Chocolate Sprinkle Heart Cookies
Soft, chewy chocolate cookies rolled in Valentine’s Day sprinkles and topped with a chocolate heart. This easy recipe uses my classic chocolate sprinkle kiss cookie dough with a simple holiday twist. Perfect for Valentine’s Day parties, gifting, or classroom treats.
Servings: 24 cookies
Ingredients
- ½ cup salted butter melted, room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 ½ tsp vanilla extract
- 1 egg room temperature
- 1 ¼ cups all-purpose flour
- ½ cup natural cocoa powder
- 1 tsp corn starch
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 cup sprinkles nonpareils, jimmies
- 24 Hershey Hearts
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment. In a bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Mix in the egg and vanilla.
- Add flour, cocoa powder, baking soda, salt, and cornstarch. Mix until a soft dough forms. Scoop dough into 24 even dough balls. Roll each in Valentine's nonpareils or any type of classic sprinkles.
- Place on the baking sheet about 1 1/2 inches apart and bake 9 minutes, until edges are set but centers still look soft. Once they come out of the oven use a round cookie cutter or bowl to gently scoot into a perfect circle and press a Hershey’s Heart into the center of each cookie. Let cool completely so the Heart sets. Enjoy!