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Chocolate Heart Sandwich Cookies

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The pink hearts are made from a sugar-cookie dough; the chocolate hearts are a little denser. (This is our corrected recipe for the chocolate heart cookie dough.) These charming sandwich cookies contain a filling that will remind you of an Oreo. It's creamy, but granulated sugar gives it a tender crunch.

  • Prep:
  • Total Time:
  • Yield: Makes 48 (seventeen 1-inch sandwich cookies, seventeen 1 1/2-inch sandwich cookies, and fourteen 2-inch sandwich cookies)

Photography: Jonathan Lovekin

Source: Martha Stewart Living, February 2013

Ingredients

  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for parchment
  • 3/4 cup unsweetened cocoa powder (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon coarse salt
  • 5 tablespoons unsalted butter, melted
  • 2/3 cup packed light-brown sugar
  • 1 large egg
  • Cream Filling

Directions

  1. Whisk together flour, cocoa powder, baking soda, and salt. Stir together butter, sugar, and egg. Add flour mixture to butter mixture, and stir to combine. Knead until a dough forms. Divide dough in half; roll out each half between 2 sheets of lightly floured parchment to 1/8-inch thick. Transfer to baking sheets, and refrigerate until firm, about 30 minutes.

  2. Preheat oven to 350 degrees with racks in upper and lower thirds. Cut out 1-, 1 1/2-, and 2-inch heart shapes, making sure you have even numbers in each size for a total of thirty-four 1-inch, thirty-four 1 1/2-inch, and twenty-eight 2-inch cookies, rerolling scraps once. Place cookies 1 inch apart on parchment-lined baking sheets, and freeze until very firm, about 15 minutes.

  3. Bake until firm and fragrant, about 8 minutes for 1-inch cookies, 10 minutes for 1 1/2-inch cookies, and 12 minutes for 2-inch cookies, rotating halfway through. Let cookies cool completely on baking sheets set on wire racks. Spread or pipe (using a pastry bag and a small plain tip), filling onto bottom side of half the cookies, and sandwich with remaining cookies, pressing gently. Cookies can be stored in an airtight container at room temperature up to 1 week.

Reviews Add a comment

  • Dani Alexandra
    13 FEB, 2014
    I just added more butter (125 grams or half a cup) after reading the reviews and they were perfect! Make sure you follow the chilling and freezing instructions. Here's me making them for v-day http://danialexandra24.blogspot.co.uk/2014/02/valentines-heart-shaped-sandwich-cookies.html Thank you for the recipe :)
    Reply
  • triprun
    12 NOV, 2013
    My 10 year old daughter and I made these according to the recipe and they came out great. The dough took some time to come together, but some hand kneading did the trick. We didn't get as many cookies as the recipe said we would, maybe a dozen one-inch and a dozen one and a half inch. I plan to make again with a marzipan and raspberry filling. auto insurance
    Reply
  • triprun
    12 NOV, 2013
    good http://www.carinsurancerates.com/
    Reply
  • Mar221
    17 FEB, 2013
    My 10 year old daughter and I made these according to the recipe and they came out great. The dough took some time to come together, but some hand kneading did the trick. We didn't get as many cookies as the recipe said we would, maybe a dozen one-inch and a dozen one and a half inch. I plan to make again with a marzipan and raspberry filling. Hoping it's not a fluke that our dough turned out well on the first try. As far as texture after baking, they're pretty soft even two days later.
    Reply
  • nikkilynpeters1
    14 FEB, 2013
    I had a very different experience compared to the other reviewers making these cookies. I only made the chocolate ones, but they came out pretty near perfect. I didn't have to add or subtract anything from the recipe either. Also, they are a little time consuming, but really easy to make- and I had a 18lb baby on my hip while I made them!
    Reply
  • Caroline173
    14 FEB, 2013
    Very disappointed. I just spent over an hour making both the "pink" and chocolate recipes for these cookies. I was very careful with my measurements and the results were both recipes VERY dry, chocolate one not even usable. Fortunately I don't need a dessert until tomorrow so I guess I'll start over with someone else's recipe.
    Reply
  • Diane FR
    14 FEB, 2013
    Just add more butter to the recipe. As I said earlier, add 1 more tablespoon but it was a big overflowing one, that I melted and added to the dough. All cookies turned out fine in the end. It's as if the person who wrote the recipe never actually tried it out. Best of luck to everyone! It's worth doing in the end, very tasty indeed!
    Reply
  • jgret
    14 FEB, 2013
    Followed directions exactly and was rewarded with a big bowl of crumbs. Had to add milk to make this dough at all useable. Thumbs down, Martha.
    Reply
  • Diane FR
    14 FEB, 2013
    I thought that I hadn't put enough butter in the recipe, hence the crumbly texture, so I put a bit more and the dough was perfect then. First time having problems with a MS recipe! We don't have "sticks of butter" here in Ireland and I convert everything as best I can usually. This recipe asks for 5 tablespoons of butter and really, it should take more, do just add another one. Am in the middle of it all, cookies still in the freezer! I put a big blob of raspberry jam in the filling, it's nice.
    Reply
  • Rebecca V
    12 FEB, 2013
    I have the Feb Martha mag, this is feat in there and the recip quite diff; it has 1/2 tsp baking pwd instead of soda, uses reg sugar instead of brown and has 1tsp vanilla; almost more like a sugar cookie recipe. I found interesting to see same recipe two different actual recipes.
    Reply