January 27, 2015

Red Velvet Sweetheart Cookies

I am so excited for Valentine's Day.  I love this holiday. . . it makes me happy.  Maybe it's because of all the pink and red stuff around like sprinkles, flowers and hearts.  Or, it could be all the sweet treats, okay, it's definitely the sweet treats, especially the chocolate treats.  I picked up some cookies 'n' creme hearts and chocolate hearts at the store the other day.  I went in for one little thing and ended up leaving with two bags of chocolates and a bag of Starburst.  That Valentine's candy aisle gets me every.single.time.  
I couldn't resist making these amazing cookies with my chocolate hearts.

On day one, these cookies are crispy on the outside and chewy on the inside.  On day two, they really soften up and the whole cookie is soft and chewy.  I have never had one of those kiss cookies, but I imagine they are similar to these when biting into the cookie.  It does take a little bit of effort to bite through that chocolate heart, but all together the flavor is So YUMMY.  
I loved both the cookies 'n' creme version and the milk chocolate version.

You should definitely make both versions :)  
As if they weren't good enough on their own, I decided to drizzle some milk and white chocolate over the top . . . because, well . . . why not?

Which look do you like the best?  I couldn't decide.  I love how vibrant the cookies look without the chocolate drizzle, but I love the extra creamy chocolatey goodness from the drizzle.     

Either way, these are such a fun cookie for Valentine's Day.
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Red Velvet Sweetheart Cookies
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 1/2 c. + 2 Tbl. all-purpose flour
2 Tbl. unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. vegetable oil
1 c. sugar
1 large egg
2 tsp. red food coloring
1 tsp. white vinegar
1 1/2 tsp. vanilla extract
*18-19 frozen chocolate hearts 
    (I used cookies 'n' creme and milk chocolate hearts)

In a medium bowl, combine the flour, cocoa powder, baking soda and salt; set aside.  In a large bowl, combine vegetable oil and sugar and beat until well combined; about 2-3 minutes.  Add the egg, red food coloring, vinegar and vanilla and mix until combined.  Slowly add the dry ingredients and mix until just combined.  Refrigerate dough for at least 30 minutes or up to overnight (I refrigerated my dough overnight).  

When ready, preheat oven to 375 degrees.  Roll dough into 1 1/2-inch balls and bake on a lightly greased baking sheet for 8 minutes.  Cool for 30 seconds, then press a frozen chocolate heart into the center of each cookie.  Immediately transfer cookies to a wire rack and cool completely.  When the bottom of the chocolate hearts were slightly melted, I lightly pressed them down into the cookie a little more.  Makes 18-19 cookies.  Store in an air-tight container.   

If desired, you can melt about 1/3 cup of white chocolate chips in one bowl and 1/3 cup of milk chocolate chips in another bowl and drizzle over cooled cookies.  Allow chocolate to set.

*Unwrap chocolate hearts and place in the freezer for at least 30 minutes.  Don't remove from freezer until cookies come out of the oven.     

Base cookie recipe adapted from: Cooking Classy 


  1. These look amazing! I especially like the effect of drizzling the milk & white chocolate over them, these would be perfect for Valentines day! :) Everything you make always looks delicious!

    Sian x



  2. Beautiful Valentine's Day cookies!!

  3. I loooove how cute these are !! So fun and perfect for Valentine's Day.

  4. I just found your website from a pinterest recipe, and omg everything you have here looks delish! Can't wait to try your recipes!


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