Chocolate-Dipped Shortbread Hearts

Tweet
Share
Pin
Share

Buttery, melt-in-your-mouth shortbread cookies cut into hearts and dipped in chocolate make an elegant Valentine’s treat that’s surprisingly simple to pull off.

This recipe uses a classic 3-ingredient shortbread base that holds its shape perfectly during baking, giving you crisp edges and a tender center every time.

Why You’ll Love It

  • Only 5 ingredients total (including chocolate)
  • No mixer required — you can make the dough by hand
  • Cookies hold their shape without spreading
  • Perfect for gifting in boxes or bags
  • Can be made 3 days ahead
  • Customizable with white, milk, or dark chocolate

Ingredients

For the shortbread:

  • 1 cup (2 sticks / 227g) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt

For dipping:

  • 8 oz (227g) semi-sweet or dark chocolate, chopped (or chocolate chips)
  • 1 teaspoon coconut oil or vegetable shortening (optional, for smoother coating)
  • Sprinkles, flaky sea salt, or crushed freeze-dried strawberries for topping (optional)

Steps

  1. Make the dough. In a large bowl, beat softened butter and powdered sugar together until smooth, about 2 minutes by hand or 1 minute with a hand mixer.
  2. Add dry ingredients. Stir in flour and salt until a soft dough forms — it will look crumbly at first, then come together as you mix.
  3. Chill the dough. Shape dough into a flat disc, wrap in plastic, and refrigerate for at least 30 minutes (or up to 2 days).
  4. Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper.
  5. Roll and cut. On a lightly floured surface, roll dough to 1/4-inch thickness — use a rolling pin with thickness guides if you have one for even results.
  6. Cut into hearts. Use a 2-inch heart-shaped cookie cutter and place shapes 1 inch apart on prepared sheets.
  7. Bake for 12-15 minutes. Cookies are done when edges are just barely golden — the centers will look pale but will firm up as they cool.
  8. Cool completely. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack until fully cooled (about 30 minutes).
  9. Melt the chocolate. Place chocolate and coconut oil in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until smooth.
  10. Dip the cookies. Dip each heart halfway into the chocolate, let excess drip off, and place on parchment paper.
  11. Add toppings. While chocolate is still wet, add sprinkles or other toppings if using.
  12. Set the chocolate. Let cookies sit at room temperature for 30 minutes, or speed things up by refrigerating for 10 minutes.

Helpful Tips and Substitutions

Butter temperature matters. Softened butter should hold a thumbprint but not be greasy or melted — leave it out for 30-45 minutes before starting.

Don’t skip the chill. Cold dough cuts cleanly and holds its shape in the oven.

For cleaner chocolate lines, dip cookies when they’re completely cool — warm cookies will cause chocolate to streak.

Swap the chocolate. White chocolate or pink candy melts work great for a Valentine’s theme — add a tiny bit of coconut oil to thin them if needed.

Make them gluten-free. Substitute a 1:1 gluten-free flour blend for the all-purpose flour.

Add flavor. Mix in 1/2 teaspoon vanilla extract or 1/4 teaspoon almond extract to the dough for extra depth.

Serving Ideas

Stack cookies in a clear cellophane bag tied with ribbon for a simple gift.

Arrange on a dessert platter alongside fresh strawberries and chocolates.

Serve with coffee or hot cocoa as an afternoon treat.

Package in a decorative cookie box for Valentine’s gifting.

Make-Ahead and Storage

Room temperature: Store dipped cookies in a single layer in an airtight container for up to 5 days.

Refrigerator: If your kitchen is warm, refrigerate to keep chocolate from softening — bring to room temperature before serving.

Freezer: Freeze un-dipped cookies for up to 2 months in a freezer-safe container — thaw and dip when ready to serve.

Dough storage: Wrapped dough keeps in the fridge for 3 days or freezer for 1 month.

Simple, Elegant, and Always a Hit

These chocolate-dipped shortbread hearts are the kind of homemade treat that looks like it came from a bakery.

The buttery cookie and rich chocolate combination never fails, and you can customize the toppings to match any color scheme.

Make a batch for someone you love — or keep them all for yourself.

Similar Posts