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Chocolate Filled Peppermint Valentine Heart Cookies
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
180 minutes
Peppermint cookie hearts filled with chocolate, drizzled with both chocolate and pink peppermint icing.
Ingredients:
  • 4.5 cups all-purpose flour
  • 0.75 teaspoon baking soda
  • 0.75 cup butter
  • 0.75 cup vegetable shortening
  • 0.75 cup white sugar
  • 0.75 cup packed brown sugar
  • 0.25 cup milk
  • 1.5 teaspoons peppermint extract
  • 1.75 cups milk chocolate chips
  • 2 tablespoons vegetable shortening
  • 1 cup sifted confectioners' sugar
  • 1 drop peppermint extract, or to taste
  • 1 drop red food coloring, or as needed
  • 0.25 teaspoon milk, or as needed
  • 0.25 cup milk chocolate chips
  • 2 teaspoons vegetable shortening
Instructions:
  • Combine flour, baking soda, and salt in a bowl until well mixed. Cream together butter, 3/4 cup shortening, sugar, and brown sugar until fluffy. Add eggs, 1/4 cup milk, and 1 1/2 teaspoons peppermint extract. Gradually mix in flour until dough forms. Divide into 4 pieces, cover, and chill in the refrigerator for 1 hour.
  • Preheat your oven to a toasty 375 degrees F (190 degrees C).
  • Create a luscious filling by melting 1 3/4 cups of milk chocolate chips and 2 tablespoons of vegetable shortening in the top of a double boiler over hot water. Stir until velvety smooth, then let the filling cool and thicken slightly off the heat.
  • Take out one portion of cookie dough from the refrigerator. Roll it out on a floured surface until it is 1/8-inch thick. Use a 2 1/2-inch heart-shaped cookie cutter to cut out a total of 120 hearts. Place half of the hearts on ungreased baking sheets. Spread each heart with about a teaspoon of chocolate filling, leaving the edges clear, and top with another heart cookie. Gently press the edges of both cookies together to seal the filling inside.
  • After baking in the preheated oven for 10 minutes, allow them to cool for 1 minute on the baking sheets before transferring to racks to cool completely.
  • For the peppermint drizzle, combine confectioners' sugar, a drop of peppermint extract (adjust to taste), red food coloring to your preferred pink or red hue, and milk in a bowl until a smooth, thin icing forms. For the chocolate drizzle, melt 1/4 cup of milk chocolate chips with 2 teaspoons of vegetable shortening in a double boiler over hot water (not boiling), stirring until it reaches a pourable consistency.
  • Drizzle each cooled cookie with a minty peppermint glaze on one side and a rich chocolate drizzle on the other. Allow the cookies to rest until the drizzle is firm, approximately 30 minutes.

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