Chocolate-Frosted Heart Cookies

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Heart shaped cookies always seem to be a part of Valentine’s Day.  I usually go for traditional sugar cookies, but I decided to give a new recipe for Chocolate-Frosted Heart Cookies  from my recent issue of Simple and Delicious a try.  I did change the recipe slightly.  This is a fun new cookie.  It’s buttery cookies with a great orange flavor that comes from orange peel.  Then instead of making frosting, you frost these little gems with melted chocolate.  Who doesn’t like the combination of orange and chocolate?

However, if you aren’t feeling too adventurous I have also included links to some other great cookie recipes you could make for Valentine’s.

Chocolate Frosted Heart Cookies | realmomkitchen.com
  • Easy Sugar Cookies – these are no roll sugar cookies.  You don’t get the heart shape, but you could still make them look cute with frosting and sprinkles.
  • Sugar Cookie Bars – this is what I made last year.  This recipe is another easy way to get sugar cookies without all the work of rolling out the dough and cutting them out.
  • Homemade Oreos – These would also be great for Valentine’s.  Just color the filling so it’s red or pink.
  • Sugar Cookies with frosting – this is my go to recipe for roll out sugar cookies.  If you’ve had Ganny B’s cookies, they are very similar.

Here is what you need to make the

Chocolate-Frosted Heart Cookies

  • EGG
  • SALT
Chocolate Frosted Heart Cookies | realmomkitchen.com

Chocolate-Frosted Heart Cookies

Real Mom Kitchen

4 from 1 vote
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  • ¾ cup butter softened
  • ½ cup sugar
  • 1 egg
  • 4 teaspoons grated orange peel
  • ½ teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ¾ teaspoon salt
  • ½ cup semisweet chocolate chips
  • 4 ounces white baking chocolate chopped
  • red sprinkles


  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, orange peel and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
  • Divide dough in half. Shape into a ball, then flatten into a disk. Wrap each in plastic wrap and refrigerate for 1 hour or until firm.
  • On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 13-15 minutes or until edges are golden brown. Remove to wire racks to cool completely.
  • In a microwave, melt chocolate chips; stir until smooth. Repeat with white chocolate. Frost the cookies with semisweet chocolate.  Then drizzle the cookie with the white chocolate. Immediately decorate as desired with sprinkles. Let stand until set. Store in an airtight container. Yield: 3 dozen.
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