Prep Time 10 minutes 

Cook Time 10 minutes

Total Time 20 minutes

Servings 24 cookies

Calories 248 Kcal

Baking Sheets

Heart Cookie Cutter

Rolling Pin

Mixer (or very strong arms!)

Ingredients

Red or Pink Organic Food Dye

2 1/4 cups all-purpose flour (270g)

1/2 tsp baking soda (3g)

1 cup unsalted butter room temperature (230g)

1/2 cup granulated sugar (100g)

1 cup packed light-brown sugar (200g)

3/4 tsp salt (4g)

2 tsp pure vanilla extract (10ml)

2 large eggs

2 cups white chocolate chips (300g) divided

 

Instructions

Heat oven to 360F and line baking sheets with silicone mats or parchment paper. Whisk flour, salt and baking soda together, then set aside.

Combine butter and granulated sugar in the bowl of your stand mixer fitted with a paddle attachment or a large bowl if using an electric hand mixer. Beat on high until light and fluffy, then add the brown sugar and continue mixing until well-combined.

Add the vanilla extract, then mix in the eggs one at a time and scrape the bowl down one last time.

Add the flour mixture and mix on low until almost combined. 

Split into 2 containers and add ¼ teaspoon of pink or red food coloring to each bowl. Mix well. Add the white chocolate chips. If you’d like to add white chocolate chips on top then reserve half.

Roll out your doughs with a pin roller. Cut out your heart shapes and place 3 inches apart on your lined cookie sheets. Bake at 360 F for about 10 minutes or until the edges are golden. If you’re adding chips on top then bake for 8 minutes, add chips on top and continue baking 2-3 minutes.

 

Notes

Make sure your butter is at room temperature so you don’t have a lumpy batter. Cold butter will also affect the look and texture of the cookies.

Whisk the flour, baking soda, and salt together so everything is evenly distributed.

Make sure to place the cookies 3 inches apart on the cookie sheet (you’ll need more than one) otherwise they’ll stick together when they spread in the oven.

There’s no need to chill the cookie dough before baking but if you’re prepping in advance you can store it in the fridge until you need it.

Use baking parchment or a silicone mat so your cookies don’t stick to your baking tray or cookie sheet.

Let the cookies cool completely on a wire rack before serving.

Nutrition

Calories: 248kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 142mg | Potassium: 75mg | Fiber: 1g | Sugar: 22g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

Happy Munchin’! – Jayla at Mitchell’s Nursery & Greenhouse