Chocolate shortbread heart cookies are the perfect Valentine’s Day treats! Homemade shortbread cookies are dipped in chocolate then sprinkled in chopped pecans. Buttery, decadent and delicious!
You might also like our Twix cookies or our fudge frosted shortbread cookies!
Watch our step by step video!
I love the simplicity of shortbread cookies, just 3 ingredients and you don’t need to chill the dough! The melt-in-your-mouth texture can’t be beat and they are so fun to customize. I love cutting them into heart shapes and sprinkling with chopped pecans. Pecans give them a crunch as well as a rich, buttery flavor. These cookies remind me of our toffee bars recipe!
Dip or drizzle, either way is delicious and easy to do. I used semi-sweet chocolate chips, but you can use melting chocolate wafers if you’d like.
Once the chocolate hardens you can stack the cookies for storage or place in a cookie jar. These cookies would be the perfect addition a Valentine’s dessert board or charcuterie tray with our heart shaped strawberries!
SHORTBREAD COOKIE INGREDIENTS
- 1 cup butter (salted butter)
- 3/4 cup powdered sugar (confectioners’ sugar)
- 2 cups flour
- 1 1/2 cups chocolate chips (semi-sweet or milk chocolate)
- 1/2 cup chopped pecans
How to make chocolate shortbread heart cookies
Combine butter, powdered sugar and flour in a large bowl using an electric mixer (I use my stand mixer with paddle attachment). The dough may appear crumbly, but keep mixing and it will turn into a soft dough. Trust me! You can also form the dough with your hands.
Roll dough out on a lightly floured surface using a rolling pin. Dough should be 1/4″- 1/2″ thick.
Cut out using a small heart cookie cutter and place on ungreased cookie sheet.
Bake at 325 degrees for 13-15 minutes. Let cool on baking sheet 5 minutes before transferring to a wire rack. Cool completely.
Melt chocolate chips in the microwave in a microwave-safe bowl. Heat for 30 seconds then stir. Heat an additional 30 seconds and stir once more. It should be smooth and almost completely melted. Stir until the remaining chocolate chips are melted and smooth. If it needs more time heat an additional 10 seconds.
Dip cookies halfway in chocolate, allowing excess chocolate to drip off, and place on parchment paper. Sprinkle with chopped pecans.
To drizzle, fill a ziplock baggie with melted chocolate and cut a TINY piece off of the corner of the bag. Drizzle chocolate over cookies then sprinkle with chopped pecans.
This recipe makes 30 shortbread hearts. Feel free to mix things up using white chocolate, dark chocolate or milk chocolate! You can even dip in dark chocolate and drizzle in white chocolate. Yum!
Chocolate Shortbread Heart Cookies Recipe
Chocolate Shortbread Heart Cookies
Ingredients
Cookies
- 1 cup salted butter (2 sticks softened)
- 3/4 cup powdered sugar
- 2 cups all purpose flour
- 1 1/2 cups chocolate chips semi-sweet or milk chocolate
- 1/2 cup pecans chopped
Instructions
- Preheat oven to 325 degrees.
- Butter, powdered sugar, and flour in a medium bowl using an electric mixer.
- The mixture may look crumbly. Turn the mixer off and form the dough into a ball with your hands. It will form into a beautifully soft dough. Form into a ball then pat down into a disk.
- Roll dough out on a lightly floured surface. Dough should be about 1/2″ thick.
- Cut out hearts using a small cookie cutter (2-inch) and place on an ungreased cookie sheet.
- Bake cookies for 13-15 minutes. Let cool on baking sheet 5 minutes before transferring to a wire rack. Cool completely.
- Melt chocolate chips in the microwave in a microwave-safe bowl. Heat for 30 seconds then stir. Heat an additional 30 seconds and stir once more. It should be smooth and almost completely melted. If it needs more time heat an additional 10 seconds.
- Dip cookies halfway in chocolate and place on parchment paper. Sprinkle with chopped pecans.
- To drizzle, fill a ziplock baggie with melted chocolate and cut a TINY piece off of the corner of the bag. Drizzle chocolate over cookies then sprinkle with chopped pecans.
Notes
Nutrition
Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!
Hey, just gonna point out step #2 is not clear. It says to combine ingredients. But I think you don’t mean including the choc chip and pecans.
Good catch! That would be confusing!