Chocolate Filled Peppermint Valentine Heart Cookies Recipe

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Chocolate Filled Peppermint Valentine Heart Cookies
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Ingredients
22
Count
Nutrition
1658
Calories
Total time
60
Minutes
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Ingredients:

  • 4 1/2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup butter
  • 3/4 cup white sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1/4 cup milk
  • 1 1/2 tsp peppermint extract
  • filling
  • 1 cup sifted confectioners' sugar
  • 1 drop peppermint extract, or to taste
  • 1 drop red food coloring, or as needed
  • 1/4 tsp milk , or as needed

Directions:

  1. Mix flour, baking soda, and salt in a bowl until thoroughly combined. With an electric mixer or stand mixer, beat together the butter, 3/4 cup shortening, sugar, and brown sugar in a large bowl until fluffy; beat in the eggs, 1/4 cup milk, and 1 1/2 teaspoons of peppermint extract. Gradually beat in the flour mixture, about 1 cup at a time, until the mixture forms a soft dough. Divide the dough into 4 pieces, cover, and chill for 1 hour in refrigerator.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. To make filling, melt 1 3/4 cups of milk chocolate chips with 2 tablespoons of vegetable shortening in the top of a double boiler over hot (not boiling) water. Stir the mixture until very smooth, and remove the filling from the heat to cool and slightly thicken.
  4. Remove one piece of cookie dough from refrigerator at a time, and working on a floured surface, roll the cookie dough out 1/8-inch thick, and cut out 120 hearts (total) with a 2 1/2-inch heart-shaped cookie cutter. Place half the hearts onto ungreased baking sheets. Carefully spread those hearts with about a teaspoon of the chocolate filling, avoiding the edges, and top each with another heart cookie. Gently pinch the edges of both cookies together to enclose the filling.
  5. Bake in the preheated oven for 10 minutes; let cool for 1 minute on the baking sheets before removing to finish cooling on racks.
  6. For peppermint drizzle, mix together the confectioners' sugar, 1 drop of peppermint extract (to taste), red food coloring to your desired shade of pink or red, and milk as needed in a bowl to make a smooth, thin icing. For chocolate drizzle, melt 1/4 cup of milk chocolate chips with 2 teaspoons of vegetable shortening over hot (not boiling) water in a double boiler; stir and heat until the mixture is thin enough to drip in strings from a spoon.
  7. Drizzle each cooled cookie with a little peppermint drizzle on one side, and a little chocolate drizzle on the other. Let the cookies stand so the drizzle sets, about 30 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1657.68 Kcal (6940 kJ)
Calories from fat 825.31 Kcal
% Daily Value*
Total Fat 91.7g 141%
Cholesterol 164.7mg 55%
Sodium 656.45mg 27%
Potassium 512.86mg 11%
Total Carbs 197.21g 66%
Sugars 50.28g 201%
Dietary Fiber 6.21g 25%
Protein 19.93g 40%
Vitamin A 0.3mg 11%
Iron 3.7mg 21%
Calcium 175.4mg 18%
Amount Per 100 g
Calories 458.99 Kcal (1922 kJ)
Calories from fat 228.52 Kcal
% Daily Value*
Total Fat 25.39g 141%
Cholesterol 45.6mg 55%
Sodium 181.76mg 27%
Potassium 142mg 11%
Total Carbs 54.6g 66%
Sugars 13.92g 201%
Dietary Fiber 1.72g 25%
Protein 5.52g 40%
Vitamin A 0.1mg 11%
Iron 1mg 21%
Calcium 48.6mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 40
    Points
  • 46
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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