Chocolate Shortbread Heart Cookies
Homemade chocolate shortbread heart cookies are perfect for Valentine's Day! Dipped in chocolate then sprinkled in chopped pecans.
Servings 30
Calories 166kcal
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.
Video
Notes
Store at room temperature in an airtight container or cover the cookie sheet with plastic wrap.
Nutrition
Calories: 166kcal