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Chocolate Shortbread Heart Cookies

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 12-15 minutes
  • Total Time: 30 minutes
  • Yield: About 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Chocolate Shortbread Heart Cookies are rich, buttery, and melt-in-your-mouth delicious! They have a deep chocolate flavor with a crisp yet tender texture, perfect for Valentine’s Day, holiday cookie platters, or just because.


Ingredients

Units Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 4 oz semi-sweet or dark chocolate, melted (for dipping, optional)
  • Sprinkles or crushed nuts (for decoration, optional)

Instructions

  • Preheat & Prepare – Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper.
  • Make the Dough – In a large bowl, cream together the butter and powdered sugar until smooth. Mix in the vanilla extract.
  • Combine Dry Ingredients – In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add to the butter mixture and mix until a soft dough forms.
  • Roll & Cut – Roll the dough out on a lightly floured surface to about ¼-inch thick. Use a heart-shaped cookie cutter to cut out cookies. Place them on the prepared baking sheet.
  • Bake – Bake for 12-15 minutes, or until the edges are set. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • Decorate (Optional) – Dip half of each cookie in melted chocolate and add sprinkles or crushed nuts for extra flavor and texture. Let the chocolate set before serving.

Notes

  • For an extra chocolatey taste, add ½ teaspoon espresso powder to the dry ingredients.
  • Store in an airtight container at room temperature for up to 1 week.
  • Freeze unbaked dough for up to 3 months; thaw in the fridge before rolling and baking.