Sprinkled Chocolate Shortbread Heart Cookies
If you love chocolate and sprinkles, then you will love these Sprinkled Chocolate Shortbread Heart Cookies. Perfect for Valentine’s Day cookie trays.
I joined some of my fellow bloggers to donate and create a recipe for Cookies for Kids’ Cancer campaign. I decided to make a shorbread cookie, but not just any shortbread cookie. A chocolate heart shortbread cookie that is dipped in melted chocolate and then topped with red, pink, and white sprinkles.
Deciding which cookie to make had me thinking how we love shortbread cookies but I rarely make them. Adding chocolate to the batter was a no-brainer for two reasons: Chocolate and Valentine’s Day. Everything is better with chocolate. The dough works up easily and does need a bit of chill time. I chose to use a heart cookie cutter, but you can use any cookie cutter you like. This was the perfect cookie for me to make for this great cause, Cookies for Kids’ Cancer.
Let’s talk about this great cause a little bit. It’s near and dear to my heart. The Good Cookies Food Bloggers’ Valentine Event benefits Cookies 4 Kids with Cancer organization. This is the third year for our Valentine’s event! We want to make a difference in the fight against pediatric cancer!
Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, I knew it was important for me to get involved.
You Can Make a Difference
Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Mediavine and OXO have each pledged to match our donations raised through this campaign up to $3000!
Thanks to many of you, we have reached our goal, but you can still donate and help us make an even bigger difference! Together we can make a difference for kids’ battling cancer. Thank you for your support!
If you donate, please share and use the #helpingcookies hashtag to let others know of the great cause.
[click_to_tweet tweet=”We are raising funds for pediatric cancer research @cookies4kids. You can help us by donating! https://www.cookiesforkidscancer.org/Fundraiser/valentines2019 #helpingcookies #cookies4kidscancer #cookies #pediatriccancer ” quote=”Join in the fight against Pediatric Cancer!”]
Let’s bake those cookies
Once your dough is chilled, you will roll it out between two sheets of wax paper (helps so the dough doesn’t stick and you don’t need to flour your surface) to about 1/4 inch thick. Then cut out your shapes and place on a baking pan lined with a slipat.
Sprinkled Chocolate Shortbread Heart Cookies
Ingredients
- 1 3/4 cups flour
- 2/3 cup Dutch processed cocoa powder
- 1/2 tsp salt
- 1/2 cup plus 2 tbsp sugar
- 1 cup unsalted butter at room temperature
- 1 tsp vanilla
- 2 cups semi-sweet chocolate chips melted
- Sprinkles for decorating
Instructions
- In a medium bowl, whisk together the flour, cocoa and salt, and set aside.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes.
- Add in the vanilla and blend well.
- Gradually add in the flour mixture, mixing after each addition until combined.
- Place the dough between two sheets of waxed paper, and roll out to about a 1/4-inch thickness.
- Place rolled oit dough in the refrigerator and chill for 30 minutes.
- Preheat the oven to 350 degrees.
- Line a large baking sheet with a Silpat baking mat or parchment paper.
- Cut out the cookies with a heart shaped cookie cutter. Arrange the cookies, on the prepared baking sheet about an inch apart.
- Bake the cookies for 15 - 17 minutes, or until crisp and firm.
- Allow the cookies to cool on the baking sheet for two minutes before transferring to a wire cooling rack to cool completely.
- When the cookies are cool, melt the chocolate chips in the microwave. Besure to stir about every 15 seconds until completely melted.
- Dip the hearts into the melted chocolate. You can dip as little or as much of the cookie as you wish. Sprinkle the chocolate section with the sprinkles, if desired.
- Place the heart cookies on wax paper until the chocolate is completely set up.
- Recipe from Two Peas and Their Pod.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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Here are the other participating bloggers’ recipes!
Chocolate Chip Cookie Cake from Julie of The Little Kitchen
Læsø Salted Chocolate Chip Cookies from Camilla of Culinary Adventures with Camilla
Meyer Lemon Cookies from Linda of Simply Healthyish Recipes
Soft & Chewy Gluten Free Oatmeal Raisin Cookies from Allie of Miss Allie’s Kitchen
Small Batch Bakery Style Chocolate Chip Cookies Recipe from Faith of An Edible Mosaic
Chocolate Madeleines from Caroline of Caroline’s Cooking
Rainbow Rice Krispie Treats from Bree of Baked Bree
Tiger Butter Candy from Melissa of MamaGourmand
Valentine’s Day Gluten Free Sugar Cookies from Brianna of Flippin’ Delicious
Chocolate Spritz Sandwich Cookies from Carlee of Cooking With Carlee
Pink Velvet Chocolate Chip Cookies from Jenn of Ever After in the Woods
French Butter Cookies from Rebekah of Kitchen Gidget
Brown Sugar M&M Cookies from Sara of Imperfectly Balanced Sara
mini rose cookies from Meaghan of the decorated cookie
Raspberry Linzer Cookies from Stephie of Stephie Cooks
Red Velvet Brownies with White Chocolate Cream Cheese Frosting from Coleen of The Redhead Baker
Lemon Poppyseed Cookies from Becca of Two Places at Once
Warn Dark Chocolate Melting Cups from Lisa of Snack Girl
Salted Dark Chocolate Cookies from Jessica of A Kitchen Addiction
Cherry Cordial Bundt Cake from Carolann of Apron Warrior
Nutella Stuffed Cookies from Allison of Celebrating Sweets
Strawberry Pudding Cookies from Holly of A Baker’s House
Slice and Bake Whirligig Cookies from Laura of Untwisted Vintage
Raspberry Strawberry Cookies from Heather of Delicious Not Gorgeous
Chocolate Strawberry Hand Pie from Trang of Wild Wild Whisk
White Chocolate Cashew Cranberry Cookies from Brittany of Diary of a Southern Mrs.
The Best Potato Chip Cookies Recipe from Marybeth of Babysavers
Darth Vader Valentine’s Day Hug Cookies to Support Cookies for Kid’s Cancer from Jenn of justJENN recipes
Hazelnut Shortbread Cookies with Jam from Lisa of Garlic & Zest
Sprinkled Chocolate Shortbread Heart Cookies from Lisa of Blogghetti
Double Chocolate Chip Cookies from Dee of Meatloaf and Melodrama
Homemade Salted Nut Rolls from Shaina of Food for My Family
Valentine Sugar Cookie Cups from Melissa of Persnickety Plates
Chocolate Dipped Cashew Butter Cookies from Ashley of Fit Mitten Kitchen
Chocolate Vanilla Striped Shortbread Cookies from Denise of Chez Us
Pineapple Coconut Bar Cookies from Barbara of Barbara Bakes
Chocolate Raspberry Roll-Ups from Sue of It’s Okay to Eat the Cupcake
Raspberry and Rose Meringue Parfaits from Michelle of Cup of Zest
Chocolate Chip Pudding Cookies from Jade of Jonesin’ For Taste
Raspberry Thumbprint Cookies from Emilie of Finding Zest
Chocolate Mousse Cups from Miranda of Cookie Dough and Oven Mitt
Grain-Free Dark Chocolate Raspberry Tart from Gretchen of kumquat
Chocolate Shortbread Cookies from Sara of My Imperfect Kitchen
Chocolate Chip Cookie Pie from Angela of About A Mom
Honey Pistachio Shortbread from Megan of Stetted
Red Velvet Oreo Cheesecake Cookies from Nicole of For the Love of Food
Chewy Coconut Macaroon Hearts (Gluten Free) from Taryn of Hot Pan Kitchen
Chocolate Peanut Butter Valentine’s Cookies from Becca of The Salted Cookie
Chocolate Caramel Pie from Stefanie of Mommy Musings
Gluten-Free Red Velvet Brownies {Dairy-Free} from Audrey of Mama Knows Gluten Free
Chocolate Raspberry Cupcakes from Erica of The Crumby Kitchen
Dark Chocolate Bourbon Coconut Cream Mousse from Lisa of Taste Cook Sip
Maple Butter Chocolate Chip Cookies from Jamie of Southern Revivals
Red Velvet Mini Layer Cakes from Gwynn of Swirls of Flavor
The Best Potato Chip Cookies Recipe from Marybeth of babysavers
Brown Butter Chocolate Chip Cookies from Kara of Kara in the Kitchen
Brown Sugar Snickerdoodles from Kristin of On the Home Front
Valentine’s Gummy Hearts from April of April Golightly
A giantitic shout-out to our organizer and host, Julie from The Little Kitchen and a big thanks to our sponsors:
Enjoy!
Lisa, You are wonderful for creating and sharing this lovely recipe for such a worthy cause! These cookies are precious!
Your Mediavine swag is on the way and should be to you soon. It’s a small token of our appreciation for your time and efforts to wipe out pediatric cancer.
Thank you so much for participating!
— Susannah at Mediavine
From the bottom of my heart, thank you for participating in our V-Day event and driving awareness to C4KC’s mission!