Why You’ll Love This Recipe
I love how these cookies combine a soft, brownie-like texture with a creamy, customizable filling. The heart shape makes them ideal for Valentine’s Day or any occasion where I want to show a little extra love. They’re easy to bake, fun to decorate, and even better to share (or not).
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Unsweetened cocoa powder
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Baking powder
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Salt
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Unsalted butter (softened)
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Granulated sugar
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Egg
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Vanilla extract
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Optional: espresso powder (to deepen the chocolate flavor)
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Filling options: vanilla buttercream, chocolate ganache, raspberry jam, or cream cheese frosting
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Optional decorations: powdered sugar, melted chocolate, sprinkles
Directions
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I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
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In a medium bowl, I whisk together the flour, cocoa powder, baking powder, and salt.
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In a separate large bowl, I cream the butter and sugar until light and fluffy.
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I add the egg and vanilla extract (and espresso powder if using), then mix until fully combined.
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I gradually add the dry ingredients to the wet ingredients, mixing just until the dough forms.
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I divide the dough in half, flatten it into discs, wrap in plastic wrap, and chill for at least 30 minutes.
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Once chilled, I roll out the dough to about 1/4 inch thickness and use a heart-shaped cookie cutter to cut out cookies.
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I place them on the baking sheet and bake for 8–10 minutes, or until the edges are just set. Then I let them cool completely.
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I pair up the cookies by size, then spread or pipe the filling onto one side and gently press the other cookie on top.
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For a finishing touch, I dust with powdered sugar, drizzle with melted chocolate, or add sprinkles if I’m feeling festive.
Servings and timing
This recipe makes about 20–24 sandwich cookies (40–48 single cookies), depending on the size of the cutter. It takes around 20 minutes to prep, 30 minutes to chill, and 10 minutes to bake. I give myself about 1.5 hours from start to finish, including cooling and assembling.
Variations
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I love using peppermint or almond extract in the filling for a flavor twist.
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For a Valentine’s theme, I dye the buttercream pink or red and roll the edges in heart-shaped sprinkles.
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If I want something less sweet, I use dark chocolate ganache and a touch of sea salt.
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I’ve also made these with a marshmallow cream filling for a s’mores-like vibe.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They also freeze well—I stack them with parchment paper between layers and store in a sealed container for up to 2 months. I let them come to room temperature before serving. There’s no need to reheat—they’re best enjoyed as is.
FAQs
Can I make the dough ahead of time?
Yes, I often make the dough a day or two ahead and keep it chilled until I’m ready to roll and bake.
What’s the best filling for sandwich cookies?
It depends on my mood—I love classic vanilla buttercream, but ganache, jam, or even Nutella all work beautifully.
How do I keep the cookies from spreading too much?
Chilling the dough before baking helps the cookies hold their shape, especially if I’m using detailed cookie cutters.
Can I use different shapes?
Absolutely. I use stars, circles, or flowers depending on the occasion, but the heart shape is especially sweet.
How thick should I roll the dough?
About 1/4 inch thick is just right—it gives a nice balance between structure and softness once the cookies are sandwiched.
Conclusion
Chocolate Heart Sandwich Cookies are one of my favorite ways to bake a little love into the day. Whether I’m gifting them, making them for a celebration, or simply indulging myself, they always deliver that perfect blend of chocolatey goodness and creamy filling. They’re beautiful, delicious, and made to be shared—if I’m willing to part with a few.
Print
Chocolate Heart Sandwich Cookies
- Total Time: 30 minutes
- Yield: 1 hour 10 minutes
- Diet: Vegetarian
Description
These chocolate heart sandwich cookies are rich, tender, and filled with sweet cream or ganache—perfect for Valentine’s Day or edible gifts.
Ingredients
For the Chocolate Cookies:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
½ tsp salt
½ tsp baking powder
For the Filling (choose one):
Chocolate Buttercream:
½ cup unsalted butter, softened
1¾ cups powdered sugar
¼ cup unsweetened cocoa powder
2 tbsp milk or cream
½ tsp vanilla extract
Vanilla Buttercream (for contrast):
½ cup unsalted butter, softened
2 cups powdered sugar
2 tbsp milk or cream
½ tsp vanilla extract
Instructions
Make the cookies:
In a large bowl, cream butter and sugar until light and fluffy.
Beat in the egg and vanilla extract.
In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder.
Gradually mix dry ingredients into the wet ingredients until a dough forms.
Divide dough in half, wrap in plastic, and chill for 30–60 minutes.
Roll and cut:
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Roll out dough to ¼-inch thickness on a floured surface. Cut into heart shapes using a cookie cutter.
Place on baking sheets and bake for 8–10 minutes. Let cool completely.
Make the filling:
Beat butter until creamy. Gradually add powdered sugar, cocoa (if using), vanilla, and milk. Beat until smooth and fluffy.
Transfer to a piping bag or use a small spoon.
Assemble cookies:
Pair up cookies by size. Pipe or spread filling on the bottom of one cookie and sandwich with another.
Optional: dust with powdered sugar or drizzle with melted chocolate.
Notes
Cookies can be made ahead and stored unfrosted for up to 5 days.
Filling can be flavored with raspberry or peppermint extract for variety.
Use a smaller heart cookie cutter to cut a window in the top cookie for a Linzer-style look.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: 20–24 sandwich cookies (depending on size)
- Method: Baking
- Cuisine: American
