Recipes Desserts Cookies Filled Cookie Recipes Chocolate Filled Peppermint Valentine Heart Cookies 4.6 (5) 3 Reviews 5 Photos The chef at the hotel where I worked published this recipe in our employee newsletter. They are chocolaty and minty --a perfect Valentine cookie! Recipe by extrayummystuff Published on June 18, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 5 5 5 5 Prep Time: 40 mins Cook Time: 20 mins Additional Time: 2 hrs Total Time: 3 hrs Servings: 60 Yield: 5 dozen filled cookies Jump to Nutrition Facts Ingredients Cookies: 4 ½ cups all-purpose flour ¾ teaspoon baking soda ½ teaspoon salt ¾ cup butter ¾ cup vegetable shortening ¾ cup white sugar ¾ cup packed brown sugar 2 eggs ¼ cup milk 1 ½ teaspoons peppermint extract Filling: 1 ¾ cups milk chocolate chips 2 tablespoons vegetable shortening Peppermint Drizzle: 1 cup sifted confectioners' sugar 1 drop peppermint extract, or to taste 1 drop red food coloring, or as needed ¼ teaspoon milk, or as needed Chocolate Drizzle: ¼ cup milk chocolate chips 2 teaspoons vegetable shortening Directions Mix flour, baking soda, and salt in a bowl until thoroughly combined. With an electric mixer or stand mixer, beat together the butter, 3/4 cup shortening, sugar, and brown sugar in a large bowl until fluffy; beat in the eggs, 1/4 cup milk, and 1 1/2 teaspoons of peppermint extract. Gradually beat in the flour mixture, about 1 cup at a time, until the mixture forms a soft dough. Divide the dough into 4 pieces, cover, and chill for 1 hour in refrigerator. Preheat oven to 375 degrees F (190 degrees C). To make filling, melt 1 3/4 cups of milk chocolate chips with 2 tablespoons of vegetable shortening in the top of a double boiler over hot (not boiling) water. Stir the mixture until very smooth, and remove the filling from the heat to cool and slightly thicken. Remove one piece of cookie dough from refrigerator at a time, and working on a floured surface, roll the cookie dough out 1/8-inch thick, and cut out 120 hearts (total) with a 2 1/2-inch heart-shaped cookie cutter. Place half the hearts onto ungreased baking sheets. Carefully spread those hearts with about a teaspoon of the chocolate filling, avoiding the edges, and top each with another heart cookie. Gently pinch the edges of both cookies together to enclose the filling. Bake in the preheated oven for 10 minutes; let cool for 1 minute on the baking sheets before removing to finish cooling on racks. For peppermint drizzle, mix together the confectioners' sugar, 1 drop of peppermint extract (to taste), red food coloring to your desired shade of pink or red, and milk as needed in a bowl to make a smooth, thin icing. For chocolate drizzle, melt 1/4 cup of milk chocolate chips with 2 teaspoons of vegetable shortening over hot (not boiling) water in a double boiler; stir and heat until the mixture is thin enough to drip in strings from a spoon. Drizzle each cooled cookie with a little peppermint drizzle on one side, and a little chocolate drizzle on the other. Let the cookies stand so the drizzle sets, about 30 minutes. I Made It Print Nutrition Facts (per serving) 144 Calories 8g Fat 18g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 60 Calories 144 % Daily Value * Total Fat 8g 10% Saturated Fat 3g 17% Cholesterol 14mg 5% Sodium 65mg 3% Total Carbohydrate 18g 7% Dietary Fiber 0g 1% Total Sugars 10g Protein 2g Calcium 14mg 1% Iron 1mg 3% Potassium 18mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved