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!
The great thing about this heart shaped chocolate chip cookie recipe is that you can enjoy a cookie plain or go all out with the toppings. It’s a choose-your-own-adventure type of treat that little ones will especially love.
Why This Recipe Works
There’s no such thing as too many chocolate chip cookie recipes, agreed?
We love these Malted Milk Chocolate Chip Cookies and these Matcha Chocolate Chip Cookies. Sometimes the occasion calls for a heartier version, like these Chocolate Chip Oatmeal Cookies. And sometimes you need a celebratory, just-plain-FUN cookie with all of the fixings. These homemade heart-shaped cookies are exactly that.
They are extra soft cookies with the most perfect chewy texture. Mini chocolate chips leave you with extra chocolate in every bite!
Our heart shaped chocolate chip cookies are:
- simple to make
- soft, sweet and chocolatey
- a next-level chocolate chip cookie with a fudgy texture and chewy center (think bar cookies, like a brown butter blondie or a chewy brownie.)
- versatile (go all out with your favorite toppings or enjoy them plain!)
The best part about this recipe? These chewy chocolate chip cookies don’t stray too far from a traditional Nestle chocolate chip cookie recipe!
The main difference is that they require slightly less leavening, and you will need a heart-shaped baking mold (these are different than heart-shaped cookie cutters!). We used this silicone mold with 24 heart-shaped cavities (affiliate link).
Here’s the ingredient list:
- unsalted butter, softened
- brown sugar
- granulated sugar
- vanilla extract
- all-purpose flour
- baking soda
- mini chocolate chips. Mini chocolate chips work better than regular sized chips because the heart mold is small. If you don’t have mini chips, chop some chocolate into small bits.
To take these cookies up a notch, fill the centers of them with dulce de leche or peanut butter and drizzle them with melted chocolate.
How to Make Them
Heart-shaped chocolate chip cookies couldn’t be any easier to prepare, and the fun part is in the TOPPINGS.
Here’s a quick look at the steps, but be sure to view the printable recipe card at the bottom of the page for all of the details.
Before you begin: Preheat the oven and place your mold on a baking sheet.
In a large bowl of a stand mixer (or using a mixing bowl with a handheld electric mixer), combine butter and sugars. Cream butter mixture until light and fluffy. Add eggs and vanilla.
Sift the dry ingredients into the mixture and stir until combined.
Mix in the chocolate chips.
Drop 1 tablespoon mounds of cookie dough into each mold cavity. Bake until they’re lightly golden brown.
Tip: If you fill the molds too much, the cookie dough will rise up and spill over the edge of the heart-shaped mold. If that happens, just use a spoon to push the sides back into the mold while the cookies are still warm.
Let the cookies cool for 10 minutes. Place the mold in the freezer to chill for another 10 minutes to get the cookies firm (they will come out of the mold easier).
Remove the cookies by pushing up on the bottom of each heart mold. If you want to pull out all the stops, dollop 1 teaspoon of peanut butter or dulce de leche into the center of each heart cookie and drizzle them with melted chocolate. Unforgettable!
Recipe Tips for Success
- Our mold has 24-cavity heart-shaped cavities. Each cavity is 1.5 by 1.75 inches. If you use a larger mold, the baking time will change, and the amount of dough you will need may vary.
- Don’t worry about pressing it into the mold. The dough will spread as it bakes.
- A 1-tablespoon sized cookie scoop worked perfectly for the mold.
- This heart-shaped chocolate chip cookie recipe calls for slightly less leavening than a traditional chocolate chip cookie recipe. The reduced leavening prevents the cookie dough from rising too high over the mold cavities.
- Since the cookies are soft and chewy, they will pop out of the mold easier if you partially freeze them first. If they are still warm, it will be messy when you remove them. It only takes 10 minutes in the freezer to get them firm enough to pop them out of the mold.
- Store leftover cookies in an airtight container or on a plate covered with plastic wrap. They will be good for up to one week.
More Cookie Recipes
If you’re looking for the perfect cookie recipe to satisfy your sweet tooth, then you’ve come to the right place! Here are some more recipes for your cookie tray.
- Madeleine cookies
- lemon ricotta cookies
- matcha chocolate chip cookies
- lemon meringues
- chocolate chip egg yolk cookies
- strawberry shortbread cookies
Chocolate chip cookies in the shape of a heart, covered with drizzles of more deliciousness?! It goes without saying that these are the PERFECT DESSERT for a fun Valentine’s party, birthday party, or any other special gathering.
Kids love them, and so do adults! If you give them a try and enjoy them too, feel free to leave a comment or five star rating. It means so much to us!
⭐️ Helpful Tools
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? More Recipes You Will Love:
These Cookie Monster Cookies are cute and fun and will bring a smile to your face! They’re perfect for a birthday party and they are so simple to make.
Black Cocoa Cookies are rich, chewy, and extra chocolatey thanks to the intensely bold flavor of black cocoa.
Rose Pistachio Heart Shaped Cookies have a light and delicate floral flavor and a biscotti crunch! Decorated with chopped pistachio and edible dried rosebuds, these dreamy cookies taste as wonderful as they look.
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- 1 cup butter, softened (2 sticks)
- 1 cup packed brown sugar (210 grams)
- ½ cup granulated sugar (100 grams)
- 2 eggs
- 1 teaspoon vanilla extract
- 2-¼ cups all-purpose flour (270 grams)
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 2 cups mini chocolate chips
Optional Fillings and decorations
- 1-½ cups dulce de leche or peanut butter
- melted chocolate to dip the cookies in
- 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.
- We used a 24-cavity heart shaped mold. Each cavity is 1.5 by 1.75. If you use a larger mold, the baking time will change, and the amount of dough you will need may vary.
- A 1-tablespoon sized cookie scoop worked perfectly for the mold. If you use more than 1 tablespoon, the dough will rise above the heart molds and spill over the top. If that happens, use a spoon to gently push the warm cookie back into a heart shape.
- We used slightly less leavening in this recipe as compared to the standard ratio of leavening in a traditional chocolate chip cookie recipe. The reduced leavening prevents the cookie dough from rising too high over the mold cavities.
- Since the cookies are soft and chewy, they will come out of the mold easier if you partially freeze them first.
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Nutrition Information:Yield: 60 Serving Size: 1 cookie
Amount Per Serving: Calories: 95Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 84mgCarbohydrates: 11gFiber: 0gSugar: 9gProtein: 1g
Nutrition information is a guideline only. It is calculated automatically by third-party software, and absolute accuracy is not guaranteed.