Chocolate Heart Thumbprint Cookies
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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 cookies, be sure to check out some of my other favorites like my Valentine's Day Cookie Skillet, Valentine's Peanut Butter Blossoms, or Organic Red Velvet Cookies.
Table of Contents
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 for organic cookies that say I love you! These Valentine's Day cookies are the perfect balance of festive and not too fussy.
Why You'll Love This Recipe
Easy: These organic cookies are incredibly easy to make. It only takes about 15 minutes to make them!
Festive and Simple: I love how these organic cookies are festive, but simple! No coloring frosting, getting out piping bags, or anything that requires a lot of work! Just simple and Valentine's Day cookies with minimal effort.
Make Ahead: Because these are a shortbread cookie base, they are a great make ahead cookie as you can leave them out overnight!
Organic Cookies: While you can buy Valentine's Day cookies at the grocery store bakery, those will have preservatives, artificial colors, and more. Making these organic cookies at home will give you a better tasting cookie you'll feel good about indulging in!
Ingredients
- Butter: I use Organic Valley Salted Butter, but you can use your favorite. If using unsalted, just add 1/2 teaspoon of salt.
- Cane Sugar: I use organic cane sugar as it's less processed than granulated white sugar so it has a more natural sweetness, versus being overly sweet.
- Vanilla Extract: Use a high quality vanilla extract, not imitation.
- Egg: Use a large egg so you have the right size.
- All Purpose Flour: I use Cairnspring Mills, which is a fresh milled flour company, check them out!
- Chocolate Hearts: I use Lake Champlain Organic Chocolate Hearts for the center. You can use either flavor or both like I did!
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Baking Sheets: You'll need two half sheet pans to bake these organic cookies.
- Parchment Paper: I always use nontoxic parchment paper as I think cookies bake best with it!
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Step by Step Instructions
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).
Baker's Tips
- 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.
FAQ's
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.
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.
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!
Craving More?
Chocolate Heart Thumbprint Cookies
Ingredients
- 226 grams salted butter (softened)
- 170 grams cane sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 383 grams all purpose flour
- 24 Lake Champlain Organic Chocolate Hearts
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
Notes
Nutrition
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