Ingredients
Chocolate Centers
- 36 Dove Chocolate Hearts (1 8.87-ounce package)
Cookie Dough
- 1/2 cup butter (room temperature)
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon milk
- 1 tablespoon red food coloring
- 1 1/2 teaspoons pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
Decoration
- Red sprinkling sugar and/or sprinkles (for rolling)
Instructions
- Freeze Chocolate Hearts: Place the Dove Chocolate Hearts into the freezer for at least one hour. This step prevents the chocolates from melting too quickly when pressed onto the warm baked cookies.
- Preheat Oven and Prepare Sheet: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking and make cleanup easier.
- Cream Butter and Sugar: In a large mixing bowl, cream together the room temperature butter and sugar until the mixture is light and fluffy. This typically takes about 2 to 3 minutes using a hand mixer or stand mixer.
- Add Wet Ingredients: Beat in the egg, milk, red food coloring, and pure vanilla extract until well combined to form a vibrant red batter base.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt. Gradually add this dry mixture into the butter mixture, beating just until blended to form the dough.
- Shape Cookies: Using a tablespoon, scoop out portions of dough and roll each into balls about 1 inch in diameter. Roll each ball in red sprinkling sugar or sprinkles to coat evenly, then place them on the prepared cookie sheet, spacing them apart.
- Bake: Bake the cookies for 8 to 10 minutes in the preheated oven. The cookies should be soft yet set.
- Press Chocolate Hearts: Immediately after removing the cookies from the oven, press one chilled Dove Chocolate Heart into the center of each cookie. The warmth of the cookie will slightly melt the chocolate for a gooey center.
- Cool: Transfer the cookies from the baking sheet onto a wire rack to cool completely, allowing the chocolate centers to set without melting.
Notes
- Freezing the chocolate hearts before baking is essential to prevent them from melting too much inside the cookies.
- If red food coloring is not available, you can substitute with other food colorings or omit it for a natural look.
- Ensure not to overbake; cookies should be soft when removed from the oven for the perfect texture.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Prep Time: 1 hour 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American