This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
Heart shaped chocolate chip cookies are a fun and festive tasty treat! They’re soft and chewy cookies with a fudgy texture, similar to brownies. Enjoy them plain or top them with peanut butter, frosting, creamy dulce de leche or sprinkles! These heart-shaped chocolate chip cookies are a great idea anytime of the year, but they’re an especially perfect treat for Valentine’s Day.
Each of these chocolate chip heart cookies bakes in a cookie mold, which leaves the crisp edges slightly higher than the center.
That dimple in the middle is just begging to be filled with something creamy and gooey and extra delicious, be it salted caramel sauce, dulce de leche, frosting, peanut butter, or even marshmallow fluff!
Here’s Why This Heart Shaped Cookie Recipe Works
Mold holds the shape: Baking in a silicone heart mold keeps the edges crisp and defined, no matter how soft the dough is.
Reduced leavening: Slightly less baking soda means the cookies puff just enough without rising over the mold.
Freezer trick for easy release: A quick chill firms the cookies so they pop right out without breaking.
Customizable finish: Fill with dulce de leche, peanut butter, or just drizzle with chocolate. It works with whatever you’ve got.
For a more unexpected flavor, my rosemary chocolate chip cookies take the classic dough and infuse it with fresh rosemary.
Recipe Tips
Don’t overfill the molds: Use a 1-tablespoon scoop to fill the mold with cookie dough. Any more and the dough will spill over.
Fix while warm: If the dough creeps over the edge, gently nudge it back into shape with a spoon right after baking.
Chill before unmolding: Ten minutes in the freezer is enough to make removal easy without icing over the flavor.
Mind the mold size: Larger cavities need more dough and a longer bake; smaller ones bake faster.
Stir in mini chips: They spread more evenly through the small shapes than full-size chocolate chips.
If you like your cookies with a salty twist, try my pretzel chocolate chip cookies. They’ve got the same chewy base, plus crunchy bits of pretzel
You might also like our Rose Pistachio Heart Shaped Cookies.
Chocolate Chip Heart Cookies
These heart shaped chocolate chip cookies are ready for a little extra flourish. Keep them simple or dress them up with a drizzle and filling. Either way, they prove the best gifts are homemade and edible.
Pin this now to find it later!
Pin It
Heart Shaped Chocolate Chip Cookies
If you make this recipe, please leave a star rating and comment.
Ingredients
- 1 cup butter, softened; 113 grams
- 1 cup brown sugar, 210 grams
- ½ cup granulated sugar, 100 grams
- 2 large eggs
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour, 270 grams
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 2 cups mini chocolate chips
Optional Fillings and decorations
- 1½ cups dulce de leche, or peanut butter
- milk chocolate, melted; to dip the cookies in
Instructions
- Pre-heat the oven to 325°F. Place a 24 cavity, heart shaped silicone mold on a baking tray.
- Add the butter, granulated sugar, and brown sugar to a large mixing bowl. Beat on medium-high speed for 3 to 5 minutes until light and creamy. Add the eggs, one at a time, and beat until well blended. Beat in the vanilla extract.
- Sift the flour, baking soda, and salt over the mixture and stir until well blended.
- Stir in the chocolate chips.
- Drop 1 tablespoon mounds of cookie dough into each heart-shaped cavity of the mold. You don’t need to push the dough into the mold, it will spread into the mold as it bakes.
- Bake for 11 to 14 minutes. If any of the cavities get over-filled with too much cookie dough, the dough will rise up over the edge of the heart shape. If that happens, when the cookies finish baking, use a spoon to gently push the warm cookie edges back into the heart shaped mold. Do this while the cookies are still warm and pliable.
- Let the cookies cool in the mold for 10 minutes, then place the mold in the freezer for another 10 minutes to get them firm.
- Remove the cookies by pushing up on the bottom of each heart mold.
- If desired, dollop 1 teaspoon of dulce de leche or peanut butter into the center of each heart cookie and drizzle them with melted chocolate.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I love chewy or fudgy cookies and baked goods. These cookies look terrific with the beautiful icing! Both dulce de leche and peanut butter fillings sound heavenly.
Thanks, Angie.