Heart-Shaped Chocolate Sandwich Cookies
These festive heart-shaped chocolate sandwich cookies with a creamy pink buttercream filling are perfect for Valentine's Day. Simple to make, visually appealing, and full of rich chocolate flavor.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Divided into two parts, one for the dough and one for the filling.
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ¾ cup Dutch-process cocoa powder For richer, darker chocolate.
- 1½ teaspoons baking powder
- 1 teaspoon salt
For the Filling
- ½ cup unsalted butter, softened
- 2–3 tablespoons half-and-half or milk Adjust for filling consistency.
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
- 3 cups powdered sugar Sifted is best for a smooth filling.
Instructions
Preparation
- In a large bowl, beat 1 cup softened butter and 1 cup granulated sugar on medium speed until light and fluffy (about 2–3 minutes).
- Add the egg and 1 teaspoon vanilla. Beat until fully incorporated.
- Whisk together 2 cups flour, ¾ cup cocoa, 1½ teaspoons baking powder, and 1 teaspoon salt.
- Gradually add dry mixture to the creamed butter on the lowest mixer speed. Mix just until no streaks of flour remain — don’t overwork.
- Divide the dough in half. Shape each half into a disc, wrap in plastic, and refrigerate for 1 hour to firm up.
Baking
- When chilled, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll one dough disc at a time on a lightly floured surface to 1/8–1/4 inch thickness. Use a heart-shaped cutter to cut cookies and transfer them to the prepared sheet, spacing them slightly apart.
- Bake for 9–10 minutes until edges are set but not hard. Remove and cool on a wire rack completely.
Filling
- Beat ½ cup softened butter, 2–3 tablespoons half-and-half, 2 teaspoons vanilla, and 1/8 teaspoon salt until combined.
- Gradually add 3 cups powdered sugar and beat until smooth. The filling should be slightly stiffer than cupcake frosting; adjust milk if it’s too stiff.
- Add pink or red food coloring to the filling to achieve desired shade.
- Transfer filling to a piping bag fitted with a large round tip (or use a zip-top bag and snip the corner). Pipe filling onto half the cookies and top with remaining cookies to make sandwiches.
Notes
These cookies are perfect for freezing. Baked, unfrosted cookies can be stored in a freezer for up to 3 months. Thaw and fill before serving.