These Valentine's Chocolate Cookies are soft, tender, and easy to make. They have a delicious raspberry filling.
These soft and tender cookies are The Best Valentine's Chocolate Cookies you can make around Valentine's. These cookies are easy to make and filled with a delicious Raspberry Jam; however, you can fill them with various fillings such as Caramel, Chocolate Ganache, or different kinds of jams and jelly.
About These Cookies
- These cookies use my Chocolate Shortbread Cookies recipe, which I also used to make the Christmas Chocolate Cut-Out Cookies.
- The ingredients list for this recipe is very basic and simple, and making these cookies is also super easy.
- Ingredients include flour, powdered sugar, cornstarch, and cocoa powder.
- Shortbread dough does not contain leavening such as baking soda or baking powder because these cookies should not raise or puff up like chocolate chip cookies.
- The good fact about these cookies is that you can shape and decorate them in so many different ways. I used melted milk chocolate to draw thin ribbons on them, but you can dip them in the melted chocolate halfway.
How To Make The Best Valentine's Chocolate Cookies
- Using the paddle attachment, soften the butter until light and fluffy.
- Sift all the dry ingredients in a separate bowl, including cocoa powder and powdered sugar.
- Add the dry ingredients to the soft butter and mix. Beat the mixture for about a minute. This dough should have the consistency of play dough.
- Wrap the dough in cling wrap and chill for two hours.
- Roll the dough out to ¼ inches thick. Use your round or oval shape cookie cutters to cut the cookies into the shapes you like. Then, use a smaller heart-shaped cookie cutter to make a small heart in the center of half of the cut cookies. Save half of the cut cookies to use as the bottom part.
- If the dough is too soft after cutting the cookies, place the baking sheet with the cookies in the fridge for ten minutes before baking.
- Bake the cookies and let them cool down completely.
Assembly
- Arrange all the cookies with no holes in the center, on the working table.
- Place about one teaspoon of Raspberry or Strawberry jam in the center of each cookie.
- Place the matching cookie with a hole, on the jam and gently press down.
- I used milk chocolate for decorating because it contrasts colours with the cookies. You can use dark chocolate if you like.
- Melt the chocolate and pour it into a piping bag. Cut the tip of the bag into a small hole and start running the melted chocolate over the cookies.
📖 Recipe
The Best Valentine's Chocolate Cookies
These Valentine's Chocolate Cookies are soft, tender, and easy to make. They have a delicious raspberry filling.
Ingredients
For The Cookies
- 1 cup Butter, Room temperature
- 1½ cup All-purpose flour, Spooned and levelled
- 1¼ cup Powdered sugar, Sifted
- ⅓ cup cocoa powder, Sifted
- 1 tablespoon Cornstarch
- ¼ teaspoon Salt
- 2 teaspoon Vanilla extract
For The Filling
- ½ cup Raspberry jam, Or Strawberry jam
For The Chocolate Decoration
- 1 cup Milk chocolate
Instructions
How To Make The Cookies
- Set the paddle attachment and beat the butter until fluffy and soft. Add vanilla extract and mix.1 cup Butter, 2 teaspoon Vanilla extract
- Mix all the dry ingredients, then add to the butter.1½ cup All-purpose flour, 1¼ cup Powdered sugar, ⅓ cup cocoa powder, 1 tablespoon Cornstarch, ¼ teaspoon Salt
- Beat the dough for about a minute. It should have the consistency of play dough. Wrap the dough in cling wrap and chill for 2 hours.
- Preheat the oven to 300°F, and line two baking sheets with parchment paper. Roll out the dough to ¼ inch thickness. Use your heart-shaped cookie cutter to cut the cookies. Place them on the lined baking sheets and bake for 13-15 minutes. Cookies are done when the edges look set.
- Let them cool down before filling them.
Assembly
- Arrange all the cookies with no holes in the center, on the working table. Place about one teaspoon of Raspberry or Strawberry jam in the center of each cookie. Place the matching cookie with a hole, on the jam and gently press down.½ cup Raspberry jam
- I used milk chocolate for decorating because it contrasts with the cookies' colours. You can use dark chocolate if you like. Melt the chocolate and pour it into a piping bag. Cut the tip of the bag into a small hole and start running the melted chocolate over the cookies.1 cup Milk chocolate
Nutrition
Calories: 155kcalCarbohydrates: 23gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 26mgSodium: 113mgPotassium: 63mgFiber: 1gSugar: 5gVitamin A: 296IUVitamin C: 1mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!
Nasrin says
This is a fabulous cookie! Thank you.
Arezou Bahador says
Thank you!