Easy Valentine’s Day Cookies

These Valentine’s Day cookies are super-easy to make and you can’t get them wrong if you follow the recipe. They can make a perfect Valentine’s Day breakfast when accompanied with Cafe Mocha.

Time: 30 minutes

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  1. 1.5 cups plain flour (all-purpose flour)
  2. 1/2 cup soft butter (100g)
  3. 1/2 cup granulated sugar
  4. 1/4 teaspoon baking soda
  5. 1 teaspoon vanilla essence
  6. 50g milk chocolate, roughly chopped
  7. 50g dark chocolate (70% cocoa), roughly chopped
  8. For decoration (optional):
  9. 1 tablespoon finely chopped almonds
  10. 1 tablespoon chocolate curls or grated chocolate


  1. Mix butter & sugar in a large bowl using a spoon or electric whisk.
  2. Sieve the flour into the butter-sugar mixture. Mix well. Knead this mixture into a dough. Add little milk (1 tablespoon at a time) if the dough doesn't come together or if it seems to be very dry.
  3. Keep the dough in a bowl and cover it. Keep it in the freezer for 10 minutes to chill it. This will make the dough less sticky and easy to handle.
  4. Divide the dough into 3 equal portions and roll each portion into a ball.
  5. Take a dough ball and place it between 2 baking sheets. Roll out into a 3mm thick disc. Cut out heart-shaped cookies using a cookie cutter. Place on baking sheets. Repeat the same process for the other 2 dough balls.
  6. Bake at 180°C for 10-12 minutes or until edges are golden brown. Let them cool on the baking sheet for 5 minutes and then remove to wire racks to let them cool completely.
  7. Combine the chopped milk chocolate & dark chocolate in a microwavable bowl. Heat in the microwave for 30 seconds. Stir well till the entire chocolate has melted and looks smooth.
  8. Pick a cookie and dip half of it into the melted chocolate. Hold it on top of the bowl for a few seconds so that the extra chocolate drips into the bowl. Place it on a silicon sheet or baking paper. Sprinkle the topping of your choice (chopped almonds/chocolate curls/edible hearts) immediately before the chocolate sets.
  9. Repeat the same process for the remaining cookies. If the chocolate gets thickened or starts setting, heat it in the microwave for 10-15 seconds and stir well.
  10. Let the cookies rest for 20 minutes or till the chocolate sets properly. Store them in an air-tight container.

Recipe Tips:

  • Leave about 1 inch space between the cookies when you place them in a baking dish as they expand on baking.
  • Do not use melted butter in place of soft butter as that will change the texture of your cookies.

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