Mimi's Organic Eats » Valentine's Day Recipes » Chocolate Heart Thumbprint Cookies

Chocolate Heart Thumbprint Cookies

This easy recipe for Chocolate Heart Thumbprint Cookies is a festive and delicious way to decorate with organic ingredients! Buttery and crisp shortbread cookies are filled with my favorite organic chocolate hearts for a cookie everyone will love!

If you're looking for more Valentine's Day recipes, be sure to check out some of my other favorites like my Valentine's Day Cookie Skillet, Valentine's Peanut Butter Blossoms, or my Dark Chocolate Almond Hearts.

chocolate heart thumbprint cookies

Why You'll Love This Recipe

Valentine's Day is almost here! And my feed has been blowing up with pink, purple, and red all over! And if you know me, then you know I'm not super into decorating or being overly festive for holidays. But, I love Valentine's Day! I love that it's a holiday for absolutely no reason except to celebrate love. What is better than that?

I was looking for some organic Valentine's Day candy to buy for myself, and there's not a lot out there to be honest. But, I found these cute little chocolate hearts from Lake Champlain Chocolates. I bought all the flavors Amazon had Milk Chocolate, Dark Chocolate, and Dark Chocolate Raspberry. I thought these would be cute pushed into a thumbprint cookie!

chocolate heart thumbprint cookies

Ingredients for Chocolate Heart Thumbprint Cookies

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Simply Organic Vanilla Extract

Organic Valley Large Eggs

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Lake Champlain Organic Chocolate Hearts

chocolate heart thumbprint cookies
chocolate heart thumbprint cookies

Tools Needed

Digital Food Scale

Stand Mixer

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

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chocolate heart thumbprint cookies

How to Make Chocolate Heart Thumbprint Cookies

Step 1

Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.

Step 2

In the bowl of a stand mixer fitted the the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined, then set a timer for 5 minutes and mix until the mixture is light in color and fluffy.

Add the egg, and mix until combined. Add the flour, and mix on low until combined into a smooth dough.

Step 3

Using your hands, form the dough into 24 balls and place on the prepared cookie sheets. Press a chocolate heart into the center of each cookie.

Step 4

Bake for 19 minutes, or until lightly browned on the bot­tom. Let cool completely on the cookie sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking time).

chocolate heart thumbprint cookies

Tips for Chocolate Heart Thumbprint Cookies

• Make sure your butter is soft. I like to leave butter out on the counter to soften naturally at room temperature, which always yields the best results! But, if you do use the microwave, only do 10 seconds at a time, even if you have to do intervals.

• If you want to make these cookies year round, you can replace the chocolate hearts with just a piece of dark or milk chocolate!

• These are shortbread cookies, so they are best kept in a cool dry place. This means just leave them out on the counter and don't put into a tupperware or airtight container as they can become soggy if you do that.

chocolate heart thumbprint cookies

FAQ's

Can I make these gluten free?

Yes! There's a simple adjustment in the Notes at the bottom of the recipe to make these gluten free. I also list my preferred gluten free flour blend.

Can I make these at high altitude?

Yes, all of my recipes can be made at high altitude with just one simple adjust (some don't even have any!). Just look in the Notes at the bottom of the recipe for the high altitude instruction if you are baking above 5,000 feet.

How should I store these?

These Chocolate Heart Thumbprint Cookies are a shortbread cookie, so they are buttery and dense. They are best stored in a cool dry place, which really just means out at room temperature and not in an airtight container. I just leave these on a platter on the counter while we enjoy them for a few days!

Why organic?

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

chocolate heart thumbprint cookies
chocolate heart thumbprint cookies

Chocolate Heart Thumbprint Cookies

Mimi Council
Buttery, sweet, and filled with chocolate! These Chocolate Heart Thumbprint Cookies sure do say I love you!
Prep Time 15 minutes
Cook Time 19 minutes
Total Time 34 minutes
Course Dessert
Cuisine American
Makes 24 cookies
Calories 178 kcal

Ingredients
 
 

Instructions
 

  • Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
  • In the bowl of a stand mixer fitted the the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined, then set a timer for 5 minutes and mix until the mixture is light in color and fluffy.
  • Add the egg, and mix until combined. Add the flour, and mix on low until combined into a smooth dough.
  • Using your hands, form the dough into 24 balls and place on the prepared cookie sheets. Press a chocolate heart into the center of each cookie.
  • Bake for 19 minutes, or until lightly browned on the bot­tom. Let cool completely on the cookie sheets.
  • Store in a cool dry place for up to 3 days.

Video

YouTube video

Notes

Gluten Free – Replace the organic flour with 397 grams (2 ½ cups plus 1 tablespoon) gluten free flour blend.
High Altitude – Bake at 350°F for 15 minutes, or until lightly browned on the bottom.

Nutrition

Calories: 178kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 28mgSodium: 67mgPotassium: 22mgFiber: 1gSugar: 10gVitamin A: 245IUCalcium: 15mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!

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mimi council in the kitchen

Did you like this post?

Make sure to check out my Maple Cranberry Scones recipe, which I'm sure you'll love too! And, share it with someone who you think may also like it!

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  1. Pingback: Valentine's Day Cookie Skillet | Mimi's Organic Eats

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