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Cookies · Valentine's Day

Heart-Shaped Chocolate Chip Cookies soft, thick and baked in a heart mold

Classic chocolate chip cookie dough pressed into a heart-shaped mold and baked until golden. They come out thick and soft with crisp, buttery edges, perfect for Valentine's Day, class parties or a sweet surprise.

  • Makesabout 12 hearts
  • Bake14–16 min at 350°F
  • Totalabout 45 minutes
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Heart-shaped chocolate chip cookies cooling on a wire rack
Fresh from our ovenThick, soft hearts with plenty of chocolate chips.
From the Whiskable Kitchen

Cookies with a lot of heart

These start with a simple, buttery chocolate chip cookie dough. Instead of scooping it onto a sheet, you press it into a heart-shaped mold, so every cookie bakes up thick, soft and perfectly shaped, with no cookie cutter or chilling required.

They're easy enough to make with kids and sturdy enough to pack in lunchboxes or gift bags. Add a drizzle of melted chocolate or a dusting of pink sprinkles to make them extra festive.

Pro tip: let the hearts cool in the mold for 10 minutes. Warm cookies are soft and can break, but after a short rest they pop out with clean, sharp edges.
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The recipe

Heart-Shaped Chocolate Chip Cookies

Soft, thick chocolate chip cookies baked in a heart mold.

Batch size
Makes12 hearts
Prep15 min
Bake14–16 min
Oven350°F

Ingredients

The base

The dry

Mix-ins & pan

Method

Make the dough

  1. Prep the mold. Heat the oven to 350°F. Spray the heart-shaped mold with nonstick spray and set it on a baking sheet so it's easy to move.

  2. Cream. Beat the softened butter, brown sugar and granulated sugar until light and fluffy, about 2 minutes.

  3. Add the egg. Beat in the egg and vanilla until smooth.

  4. Add the dry. Mix in the flour, baking soda and salt just until combined, then fold in the chocolate chips.

Shape and bake

  1. Fill. Press about 3 tablespoons of dough into each heart, filling it about ¾ full, and smooth the tops. If your mold has fewer cavities, bake in batches.

  2. Bake. Bake 14–16 minutes, until golden and set at the edges.

  3. Cool and unmold. Let the cookies cool in the mold for 10 minutes, then pop them out onto a wire rack to cool completely.

Tips & swaps

Before you bake

What kind of mold should I use?

A silicone heart mold with cavities about 3 inches wide works best, since the cookies release easily. A metal heart-shaped pan works too. Grease it well and check the cookies a minute or two early.

Can I make them without a mold?

Yes. Chill the dough for 30 minutes, roll it ½ inch thick between parchment, and cut hearts with a large cookie cutter. Bake on a lined sheet for 10–12 minutes.

How do I know they're done?

The edges should be golden and the centers should look set, not shiny. They'll firm up more as they cool in the mold.

How can I decorate them?

Drizzle with melted chocolate, dip half of each heart in melted pink candy melts, or press red and pink sprinkles onto the tops right after baking.

How do I store them?

Keep them in an airtight container for up to 4 days, or freeze for up to 2 months. Thaw at room temperature.