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Valentine’s Day Sugar Cookies

These Valentine’s Day Sugar Cookies are fun to make and fun to eat! Press a white chocolate heart candy into the middle of each soft and chewy sugar cookie for a sweet and festive treat. Next up: Try my Freeze-Dried Strawberry Cookies!

A plate filled with sugar cookies with white chocolate hearts pressed into the middles and pink wrapped candies alongside.

Browsing holiday candies is always fun, and these festive white chocolate hearts from Hershey’s caught my eye this year. They are a [ink “cookies ‘n creme” flavor and I thought they would be perfect tucked into the middle of classic sugar cookies.

The hearts are placed after the cookies are baked. They will melt completely, but they do keep their shape! To avoid smushing the melted hearts, I usually pack them (once cool) into airtight containers in single layers. Once the chocolates are completely set again (several hours, or overnight) you can pack them however you wish.

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These make pretty gifts if you need a sweet treat to gift for Valentine’s Day. Besides waiting for the chocolate to set (which is no hassle if you plan ahead), they are a really quick cookie to prepare. I always appreciate that in busy seasons!

Can’t get enough cookies? Don’t forget to check out my library of tasty Cookie Recipes.

Three Reasons You’ll Love This Recipe

  • No electric mixer required! The recipe uses melted butter, so you can stir it together quickly and skip creaming together butter and sugar.
  • Get creative! Choose a heart candy (chocolate-based of course!) that appeals to you–a peanut butter chocolate heart would also be delicious!
  • Quick to make. Besides the down time of chilling the dough and waiting for the chocolates to harden, this recipe is so fast! You can whip up the dough in about 10 minutes.
A stack of sugar cookies with white chocolate candy hearts pressed into the middles.

Ingredients You Will Need

Besides some typical pantry ingredients, you don’t need much for these cookies. The main thing is to grab a chocolate heart candy of your preference.

Chocolate Heart Candies: I used these “cookies ‘n creme” hearts I found. They are super cute! Use a chocolate or white chocolate style candy so that they melt. Peanut butter cups work too.

Unsalted Butter – I always use unsalted butter when baking. If you use salted butter your cookies will likely end up too salty.

All-Purpose Flour – I use all-purpose unbleached flour for my cookie recipes. Measuring it accurately is very important for the final taste and texture of the cookies. Weighing the flour is preferred, but you can also spoon it into a measuring cup and level it off with a butter knife if you don’t have a kitchen scale. I like to gently aerate the flour by mixing it briefly with a whisk before even spooning it into a cup to make sure it’s not overly packed.

Other Ingredients – You’ll also need granulated sugar, an egg, vanilla extract, baking powder, and salt for these cookies.

How to Make These Cookies

This is just an overview! Find the complete printable recipe at the end of the post!

The cookies begin with melted and cooled butter. Whisk in sugar, then the egg and vanilla. The mixture should be smooth, thick, and shiny.

Add the dry ingredients into the bowl with the other ingredient and use a spatula to fold in.

Chill dough for a minimum of 2 hours or up to overnight.

Scoop 18 cookies onto lined cookie sheets. Flatten each cookie slightly.

Bake for 10-11 minutes or until cookies are very lightly golden brown on the edges. Don’t overbake.

After removing cookies, press an unwrapped heart into the middle of each cookie.

A side-by-side image of baked sugar cookies and baked sugar cookies with chocolate hearts pressed into the middles.

How to Store or Make Ahead

Store cookies at room temperature in an airtight container for up to 5 days. Be sure to cool completely before storing. Avoid stacking the cookies until the chocolate has completely hardened (several hours, up to overnight).

How to Freeze

Allow cookies to cool completely. Allow chocolates to set completely. Pack into a freezer safe container. Or, wrap pairs of cookies in plastic and pack into a freezer bag. Freeze for up to 1-2 months.

Note: I’ve found that freezing really depends on the freezer itself. My deep freezer keeps cookies for months, but my fridge-freezer isn’t very good and I usually plan for only about 4 weeks.

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A plate of sugar cookies with chocolate white hearts in the middle and the words, "Valentine's Day Sugar Heart Cookies".

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A plate filled with sugar cookies with white chocolate hearts pressed into the middles and pink wrapped candies alongside.

Valentine’s Day Sugar Heart Cookies

These Sugar Cookies are the perfect treat for Valentine’s Day! Each soft and chewy sugar cookie has a Hershey’s white chocolate pink cookies ‘n cream heart pressed into the middle. Plan ahead so the chocolates have time to set up before you gift or package the cookies!
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Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 18 cookies
Calories 177 kcal

Ingredients
 

  • 10 tablespoons unsalted butter melted and cooled for 10 minutes
  • ¾ cup granulated sugar 5.25 ounces
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups flour 7.5 ounces all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 18 chocolate heart candies, unwrapped

Instructions
 

  • Add sugar to the melted and cooled butter and whisk until the mixture is totally combined. It should be thick and shiny. Whisk in egg and vanilla until combined and smooth, about 60 seconds.
  • Add the flour, baking powder, and salt into the bowl with the other ingredients and use a spatula to fold the dry ingredients into the wet ingredients until just combined. Dough will be very soft.
  • Chill dough for a minimum of 2 hours or up to overnight.
  • Preheat oven to 350°F. Line two baking sheets with parchment paper. Allow dough to sit at room temperature while the oven heats (about 15 minutes).
    Use a #40 (1.5 tablespoon) cookie scoop to scoop 18 cookies onto lined cookie sheets. Flatten each cookie slightly with your fingertips or the base of a measuring cup.
  • Bake for 10-11 minutes or until cookies are very lightly golden brown on the edges. Don’t overbake.
    After removing cookies, press an unwrapped chocolate heart into the middle of each cookie. Allow to cool completely before storing in airtight containers. Do not stack until the chocolates have hardened (this may take several hours or up to overnight).

Notes

Chocolate hearts: This recipe makes 18 cookies, so you’ll need that many hearts. Check the back of your bag to confirm how many hearts are in the bag. Nutrition information will vary depending on the chocolate hearts selected.
How to Store or Make Ahead: Store cookies at room temperature in an airtight container for up to 5 days. Be sure to cool completely before storing and avoid stacking the cookies until the chocolate has completely hardened (several hours up to overnight).
How to Freeze: Allow cookies to cool completely. Allow chocolates to set completely. Pack into a freezer safe container. Or, wrap pairs of cookies in plastic and pack into a freezer bag. Freeze for up to 1-2 months. 

Nutrition

Calories: 177kcalCarbohydrates: 16gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 26mgSodium: 98mgPotassium: 17mgFiber: 0.3gSugar: 8gVitamin A: 208IUCalcium: 11mgIron: 1mg
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