OK, so maybe I cheated a bit with these — they’re actually the same sugar cookie recipe I posted around Christmas, just cut into heart shapes, dipped in chocolate and adorned with sprinkles. But, I figured, why mess with an awesome cookie recipe? (Also, I’m feeling somewhat lazy this week.) These are easy, cute and delicious, so I figured my readers would forgive me the repeat use of the cookie recipe.
Chocolate-Dipped Valentine’s Day Cookies
Makes 25-40 cookies, depending on the size of your cookie cutter and how thin you roll out the dough
- One batch of Amazingly Addictive Sugar Cookies
- Candy melts or chocolate chips (I used dark chocolate and white chocolate candy melts, available at most craft stores, like Michael’s or Jo-Ann, left over from my last cake pop project. But, you could easily use chocolate chips, too)
- Sprinkles (I used pink sugar and some pink, red and white nonpareils)
- Heart-shaped cookie cutters (I used a 1″ one for small cookies that weren’t dipped in chocolate, and 2″ one for the ones that were dipped)
- Wax paper
Bake one batch of the sugar cookies as instructed, using heart-shaped cookie cutters to cut the dough. I made some smaller heart-shaped cookies that weren’t dipped in chocolate; for those, after cutting out the heart shape and prior to baking, I pressed one side of the dough onto some pink sugar that I’d poured out onto a plate. Once the cookies are cooled, you’re ready to dip and decorate! First, lay some wax paper out on the counter — you’ll place the dipped cookies on the paper to cool, so it’s nice to have it handy before you begin. Melt your chocolate or candy melts in a microwave-safe bowl, as instructed on the package.
When that’s done, simply dip half of a cookie into the chocolate, lay the cookie on the wax paper, and immediately shake some sprinkles over it.
Repeat for all of the cookies you want to dip.
Let the dipped and decorated cookies stand on the wax paper until the chocolate has hardened — about 30 minutes (if that).
Obviously, you can play around with this. Try drizzling melted white chocolate onto a cookie dipped in dark chocolate (or vice versa). You could also drizzle a chocolate pattern (a letter, a shape, random squiggles) onto the cookie, put sprinkles on the pattern, then shake off the excess sprinkles once the chocolate has hardened. I could imagine that being really pretty but lack the precision required for such finesse. 😉