy removal and even baking.
- Press chocolate hearts on warm cookies so they slightly melt and adhere but allow cooling to set them back up.
- Cookies can be made ahead and frozen; thaw at room temperature before serving.
Keywords: Valentine's Day cookies, chocolate chip cookies, holiday cookies, festive cookies, chocolate heart cookies, soft cookies, mini chocolate chips
