Go Back
Chocolate Heart Thumbprint Cookies Recipe
Ash Tyrrell

Chocolate Heart Thumbprint Cookies Recipe

When I first baked these Chocolate Heart Thumbprint Cookies, I was instantly smitten. They’re buttery, charming, and just begging to be shared with loved ones — especially around Valentine’s Day. I remember pressing those tiny chocolate hearts into each cookie and feeling like I was creating edible little gifts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 19 minutes
Ingredients Method Notes

Ingredients
  

  • 226 grams softened butter – I use salted butter for extra flavor; if using unsalted add a small pinch of salt to balance sweetness.
  • 170 grams cane sugar – Cane sugar adds clean sweetness without overpowering the buttery taste.
  • 1 teaspoon vanilla extract – Pure vanilla extract gives a richer bakery-style aroma.
  • 1 large egg – Helps bind the dough and adds moisture; room-temperature eggs mix more smoothly.
  • 383 grams all-purpose flour – Provides classic shortbread texture; measure carefully to avoid dry cookies.
  • 24 chocolate hearts – Use good-quality chocolate so the centers melt smoothly and taste rich.

Method
 

  1. Preheat your oven to 350°F so it's ready when your cookies go in. Line baking sheets with parchment paper to prevent sticking and ensure even baking. Having everything ready keeps the process smooth.
  2. In a mixing bowl, combine softened butter, sugar, and vanilla extract. Beat until light and fluffy, which takes about five minutes. Proper creaming traps air, giving cookies a tender texture.
  3. Add the egg and mix until fully incorporated. Then gradually mix in flour until the dough forms and becomes soft but not sticky. Avoid overmixing so cookies stay tender.
  4. Roll the dough into equal balls and place them evenly spaced on baking sheets. Press one chocolate heart gently into the center of each dough ball, creating the thumbprint shape.
  5. Bake cookies until the bottoms turn lightly golden, about 19 minutes. Allow cookies to cool on the baking sheet so they firm up without breaking and the chocolate sets nicely.

Notes

  • I always let butter soften naturally instead of microwaving it for better texture.
  • Measuring ingredients by weight has helped me avoid dry or crumbly cookies.
  • If the chocolate melts too much, I wait a few minutes after baking before pressing it into the cookies.
  • I leave enough space between cookies so they bake evenly and keep their shape