Chocolate Filled Peppermint Valentine Heart Cookies

Chocolate Filled Peppermint Valentine Heart Cookies

3 Reviews 4 Pics
  • Prep

    40 m
  • Cook

    20 m
  • Ready In

    3 h
extrayummystuff
Recipe by  extrayummystuff

“The chef at the hotel where I worked published this recipe in our employee newsletter. They are chocolatey and minty -- a perfect Valentine cookie!”

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Ingredients

Adjust Servings

Original recipe yields 5 dozen filled cookies

Directions

  1. Mix flour, baking soda, and salt in a bowl until thoroughly combined. With an electric mixer or stand mixer, beat together the butter, 3/4 cup shortening, sugar, and brown sugar in a large bowl until fluffy; beat in the eggs, 1/4 cup milk, and 1 1/2 teaspoons of peppermint extract. Gradually beat in the flour mixture, about 1 cup at a time, until the mixture forms a soft dough. Divide the dough into 4 pieces, cover, and chill for 1 hour in refrigerator.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. To make filling, melt 1 3/4 cups of milk chocolate chips with 2 tablespoons of vegetable shortening in the top of a double boiler over hot (not boiling) water. Stir the mixture until very smooth, and remove the filling from the heat to cool and slightly thicken.
  4. Remove one piece of cookie dough from refrigerator at a time, and working on a floured surface, roll the cookie dough out 1/8-inch thick, and cut out 120 hearts (total) with a 2 1/2-inch heart-shaped cookie cutter. Place half the hearts onto ungreased baking sheets. Carefully spread those hearts with about a teaspoon of the chocolate filling, avoiding the edges, and top each with another heart cookie. Gently pinch the edges of both cookies together to enclose the filling.
  5. Bake in the preheated oven for 10 minutes; let cool for 1 minute on the baking sheets before removing to finish cooling on racks.
  6. For peppermint drizzle, mix together the confectioners' sugar, 1 drop of peppermint extract (to taste), red food coloring to your desired shade of pink or red, and milk as needed in a bowl to make a smooth, thin icing. For chocolate drizzle, melt 1/4 cup of milk chocolate chips with 2 teaspoons of vegetable shortening over hot (not boiling) water in a double boiler; stir and heat until the mixture is thin enough to drip in strings from a spoon.
  7. Drizzle each cooled cookie with a little peppermint drizzle on one side, and a little chocolate drizzle on the other. Let the cookies stand so the drizzle sets, about 30 minutes.

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Reviews (3)

Rate This Recipe
Niroszyckame
22

Niroszyckame

Sooo yummy! I just made these and they are so amazing, the only thing more amazing than these cookies is that no one has reviewed them yet! I made mine just a little different, everywhere it said peppermint extract I used almond extract instead and then I also put a little almond sliver inside each one :)

annehuntpt
7

annehuntpt

I followed the recipe ingredients but I changed the process. I baked the cookies first and then filled them. The dough was too soft to fuss with to attempt filling first. Great flavor and fun to look at.

kpetro
0

kpetro

These cookies look and taste beautiful! I got so many compliments on these! I wasn't able to get 5 dozen, but that's because I didn't roll the dough as thin as the recipe called for. These were excellent after baking, but got even better the next day or two. Can't wait to make these again!

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Nutrition

Amount Per Serving (60 total)

  • Calories
  • 144 cal
  • 7%
  • Fat
  • 7.6 g
  • 12%
  • Carbs
  • 17.9 g
  • 6%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 65 mg
  • 3%

Based on a 2,000 calorie diet

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Caramel Filled Chocolate Cookies

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