Valentine’s Day Brownie Cookies


I love Valentine’s Day. In my younger years, I would carry a bag of Hershey’s Kisses to work and leave chocolates on desks and in mailboxes while no one was watching. When I realized how much I loved baking, the Hershey’s Kisses evolved into a homemade treat that would be delivered to friends and families. Each year I try to come up with a new idea that will add a touch of sweetness to the day; this year I found the perfect recipe through one of my favorite bloggers, Shutterbean.

brownie cookies

Shutterbean adapted this recipe for Brownie Roll-Out Cookies from the Smitten Kitchen Cookbook. After my first bite of these delicious brownie cookies, the cookbook was immediately added to my Amazon Wish List. These cookies are so good, I’m a little worried that I will eat all of them before I can assemble them for my Valentine’s Day deliveries.

Here is Shutterbean’s recipe with notes from my own kitchen. These are very simple to make but please learn from the mistake I made chilling the dough. This dough should be chilled for approximately 1 hour but do not leave it in the refrigerator overnight or you will wake up to rock-hard dough that will make your blog post very late! If you do not heed this advice, hack your unrollable dough into 1″ thick slabs so they come to a rollable temperature faster.


Shutterbean’s recipe slightly adapted from The Smitten Kitchen Cookbook

  • 3 cups all-purpose flour, plus more for counter
  • 2/3 cups unsweetened cocoa
  • 3/4 teaspoon table salt
  • 1/2 teaspoon baking powder
  • 16 tablespoons (2 sticks) unsalted butter, softened
  • 1  1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips (I used Nestle White Chocolate Morsels)
  • sprinkles for decorating (I did not decorate with sprinkles)


  1. Preheat oven to 350F.
  2. Whisk flour, cocoa, salt, and baking powder together in a medium sized bowl and set aside.
  3. Beat butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, scraping down side of bowl. Mix in vanilla. Gradually mix the dry ingredients. Wrap dough in plastic wrap and chill for at least 1 hour. (Be careful how long you chill the dough or you will end up with a block of dough that can’t be rolled out!)
  4. Roll out the cookie dough on a floured counter to about 1/4 inch thickness.  Cut dough into heart shapes. Bake on a parchment lined baking sheet for about 7-8 minutes (I used silicone baking mats). The edges should be firm and the centers are slightly sod and puffed. Transfer to wire rack to cool.
  5. Place water in the bottom of the double boiler so the top of the water is 1/2 inch below the upper pan. Then place the double boiler over low heat. Stir the white chocolate constantly until it is melted (I melted my morsels in the microwave, stirring every 20 seconds until they were ready). Using a fork, lightly drizzle the top of each cookie with the melted white chocolate. Lightly sprinkle the sprinkles on top and let set, about 5-10 minutes (I did not add sprinkles). Cookies last in an airtight container for up to 4 days.

Makes 2-3 dozen cookies depending on cookie cutter size, I used a variety.

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By Heidi Van Heel
Heidi Van Heel

Heidi Van Heel

Writer, freelancer, and believer in magic living in Minneapolis. In my free time, I love reading, exploring the great outdoors, and experimenting in the kitchen.

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