Chocolate Frosted Valentine Cookies

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Chocolate Frosted Valentine Cookies start with a simple chocolate roll-out cookie base, frosted and sprinkled for Valentine’s Day!

chocolate heart cookie topped with sprinkles

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Are you ready for Valentine’s Day? Do you celebrate? We really don’t, but I love an excuse to buy themed baking supplies. The holiday aisle at Target gets me every time and I picked up this hot pink frosting and heart sprinkles.


chocolate heart cookies on parchment paperJulia loved helping with these. We recently introduced her to Playdoh so she’s all about rolling out dough and using cookie cutters.

Tonight, while she was taking a bath, I realized she was reciting “Panda Bear Panda Bear What Do You See?” all by herself. I’m so loving this age (she’ll be 2 next month). I think she gets smarter by the hour and it just blows me away.
platter of chocolate valentine's day cookies


To frost these cookies, I used canned frosting, like I mentioned.

To make it easily spreadable, I put a couple tablespoons onto a paper plate and microwaved it for about 10 seconds – just enough to get runny. It makes it really easy to dip the cookies into then you just let the excess drip off. It makes for a smooth, even coating with a shiny finish.

close up of chocolate heart cookie with pink frosting & sprinkles



valentine cookies on a white plate


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chocolate heart cookie topped with sprinkles

Chocolate Frosted Valentine Cookies

Melissa Williams | Persnickety Plates
Simple chocolate roll-out cookies frosted and sprinkled for Valentine's Day!
5 from 1 vote
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 24 + cookies
Calories 161 kcal



  • In the bowl of your stand mixer (or a large mixing bowl), add the softened butter and sugar and beat on medium until light and fluffy.
    1 cup butter, 1 cup sugar
  • Add in the milk, vanilla, and egg and blend well.
    1/4 cup milk, 1 teaspoon vanilla extract, 1 egg
  • Add in the flour, cocoa powder, baking powder, and baking soda. Stir to blend well.
    2 3/4 cups flour, 1/2 cup unsweetened cocoa powder, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda
  • CHILL FOR APPROX. 1 HOUR so it's easier to work with.
  • Once chilled, preheat the oven to 350 degrees and line two baking sheets with parchment paper or silicone baking mats. Set aside.
  • Flour your clean surface (I like to use a large cutting board) and roll out 1/3 of your dough to about 1/8 thick.
  • Flour your cookie cutters and cut out the hearts then place them on the prepared baking sheets, about 1" apart. I made various sizes and cut out the centers of some of the cookies. Repeat until out of dough.
  • Bake for 9-10 minutes or until just set.
  • Remove from oven and immediately transfer to a cooling rack to completely cool.
  • Once completely cool, frost and sprinkle.
    Pink frosting, sprinkles


This made about 3 dozen cookies for me - it'll depend on which size cookie cutters you use.
Recipe from an old Pillsbury cookbook


Serving: 1gCalories: 161kcalCarbohydrates: 21gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 27mgSodium: 84mgPotassium: 63mgFiber: 1gSugar: 9gVitamin A: 250IUCalcium: 16mgIron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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 Originally published February 9, 2016

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