Description
Delicious Valentine Cookies featuring a buttery, tender dough decorated with melted dark and white chocolate and festive nonpareils, perfect for celebrating the season of love.
Ingredients
Scale
Cookie Dough
- 1 cup (226 g) unsalted butter softened
- ¾ cups (150 g) sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 large egg yolk
- 2 ¼ cups (295 g) all-purpose flour
Chocolate Coating
- 1 cup (170 g) dark chocolate melting wafers
- 1 cup (170 g) white chocolate melting wafers
- Nonpareils for decoration
Instructions
- Cream Butter and Sugar: Combine butter and sugar in the bowl of a stand mixer (or large bowl with electric hand mixer) and beat until well-creamed.
- Add Vanilla and Salt: Stir in vanilla extract and salt until thoroughly combined, scraping down the sides of the bowl to incorporate all ingredients.
- Add Egg Yolk: Beat in the egg yolk until just combined.
- Add Flour: With mixer on medium-low speed, gradually add flour until well-incorporated, scraping down sides and bottom of the bowl multiple times as the dough will be dry and crumbly.
- Form Dough Ball: Transfer dough to a clean surface and use hands to form a cohesive ball, then flatten it into a disk about 1 inch thick.
- Chill Dough: Cover the disk with clear wrap and chill in the refrigerator for 15 minutes.
- Preheat Oven and Prepare Sheets: Preheat oven to 350°F (175°C) and line cookie sheets with parchment paper.
- Roll Out Dough: On a lightly floured surface, roll out chilled dough to ¼ inch thickness using a floured rolling pin.
- Cut Shapes: Lightly flour cookie cutters and cut out shapes, transferring them to the ungreased cookie sheets. Re-roll scraps to maximize cookie yield.
- Bake Cookies: Bake in the oven at 350°F for 12 minutes or until edges just start to turn lightly golden brown.
- Cool Cookies: Allow cookies to cool completely on wire racks before decorating.
- Melt Chocolate: Place dark chocolate melting wafers in one bowl and white chocolate wafers in another, melting both according to package instructions.
- Dip Cookies: Holding each cookie by the base, dip the surface into melted chocolate, then place chocolate side up on wax paper-lined cookie sheet.
- Decorate: Immediately sprinkle dipped cookies with nonpareils or sprinkles to decorate.
- Set Chocolate: Allow the chocolate coating to harden completely before serving.
Notes
- Chilling the dough helps make the cookies easier to roll and cut.
- Baking time may vary depending on the size and thickness of cookies; watch for lightly golden edges.
- Use good quality melting wafers or chocolate chips for smooth coating.
- Nonpareils add a festive touch and a slight crunch, but you can substitute with other sprinkles or decorative toppings.
- Re-roll cookie scraps carefully to avoid tough cookies from overworking the dough.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
