Strawberry and Chocolate Chip Heart Cookies
These are so cute and fun to eat. Just be careful when baking they bake really fast.
Servings: 24 cookies
Calories: 199kcal
Ingredients
- 1 cup (227 g) Butter unsalted 2 sticks room temperature
- 1 cup (200 g) Sugar white
- 1 teaspoon (1 teaspoon) Vanilla Extract
- 1 (1) Egg
- 3 cups (375 g) All-purpose flour
- 2 teaspoon (2 teaspoon) Baking powder
- ¼ teaspoon (0.25 teaspoon) Kosher Salt
- ½ cup (90 g) Mini chocolate chips
- 6-8 oz (170.1 g) Strawberry jelly
Instructions
- Weigh or measure the sugar and set it aside. In another bowl weigh or measure the flour, baking powder, salt, and run a whisk through to blend.
- In a stand or handheld mixer, add the butter and sugar and mix for 2 to 3 minutes on medium speed till blended thoroughly. Stop the mixer and scrape down the sides before adding the vanilla extract and the one egg. I break my egg into a small bowl before adding the egg to the mixer bowl. I like to make sure there are no eggshells before adding the egg into the cookie dough. Once incorporated, stop the mixer and scrape the bowl and turn the mixer to low speed. Slowly add the flour mixture till incorporated. Add the mini chocolate chip and mix for about 30 seconds or less. You want them to be evenly distributed. I do not refrigerate the cookie dough. If you grab a ball of the dough, it should form a ball like play-dough.
- Preheat the oven to 350°F (175°C or 180°C). I have a Dowel rolling pin that I used with 3/16" rolling pin rings to get evenly rolled cookies. You want to apply a generous amount of flour on a pastry mat, so the cookie dough does not stick to the mat when using the cookie cutter. You will also need 2 different size heart cookie cutters. The smaller heart has to fit inside the larger heart. Roll out your cookie dough and line a parchment-lined cookie pan with 12 hearts. Two rows will be solid hearts, and two rows will have the center cut out with the smaller heart cookie cutter. I found it easier to use the small heart after it is on the cookie sheet. Bake for 6 -7 minutes. Make sure you keep an eye on them. They will turn brown quickly, and they should be light in color when you pull them out of the oven. I leave them on the pan for 2-3 minutes before moving them to a cooling rack.
- After they have cooled, add about a teaspoon of strawberry jelly onto the solid heart shape cookie. Taking one of the heart shape cookies with the smaller heart shape cut out of the middle and press lightly onto the bottom cookie. If it is not enough jelly to fill in the cut-out small heart, separate the cookies and add a little more strawberry jelly and then just put them together again. This recipe makes about 2 dozen.
Nutrition
Calories: 199kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 68mg | Potassium: 27mg | Fiber: 1g | Sugar: 14g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg