You know what makes my heart skip a beat? Finding the perfect dessert that looks fancy but doesn't require me to spend hours in the kitchen. Last February, Emily asked if we could make something "super pink and pretty" for her class Valentine's party, and that's when I created these Valentine cheesecake squares. They turned out so good that three other moms texted me for the recipe before I even got home!

These gorgeous swirled beauties sit on an OREO cookie crust and feature pink, red, and white cheesecake batter marbled together in the prettiest pattern. Every single square is unique, which Emily thought was "so cool" (her words, not mine). Plus, they're way easier than making individual cheesecakes, and you can cut them into as many pieces as you need.

If you're looking for more festive treats, check out my 4th of July Oreo Balls – same easy party-dessert vibe, different holiday!

Why You'll Love These Valentine Cheesecake Squares

• Super simple to make - No fancy techniques required, just mix, swirl, and bake
• Ready in about 5 hours total - Most of that is hands-off chilling time
• OREO crust is amazing - Rich, chocolatey, and pairs perfectly with the creamy filling
• Makes a crowd - One 9x13 pan gives you 12-24 servings depending on how you cut them
• Make-ahead friendly - Actually tastes better the next day, which is perfect for party planning
• Beautiful presentation - The pink and red swirls look impressive without any special decorating skills

Ingredients For Valentine Cheesecake Squares

Here's what you'll need to make these beauties:

The Crust:

• 32 OREOs (including creme filling)
• 6 tablespoons butter

For The Cheesecake Batter:

• 24 oz cream cheese (three 8-oz packages, softened)
• 1 ½ cups sugar
• 3 eggs
• 1 ½ teaspoons vanilla extract
• ¼ cup sour cream
• ¼ cup all-purpose flour
• Food coloring in pink and red

For Decorations:

• Valentine and heart confetti sprinkles
• Pink sanding sugar
• White sanding sugar

A quick note on the cream cheese - make sure it's really soft before you start. I learned this the hard way when I tried mixing cold cream cheese and ended up with lumps everywhere. Not cute!

How To Make Valentine Cheesecake Squares

Making The Oreo Crust

1. Preheat your oven to 325°F.
2. Add the 32 OREOs (with their creme filling) into a blender or food processor. Pulse on high until they turn into fine crumbs.
3. Melt the 6 tablespoons of butter in the microwave. Pour it into the food processor and pulse a few times to mix it thoroughly with the cookie crumbs.
4. Line a 9x13 pan completely with foil so you can easily lift out the cheesecake when it's done. This is a game-changer for clean cuts!
5. Press the OREO crumbs firmly into the bottom of the pan. I use the bottom of a measuring cup to really pack it down.
6. Bake for 10 minutes, then let it cool while you make the cheesecake batter.

Preparing The Cheesecake Batter

1. Keep your oven at 325°F and position the top rack in the middle of the oven.
2. Place a large cookie sheet on the lower rack and fill it halfway with water. This creates steam that prevents cracks in your cheesecake.
3. Beat the sugar and cream cheese together until the mixture is completely smooth. This takes about 2-3 minutes with an electric mixer.
4. Add the eggs one at a time, mixing after each addition until just incorporated. Don't overmix here!
5. Mix in the vanilla, sour cream, and flour until the batter is smooth and creamy.
6. Divide the batter evenly into three separate bowls.
7. Color one bowl pink, one bowl red, and keep one bowl white. Start with a tiny bit of food coloring – you can always add more!
8. Spoon each color in random spots all over the cooled OREO crust. Don't worry about being perfect here.
9. Gently tap the pan on the counter a few times to level out the batter and remove air bubbles.
10. Use a butter knife to gently swirl all the colors together. Don't over-swirl or the colors will muddy together. Just a few gentle figure-eight motions does the trick.

Baking And Chilling

1. Place the pan in the oven right above the water-filled cookie sheet and bake for 45 minutes. Do NOT open the oven during this time!
2. Check for doneness by giving the pan a gentle shake. If the center is no longer jiggly, it's done. If it still wobbles, check back every 2-3 minutes.
3. Let the cheesecake cool on the counter for about an hour. Then transfer it to the fridge and chill for at least 6 hours. Honestly? Overnight is better.

Adding The Decorations

1. Remove the cheesecake from the fridge and let it sit on the counter for about an hour before decorating. This makes cutting easier.
2. Sprinkle the pink and white sanding sugars all over the top of the cheesecake. I like to be generous here!
3. Add the heart and Valentine sprinkles on top of the sanding sugar.
4. Use a hot knife to cut into squares. Run your knife under hot water, wipe it dry, then make your cut. Repeat for each cut for the cleanest edges.

Storage & Reheating For Valentine Cheesecake Squares

Store these Valentine cheesecake squares in an airtight container in the fridge for 5-7 days. I usually layer them with parchment paper between each layer to prevent sticking.

Want to freeze them? You totally can! Wrap individual squares in plastic wrap, then place them in a freezer bag. They'll keep for up to 3 months. Thaw overnight in the fridge before serving.

No reheating needed here – these are meant to be served cold and creamy straight from the fridge.

Tips For Perfect Valentine Cheesecake Squares

Use room temperature ingredients. This is SO important! Cold cream cheese won't mix smoothly and you'll end up with lumps. I set mine out about an hour before baking.

Don't skip the water bath. That pan of water on the lower rack creates steam that keeps your cheesecake from cracking. Trust me on this one.

Be patient with the swirling. Less is more here. Just a few gentle swirls create the prettiest marble effect. Over-swirling makes everything turn purple-ish brown (been there, done that).

Let them chill completely. I know it's tempting to cut into them early, but cold cheesecake cuts SO much cleaner than warm cheesecake.

Get creative with colors! Want different shades of pink? Use varying amounts of red food coloring. You could even do all pink if red isn't your thing.

Try different sprinkles. Valentine M&Ms, conversation hearts, or even crushed freeze-dried strawberries would be amazing on top!

What's your go-to Valentine's Day dessert? Are you team chocolate or team fruity?

Valentine Cheesecake Squares FAQs

Recipes You May Like

• Pumpkin Cheesecake Bars - Another delicious cheesecake bar recipe with a similar technique
• Small Batch Chocolate Chip Cookies - Perfect for Valentine's Day gifting
• Fudgy S'mores Brownies - Another crowd-pleasing dessert bar

Conclusion

These Valentine cheesecake squares have become my go-to dessert every February. They look like you spent hours making them, but the actual hands-on time is maybe 30 minutes. The rest is just waiting for them to chill, which you can do while you're sleeping or watching Netflix!

The OREO crust adds this amazing chocolate flavor that balances out the sweetness of the cheesecake perfectly. And those pink and red swirls? They photograph beautifully, which means you'll definitely want to snap a picture before everyone digs in.

Whether you're making these for a classroom party, a Galentine's Day gathering, or just because you want something pretty and delicious, I think you're going to love them. Give them a try and let me know what you think!

Don't forget to save this recipe to Pinterest so you can find it again next year!

Valentine Swirl Cheesecake Squares

Beautiful pink and red swirled cheesecake squares perfect for Valentine's Day celebrations. These festive dessert bars feature a chocolate OREO crust and creamy marbled cheesecake topped with sprinkles and sanding sugar.

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Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Chilling Time 4 hours hrs

Total Time 5 hours hrs 15 minutes mins

Course Dessert

Cuisine American

Servings 24 squares

Equipment

• 9x13 inch baking pan
• Food processor or blender
• Electric Mixer
• Cookie Sheet

Ingredients

  

1x2x3x

Crust

• 32 OREOs including creme filling
• 6 tablespoons butter

Cheesecake Batter

• 24 oz cream cheese
• 1 ½ cups sugar
• 3 eggs
• 1 ½ teaspoons vanilla
• ¼ cup sour cream
• ¼ cup flour
• food coloring pink and red

Decorations

• Valentine and heart confetti sprinkles
• pink sanding sugar
• white sanding sugar

Instructions

 

• Preheat oven to 325 F degrees.
• In a blender or food processor add the 32 OREOs with their creme filling. Pulse on high until they are crumbs.
• Melt 6 tablespoons of butter. Pour the butter into the food processor and pulse a few times to thoroughly mix it into the cookie crumbs.
• Layer a 9 x 13 pan completely with foil so you can lift out the cheesecake when it's done.
• Press the OREO crumbs into the bottom of the pan.
• Bake for 10 minutes.
• Let cool while making cheesecake batter.
• Preheat the oven to 325 F degrees.
• Place the top rack in the middle of the oven.
• Add a large cookie sheet to the lower rack, and fill it halfway with water.
• Cream together the sugar and cream cheese until they are smooth.
• Add the eggs and mix until they are incorporated.
• Add the vanilla, sour cream, and flour and mix until smooth.
• Divide the batter into three bowls and color one bowl pink, one bowl red, and keep one bowl white.
• Spoon each color in random places on the crust.
• Gently tap the pan on the counter to level out the batter.
• Gently swirl all the colors together with a butter knife.
• Place the cheesecake into the oven right above the pan of water and bake for 45 minutes. Do not open the oven.
• If it's no longer jiggly in the middle, it's done. Otherwise, check back every 2-3 minutes until no longer jiggly.
• Allow it to cool for an hour or so on the counter. Then, place it in the fridge for at least 6 hours, preferably overnight.
• Let the cheesecake sit on the counter for about an hour after pulling it out of the fridge before decorating.
• Shake the sanding sugars all over the cheesecake.
• Add the sprinkles on top of the sanding sugars.
• Use a hot knife to cut into squares.

Notes

Store in an airtight container in the refrigerator for 5-7 days. These cheesecake squares can be made 1-2 days ahead. For best results, chill overnight before serving.

Keyword cheesecake, Make Ahead, Valentine Swirl Cheesecake Squares, Valentine's Day

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There's something magical about Sparkle Sweetheart Cookies that makes February feel a little sweeter! These pink-tinted, sprinkle-covered beauties are what happens when you combine soft cream cheese sugar cookies with a whole lot of Valentine's Day spirit.

Last Tuesday, Emily asked if we could make "the prettiest cookies ever" for her class party. I thought about rolling out traditional cut-out cookies, but honestly? Who has time for all that rolling and re-rolling dough scraps when you've got 20 minutes before school pickup?

That's when I remembered this cream cheese cookie recipe that's been my secret weapon for years. The dough comes together in one bowl, chills in just 30 minutes (not the usual 2+ hours!), and you drop them straight onto the baking sheet. No cookie cutters required.

If you're looking for more sweet treats, you might want to check out these small batch chocolate chip cookies – they're another quick favorite in our house!

These sweetheart cookies turned out so good that three of Emily's classmates' moms messaged me for the recipe. The cream cheese makes them incredibly soft, and the pink sanding sugar gives them that signature sparkle that screams Valentine's Day. Plus, you can press chocolate hearts into the centers while they're still warm, which makes them look fancy without any extra work.

Why You'll Love These Valentine's Day Cookies

• Quick chill time - Only 30-60 minutes in the fridge instead of hours like traditional sugar cookies
• One-bowl wonder - Everything mixes together easily with no complicated steps
• Soft and tender - The cream cheese creates the most amazing texture that stays soft for days
• Beautiful pink color - Natural food coloring gives them that perfect Valentine's vibe
• Sparkly finish - Sanding sugar adds gorgeous shine and a bit of crunch
• Kid-friendly - Emily helped make these and actually succeeded (which tells you how easy they are!)

Ingredients For Sparkle Sweetheart Cookies

For The Cookie Dough:

• 1 cup (2 sticks) unsalted butter, softened
• 4 oz cream cheese, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional but recommended)
• 2 ¾ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• Pink gel food coloring (2-3 drops)

For Decorating:

• ½ cup pink sanding sugar
• Valentine's sprinkles (optional)
• Mini chocolate heart candies (about 24)

How To Make The Best Sparkle Sweetheart Cookies

Preparing The Dough

1. Mix your butter and cream cheese - In a large bowl, beat the softened butter and cream cheese together until they're light and fluffy (about 2 minutes with a hand mixer). Don't rush this step! The fluffier it gets, the softer your cookies will be.
2. Add the sugar - Mix in the granulated sugar and beat for another minute until everything looks creamy and well combined.
3. Incorporate the wet ingredients - Beat in the egg, vanilla extract, and almond extract (if using) until smooth. This is when I add 2-3 drops of pink gel food coloring. Start with less - you can always add more to get that perfect Valentine's pink!
4. Combine the dry ingredients - In a separate bowl, whisk together the flour, baking powder, and salt. I learned the hard way that skipping this step leads to flour pockets in your dough (not cute).
5. Mix it all together - Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. The dough will be soft and slightly sticky - that's exactly what you want.
6. Chill the dough - Cover the bowl with plastic wrap and refrigerate for 30-60 minutes. I usually do 45 minutes while I clean up the kitchen and prep my baking sheets.

Shaping And Baking

7. Preheat your oven - Set it to 350°F (175°C) and line two baking sheets with parchment paper. Trust me on the parchment paper - these cookies can stick!
8. Prepare your sanding sugar - Pour the pink sanding sugar into a small bowl. This is the fun part where everything gets sparkly.
9. Scoop and roll - Using a cookie scoop or tablespoon, portion out the dough into balls (about 1.5 tablespoons each). Roll each ball between your palms to smooth it out.
10. Coat with sparkle - Roll each dough ball in the pink sanding sugar, making sure it's completely covered. Don't be shy with the sugar - that's what makes them sparkle!
11. Space them out - Place the sugar-coated balls on your prepared baking sheets, leaving about 2 inches between each cookie. They spread a bit while baking.
12. Bake to perfection - Bake for 10-12 minutes. The edges should be just barely set, and the centers will look slightly underdone. This is KEY! They continue cooking on the hot pan after you take them out.
13. Add the chocolate hearts - As soon as you remove the cookies from the oven, gently press a mini chocolate heart candy into the center of each cookie. The warmth will melt the chocolate slightly, making it stick perfectly.
14. Cool completely - Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. I know it's tempting to eat them right away (Emily always sneaks one at this stage), but they firm up nicely as they cool.

Storage Tips For Your Valentine's Cookies

These cream cheese cookies stay soft and delicious when stored properly!

Room Temperature: Store in an airtight container at room temperature for up to 1 week. I like to place a piece of parchment paper between layers to prevent the sanding sugar from getting everywhere.

Freezer Storage: The baked cookies freeze beautifully for up to 3 months. Let them cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer-safe container.

Dough Storage: You can refrigerate the unbaked dough for 3-4 days or freeze it for up to 2 months. Just thaw overnight in the fridge before scooping and baking.

The chocolate hearts hold up well in storage, though they might lose a tiny bit of their shine after a few days. Honestly, these cookies never last that long in our house anyway!

Tips And Variations For Perfect Valentine's Day Cookies

Make Them Extra Special:

• Use different colors of sanding sugar - red, white, and pink look gorgeous together
• Try heart-shaped sprinkles instead of (or in addition to) the chocolate hearts
• Add ½ cup mini chocolate chips to the dough for double chocolate goodness
• Use white chocolate hearts for a different look

Flavor Variations:

• Skip the almond extract if you're not a fan - they're still delicious with just vanilla
• Add 1 teaspoon of strawberry extract for a fruity twist
• Mix in some crushed freeze-dried strawberries for natural flavor and color

Make Ahead Tips:

• Scoop the dough into balls, freeze them on a baking sheet, then store in a freezer bag. Bake straight from frozen, adding 1-2 extra minutes to the baking time.
• You can roll the dough balls in sugar and refrigerate them overnight before baking
• These cookies actually taste better the next day after the flavors have had time to develop

Want to know something funny? I accidentally left out the almond extract once (pregnancy brain is real), and Emily said those cookies were her favorites. So don't stress if you forget an ingredient or want to make substitutions!

Frequently Asked Questions About Sparkle Sweetheart Cookies

Recipes You May Like

• Cookie Monster Cookies - Another fun, colorful cookie that kids go crazy for
• Crumbl Pink Sugar Cookie Recipe - If you love pink cookies, this one's a must-try
• Small Batch Chocolate Chip Cookies - Perfect for when you want cookies but don't need dozens

Final Thoughts On These Valentine's Treats

These Sparkle Sweetheart Cookies have become our go-to recipe for every Valentine's Day. They're pretty enough to give as gifts (I package them in clear cellophane bags tied with red ribbon), easy enough to make on a busy weeknight, and delicious enough that everyone asks for seconds.

What I love most is watching Emily's face light up when we make these together. There's something special about creating Valentine's Day cookies with someone you love, even if it means a kitchen covered in pink sanding sugar!

Give this recipe a try and let me know what you think. Don't forget to save this to Pinterest so you can find it again next February (or honestly, any time you want soft, beautiful cookies)!

Sparkle Sweetheart Cookies

These sparkle sweetheart cookies are dressed up in Valentine's Day sprinkles and a chocolate heart on top! This is a simple cream cheese drop-style sugar cookie that only requires 30-60 minutes of cookie dough chilling.

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Prep Time 1 hour hr

Cook Time 12 minutes mins

Chilling Time 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Cookies, Dessert

Cuisine American

Servings 32 cookies

Equipment

• Electric Mixer (Handheld or Stand)
• Baking Sheet
• Silicone Baking Mat or Parchment Paper
• Cooling Rack

Ingredients

  

1x2x3x

Dry Ingredients

• 3 cups all-purpose flour spooned & leveled
• 1.5 teaspoons baking powder
• 0.5 teaspoon salt

Wet Ingredients

• 1 cup unsalted butter softened to room temperature
• 2 ounces full-fat brick cream cheese softened to room temperature
• 1 cup granulated sugar
• 1 large egg at room temperature
• 2 teaspoons pure vanilla extract
• 0.5 teaspoon almond extract optional

Decoration

• 0.75 cup sanding sugar pink and red or assorted colors
• 32 chocolate hearts unwrapped

Instructions

 

• Whisk the flour, baking powder, and salt together until combined. Set aside.
• In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and cream cheese together on high speed until relatively smooth, about 2 minutes. Add the granulated sugar and beat until combined and creamy. Add the egg, vanilla extract, and almond extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to combine.
• Add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough will be thick. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 30-60 minutes and up to 3-4 days. If chilling for longer than 2-3 hours, allow the dough to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread.
• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Pour sanding sugar in a bowl or, if using multiple colors, a few separate bowls.
• Roll balls of cookie dough, about 1 Tablespoon of dough per cookie, then roll each ball in the sanding sugar to coat. Place each dough ball 2 inches apart on the baking sheets. Using the back of a measuring cup or drinking glass, gently press down on each dough ball to slightly flatten. Bake the cookies for 12-13 minutes or until very lightly browned on the edges.
• Remove from the oven and allow to cool on the baking sheets for 5 minutes. Press a chocolate heart into each cookie and quickly stick the baking sheet in the freezer or fridge so the warm cookie does not completely melt the chocolate heart. Let the chocolate set (about 15 minutes) on the cookies in the freezer/refrigerator.
• Cookies will stay fresh covered at room temperature for 1 week.

Notes

Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3-4 days. Baked cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving. Unbaked cookie dough balls (without sanding sugar coating) will freeze well for up to 3 months. Let sit at room temperature for 30 minutes, pre-heat the oven, then roll in sanding sugar. Bake as directed.

Almond extract adds a wonderful flavor to the cookies, but you can leave it out if desired. No need to replace with anything.

I find sanding sugar sprinkles at my regular grocery store. You can usually find them in the baking aisle. I like Wilton brand.

Nutrition

Serving: 1cookie

Keyword Holiday cookies, Sparkle Sweetheart Cookies, Valentine's Day

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Looking for the cutest way to celebrate Valentine's Day? These Valentine M&M cookies are soft, chewy, and loaded with red, white, and pink M&Ms and chocolate chips! The best part? They're rolled in festive Valentine sprinkles before baking, which makes them look absolutely adorable (and taste even better).

I made these last week when Emily asked if we could make "fancy cookies" for her class Valentine's party. Honestly? I thought it would be complicated, but these turned out to be one of the easiest cookie recipes I've ever made. The sprinkle coating is what really makes them special – it adds this fun crunch and makes them look like you spent way more time on them than you actually did!

If you're looking for more easy cookie recipes, you'll definitely want to check out my small batch chocolate chip cookies – perfect when you don't want to make a huge batch!

Why You'll Like These Valentine M&M Cookies

• Super quick to make - Ready in just 20 minutes from start to finish! Perfect for last-minute Valentine's Day baking.
• Soft and chewy texture - These cookies stay soft for days thanks to the cold butter method and cornstarch.
• Festive and colorful - The red, white, and pink M&Ms plus the sprinkle coating make them perfect for Valentine's Day parties.
• Kid-friendly recipe - Emily helped me roll these in sprinkles and had a blast doing it (though she ate a few M&Ms along the way).
• Freezer-friendly - Make the dough ahead and bake fresh cookies whenever you want them.
• No chill time needed - Unlike most cookie recipes, you can bake these right away!

What You'll Need For Valentine M&M Cookies

For The Cookies:

• 1 cup unsalted butter (cold, not softened – this is important!)
• 1 cup brown sugar (packed)
• ½ cup granulated white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 TBS cornstarch (this is the secret to super soft cookies)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1.5 cups red, white, and pink M&Ms (plus extra for topping)
• 1 cup chocolate chips (plus extra for topping)
• ½ cup Valentine sprinkles (use more as needed)

Equipment:

• Baking sheets
• Silicone mats or parchment paper
• Stand mixer or hand mixer
• ¼ cup cookie scoop (or a large spoon)

How To Make The Best Valentine M&M Cookies

Prep Your Baking Area:

1. Preheat your oven to 400 degrees Fahrenheit. I know this seems hot for cookies, but trust me on this one – it creates the perfect slightly crispy edges with soft centers.
2. Line your baking sheets with silicone mats or parchment paper. Don't skip this step or you'll be scraping cookies off the pan later (been there, done that).

Mix The Cookie Dough:

3. Cut your cold butter into slices and add it to your stand mixer. Beat it until smooth – this should only take a minute or two. The cold butter is actually the secret here! It keeps the cookies from spreading too much.
4. Add the brown sugar and white sugar to the butter. Beat for another minute or two until everything looks smooth and creamy.
5. Crack in the eggs and pour in the vanilla extract. Mix just until combined – you don't want to overmix here.
6. In goes the flour, cornstarch, baking soda, baking powder, and salt. Mix on low speed until just combined. The dough should look thick and slightly crumbly.
7. Time for the fun part! Add your M&Ms and chocolate chips to the dough. Fold them in gently until they're spread throughout. I always save a few extra to press into the tops later.

Shape And Decorate:

8. Using a large spoon or ¼ cup cookie scoop, scoop out portions of dough. Roll each one into a ball between your hands.
9. Here's where it gets messy (in the best way). Roll each dough ball in the Valentine sprinkles until it's completely covered. Emily calls this the "glitter step" and honestly, she's not wrong!
10. Press a few extra M&Ms and chocolate chips into the top of each dough ball. This makes them look really professional and bakery-style.
11. Place 6 cookies per baking sheet, giving them plenty of room to spread. Don't crowd them or they'll bake into one giant cookie (which happened to me the first time I made these).

Bake To Perfection:

12. Bake for 8 to 12 minutes. You're looking for lightly golden edges with tops that are just set. They'll look slightly underdone – that's exactly what you want!
13. Here's the critical part: Let the cookies cool on the baking sheet for 10 minutes. I know it's tempting to move them right away, but they'll break if you do. They continue cooking on the hot pan during this time.
14. After 10 minutes, move them to a cooling rack. Or just eat them warm with a glass of milk (my personal preference).

Storing Your Valentine Cookies

At Room Temperature:

Keep these cookies in an airtight container for up to 5 days. They stay soft and chewy the whole time! I stack them between layers of parchment paper to keep the sprinkles from getting everywhere.

In The Freezer:

You can freeze baked cookies for up to 3 months. Just let them cool completely first, then stack them in a freezer-safe container with parchment paper between layers.

Want to freeze the dough instead? Roll the dough balls and coat them in sprinkles, then freeze on a baking sheet. Once frozen solid, transfer to a freezer bag. Bake straight from frozen – just add 1-2 extra minutes to the baking time.

Tips For Making Perfect Valentine M&M Cookies

Use cold butter, not softened. I can't stress this enough! Room temperature butter makes the cookies spread too much. When I use cold butter, they keep their shape and have those beautiful thick edges.

Don't skip the cornstarch. This ingredient is what keeps the cookies super soft and chewy. Without it, they're still good, but not quite as amazing.

Roll generously in sprinkles. Don't be shy here! The more sprinkles, the better. They add texture and make the cookies look so festive.

Watch them carefully while baking. Every oven is different. Mine bakes these perfectly at 10 minutes, but Emily's friend's mom said hers took 12 minutes. Start checking at 8 minutes to be safe.

Let them cool on the pan. This is when they finish setting up. Move them too early and they'll fall apart (learned this the hard way when I was in a hurry one time).

Try different color combinations. Valentine's Day is obviously red and pink, but you could make these for any holiday! Green and red for Christmas, pastels for Easter, orange and black for Halloween – the possibilities are endless.

Add extra chocolate on top. Right when they come out of the oven, press a few extra M&Ms and chocolate chips into the tops. They'll stick perfectly and make the cookies look like they came from a bakery.

Valentine M&M Cookies FAQs

Recipes You May Like

• Cookie Monster Cookies - These bright blue cookies are another fun, colorful option that kids go crazy for!
• Small Batch Chocolate Chip Cookies - When you want homemade cookies but don't need three dozen
• Lemon Blueberry Cookies - A lighter, fruity cookie option that's perfect for spring

Let's Make Some Valentine Magic

These Valentine M&M cookies are seriously one of my favorite things to make this time of year. They're so easy, they look amazing, and they actually taste incredible. The combination of soft, chewy cookie with crunchy sprinkles and melty chocolate is just perfect.

Emily's class went wild for these at her Valentine's party, and I've already had three moms ask me for the recipe. That's when you know you've got a winner!

The best part? You don't need any special skills or fancy equipment. If you can mix ingredients in a bowl and roll dough in sprinkles, you can make these. They're foolproof, fun, and absolutely delicious.

So grab your M&Ms and sprinkles, and get baking! These cookies are going to make your Valentine's Day so much sweeter. Don't forget to save this recipe to Pinterest so you can make them every year!

Valentine Sprinkle M&M Cookies

These Valentine M&M Cookies are the perfect way to say "I love you" and share as a sweet treat for your special someone – or just for yourself. They are soft, chewy, and loaded with M&Ms, and Chocolate Chips. They're extra festive because they're rolled in Valentine's Day sprinkles before baking!

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Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine American

Servings 24 cookies

Calories 401 kcal

Equipment

• Baking Sheets
• Silicone mats
• Stand Mixer
• Cookie Scoop

Ingredients

  

1x2x3x

• 1 cup unsalted butter cold
• 1 cup brown sugar packed
• ½ cup granulated white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all purpose flour
• 1 TBS cornstarch
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1.5 cups red, white, and pink M&Ms plus a few extra to add to the top
• 1 cup chocolate chips plus a few extra to add to the top
• ½ cup Valentine sprinkles use more as needed

Instructions

 

• Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with silicone mat or parchment paper, and set aside.
• Cut cold butter into slices, and add it into a stand mixer and beat until smooth (a stand mixer with paddle attachment is preferred but not necessary). Add brown and white sugar, beat until smooth; just a minute or two.
• Add the eggs, and vanilla extract and beat until just mixed in.
• Add the flour, cornstarch, baking soda, baking powder, and salt to the mixture and mix on low speed until just combined.
• Add M&Ms and milk chocolate chips; and fold into the dough until mixed evenly throughout.
• Using a large spoon or ¼ cup cookie scoop, scoop cookie dough. Roll into a ball.
• Roll the cookie dough in Valentine sprinkles and sprinkle additional chocolate chips, and M&Ms on the dough.
• Set on prepared cookie sheet.
• Continue scooping cookies and rolling in Valentine sprinkles, placing 6 cookies per cookie sheet.
• Bake in the preheated oven about 8 to 12 minutes, until the sides are lightly golden, and the tops are just set.
• Remove the pan from the oven and cool on the baking sheet for 10 minutes. They will keep cooking on the pan. Don't remove them early or the cookies will break.
• Remove to cooling rack for additional cooling as needed.

Nutrition

Calories: 401kcalCarbohydrates: 57gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 52mgSodium: 157mgPotassium: 72mgFiber: 1gSugar: 39gVitamin A: 406IUVitamin C: 0.2mgCalcium: 61mgIron: 2mg

Keyword Valentine Sprinkle M&M Cookies, Valentine's Day

Tried this recipe?Let us know how it was!

Looking for the perfect treat to share with your sweetheart this February? These Valentine cookies are what you need!

I'll be honest - I wasn't planning to make Valentine cookies this year. Emily had other plans though! She came home from school last week with a whole list of friends she wanted to give cookies to (apparently 15 people qualify as "just a few friends"), so here we are. And you know what? I'm actually glad she pushed me into this because these turned out SO much better than I expected.

These butter cookies have this amazing contrast - crunchy edges with slightly soft centers - and the hint of cocoa gives them this sophisticated flavor that's not too sweet. Plus, you can customize the colors and shapes for literally any occasion. Made them pink for Emily's Valentine exchange, but I've already mentally filed this recipe under "works for birthdays, baby showers, and random Tuesdays when you need cookies."

Want to try making small batch chocolate chip cookies when you're not feeding Emily's entire class? I've got you covered there too.

Why You Will Love These Valentine Cookies

• Quick prep time - Only 10 minutes of actual work before the dough needs to chill
• Buttery and rich with subtle chocolate undertones that aren't overwhelming
• Perfect texture - Crispy outside, soft inside (no dry, crumbly cookies here!)
• Completely customizable colors and shapes for any holiday or occasion
• Make-ahead friendly - The dough stores beautifully in the fridge or freezer
• Fun to decorate with chocolate drizzle and festive toppings
• Freezer trick included for no-spread cookies that keep their perfect shape

Ingredients For Valentine Cookies

Here's what you'll need to make these Valentine cookies:

For the Cookies:

• 350g all-purpose flour (about 2 ¾ cups)
• 15g unsweetened cocoa powder (adds a subtle chocolate note)
• 1 teaspoon baking powder
• Pinch of salt
• 225g unsalted butter at room temperature (this is crucial - cold butter won't cream properly)
• 200g granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ teaspoon red soft gel paste (optional, but makes them festive!)

For Decorating:

• 40g dark chocolate, tempered
• Sprinkles (any color you want)
• Freeze-dried raspberries (these add such a nice tart crunch!)

Equipment You'll Need:

• Digital kitchen scale (seriously makes baking so much easier)
• Stand mixer or hand mixer
• Rubber spatula
• Rolling pin
• Cookie cutters
• Parchment paper

How To Make Valentine Cookies

Making these Valentine cookies is actually really simple. I thought the tempering chocolate part would be tricky, but it's honestly easier than it sounds!

1. Grab a large bowl and sift together the flour, cocoa powder, baking powder, and salt. Give it a good whisk so everything's combined, then set it aside.
2. Put your room temperature butter and sugar into your stand mixer bowl (or a large bowl if using a hand mixer). Beat on medium-high speed until it looks pale and fluffy - this usually takes about 3-4 minutes for me. Don't skip scraping down the sides!
3. Add your red gel coloring if you're using it and beat until the color is even throughout. Then add the egg and vanilla extract. Beat on medium-high until everything's completely mixed in and smooth.
4. Now add all your dry ingredients at once. Here's the important part - mix on the LOWEST speed your mixer has. You just want to mix until you can't see any more dry flour. Stop as soon as it comes together. (I learned this the hard way after making tough cookies by overmixing!)

5. Turn the dough out onto a piece of plastic wrap and shape it into a flat disk. Wrap it up and stick it in the fridge for at least 15 minutes. I usually prep other stuff during this time.
6. While the dough chills, preheat your oven to 180°C (355°F) and line your baking sheet with parchment paper.
7. Once your oven is ready and dough is chilled, roll it out between two pieces of parchment paper to about ¼ inch thick. This keeps your counter clean and prevents sticking without adding extra flour.
8. Cut out your shapes with cookie cutters. I use an offset spatula to transfer them to the baking sheet - works way better than trying to pick them up with your fingers.
9. Gather up the scraps, re-roll, and cut more cookies. Repeat until you've used all the dough.
10. Here's where you have a choice: For cookies that spread a tiny bit (they still look great!), bake them right away, spacing them about 1 inch apart. For perfectly shaped no-spread cookies, pop the whole tray in the freezer for 15 minutes first.

11. Bake for 11-13 minutes in the middle rack. I do 11 minutes when I want them slightly softer, 13 when I want them crunchier. They won't look "done" when you take them out - they'll still seem soft - but they firm up as they cool!
12. Let them cool completely on a wire rack before decorating. Trust me on this - I tried decorating warm cookies once and the chocolate just melted everywhere.
13. Once cooled, drizzle with tempered chocolate (see my note below!), add sprinkles and freeze-dried raspberries while the chocolate is still wet, then let the chocolate set.

How To Temper Chocolate For Cookies

Put 30g of chocolate into a microwave-safe bowl. Heat it for 10 seconds at a time, stirring between each burst, until you have just a few solid pieces left. Stop microwaving and keep stirring until those last bits melt from the residual heat.

Add the remaining 10g of chocolate, stir it in, and wait 2 minutes. Then stir until it's completely smooth. Put it in a small piping bag or plastic bag with the corner snipped off, and drizzle away!

The chocolate sets pretty fast, so work quickly when adding your sprinkles and dried raspberries.

Storage And Reheating

These Valentine cookies keep really well! Store them in an airtight container at room temperature for 5-7 days. They actually taste even better on day two after the flavors have had time to develop.

You can also freeze baked cookies for up to 3 months. Just layer them between pieces of parchment paper in a freezer-safe container. Thaw at room temperature for about 30 minutes before serving.

The unbaked dough is super freezer-friendly too! Wrap it tightly in plastic wrap, then put it in a freezer bag for up to 3 months. When you're ready to bake, thaw it in the fridge overnight, then roll and cut as normal.

Pro tip from someone who's made this mistake: Don't stack the decorated cookies until the chocolate is completely set, or you'll end up with a chocolatey mess. Ask me how I know!

Tips And Variations For Valentine Cookies

Want to switch things up? Here are some ideas I've tried:

Color changes: Skip the red and use pink gel coloring for a softer look. Or leave out the coloring entirely for light brown cookies with that subtle cocoa flavor. I've made these in orange for Halloween and green for Christmas - the base recipe works for literally any holiday!

Shape options: Heart cookie cutters are obviously perfect for Valentine's Day, but I've also used circles and just decorated them with hearts. Emily's favorite? The tiny heart shapes that bake super crispy.

Chocolate alternatives: Not a fan of chocolate drizzle? Try a simple glaze made with powdered sugar and milk instead. Or just leave them plain - they're honestly delicious without any decoration.

Flavor boost: Add ½ teaspoon of almond extract along with the vanilla for a different flavor profile. It's subtle but really nice!

Make them extra special: Before baking, sprinkle a tiny bit of coarse sugar on top. It adds this nice sparkly crunch that Emily goes crazy for.

Why does the freezer trick work so well for keeping the shape? The cold dough doesn't spread as much when it hits the hot oven. The edges start setting before the butter has a chance to melt and spread. It's basically magic!

Frequently Asked Questions About Valentine Cookies

Recipes You May Like

If you enjoyed these Valentine cookies, you'll want to try these other sweet treats:

• Small Batch Chocolate Chip Cookies - Perfect when you don't want dozens of cookies hanging around tempting you!
• Crumbl Pink Sugar Cookie Recipe - Another beautiful pink cookie option that's soft and delicious
• Lemon Blueberry Cookies - When you want something fruity and refreshing instead of chocolate

Conclusion

These Valentine cookies have become one of those recipes I return to over and over. The dough is forgiving, the flavor is spot-on, and they look way more impressive than the actual effort required. Plus, the make-ahead friendly nature means you can have fresh cookies without the last-minute stress.

Whether you're making them for a school Valentine exchange like Emily insisted on, a romantic dessert for two, or just because you want cookies on a Wednesday (no judgment here!), this recipe delivers every single time.

The buttery, slightly chocolate-y flavor with that perfect crispy-soft texture makes these cookies special enough for Valentine's Day but easy enough to become a regular in your baking rotation.

Give them a try and don't forget to save this to Pinterest so you can find it again next February - or next Tuesday when you need cookies right now!

Valentine Cookies

These easy Valentine cookies with a festive color are not only beautiful but have a delicious, buttery flavor with chocolate and vanilla undertones. Crunchy on the outside but a little bit soft on the inside, these are the perfect cookies to serve to your loved ones on Valentine's day - or on any other day, as it's possible to adjust the color, shape, and decoration!

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Resting time 15 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 25 cookies

Calories 160 kcal

Equipment

• Digital kitchen scale
• Stand Mixer
• Rubber Spatula

Ingredients

  

1x2x3x

• 350 g all-purpose flour
• 15 g unsweetened cocoa powder
• 1 teaspoon baking powder
• salt pinch
• 225 g unsalted butter at room temperature
• 200 g granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1.5 teaspoon red soft gel paste

Decoration

• 40 g dark chocolate tempered
• sprinkles
• freeze-dried raspberries

Instructions

 

• Into a large bowl, sift the flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.
• Place the butter and the sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until pale and fluffy. Scrape the sides of the bowl.
• Add the coloring (optional) and beat until the butter mixture has an even color. After, add the egg and vanilla and beat on medium-high until completely incorporated.
• Then, add the dry mixture and beat at the lowest speed possible until no dry ingredients are left, scraping the sides in between.
• Wrap the dough in plastic wrap so it's a disk shape and place it into the fridge to rest.
• Meanwhile, preheat the oven to 180C (355F) and line the baking sheet with parchment paper.
• When the oven is hot, roll the dough out to ¼ inch or ½ cm thickness between two pieces of parchment paper (or use parchment paper on the bottom and plastic wrap on the top). Cut out desired shapes and transfer them onto the prepared baking sheet using an offset spatula. Repeat the process with the scraps.
• Bake right away in the middle rack for 11-13 mins depending on how crunchy you want the cookies to be. If you bake them right away they will spread just a little bit, so make sure you place them 1 inch apart from each other. The cookies that didn't fit onto the baking sheet should be stored in the fridge while waiting their turn.
• For no spread cookies, place the tray with the cookies into the freezer for 15 minutes, then bake for 11-13 minutes. If your tray doesn't fit into the freezer, place the cookies on anything flat that fits, such as a cutting board.
• When finished baking, place onto a cooling rack to cool down. Decorate with tempered chocolate sprinkles and freeze-dried raspberries and serve.

Notes

To temper dark chocolate, place 30g (chocolate chips or chopped baking chocolate) into a ramekin or a microwave-safe bowl and heat for 10 sec at a time, mixing in between, until a few solid pieces are left. Stop heating and just mix until the last small bits have melted. Add the other 10g of the chocolate, mix, and leave for 2 minutes. Then, mix until completely melted. Place the chocolate into a small piping bag and drizzle onto the cookies.

The chocolate will set fast, so don't forget to add some sprinkles and dried raspberries quickly so they have a chance to stick.

Nutrition

Calories: 160kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 26mgSodium: 21mgPotassium: 41mgFiber: 1gSugar: 8gVitamin A: 235IUCalcium: 17mgIron: 1mg

Keyword cookies, Heart Shaped, Valentine Cookies, Valentine's Day

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Last Tuesday, Emily asked if we could make something "fancy but not hard" for her friend's birthday party. You know how kids are – they want bakery-level treats without the bakery-level effort (or price tag!). That's when I remembered these dark chocolate-covered raspberry bites I'd been meaning to try.

Honestly? Best decision ever! These little gems look like they came from some upscale chocolate shop, but they're ridiculously simple to make. We're talking five ingredients and maybe an hour of your time (most of that is just freezing time while you go do other things). Emily and her friends were obsessed, and I caught myself sneaking three of them after dinner that night. No regrets.

The thing is, these chocolate covered raspberry chia jam bites hit that perfect sweet spot between healthy and treat. The raspberries give you that tart fruity flavor, the chia seeds add this cool texture and tons of fiber, and the dark chocolate? Well, that just makes everything better. They're perfect for Valentine's Day, birthday parties, or when you just want something sweet without the guilt. If you're into quick desserts, you might also want to check out my small batch chocolate chip cookies – another favorite when I need something sweet fast!

Why You'll Love These Raspberry Chocolate Bites

• Super quick prep – We're talking 10 minutes of actual work before the freezer does its thing
• Only 5 ingredients – All stuff you can grab at any grocery store, nothing fancy or hard to find
• Actually healthy – Real fruit, chia seeds for fiber, dark chocolate with antioxidants, and zero refined sugar
• Make-ahead friendly – Perfect for meal prep! Make a batch on Sunday and snack all week
• Freezer-friendly – These last up to 2 months frozen, so you've always got a treat ready
• Kid-approved – Emily's friends couldn't stop talking about them, and that's saying something with picky 10-year-olds

Ingredients For Dark Chocolate-Covered Raspberry Bites

Here's what you need to make these chocolate raspberry chia bites (seriously, that's it!):

• 1 cup fresh raspberries – You can use frozen if that's what you have, just thaw them first
• 1 tablespoon chia seeds – These little guys thicken everything up and add tons of fiber
• ¾ cup dark chocolate chips – I use 70% dark chocolate, but use what you like
• 1 teaspoon coconut oil – Makes the chocolate smooth and shiny
• Flaky sea salt (optional) – But trust me, you want this! The salt makes the chocolate pop

How To Make Dark Chocolate-Covered Raspberry Bites

Let me walk you through this – it's so simple you won't believe it.

Prepare The Raspberry Chia Jam

1. Grab a small plate and dump your fresh raspberries on it. Use the back of a fork to mash them until they look like jam. (Emily calls this the "fun smashing part" – she's not wrong!)
2. Mix in the chia seeds and stir everything together really well. Then just let it sit for 5 minutes. The chia seeds will soak up the raspberry juice and thicken everything into this perfect jam texture.

Shape And Freeze The Bites

3. Line a baking sheet with parchment paper. If you have candy molds, you can use those instead, but I never bother – the rustic look works just fine.
4. Scoop about 1 tablespoon of the raspberry mixture onto your prepared sheet. I use a small cookie scoop for this because it makes them all the same size (and I'm slightly obsessive about that sort of thing).
5. Pop the whole thing in the freezer for 60 minutes. You need them totally solid before the chocolate coating goes on, or you'll end up with a melty mess. Don't ask me how I know this!

Add The Chocolate Coating

6. When your raspberry bites are frozen solid, melt your dark chocolate chips with the coconut oil. I do 30-second bursts in the microwave, stirring between each one. You can also use the double boiler method if you're fancy like that.
7. Take each frozen raspberry bite and dip it into the melted chocolate. I use a fork for this – it's way easier than trying to use your fingers (learned that the hard way). Let the excess chocolate drip off, then put it back on the parchment paper.
8. While the chocolate is still wet, sprinkle on some flaky sea salt. This step is optional but seriously, do it. The salt makes these taste so much more expensive than they actually are.
9. Refrigerate for 10-15 minutes until the chocolate sets completely. Then dig in!

Storage Tips For Your Chocolate Raspberry Bites

These keep really well, which is why I love making them ahead:

In the fridge: Store in an airtight container for up to 5-7 days. The chocolate stays nice and firm, and the raspberry center doesn't get weird or soggy.

In the freezer: These are perfect for long-term storage! Put them in a freezer-safe container with parchment paper between layers (so they don't stick together). They'll last up to 2 months. I like eating them straight from the freezer when I want something cold and chocolatey.

Just don't leave them sitting out at room temperature for too long, especially if your kitchen is warm. The chocolate will get soft and start to melt, and then you've got a mess on your hands.

Tips And Variations For Raspberry Chia Jam Bites

Want to mix things up? Here are some ideas I've tried:

Use different berries: Strawberries, blackberries, or even blueberries work great. I made these with strawberries last month and Emily actually liked them better (though I'm team raspberry all the way).

Try white chocolate: If dark chocolate isn't your thing, white chocolate coating is super pretty and tastes amazing with the tart raspberries.

Add vanilla extract: A tiny splash of vanilla in the raspberry mixture makes everything taste even better. Just a quarter teaspoon does it.

Make them bigger: Want more substantial bites? Use 2 tablespoons of the raspberry mixture instead of 1. You'll get fewer bites total, but they'll be more filling.

Skip the coconut oil: If you don't have it or don't like it, the chocolate will still work fine. The coconut oil just makes it smoother and easier to work with.

One thing I learned – make sure your raspberry bites are completely frozen before dipping them in chocolate. I tried rushing it once (because of course I did), and the warm chocolate started melting the raspberry center. Not cute!

Dark Chocolate-Covered Raspberry Bites FAQs

Recipes You May Like

If you enjoyed these chocolate raspberry bites, you'll definitely want to try:

• Cottage Cheese Chocolate Mousse – Another healthy chocolate fix that tastes way more indulgent than it is
• Fudgy S'mores Brownies – When you want chocolate but need something more substantial
• Almond Flour Chocolate Chip Cookies – Gluten-free and delicious, just like these bites

Final Thoughts On These Chocolate Raspberry Treats

Look, I'm not going to pretend these are the fanciest dessert you'll ever make. But sometimes the simple stuff is exactly what you need, right? These dark chocolate-covered raspberry bites take almost no effort, they're actually good for you, and they taste like something from a fancy chocolate shop.

I've made these for potlucks, packed them in Emily's lunch (she was thrilled), brought them to book club, and just kept them in my fridge for when I need something sweet. They work for literally any occasion. Plus, when people ask for the recipe and you tell them it's just five ingredients, they look at you like you're some kind of kitchen genius.

So go ahead and make these! Your future self will thank you when you've got a stash of healthy chocolate treats ready to go. Don't forget to save this to Pinterest so you can find it again later.

Sarah

Chocolate Covered Raspberry Chia Jam Bites

These chocolate covered raspberry jam bites are a great addition to your easy recipe repertoire. They are made with simple ingredients you can find at the grocery store, and are perfect for Valentine's Day, birthday parties, bridal showers, or simply for a quick dessert.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Chilling Time 15 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 8 jam bites

Calories 106 kcal

Equipment

• Baking Sheet
• Parchment Paper
• Small Plate
• Fork
• Microwave-Safe Bowl

Ingredients

  

1x2x3x

• 1 cup fresh raspberries
• 1 tablespoon chia seeds
• ¾ cup dark chocolate chips
• 1 teaspoon coconut oil
• flakey sea salt optional, for topping

Instructions

 

• On a small plate, mash raspberries with the back of a fork until they resemble jam.
• Add in the chia seeds and mix. Let sit for 5 minutes for the raspberry mixture to thicken.
• Line a baking sheet with parchment paper, and scoop approximately 1 tablespoon of the raspberries onto the baking sheet. Alternatively you can use candy molds here, but not necessary.
• Freeze for 60 minutes until the raspberry bites are solid.
• Melt chocolate and coconut oil in a microwave safe bowl in 30 second intervals or by using the double boiler method. Dip the raspberry bites into the dark chocolate coating. Pour excess chocolate overtop as well as course flakey sea salt.
• Put in refrigerator for 10-15 minutes until the chocolate has set. Enjoy!

Notes

Store in an airtight container in the refrigerator for up to 5-7 days, or freeze for up to 2 months. You can use frozen raspberries instead of fresh - just thaw and drain excess liquid first.

Nutrition

Calories: 106kcalCarbohydrates: 12gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 1mgSodium: 4mgFiber: 3gSugar: 8g

Keyword Gluten-Free, Healthy, No-Bake, Vegan

Tried this recipe?Let us know how it was!

Last Tuesday, Emily came home from school with a homemade Valentine from her best friend, and it got me thinking – why not make our own Valentine's Day Heart Cookies this year? You know what happened next? We spent the entire weekend covered in flour, sprinkles flying everywhere, and honestly? It was one of those perfect mom-daughter moments I'll never forget.

These cute cut-out cookies are seriously the easiest thing you'll bake all February. No complicated techniques, no fancy equipment – just straightforward ingredients you probably already have in your pantry. Plus, they're SO much fun to decorate! (Emily made one that looked like a deformed blob, and we still ate it. It was delicious.)

If you're looking for more sweet treats to make, check out my Small Batch Chocolate Chip Cookies – they're another family favorite!

Why You'll Love These Valentine's Day Heart Cookies

• Simple ingredients – No hunting down weird baking supplies at three different stores
• Perfect for kids – Emily's been helping me make these since she was 8, and the decorating part is her absolute favorite
• Great for gifting – Pack them in cute boxes, and you've got the perfect homemade Valentine present
• They actually taste good – Not just pretty to look at (though they are!)
• Dough keeps for 3 days – Make the dough ahead when you have time, bake when you're ready
• Memory-making magic – These cookies create those sweet moments you'll remember forever

Ingredients For Valentine's Day Heart Cookies

For The Cookies:

• ⅓ cup shortening
• ⅓ cup butter, softened
• ¾ cup granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 large egg, slightly beaten
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 2 cups flour (plus more for rolling)

For The Icing:

• 2 ½ cups powdered sugar (divided)
• 1 tablespoon corn syrup
• ½ teaspoon vanilla extract
• ⅓ cup of milk (divided)
• food coloring (optional)

The ingredient list is pretty straightforward, right? I love that these Valentine cookies don't require anything exotic. The shortening might seem old-fashioned, but trust me – it makes these cookies hold their shape better than butter alone. (I learned that the hard way after my first batch spread into weird amoeba shapes!)

How To Make Valentine's Day Heart Cookies

Making The Cookie Dough

1. In a large bowl, cream together the butter and shortening until light and fluffy, about 2-3 minutes. This step is important – don't rush it!
2. Beat in the sugar, baking powder, and salt until everything's well combined.
3. Add the egg, vanilla, and milk. Beat until you can't see any streaks of egg anymore.
4. Stir in the flour in 3-4 separate additions. I usually add about ½ cup at a time. This prevents flour clouds from taking over your kitchen (been there, done that).
5. Cover the dough tightly with plastic wrap and refrigerate for at least 3 hours, or up to 3 days. I know waiting is hard, but this chilling time is non-negotiable for cut out sugar cookies that hold their shape!

Baking The Cookies

6. Once your dough has chilled properly, preheat your oven to 375°F. Line a baking sheet with parchment paper.
7. On a lightly floured surface, roll the dough to roughly ¼ inch thick. Too thin and they'll be crispy crackers; too thick and they'll be cake-like.
8. Use heart-shaped cookie cutters to cut out your heart shaped cookies. I have three different sizes, and Emily always fights me for the biggest one!
9. Carefully transfer the cookies to your prepared baking sheet. Leave about an inch between each cookie.
10. Bake in your preheated oven for 7-9 minutes, or until the bottom just starts turning golden. Don't overbake! They'll look slightly underdone on top, but they'll firm up as they cool.
11. Let them cool completely on the baking sheet before adding icing. Seriously, COMPLETELY cool. I've ruined too many batches by being impatient.

Making The Icing

12. In a large bowl, combine about half the powdered sugar with the corn syrup, vanilla, and ¼ cup of milk. Stir until it's smooth.
13. Slowly add in the remaining powdered sugar until you get a thick, toothpaste-like consistency. This is your outlining icing!
14. If you want colored icing, add food coloring now. Emily always goes for pink and red, but you could do white, purple, or whatever makes you happy.
15. Remove about ⅓ cup of this thick icing and place it into a piping bag fitted with a small round tip. (If you don't have a piping bag, a plastic sandwich bag with the corner snipped off works!)
16. Add the remaining milk to the rest of the icing, about ½ tablespoon at a time. You want it to flow off your spatula in thin ribbons. This is your flooding icing.
17. Transfer the thinner icing to a squeeze bottle. You can find these at craft stores for like $2.

Decorating Your Valentine Cookies

18. First, outline each cookie with the thicker icing from your piping bag. Go around the edges carefully.
19. Then, squeeze some of the thinner icing into the center of the cookie. Use a toothpick to gently guide it to the edges, filling in the whole surface.
20. Now comes the fun part – let Emily (or your kids) add sprinkles, edible glitter, or whatever decorations you want! Just do it before the icing sets.
21. Allow the cookies to dry uncovered on a flat surface for about 12 hours or until completely set. I usually do this overnight.

The icing technique might sound complicated, but once you do it once, you'll get it. Emily's now better at it than I am (don't tell her I said that).

Storage Tips For Your Heart Cookies

These decorated Valentine cookies store really well, which is perfect if you're making them for a party or gift-giving.

Store them in an airtight container at room temperature for 5-7 days. Layer them between sheets of parchment paper so they don't stick together.

You can freeze the baked (but not decorated) cookies for up to 2 months. Just thaw them at room temperature before decorating.

The dough itself can be refrigerated for up to 3 days before baking, or frozen for up to 3 months. Thaw frozen dough in the fridge overnight before rolling it out.

Tips And Variations For Valentine's Day Heart Cookies

Want to mix things up? Here are some ideas I've tried over the years:

Chocolate version – Replace ¼ cup of the flour with cocoa powder for chocolate Valentine sugar cookies. Emily requests these every single year!

Almond extract twist – Swap the vanilla for almond extract in both the cookies and icing. Gives them a totally different (and delicious) flavor.

Sandwich cookies – Make two cookies and sandwich them together with jam or Nutella in the middle. Fair warning: Emily ate four of these in one sitting.

Skip the icing – If decorating sounds like too much work, just sprinkle the cookies with colored sugar before baking. Still festive, way less time.

Different shapes – Don't limit yourself to hearts! I've made these with star cutters, circle cutters, whatever's in my drawer.

Have you ever tried making cut-out cookies before? The key is really in that chilling time – it makes all the difference between cookies that hold their shape and cookies that turn into weird puddles.

One more thing: if your dough gets too soft while you're working with it, just pop it back in the fridge for 15 minutes. There's no shame in taking breaks!

Valentine's Day Heart Cookies FAQs

Recipes You May Like

If you loved these Valentine's Day Heart Cookies, you'll definitely want to try these other sweet treats:

• Cookie Monster Cookies – These colorful cookies are fun to make year-round and kids absolutely love them!
• Lemon Blueberry Cookies – A refreshing twist on traditional cookies with bright, fruity flavors
• Sugar Cookie Truffles – If you want something even easier than cut-out cookies, these no-bake truffles are perfect

Wrap Up

There you have it – the easiest, most fun Valentine's Day Heart Cookies you'll ever make! These have become a February tradition in our house, and I hope they become one in yours too.

The best part about this recipe isn't just how good the cookies taste (though they're really good). It's about the time spent in the kitchen with the people you love, the flour fights, the imperfect decorating jobs, and the memories you'll look back on years from now.

So grab your cookie cutters, your food coloring, and maybe put on an apron (seriously, icing gets everywhere). These heart shaped cookies are calling your name!

Pin this recipe to your Valentine's Day board so you can find it again next February – trust me, you'll want to make these every year.

Valentine's Day Heart Cookies

These cute cut out cookies are so easy to make and so much fun to decorate! Great for gifting, sharing, and memory making with kids!

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Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 3 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 24 cookies

Equipment

• Heart shaped cookie cutters
• Baking Sheet
• Parchment Paper
• Piping bag with small round tip
• Squeeze bottle

Ingredients

  

1x2x3x

For the Cookies:

• ⅓ cup shortening
• ⅓ cup butter softened
• ¾ cup granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 large egg slightly beaten
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 2 cups flour plus more for rolling

For the icing:

• 2 ½ cups powdered sugar divided
• 1 tablespoon corn syrup
• ½ teaspoon vanilla extract
• ⅓ cup milk divided
• food coloring optional

Instructions

 

• In a large bowl, cream together the butter and shortening until light and fluffy, about 2-3 minutes, then beat in the sugar, baking powder, and salt.
• Beat in the egg, vanilla, and milk until completely combined, then finally stir in the flour in 3-4 separate additions.
• Cover dough and refrigerate at least 3 hours, or up to 3 days.
• Once dough has been chilled, preheat oven to 375 F, and line a baking sheet with parchment paper.
• On a lightly floured surface, roll the dough to roughly ¼ inch thick, then use heart shaped cookie cutters to cut out the cookies.
• Carefully transfer the cookies to the prepared baking sheet, then bake in preheated oven for 7-9 minutes, or until bottom is just starting to turn golden.
• Allow to cool completely before adding icing.
• In a large bowl, combine about half the powdered sugar with corn syrup, vanilla, and ¼ cup of milk and stir until thoroughly combined.
• Slowly add in the remaining powdered sugar until a thick toothpaste consistency is formed.
• Add food coloring, if desired (this icing is done if you want to spread it on with a knife - otherwise continue with the rest of the steps).
• Remove about ⅓ cup of the icing and place into piping bag fitted with small round tip.
• Add remaining milk to the rest of the icing about ½ a tablespoon at a time until it flows off the spatula in thin ribbons.
• Transfer the thinner icing to a squeeze bottle.
• Outline cookies with the thicker icing, then squeeze some of the thinner icing into the center and guide to the outside using a toothpick.
• Allow the cookies to dry uncovered on a flat surface for about 12 hours or until completely set.

Notes

The dough can be refrigerated for up to 3 days before baking. Baked cookies stay fresh for 5-7 days in an airtight container. Allow 12 hours for the icing to completely set before stacking or packaging.

Keyword Valentine's Day, Valentine's Day Heart Cookies

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Last spring, Emily came home from a friend's house raving about these "amazing strawberry cookies with cream cheese inside." She wouldn't stop talking about them for three days straight! I finally convinced her friend's mom to share the recipe, and let me tell you – these strawberry shortcake cookies have become our go-to dessert whenever fresh strawberries are in season.

I've made these cookies at least a dozen times now, and they disappear faster than anything else I bake. The combination of fresh strawberries baked right into soft, buttery cookie dough with a surprise cream cheese filling in the center? It's basically strawberry shortcake in cookie form, and I'm not complaining one bit!

If you're looking for another fruity cookie recipe to try, check out my lemon blueberry cookies – they're another reader favorite that uses fresh fruit.

These cookies are soft, slightly tangy from the lemon, and absolutely bursting with strawberry flavor. The cream cheese filling stays soft and creamy even after baking, which creates this really nice contrast with the cookie exterior. Plus, they look SO pretty with those little flecks of red strawberry throughout!

Why You Will Love This Recipe

• Fresh strawberry flavor – Real strawberries mixed into the dough give these cookies an authentic, fruity taste that extract just can't match
• Surprise cream cheese center – Every bite reveals a tangy, sweet cream cheese filling that complements the strawberry perfectly
• Makes 12 cookies – Perfect batch size that won't leave you with dozens of cookies sitting around (though honestly, these go fast in my house!)
• Can be frozen before baking – Make the stuffed dough balls ahead and freeze them for up to 3 months, then bake whenever you need fresh cookies
• Simple ingredients – No fancy stuff required – just butter, flour, fresh strawberries, and cream cheese you probably already have
• Bakery-style texture – That freezing step before baking gives you thick, perfectly shaped cookies that look like they came from a fancy bakery

Ingredients For Strawberry Shortcake Cookies

For The Cream Cheese Filling:

• 4 tablespoons cream cheese, softened – Must be at room temperature so it mixes smoothly
• 3 tablespoons confectioners' sugar – Sweetens the filling without making it grainy
• Zest of 1 lemon – Adds a bright, citrusy note that pairs beautifully with strawberries

For The Cookie Dough:

• Cooking spray – For greasing the parchment paper
• ¾ cup chopped fresh strawberries – Make sure to chop them small and fairly uniform
• 1 tablespoon fresh lemon juice – Brightens up the strawberry flavor
• ½ cup plus 1 tablespoon granulated sugar – Divided between macerating the strawberries and making the dough
• 2 cups all-purpose flour – The base of your cookie dough
• ½ teaspoon baking powder – Gives the cookies a little lift
• ¼ teaspoon kosher salt – Balances the sweetness
• ½ cup (1 stick) unsalted butter, softened – Room temperature is key here
• ¼ cup packed light brown sugar – Adds moisture and a hint of molasses flavor
• 1 large egg – Binds everything together
• 1 teaspoon pure vanilla extract – Always use the real stuff, not imitation
• 1 tablespoon sparkling sugar (optional) – Makes them extra pretty, but totally optional

How To Make Strawberry Shortcake Cookies

Making The Cream Cheese Filling

1. Line a large plate or baking sheet with parchment paper to prevent sticking when you freeze the filling balls.
2. Mix the cream cheese, confectioners' sugar, and lemon zest in a medium bowl until the mixture is completely smooth with no lumps. I learned the hard way that cold cream cheese creates lumps that won't mix out!
3. Scoop the cream cheese mixture into 12 small balls (about 1 ½ teaspoons each) and place them on your prepared plate. They don't need to be perfect – close enough works just fine.
4. Freeze the cream cheese balls for about 30 minutes until they're completely solid. This step is really important because it prevents the filling from melting out during baking.

Preparing The Cookie Dough

5. Line 2 large baking sheets with parchment paper and spray lightly with cooking spray. The spray helps the cookies release easily after baking.
6. Combine the chopped strawberries, lemon juice, and 1 tablespoon granulated sugar in a small bowl. Stir it all together and let it sit for 10 minutes. This process is called macerating, and it pulls some moisture out of the strawberries so your dough doesn't get too wet.
7. After 10 minutes, drain the strawberries well using a fine-mesh strainer. You want to get rid of most of that excess liquid. Don't skip this step – I made soggy cookies the first time I tried this recipe because I forgot to drain them properly!
8. Whisk together the flour, baking powder, and salt in a medium bowl. Set this aside.
9. Beat the softened butter, brown sugar, and remaining ½ cup granulated sugar in a large bowl using a handheld mixer on medium-high speed. Keep going until the mixture looks light and fluffy – this usually takes about 2-3 minutes.
10. Add the egg and vanilla extract to the butter mixture and beat until well combined.
11. Fold in the flour mixture using a spatula or wooden spoon until just combined. Don't overmix here – you want to stop as soon as you don't see any more dry flour.
12. Gently fold in the drained strawberries. Again, be gentle – you don't want to break up the strawberry pieces too much or overmix the dough.

Assembling And Baking The Cookies

13. Use a medium cookie scoop to portion out the dough. Scoop heaping tablespoons (you should get about 24 balls total) and flatten each one into a pancake-like circle using your hands.
14. Place one frozen cream cheese ball on top of 12 of the flattened dough circles. These will be your bottoms.
15. Top each cream cheese ball with another flattened dough circle and pinch the edges together all the way around to seal. This takes a minute but it's worth it to keep that filling inside!
16. Gently roll each stuffed cookie into a ball with your hands. They don't need to be perfectly smooth – a little rough texture is fine.
17. Arrange the stuffed dough balls on your prepared baking sheets, spacing them about 2 inches apart. They'll spread a bit during baking.
18. Sprinkle the tops with sparkling sugar if you're using it. I usually do this because it makes them look really pretty, but they taste great without it too.
19. Freeze the assembled cookies for 30 minutes until they're solid. I know, more freezing! But this step keeps them from spreading too much and losing their shape in the oven.
20. Preheat your oven to 350°F while the cookies are freezing.
21. Bake the cookies for about 18 minutes until they're set and just starting to turn golden around the edges. The centers should still look slightly soft – they'll firm up as they cool.
22. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Storage & Reheating

Store these strawberry shortcake cookies in an airtight container in the refrigerator for up to 5 days. Because they have a cream cheese filling, they really do need to be refrigerated – I learned this when I left some out overnight and they got a bit questionable by morning!

The cookies taste best when you let them sit at room temperature for about 15-20 minutes before eating. The cream cheese filling softens up and the cookie itself becomes more tender.

For longer storage, you can freeze the unbaked, stuffed cookie dough balls in a freezer-safe bag or container for up to 3 months. When you're ready to bake them, just add an extra 2-3 minutes to the baking time since they're going in frozen. No need to thaw them first!

You can also freeze the baked cookies. Just let them cool completely, then wrap each one individually in plastic wrap before placing them all in a freezer bag. They'll keep for up to 2 months. Thaw at room temperature when you're ready to eat them.

Tips For Perfect Strawberry Shortcake Cookies

Choose the right strawberries – I always pick strawberries that are ripe but still pretty firm. Super soft, overripe berries release too much liquid even after draining. Your best bet is berries that are bright red with a little give but aren't mushy.

Don't skip the draining step – After letting the strawberries sit with sugar and lemon juice, make sure you really drain them well. I usually press them gently with the back of a spoon to get out as much liquid as possible.

Soften your butter and cream cheese properly – Both should be at room temperature, not melted. I usually take them out of the fridge about an hour before I start baking. If you're in a hurry, you can microwave the butter in 5-second bursts, but be careful not to melt it!

Make the cream cheese balls uniform – Try to keep them roughly the same size so all your cookies bake evenly. I use a teaspoon measure to scoop them out, which keeps them pretty consistent.

Seal the edges well – When you're assembling the stuffed cookies, really pinch those edges together. Emily and I had a few "leakers" the first time we made these because we didn't seal them properly!

Try different berries – I've made these with raspberries and blackberries too. Raspberries work great, though they're more fragile than strawberries. Blackberries are a bit too seedy for my taste, but Emily liked them.

Add white chocolate chips – Sometimes I fold in ½ cup of white chocolate chips along with the strawberries. It's not traditional, but it's really good!

Make mini versions – You can make these smaller by using about 1 teaspoon of dough per side and tiny cream cheese balls. They're perfect for parties! Just reduce the baking time by about 3-4 minutes.

Strawberry Shortcake Cookies FAQ

Recipes You May Like

• Small Batch Chocolate Chip Cookies – If you loved the small batch size of these cookies, you'll want to try my chocolate chip cookie recipe that makes just 6 cookies!
• Lemon Blueberry Cookies – Another fruit-forward cookie with that same bright, citrusy twist
• Cookie Monster Cookies – A fun, colorful cookie recipe that kids absolutely love

Conclusion

These strawberry shortcake cookies have become one of my most-requested recipes. Last week, Emily's teacher asked me to make them for the class bake sale, and they sold out in the first 15 minutes! There's something really special about the combination of fresh strawberry flavor, soft cookie dough, and that creamy, tangy filling in the center.

The recipe might seem a little involved with all the freezing steps, but I promise it's worth it. Plus, once you get the hang of it, the whole process goes pretty quickly. I can have these mixed up and in the freezer in about 30 minutes (not counting the freezing time, obviously!).

Go ahead and give these a try – they're perfect for spring gatherings, summer picnics, or really any time you've got fresh strawberries on hand. Don't forget to save this recipe to Pinterest so you can find it again when strawberry season rolls around!

Strawberry Shortcake Cookies

Delicious strawberry shortcake cookies with a hidden cream cheese filling. These soft, bakery-style cookies combine fresh strawberries and lemon in a sweet cookie dough wrapped around a tangy cream cheese center.

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Prep Time 20 minutes mins

Cook Time 18 minutes mins

Freezing Time 1 hour hr

Total Time 38 minutes mins

Course Cookies, Dessert

Cuisine American

Servings 12 cookies

Equipment

• Medium cookie scoop
• Handheld Mixer
• Baking Sheets
• Parchment Paper

Ingredients

  

1x2x3x

Filling

• 4 tablespoon cream cheese softened
• 3 tablespoon confectioners' sugar
• 1 lemon zest only

Cookies

• cooking spray
• ¾ cup strawberries chopped
• 1 tablespoon fresh lemon juice
• ½ cup granulated sugar plus 1 Tbsp
• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon kosher salt
• ½ cup unsalted butter softened (1 stick)
• ¼ cup light brown sugar packed
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 tablespoon sparkling sugar optional

Instructions

 

• Line a large plate or baking sheet with parchment. In a medium bowl, combine cream cheese, confectioners' sugar, and lemon zest until smooth. Scoop into 12 small balls (about 1 ½ tsp. each) and place on prepared plate.
• Freeze cream cheese balls until solid, about 30 minutes.
• Line 2 large baking sheets with parchment, then grease with cooking spray. In a small bowl, stir strawberries, lemon juice, and 1 tablespoon granulated sugar until combined. Let sit 10 minutes, then drain.
• In a medium bowl, whisk flour, baking powder, and salt.
• In a large bowl, using a handheld mixer on medium-high speed, beat butter, brown sugar, and remaining ½ cup granulated sugar until light and fluffy. Beat in egg and vanilla, then fold in flour mixture until just combined. Gently fold in strawberries.
• Using a medium cookie scoop, scoop heaping tablespoons of dough (about 24 balls) and flatten into pancake-like circles. Place frozen cream cheese filling balls on top of 12 pieces of dough. Place remaining dough on top of filling and pinch edges together. Gently roll into balls with your hands.
• Arrange stuffed dough balls on prepared sheets, spacing about 2 inches apart. Sprinkle with sparkling sugar (if using). Freeze until solid, about 30 minutes.
• Arrange a rack in center of oven and preheat to 350°F. Bake cookies until set and just golden around edges, about 18 minutes.

Notes

These cookies can be made ahead and frozen before baking. Store unbaked stuffed cookies in a freezer bag for up to 3 months. Bake from frozen, adding 2-3 extra minutes to baking time. Store baked cookies in an airtight container in the refrigerator for up to 5 days.

Keyword Cream Cheese, Strawberry, Strawberry Shortcake Cookies, summer cookies

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You know that moment when you take a bite of something and it just tastes like Christmas? That's what happened the first time I made these peppermint chocolate chip cookies. Emily walked into the kitchen while I was pulling them out of the oven, and before I could even warn her they were hot, she grabbed one. The look on her face? Pure joy!

I've been making chocolate chip cookies for years (probably too many years to admit), but these peppermint ones have become our December tradition. The combination of crushed candy canes and chocolate chips creates this perfect sweet-and-minty thing that I honestly can't get enough of.

What makes these different from regular chocolate chip cookies? The peppermint extract adds this subtle minty flavor throughout, while the crushed candy canes give you these little bursts of intense peppermint. Plus, they look absolutely gorgeous with those red and white candy cane pieces baked right in. If you're planning a holiday cookie exchange this year, you might also want to check out my candy cane cookies for another festive option.

The best part? They're not complicated at all. If you can make regular chocolate chip cookies, you can definitely make these.

Why You Will Love These Peppermint Chocolate Chip Cookies

• Ready in under 30 minutes from start to finish (because who has all day during the holidays?)
• Perfect balance of mint and chocolate without being overwhelming
• Soft and chewy texture with crispy edges
• Beautiful presentation with visible candy cane pieces
• Great for gifting - they stay fresh for days and look festive
• Kid-approved - Emily's friends go crazy for these every year

Ingredients For Peppermint Chocolate Chip Cookies

Here's what you'll need to make about 24 cookies:

Dry Ingredients:

• 330g (2 ¾ cups) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Wet Ingredients:

• 226g (1 cup) unsalted butter, softened
• 200g (1 cup) brown sugar
• 150g (¾ cup) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract

Mix-ins:

• 255g (1 ½ cups) chocolate chips
• 5 candy canes, crushed (about 75g)
• Extra chocolate chips for topping (optional but recommended!)

Equipment You'll Need:

• Food processor or blender (for crushing candy canes)
• Stand mixer or hand mixer
• Baking sheets
• Cookie scoop (I use a 3 tablespoon scoop)

A quick note about the candy canes - I learned this the hard way. Don't try to crush them by hand! Put them in a food processor or sealed plastic bag and crush them with a rolling pin. Your hands will thank you.

How To Make Peppermint Chocolate Chip Cookies

Making these peppermint cookies is really straightforward. Here's my step-by-step process:

Prep Work

1. Preheat your oven to 375°F and line your baking sheets with parchment paper or a silicone baking mat. (I always use parchment paper because cleanup is so much easier!)
2. In a small bowl, combine the all-purpose flour, baking soda, and salt. Set this aside.

Make The Cookie Dough

3. Use a stand mixer fitted with the paddle attachment to cream the softened butter, granulated sugar, and brown sugar together. Mix on medium speed for about 2-3 minutes until it's light and fluffy. This step is important - don't rush it!
4. Add the eggs one at a time, mixing after each addition. Then add the vanilla extract and peppermint extract. Mix until just combined and scrape down the sides of the bowl. (I always forget this step and then wonder why there are butter chunks in my cookies!)
5. Add all the dry ingredients at once and mix on low speed. Stop when you still see streaks of flour - don't overmix! This is the key to soft cookies.

Add The Good Stuff

6. Add the chocolate chips and crushed candy canes to the dough. Mix on low speed until just combined. The dough should look chunky and delicious at this point.

Shape And Bake

7. Using a 3 tablespoon cookie scoop, scoop the dough onto your lined baking sheets. Leave about 2 inches between each cookie because they will spread. If you want them to look extra pretty (which I always do for Christmas), press a few extra chocolate chips onto the top of each dough ball.
8. Bake for 11 minutes. This is where trust comes in - the cookies will look slightly underdone when you take them out. That's exactly what you want! They'll continue to bake on the hot pan as they cool.
9. Let them cool on the baking sheet for about 5 minutes before transferring to a cooling rack. Try not to eat them all while they're still warm (I've failed at this multiple times).

The timing on these is really specific. I once baked them for 13 minutes thinking "a little extra won't hurt" and they came out hard as rocks. Stick to 11 minutes!

Storage And Reheating

Store your peppermint chocolate chip cookies in an airtight container at room temperature. They'll stay soft and chewy for up to 5 days.

Want to freeze them? No problem! Place cooled cookies in a freezer-safe container with parchment paper between layers. They'll keep for up to 3 months. To thaw, just leave them at room temperature for about 30 minutes.

Here's a trick I love - you can also freeze the cookie dough balls! Place them on a baking sheet, freeze until solid, then transfer to a freezer bag. When you want fresh cookies, bake them straight from frozen, adding just 1-2 extra minutes to the baking time. It's perfect when you need warm cookies RIGHT NOW.

If your cookies do get a bit hard (it happens), pop them in the microwave for about 10 seconds. They'll soften right up.

Tips For Perfect Peppermint Chocolate Chip Cookies

After making these probably 50+ times, here's what I've learned:

About The Peppermint Flavor:

• Start with ½ teaspoon of peppermint extract. You can always add more next time, but you can't take it away! I learned this when I accidentally added a full teaspoon once and Emily refused to eat them (she said they tasted like toothpaste).
• Use fresh candy canes. Those dusty ones from last Christmas? They won't taste as good.
• Crush the candy canes into small pieces, not powder. You want some texture!

About The Texture:

• Don't overmix the dough after adding the flour. Mix just until the streaks disappear.
• Make sure your butter is softened but not melted. It should leave a slight indent when you press it.
• Use a cookie scoop for even-sized cookies that bake uniformly.

For The Best Results:

• Weigh your ingredients if possible! Baking is chemistry, and measuring by weight is way more accurate than cups.
• If your cookies are spreading too thin, chill the dough for 30 minutes before baking.
• Rotate your baking sheet halfway through baking for even browning.

Variations To Try:

• Add white chocolate chips instead of regular chocolate chips for a different look
• Use dark chocolate for a more sophisticated flavor
• Add ½ cup of chopped pecans or walnuts for crunch
• Drizzle melted chocolate over cooled cookies for extra pizzazz

Can you use salted butter? Sure! Just leave out the 1 teaspoon of salt from the recipe. I usually use unsalted because I like to control the salt level myself.

FAQs About Peppermint Chocolate Chip Cookies

Recipes You May Like

If you're loving these festive peppermint cookies, you'll definitely want to try:

• Candy Cane Cookies - Another peppermint favorite that's become a holiday staple in our house
• Christmas Peanut Butter Blossoms - The classic combo of peanut butter and chocolate in cookie form
• Gingerbread Men Cookies - Perfect for decorating with kids (Emily and I make these every year!)

Time To Bake These Cookies!

These peppermint chocolate chip cookies have honestly become one of my favorite things about the holidays. They smell amazing while they're baking, they taste even better, and they make your kitchen feel so festive.

The combination of chocolate and peppermint is just perfect - not too minty, not too sweet, just right. Plus, they're way easier than they look, which is always a win in my book!

Whether you're baking for a cookie exchange, making treats for neighbors, or just want something special for your family, these cookies deliver every single time. Trust me, make a double batch. They disappear fast!

Don't forget to save this recipe to Pinterest so you can find it next time you're planning your holiday baking!

Happy baking!

Peppermint Chocolate Chip Cookies

These Peppermint Chocolate Chip Cookies are made with crushed candy canes and peppermint extract. They're the perfect holiday cookie!

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Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 11 minutes mins

Total Time 26 minutes mins

Course Dessert

Cuisine American

Servings 24 cookies

Calories 232 kcal

Equipment

• Food processor or blender
• Stand Mixer or Hand Mixer
• Baking Sheets
• Cookie scoop (3 tablespoon)

Ingredients

  

1x2x3x

• 330 g all-purpose flour 2 ¾ cups
• 1 teaspoon baking soda
• 1 teaspoon salt
• 226 g unsalted butter softened, 1 cup
• 200 g brown sugar 1 cup
• 150 g granulated sugar ¾ cup
• 2 eggs
• 1 teaspoon vanilla extract
• 0.5 teaspoon peppermint extract
• 255 g chocolate chips 1 ½ cups
• 5 candy canes crushed, about 75g
• extra chocolate chips for topping, optional

Instructions

 

• Preheat oven to 375°F and line baking sheets with parchment paper or a silicone baking mat.
• In a small bowl combine all-purpose flour, baking soda and salt.
• Use a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.
• Add eggs one at a time then add the vanilla extract and peppermint extract until just combined. Scrape the sides of the bowl as needed.
• Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the chocolate chips and crushed candy canes and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough.
• Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra chocolate chips onto the tops of each cookie dough ball.
• Bake cookies for 11 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool.

Notes

Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.

Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1 teaspoon salt.

Store Peppermint Chocolate Chip Cookies in an airtight container for up to 5 days at room temperature.

Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.

Nutrition

Calories: 232kcal

Keyword Christmas cookies, holiday baking, Peppermint, Peppermint Chocolate Chip Cookies

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Last February, Emily came home from school with a Valentine's card-making assignment, and guess what? She announced we needed cookies to go with them. Not just any cookies – Valentine's Day Frosted Sugar Cookies that were "soft like the ones from the bakery, Mom!"

Well, challenge accepted!

I spent that entire evening testing different ratios until I landed on this recipe. The result? These soft sugar cookies have that perfect bakery-style texture – slightly crispy edges with a tender, almost melt-in-your-mouth center. Plus, they're topped with the prettiest pink buttercream frosting and festive sprinkles.

What I really appreciate about these cookies (besides the fact that Emily's teacher asked for the recipe) is how simple they are. You don't need any fancy equipment or hard-to-find ingredients. Just basic pantry staples and about 20 minutes of your time. If you're looking for more easy dessert ideas, you'll love these small batch chocolate chip cookies – they're another go-to when I need something quick and delicious!

Why You'll Love These Valentine's Day Sugar Cookies

• Super soft texture - These cookies stay tender for days thanks to the perfect butter-to-sugar ratio
• Quick to make - Ready in just 23 minutes from start to finish
• No chilling required - Unlike most sugar cookies, this dough goes straight to the oven
• Kid-friendly decorating - The frosting is stable enough for little hands to spread
• Make-ahead friendly - Bake them days in advance and frost when you're ready
• Perfect for gifting - They hold up beautifully in cookie tins or gift bags

Ingredients For Valentine's Day Frosted Sugar Cookies

Here's what you'll need to make these Valentine's Day sugar cookies:

For The Cookie Dough:

• ½ cup butter (salted or unsalted, softened)
• ½ cup granulated sugar
• 2 tablespoon brown sugar
• 1 large egg white
• 1 teaspoon vanilla
• 1 & ⅓ cup + 1 tablespoon all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt

For The Pink Buttercream Frosting:

• ½ cup butter (softened)
• 1 cup powdered sugar
• 1 tablespoon cream
• 1 teaspoon vanilla extract
• Pink gel food coloring
• Valentine's Day sprinkles

Ingredient Notes

Butter: I always use softened butter, not melted. It should be soft enough to press your finger into but not greasy. This makes a huge difference in texture!

Egg white: Using just the egg white instead of a whole egg keeps these cookies super tender. Save that yolk for scrambled eggs tomorrow morning.

Brown sugar: The tiny bit of brown sugar adds moisture and a subtle depth of flavor. Don't skip it!

Gel food coloring: This is way better than liquid food coloring for getting that pretty pink shade without making the frosting too thin.

How To Make The Best Valentine's Day Sugar Cookies

Preparing The Cookie Dough

1. Start by preheating your oven to 350°F. Line a large baking sheet with parchment paper and set it aside.
2. In your stand mixer, cream together the butter, granulated sugar, and brown sugar using the paddle attachment. Beat it for about 2-3 minutes until it's light in color and super fluffy. This step is important – don't rush it!
3. Add in the egg white and vanilla, then mix for another 30 seconds until everything is fully incorporated. The mixture should look smooth and creamy.
4. Add the flour, baking soda, baking powder, and salt to the bowl. Mix on low speed just until the flour disappears. Don't overmix or your cookies will be tough!

Baking The Cookies

5. Using a small cookie scoop (mine's about 1.5 tablespoons), scoop out equally sized balls of dough onto your prepared baking sheet. Space them about 2 inches apart – they'll spread a little but not much.
6. Bake for exactly 8 minutes. I know they might not look done, but trust me on this! They'll continue baking on the hot pan after you remove them.
7. Let the cookies rest on the baking sheet for 5-10 minutes. They'll firm up during this time. Then transfer them to a cooling rack.

Making The Pink Buttercream Frosting

8. While the cookies cool completely, make the frosting. In a clean bowl, cream the softened butter for about 2 minutes until it's light and fluffy.
9. Add the powdered sugar, vanilla extract, and cream. Whip everything together until the frosting is smooth and fluffy – about 3 minutes.
10. Add a few drops of pink gel food coloring and whip again until the color is evenly distributed. Start with just a little – you can always add more!

Decorating Your Valentine's Cookies

11. Once the cookies are completely cool (this is important or the frosting will melt!), spread a generous amount of frosting on each cookie using an offset spatula or butter knife.
12. Immediately top with your favorite Valentine's Day sprinkles while the frosting is still soft. I usually use a mix of pink and red heart-shaped sprinkles, but use whatever makes you happy!

Storage And Reheating Tips

These soft frosted sugar cookies stay fresh in an airtight container at room temperature for up to 3 days. Honestly? They never last that long in my house!

For longer storage, you can freeze the unfrosted cookies for up to 3 months. Just let them cool completely, then stack them in a freezer-safe container with parchment paper between layers. When you're ready to use them, thaw at room temperature and add fresh frosting.

The frosted cookies also freeze well, though I prefer to freeze them unfrosted and add the frosting fresh when serving. The texture is just better that way.

My Best Tips For Perfect Valentine's Sugar Cookies

Don't overbake them! These cookies should come out of the oven looking slightly underdone. They'll continue to cook on the hot pan and end up with that perfect soft texture.

Use room temperature butter. Cold butter won't cream properly, and melted butter will make your cookies spread too much. Take your butter out about 30 minutes before you start baking.

Measure flour correctly. Spoon it into your measuring cup and level it off with a knife. Don't scoop directly from the bag or you'll end up with too much flour and dry cookies.

Let them cool completely before frosting. I learned this the hard way when I got impatient and ended up with frosting that melted into a puddle. Not cute for Valentine's Day!

Make them uniform. Using a cookie scoop ensures all your cookies are the same size, which means they'll bake evenly. Nobody wants some cookies burnt while others are raw in the middle.

Variations To Try With These Sugar Cookies

Want to switch things up? Here are some fun ideas:

Different colors: Use red food coloring instead of pink, or make half of each! You could even do purple for a fun twist.

Flavor additions: Add ½ teaspoon of almond extract to the dough for an almond sugar cookie variation.

Chocolate drizzle: Skip the pink frosting and drizzle melted white chocolate over the cooled cookies instead.

Heart shapes: If you have heart-shaped cookie cutters, you can roll out this dough and cut shapes. Just chill it for 30 minutes first so it's easier to handle.

Sprinkle mix-ins: Add 2 tablespoons of Valentine's sprinkles directly into the dough for a funfetti effect.

Valentine's Day Frosted Sugar Cookies FAQs

Recipes You May Like

If you're in a Valentine's Day baking mood, you'll love these other treats:

• Cookie Monster Cookies - Another fun cookie recipe that's perfect for any celebration
• Lemon Blueberry Cookies - Soft cookies with a bright, fruity flavor
• Fudgy S'mores Brownies - A decadent dessert when you want something besides cookies

Final Thoughts On These Valentine's Cookies

These Valentine's Day Frosted Sugar Cookies have become our go-to recipe every February. They're soft, buttery, and just sweet enough without being overwhelming. Plus, they're so easy that Emily can help me make them (which she loves doing, even at her age).

The best part? You can make these year-round with different colored frostings and sprinkles. We've done them in blue for baby showers, green for St. Patrick's Day, and red, white, and blue for July 4th. They're that versatile!

So if you're looking for a simple, foolproof Valentine's Day cookie recipe, this is it. They taste like they came from a fancy bakery, but they're so easy that anyone can make them. Give them a try and let me know what you think!

Don't forget to save this recipe to Pinterest so you can find it again next Valentine's Day!

Soft Valentine's Day Frosted Sugar Cookies

These deliciously soft and butter sugar cookies are the perfect Valentine's Day treat!

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Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 23 minutes mins

Course Dessert

Cuisine American

Servings 16 cookies

Calories 170 kcal

Equipment

• Stand Mixer
• Baking Sheet
• Parchment Paper
• Cookie Scoop
• Cooling Rack

Ingredients

  

1x2x3x

Cookie Recipe

• ½ cup butter Salted or unsalted, softened
• ½ cup granulated sugar
• 2 tablespoon brown sugar
• 1 large egg white
• 1 teaspoon vanilla
• 1 ⅓ cup all purpose flour plus 1 tbsp
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt

Frosting Recipe

• ½ cup butter softened
• 1 cup powdered sugar
• 1 tablespoon cream
• 1 teaspoon vanilla extract
• pink gel food coloring
• Valentine's Day sprinkles

Instructions

 

• Start by preheating the oven to 350F, then line a large baking sheet with parchment paper and set aside.
• In a stand mixer cream the butter, granulated sugar and brown sugar together using a paddle attachment until light in color and fluffy. Add in the egg white and the vanilla and mix again for 30 seconds or until fully incorporated.
• Add in the flour, baking soda, baking powder, and salt and mix just until the flour disappears. Using a small cookie scooper, scoop out equally sized cookie dough balls into the baking sheet.
• Bake the cookies for 8 minutes, pull them out and let them rest on the cookie sheet for 5-10 minutes then transfer to a cooling rack. Enjoy immediately or store in an airtight container.
• Cream the butter in a bowl until light and fluffy.
• Add in the powdered sugar, vanilla extract, and cream and whip again until fluffy. Add in pink food coloring and whip again.
• Frost each cooled down cookie then top with sprinkles and enjoy!

Notes

These soft and chewy sugar cookies can be stored in an airtight container for 3 days at room temperature or up to 3 months in the freezer.

Nutrition

Calories: 170kcalCarbohydrates: 16gProtein: 0.5gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 32mgSodium: 173mgPotassium: 12mgFiber: 0.03gSugar: 15gVitamin A: 368IUVitamin C: 0.01mgCalcium: 9mgIron: 0.1mg

Keyword Soft Valentine's Day Frosted Sugar Cookies, Sugar Cookies, Valentine's Day

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Want to know what happens when you take rich, fudgy brownies and top them with fresh strawberries and glossy chocolate ganache? You get Chocolate Covered Strawberry Brownies that'll make everyone think you spent hours in the kitchen (but we both know better!).

I made these last Valentine's Day when Emily's best friend came over, and honestly? They disappeared faster than I could cut them. The combo of that dense brownie base, juicy strawberries, and smooth ganache is just... chef's kiss.

Here's the thing: this dessert looks fancy enough for a romantic dinner but uses a brownie mix as the base (no judgment here!). Plus, you only need about 25 minutes of actual work. The rest is just waiting for things to cool and set, which gives you time to clean up or, you know, sneak a piece before anyone notices. If you're looking for more chocolate and fruit combinations, check out my 4th of July chocolate covered strawberries for another crowd-pleaser!

This recipe combines everything I love about chocolate-covered strawberries with the satisfaction of cutting into a perfect brownie square. The strawberries stay fresh and bright against all that chocolate, and the ganache ties everything together without being too heavy.

Why You'll Love These Strawberry Brownies

• Super simple to make - Seriously, if you can stir brownie mix and microwave chocolate, you've got this! No fancy equipment or techniques needed.
• Ready in about an hour - That includes baking and cooling time. Perfect when you need an impressive dessert without the all-day commitment.
• Looks way fancier than it is - People will think you went to pastry school or something. Let them think that!
• Perfect balance of flavors - The rich chocolate pairs beautifully with fresh, slightly tart strawberries. Not too sweet, not too plain.
• Customizable with other berries - Raspberries and blueberries work great too, so you can switch things up based on what's in season.
• Great for special occasions - Valentine's Day, anniversaries, date nights, or just because it's Tuesday and you deserve chocolate.

What You Need For Chocolate Covered Strawberry Brownies

Here's your shopping list - nothing too crazy, I promise!

For the Brownie Base:

• 1 brownie mix (sized for an 8"x8" pan)
• Whatever the box calls for (usually eggs, oil, and water)

For the Topping:

• 1 lb fresh strawberries (pick the bright red ones!)
• 1½ cups semi-sweet chocolate chips (or mix in some dark chocolate if you want)
• ¾ cup heavy cream (might need up to 1 cup)

That's it! I love recipes where I don't have to hunt down weird ingredients at three different stores.

How To Make The Best Chocolate Ganache Strawberry Brownies

Let me walk you through this step by step. It's easier than you think!

Prepare The Brownie Layer

1. Preheat your oven according to the brownie box directions (usually around 350°F).
2. Mix up your brownies following the package instructions exactly - don't try to get creative here with the measurements!
3. Pour the batter into a greased 8"x8" baking dish and spread it evenly.
4. Bake the brownies according to package time (typically 40-45 minutes). You want them fully baked and set.
5. Let them cool completely in the pan - this is important! Hot brownies plus cold strawberries equals a soggy mess (learned that one the hard way).

Prep Your Strawberries

6. Wash and dry the strawberries thoroughly - any water will mess with your ganache later.
7. Remove all the stems and slice each strawberry in half lengthwise.
8. Arrange strawberry halves in a single layer on top of the cooled brownies with the seed side facing up (they look prettier this way, trust me).

Make The Chocolate Ganache

This part seems intimidating but it's actually super forgiving!

9. Add chocolate chips and heavy cream to a microwave-safe bowl.
10. Microwave for 25 seconds - not a second more! We're going slow here.
11. Stir slowly and gently for at least 20 seconds. The residual heat keeps melting the chocolate as you stir.
12. Microwave again for 20 seconds - still taking it slow!
13. Stir again thoroughly for another 20 seconds or so. You'll see it starting to come together.
14. Check the consistency - if you still see chocolate chunks, microwave for 15 more seconds and keep stirring.
15. Continue this process (short bursts of heat + lots of stirring) until the ganache becomes smooth, dark, and glossy. When it looks shiny and pourable, you're done!

Finish Your Brownies

16. Pour the ganache over the strawberries slowly and evenly, making sure to cover all of them.
17. Chill in the refrigerator for 20-30 minutes until the ganache sets up. It won't be rock hard, just nicely firm.
18. Slice with a sharp knife (I wipe the knife between cuts for clean edges).
19. Serve immediately or within the same day for best results!

How To Store Chocolate Strawberry Brownies

Here's the deal with storage - these brownies are best enjoyed within 24 hours of making them. I'm not saying this to be dramatic; the fresh strawberries actually release moisture that makes the brownies soggy after a day.

If you absolutely need to save some (though I doubt there will be leftovers!), keep them in an airtight container in the fridge. They'll last up to 2 days max, but the texture won't be quite as perfect.

Want a trick? Cut them into squares and freeze just the brownies WITHOUT the strawberries and ganache. Then when you're ready to serve, add fresh berries and ganache. Works like a charm!

Pro Tips For Perfect Strawberry Brownies Every Time

Let me share some tricks I've learned from making these multiple times (Emily requests them constantly):

Don't skip the cooling step - I know waiting is hard when chocolate is involved, but warm brownies will make your strawberries mushy and your ganache weird. Just... wait. Go do something else for 30 minutes.

Use room temperature cream - It mixes with the chocolate more smoothly and you'll need less microwave time.

Stir more than you think necessary - The stirring is what makes ganache work! Don't rush this part. Put on some music and just keep stirring between microwave bursts.

Pick firm strawberries - Soft, overripe berries will break down too fast. You want bright red, slightly firm berries that'll hold their shape.

Try different berry combinations - Last week I did half strawberries, half raspberries and WOW. The tartness of the raspberries was perfect with all that chocolate. Blueberries work too, though they're a bit subtle.

Use a hot, dry knife for cutting - Run your knife under hot water, dry it completely, then cut. Clean the knife between cuts. Your squares will look SO much prettier.

Add a pinch of salt to the ganache if you want - It makes the chocolate flavor more intense. Just a tiny pinch though!

Double the recipe for parties - Use a 9x13 pan and double everything. Because if you bring these to a party, people will mob you.

Chocolate Covered Strawberry Brownies FAQs

Recipes You May Like

Looking for more chocolate desserts that'll wow everyone? Try these:

• Fudgy S'mores Brownies - If you loved the brownie base in this recipe, you'll go crazy for these gooey s'mores brownies with toasted marshmallows!
• 4th of July Chocolate Covered Strawberries - Another strawberry and chocolate combo that's perfect for parties and special occasions. So festive!
• Small Batch Chocolate Chip Cookies - When you want chocolate but don't need a huge batch, these cookies are my go-to recipe.

Time To Make These Brownies!

These Chocolate Covered Strawberry Brownies combine everything good about chocolate and strawberries into one amazing dessert that looks way more complicated than it actually is. The fudgy brownie base, fresh berries, and silky ganache create the perfect bite every single time.

What I love most is how fancy they look compared to how easy they are to make. Like, you could totally serve these at a dinner party and everyone would be impressed, but you and I know you just stirred some chocolate in the microwave and arranged some berries. That's my kind of recipe!

Make these for your next special occasion - or just make them tonight because you deserve good chocolate. Life's too short for boring desserts anyway. And don't forget to save this to Pinterest so you can find it when you need an impressive dessert in a pinch!

Let me know how yours turn out - I'd love to hear about it!

Chocolate Covered Strawberry Brownies

Chocolate Covered Strawberry Brownies are a delicious, chocolatey dessert recipe. If you like rich, chocolate brownies, then you will love these chocolate ganache strawberry covered brownies!

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Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Chilling Time 25 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Dessert

Cuisine American

Servings 9 servings

Calories 467 kcal

Equipment

• 8"x8" Baking Dish
• Microwave-Safe Bowl

Ingredients

  

1x2x3x

• 1 Brownie Mix for an 8"x8" baking dish
• 1 lb Strawberries stems removed, cut in half

Chocolate Ganache

• 1.5 cups Semi Sweet Chocolate Chips or use part dark chocolate
• 0.75 cup Heavy Cream up to 1 cup if more is needed

Instructions

 

• In an 8"x8" baking dish, prepare brownies according to package directions. Let them cool completely.
• Remove the stems from the strawberries and cut them in half lengthwise.
• Arrange the strawberries in a single layer on top of the brownie layer, seed side up.

Prepare the Chocolate Ganache

• In a microwave safe bowl, add the chocolate chips and the heavy cream. Microwave for 25 seconds. Then start stirring slowly.
• Microwave again for 20 seconds. Stir again, for at least 20 seconds. The heat will keep melting the chocolate as you stir. It is important to heat the mixture gradually, and not to get it too hot! Stir, stir, stir!
• If the chocolate chips are still chunky, microwave again for another 15 seconds. Then stir again. Repeat if necessary. Keep stirring until the ganache becomes smooth, and turns dark and shiny/glossy. Then it is ready.

Finish

• Pour the chocolate ganache over the strawberries evenly, covering all of them.
• Chill the brownies in the fridge for 20-30 minutes, or until ganache has set. It will not be solid, but will firm up.
• Slice and serve within a day. These won't last more than a day as the berries release moisture that will make the brownies wet.

Notes

This also works with raspberries and blueberries.

Nutrition

Calories: 467kcal

Keyword chocolate covered strawberry brownies

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Who says brownies have to be chocolate? These strawberry brownies changed my mind about what a brownie could be, and honestly, I'm never going back!

Last spring, Emily came home from school talking about these pink brownies her friend brought for a birthday celebration. She wouldn't stop going on about them (we're talking three days straight of "Mom, can we make those pink brownies?"). I figured she meant some strawberry-flavored chocolate thing, but nope. When I finally tracked down a similar recipe, I realized these were actual strawberry brownies with NO chocolate at all.

I was skeptical at first. But after one bite of these strawberry brownies, I got it. They've got that same moist, dense texture you want in a brownie, but with this bright, fruity twist that makes them perfect for spring and summer. The lemon glaze on top? That's what takes them from good to "Emily-asked-me-to-make-them-three-times-in-one-week" good.

The best part is how simple these are to throw together. We're talking cake mix brownies here, so there's no complicated measuring or fancy techniques. If you've ever wanted to try something different from the standard chocolate brownie, these pink beauties are calling your name. Plus, they're ready in about 35 minutes from start to finish, which means you can whip them up even on busy weeknights.

They're bright, they're tangy, and they look absolutely gorgeous on a dessert table. I've brought these to potlucks, bake sales, and family gatherings, and people always ask for the recipe. Some folks don't even realize they're brownies at first – they think they're some fancy bakery creation. Little do they know it all starts with a box of cake mix!

If you're looking for more easy dessert ideas that start with cake mix, you'll want to check out my Cookie Monster Cookies – another simple recipe that always gets rave reviews.

Why You'll Love These Strawberry Lemon Brownies

• Super quick to make - Only 10 minutes of prep time and you're done with the hard part
• Uses simple ingredients - Just a cake mix, fresh strawberries, eggs, and lemon juice
• Perfect texture - Moist and dense like a traditional brownie but lighter
• Beautiful pink color - They look as good as they taste (Instagram-worthy, if you ask Emily)
• Tangy and sweet - The lemon glaze balances the sweetness perfectly
• Great for any occasion - Works for Valentine's Day, spring parties, or just because it's Tuesday

What You Need For Strawberry Brownies

For The Brownies

• Strawberry cake mix - I use Betty Crocker's 15.25 oz box, but any brand works as long as it's close to that size
• Fresh strawberries - Chopped into small pieces (about ½ cup)
• Lemon juice - Fresh squeezed is best, but bottled works in a pinch (⅓ cup)
• Eggs - 2 large eggs at room temperature

For The Lemon Glaze

• Powdered sugar - 1 cup for a nice sweet glaze
• Lemon juice - Just 1 tablespoon, plus a few extra drops if needed

The ingredient list is intentionally short because I wanted these to be something you could make without a special trip to the store. Most people already have eggs and powdered sugar at home, so you're really just picking up a cake mix and fresh strawberries.

How To Make Fresh Strawberry Brownies

Making The Brownies

1. Preheat your oven to 350°F. While it's heating up, line an 8-inch square baking dish with parchment paper and give it a quick spray with cooking spray. (I learned the hard way that skipping the spray makes getting these out way harder than it needs to be!)
2. Grab a large mixing bowl and combine the strawberry cake mix, chopped strawberries, lemon juice, and eggs. You can use a hand mixer here, but honestly? A regular fork works just fine if you don't mind a little arm workout. Mix until everything looks smooth and well combined.
3. Pour the batter into your prepared baking dish and spread it out evenly. The batter will be thick – thicker than regular brownie batter – so don't panic if it seems weird. That's exactly how it should be!

4. Bake for 18-20 minutes. You'll know they're done when you can stick a toothpick in the middle and it comes out clean. Mine usually take the full 20 minutes, but every oven is different, so start checking at 18.
5. Let the brownies cool in the pan for 10 minutes. I know it's tempting to dig in right away, but trust me on this one. They need this time to set up properly, or you'll end up with a crumbly mess.
6. Remove the parchment paper from the pan and transfer the whole thing to a cooling rack. This is where that parchment paper really earns its keep – you can just lift the whole batch right out!

Making The Lemon Glaze

1. Mix the powdered sugar and lemon juice together in a small bowl until you get a smooth, pourable consistency. If it's too thick, add a few drops more lemon juice. Too thin? Add a tiny bit more powdered sugar.
2. Drizzle the glaze over the brownies while they're still slightly warm. I like to use a spoon and just let it drizzle naturally – it doesn't have to be perfect! Some of it will soak in a bit, which makes them even more delicious.
3. Let everything cool completely before cutting into squares. I usually wait about 20 minutes, though sometimes Emily and I sneak a warm one because we can't help ourselves.

Storing Your Strawberry Cake Mix Brownies

These moist strawberry brownies keep really well, which is great because the recipe makes a decent batch.

Store them in an airtight container at room temperature for up to 5 days. (Though in my house, they rarely last that long!) The lemon glaze stays nice and soft, so you don't have to worry about them drying out.

If you want to freeze them (which I totally recommend if you're meal prepping desserts), wrap individual brownies in plastic wrap and then put them all in a freezer-safe container. They'll keep for up to 3 months. When you're ready to eat one, just let it thaw at room temperature for about 30 minutes. Easy!

One thing I've noticed – these actually taste better the next day. Something about letting all those flavors meld together overnight makes them even more amazing. So if you're making them for an event, go ahead and bake them the day before.

Tips And Variations For Homemade Strawberry Brownies

Use fresh lemon juice if you can. The bottled stuff works, but fresh lemon juice gives you that bright, zingy flavor that really makes these brownies special. Plus, you'll need some for the glaze anyway, so you might as well buy a couple of lemons.

Don't overmix the batter. Once everything is combined and looks smooth, stop mixing. Overmixing can make your brownies tough instead of tender, and nobody wants that.

Try different cake mix flavors. While strawberry gives you the best result (and that pretty pink color), I've also made these with lemon cake mix and vanilla cake mix. Both turned out great! Emily even suggested trying them with funfetti cake mix, which I'm definitely doing next time.

Make them extra lemony. If you're a lemon lover like me, you can add a teaspoon of lemon zest to the batter. It gives you an extra punch of lemon flavor that's really good.

Add white chocolate chips. About ½ cup of white chocolate chips folded into the batter right before baking adds a nice richness. Emily loves this version.

Cut them into different shapes. Who says brownies have to be squares? I've used cookie cutters to make hearts for Valentine's Day and flowers for spring parties. Just know that you'll have some scraps (which we always eat immediately as "chef's samples").

Want more easy strawberry recipes? My Strawberry Fluff Salad is another crowd-pleaser that takes hardly any time at all.

Frequently Asked Questions About Strawberry Brownies

Recipes You May Like

If you're into fruit brownies and easy desserts, you'll want to check these out:

• Fudgy S'mores Brownies - For when you want that traditional chocolate brownie but with a fun twist
• Lemon Blueberry Cookies - Another lemon-fruit combo that's absolutely delicious
• Small Batch Chocolate Chip Cookies - Because sometimes you just need a classic cookie recipe

Final Thoughts On This Easy Strawberry Brownies Recipe

Look, I get it if you're skeptical about strawberry brownies. I was too! But these have become a regular in my recipe rotation, especially during spring and summer when fresh strawberries are at their best.

They're quick, they're simple, and they're different enough to feel special without being so weird that people won't try them. Every time I make these for a gathering, someone asks for the recipe. And when I tell them it starts with a cake mix? Their minds are blown.

The lemon glaze really is what brings everything together. Don't skip it! It adds just the right amount of tang to balance out the sweetness from the cake mix and creates this little sweet-tart situation that I can't get enough of.

Give these a try next time you're in the mood for something a little different. They're perfect with afternoon coffee, as an after-dinner treat, or anytime you want something that looks impressive but took you less than 30 minutes to actually make.

Pin this recipe to Pinterest so you can find it later – you're going to want to make these more than once!

Strawberry Brownies with Lemon Glaze

These refreshing strawberry brownies combines the moist crumb found in traditional chocolate brownies but with a new tangy flavor profile.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Cooling Time 10 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 16 brownies

Calories 274 kcal

Equipment

• 8 inch square baking dish
• Mixing Bowl
• Hand mixer or fork
• Parchment Paper

Ingredients

  

1x2x3x

Brownies

• 1 strawberry cake mix 15.25 oz box (I usually use Betty Crocker)
• ½ cup fresh strawberries chopped
• ⅓ cup lemon juice
• 2 large eggs

Lemon Glaze

• 1 cup powdered sugar
• 1 TBS lemon juice add a few extra drops if needed for desired consistency

Instructions

 

• Preheat the oven to 350°F and line an 8 inch square baking dish with parchment paper and spray with cooking spray.
• In a large mixing bowl, combine the cake mix, strawberries, lemon juice, and eggs with a hand mixer or fork until smooth.
• Pour batter into the baking dish and bake for 18-20 minutes or until set. To test, insert a toothpick into the middle of the brownies until it comes out clean.
• Let brownies cool for 10 minutes before removing the parchment paper from the pan.
• Make the glaze by combining the powdered sugar and lemon juice until smooth.
• Lightly drizzle glaze over brownies. Let cool completely on a cooling rack and cut into squares.

Notes

I typically use Betty Crocker Cake Mix but you can use any brand as long as it's a 15.25 oz (or very close) box.

Fresh squeezed lemon juice works best but store-bought bottled lemon juice works in a pinch.

Store in an airtight container for up to five days.

Nutrition

Calories: 274kcalCarbohydrates: 54gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.004gCholesterol: 41mgSodium: 340mgPotassium: 39mgFiber: 0.2gSugar: 37gVitamin A: 62IUVitamin C: 9mgCalcium: 98mgIron: 1mg

Keyword Brownies, lemon, Strawberry, Strawberry Brownies with Lemon Glaze

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Last Valentine's Day, Emily caught me sneaking spoonfuls of this Boozy Red Velvet Trifles straight from the serving glass at 10 PM. "Mom, aren't these supposed to be for your dinner party tomorrow?" she asked with that knowing smirk. Honestly? I couldn't help myself!

These boozy red velvet trifles are my go-to when I want to impress without spending hours in the kitchen. We're talking layers of rich red velvet cake, a raspberry filling spiked with Chambord, and clouds of cream cheese whipped cream. It's basically adult happiness in a glass.

The best part? You can throw these together in about 30 minutes. I've made them for Valentine's Day parties, anniversary dinners, and that one time I just needed to feel fancy on a random Tuesday. If you're looking for more special occasion desserts that won't stress you out, check out my small batch chocolate chip cookies - they're another lifesaver for last-minute celebrations.

Why You'll Love This Red Velvet Trifle Recipe

Trust me, these trifles are going to become your new party trick. Here's what makes them so good:

• Ready in 30 minutes - From start to finish, you're done before your favorite show ends
• Uses cake mix - No judgement here! Life's too short to make red velvet from scratch every time
• Customizable booze level - Add more liqueur for grown-up parties or skip it entirely for the kids
• Individual servings - No fighting over who gets the corner piece (and way cuter presentation!)
• Make ahead friendly - Prep the night before and just add chocolate shavings before serving
• Impressive looking - Guests will think you spent hours on these

Ingredients For Boozy Red Velvet Trifles

Here's what you'll need to make these gorgeous layered desserts:

For The Cake:

• 1 red velvet cake mix (plus ingredients listed on box)

Boozy Berry Filling:

• 1 cup frozen raspberries, thawed and drained
• ½ cup fresh raspberries
• 1 tablespoon sugar
• 2-4 tablespoon liqueur (Chambord or Cassis work best)

Cream Cheese Layer:

• 4 oz cream cheese, softened
• ½ cup powdered sugar
• 2 tablespoon milk

Whipped Cream:

• 1 cup whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

For Topping:

• Dark chocolate shavings

How To Make Boozy Red Velvet Trifles

Making these red velvet trifles is actually way easier than they look. I promise!

Preparing The Components

1. Bake your red velvet cake following the package directions for 2 layers. While it's cooling, wrap one layer and stick it in the freezer for another time. (Future you will thank present you!)
2. Cut the remaining cake layer into ½ inch cubes. Don't stress about making them perfect - rustic chunks work just fine and nobody will notice once they're layered.
3. Grab a small bowl and mix together all your boozy berry filling ingredients. Use a fork to mash down those fresh raspberries just a bit. I like them chunky, but you can mash more if you prefer it smoother.

Making The Creamy Layers

4. In another bowl, whip together the cream cheese, powdered sugar, and milk until it's completely smooth. This takes about 2 minutes with a hand mixer. (I learned the hard way that lumpy cream cheese in trifles is not cute.)
5. Time for the whipped cream! In your stand mixer (or with a hand mixer if you're getting an arm workout), beat the heavy cream, powdered sugar, and vanilla until you get stiff peaks. This usually takes 3-4 minutes. Don't overbeat or you'll end up with butter - ask me how I know!

Assembling Your Trifles

6. Now comes the fun part! Grab your serving glasses - wine glasses, mason jars, or those cute dessert cups work great.
7. Start with a layer of cake cubes at the bottom. I usually use about ¼ cup per glass.
8. Drizzle some of that gorgeous raspberry liqueur mixture over the cake. Don't be shy - this is what makes them boozy and delicious!
9. Add a dollop of the cream cheese mixture. I use about 2 tablespoons per layer.
10. Top with a generous swoosh of whipped cream.
11. Repeat the layers one more time: cake, berries, cream cheese, whipped cream.
12. Finish with a final cloud of whipped cream on top and sprinkle with dark chocolate shavings. I use a vegetable peeler to make quick shavings from a chocolate bar.
13. Pop them in the fridge for at least 30 minutes before serving. This lets all the flavors get to know each other.

Storage And Make Ahead Tips

These adult red velvet desserts actually get better when the cake has time to soak up all that berry goodness!

Store your assembled trifles covered in the refrigerator for up to 24 hours before serving. The cake will get softer and more moist as it sits. (Some people might call it soggy, but I call it perfect!)

I don't recommend freezing these because the whipped cream gets weird when thawed. The texture just isn't the same.

If you have leftovers (which honestly never happens at my house), keep them covered in the fridge for up to 2 days. Add the chocolate shavings right before serving so they don't get soggy.

Want to prep ahead? Make the cake, berry mixture, and cream cheese layer the day before. Keep everything separate in the fridge, then whip your cream and assemble about 2-3 hours before your party.

Tips For The Best Red Velvet Trifle With Alcohol

After making these probably two dozen times, here's what I've figured out:

Pick the right liqueur. Chambord is my top choice because it's got that deep raspberry thing going on that pairs so well with red velvet. Cassis (blackcurrant) is a close second. Framboise works great too. Really, any berry liqueur will make you happy here.

Don't skip the fresh berries. Yeah, you've got frozen ones in the mix, but those fresh raspberries add little bursts of flavor that make people go "wow, what IS that?"

Soften that cream cheese properly. Leave it on the counter for at least 30 minutes. Cold cream cheese = lumps. Nobody wants cream cheese lumps in their fancy dessert.

Make extra whipped cream. Seriously, people love extra whipped cream on top. I always whip an extra half cup just in case.

Use clear glasses. Half the fun is seeing all those pretty layers! Mason jars work if you're going for a rustic vibe.

Want to make this for a crowd? You can do one big trifle bowl instead of individual servings. Just triple the recipe and layer everything in a large trifle dish. It's less work but honestly not as cute!

Valentine's Day Dessert Recipe FAQs

Recipes You May Like

If these boozy red velvet trifles are your thing, you'll probably love these other easy desserts:

• Fudgy S'mores Brownies - Another chocolate dessert that looks fancy but comes together quick
• Small Batch Chocolate Chip Cookies - When you need something sweet but don't want leftovers tempting you all week
• Cottage Cheese Chocolate Mousse - Light, creamy, and secretly healthy (don't tell anyone!)

Time To Make Your Valentine's Day Extra Special

These Boozy Red Velvet Trifles are hands down one of my proudest dessert moments. They look like you ordered them from a fancy bakery, but you and I both know they took about 30 minutes of actual work.

The combination of that rich red velvet cake soaked in raspberry liqueur, the tangy cream cheese layer, and the fluffy whipped cream is just perfect. Emily says they taste like "Valentine's Day in a cup" - and honestly, she's not wrong.

Whether you're making these for a romantic dinner for two or a Galentine's party with friends, they're going to be a hit. Don't forget to save this to your Pinterest board for later!

Now grab those wine glasses and get layering. Your taste buds will thank you!

Boozy Red Velvet Trifles

Boozy Red Velvet Trifles are the perfect treat to share on Valentine's Day or for any special occasion... booze, whipped cream, cake... 'nuff said.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 2 servings

Equipment

• Stand Mixer
• Small bowls
• Dessert Glasses

Ingredients

  

1x2x3x

• 1 Red Velvet cake mix

Boozy Berry Filling

• 1 cup frozen raspberries thawed and drained
• ½ cup fresh raspberries
• 1 tablespoon sugar
• 2-4 tablespoon liqueur Chambord, Cassis etc

Cream Cheesy Sauce

• 4 oz cream cheese softened
• ½ cup powdered sugar
• 2 tablespoon milk

Whipped Cream

• 1 cup whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla

Garnish

• dark chocolate shavings for sprinkling

Instructions

 

• Make Red Velvet cake as per package direction for 2 layers. Freeze one layer for later use. Cut the remaining layer into ½ inch cubes.
• Stir Boozy Berry Filling ingredients together in a small bowl. Mash down the fresh berries just a bit.
• Whip Cream Cheesy Sauce ingredients together in another small bowl until smooth.
• Whip cream, powdered sugar and vanilla in a stand mixer until stiff peaks form.
• Assemble in glasses by layering red velvet cake cubes, cream cheese sauce, boozy berry filling, and whipped cream.
• Sprinkle with dark chocolate shavings before serving.

Notes

Makes 2 to 4 servings. Can be made up to 24 hours ahead and refrigerated. For a non-alcoholic version, replace liqueur with 2-4 tablespoon raspberry or berry juice.

Keyword Boozy Red Velvet Trifles, Valentine's Day

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Look, I know what you're thinking – another brownie recipe? But hear me out! These red velvet cheesecake brownies are completely different from anything I've made before, and I'm kind of obsessed with them.

I first tried making these last February when Emily asked if we could make "fancy brownies" for her school's Valentine's party (she's 12 now and suddenly everything needs to be "fancy"). I wasn't sure how they'd turn out, but wow – they were gone in like 10 minutes! The moms were actually asking me for the recipe, and one of them told me these were better than the ones from that expensive bakery downtown. Score!

What really makes these special is that swirl of tangy cream cheese cutting through the rich, fudgy red velvet base. It's not too sweet, not too heavy – just this perfect balance that makes you want another piece (and then maybe just one more). If you're a fan of rich, decadent desserts, you might also want to check out my Fudgy S'mores Brownies for another crowd-pleasing option.

Why You Will Love These Red Velvet Cheesecake Brownies

• Super simple to make – No fancy techniques or equipment needed. Just two bowls and about 15 minutes of prep time!
• That stunning color – The deep red color makes these perfect for Valentine's Day, Christmas, or any time you want to impress someone
• Fudgy texture – These aren't cake-like brownies. They're dense, chewy, and incredibly moist (I know some people hate that word, but it's just accurate here!)
• Cheesecake swirl – The tangy cream cheese layer adds this amazing contrast that keeps every bite interesting
• Make ahead friendly – These actually taste better the next day after the flavors have had time to hang out together
• Feeds a crowd – One batch makes 16 good-sized brownies, perfect for parties or potlucks

Ingredients For Red Velvet Cheesecake Brownies

For the red velvet brownie layer:

• ½ cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 ½ teaspoons red food coloring
• 2 teaspoons vanilla extract
• ½ teaspoon salt
• ¾ cup all-purpose flour
• 3 Tablespoons Dutch process cocoa powder

For the cream cheese swirl:

• 8 ounces cream cheese, at room temperature (this is important!)
• 1 large egg, at room temperature
• ⅓ cup granulated sugar

A couple of notes on ingredients – I use Dutch process cocoa powder because it gives these red velvet brownies with cream cheese a deeper, richer chocolate flavor without being too intense. Regular cocoa powder works too, but the color won't be quite as vibrant. And please, please make sure your cream cheese is actually soft before you start. I learned this the hard way when I tried to rush it once and ended up with lumpy cream cheese (not cute).

How To Make Red Velvet Cheesecake Brownies

Preparing The Pan

1. Preheat your oven to 350°F. Don't skip the preheating – starting with a hot oven helps create that gorgeous crackly top.
2. Line an 8x8 inch pan with parchment paper on all sides. I like to leave some overhang so I can easily lift the brownies out later. Trust me, this makes cutting them so much cleaner!

Making The Red Velvet Brownie Batter

3. In a medium bowl, whisk together the melted butter and granulated sugar until it looks glossy and smooth. This takes about 30 seconds of good whisking.
4. Add the eggs and whisk vigorously for about 2 minutes. Your arm might get tired, but this step is what creates that beautiful crackly top we all want! The mixture should look slightly foamy and lighter in color.
5. Stir in the vanilla extract and red food coloring until everything is evenly combined. The batter should be this gorgeous deep red color now.
6. Add the flour, cocoa powder, and salt. Mix just until you don't see any white streaks of flour anymore. Don't overmix – we want fudgy brownies, not tough ones!
7. Pour the batter into your prepared pan and spread it into an even layer with a spatula.

Creating The Cheesecake Swirl

8. In a separate bowl, whisk together the softened cream cheese, egg, and sugar until completely smooth and creamy. This takes about a minute of whisking. No lumps allowed here!
9. Drop large dollops of the cream cheese mixture all over the top of the red velvet brownie batter. I usually do about 6-8 dollops spread evenly across the surface.
10. Take a butter knife and make big, swooping swirls through both layers. Don't overthink this part – messy swirls look beautiful! I like to make figure-eight motions across the pan.

Baking

11. Bake for 30 to 35 minutes. You'll know they're done when a knife inserted into the center comes out with just a few moist crumbs. The top should look set and not jiggly.
12. Let the brownies cool completely in the pan before cutting. I know it's hard to wait (Emily always hovers around the kitchen when these are cooling), but warm cheesecake brownies are nearly impossible to cut cleanly.

Pro tip: For the cleanest cuts, refrigerate the brownies for an hour before slicing. Wipe your knife clean between each cut!

Storage & Reheating

Because these cheesecake swirl brownies have that cream cheese layer, you need to store them in the refrigerator. Put them in an airtight container and they'll keep for up to 5 days.

Honestly? I think they taste best cold straight from the fridge. The texture gets even more fudgy and the flavors have time to develop. But if you prefer them at room temperature, just let them sit out for about 20 minutes before eating.

You can also freeze these for up to 3 months! I like to wrap individual brownies in plastic wrap, then put them all in a freezer bag. When you want one, just thaw it in the fridge overnight. Perfect for when you need a last-minute dessert or when the brownie craving hits!

Tips For Making The Best Red Velvet Cheesecake Brownies

• Room temperature ingredients are key – Both the eggs and cream cheese need to be at room temperature. Cold ingredients won't mix properly and you'll end up with a lumpy cheesecake layer (been there, done that, wasn't great).
• Don't skip the whisking step – When you whisk the eggs with the butter and sugar for 2 minutes, you're incorporating air that creates that signature crackly brownie top. It's worth the arm workout!
• Use good quality food coloring – Cheap food coloring can give these a weird artificial taste. I use gel food coloring because you need less of it and the color is more vibrant.
• Check for doneness early – Ovens vary, so start checking at 30 minutes. You want the brownies just set in the middle, not dry. They'll continue cooking a bit as they cool.
• Make your swirls bold – Don't be shy with the swirling! Big, dramatic swirls look way prettier than timid little ones.
• Cut with a hot knife – Run your knife under hot water, dry it off, then cut. This gives you those bakery-perfect clean edges.

Want to get really fancy? I sometimes dust these with powdered sugar before serving, or drizzle them with white chocolate. Not necessary, but it makes them look extra special!

Red Velvet Cheesecake Brownies FAQs

Recipes You May Like

• Christmas Red Velvet Cheesecake Cupcakes – If you're into the red velvet and cheesecake combo, you need to try these cupcakes! They're basically these brownies in cupcake form.
• Pumpkin Cheesecake Brownies – Another amazing cheesecake brownie variation that's perfect for fall. The pumpkin flavor is incredible with the chocolate.
• Fudgy S'mores Brownies – These have that same fudgy texture but with marshmallow and graham cracker mixed in. Total crowd-pleaser!

Final Thoughts

These red velvet cheesecake brownies have become one of my most-requested recipes. I've made them for birthday parties, potlucks, Valentine's Day, and just random Tuesday nights when we needed something special. They look fancy enough to impress people, but they're honestly so easy to make.

The combination of that fudgy red velvet brownie base with the tangy cream cheese swirl is just unbeatable. Every single time I make these, someone asks for the recipe. And now you have it!

Go ahead and make these for your next gathering (or just for yourself – no judgment here). Don't forget to save this recipe to Pinterest so you can find it later when that brownie craving hits!

Red Velvet Cheesecake Brownies

If brownies are your love language, be prepared to fall head over heels. Like, how could you not become absolutely infatuated with these red velvet cheesecake brownies AKA fudgy red velvet brownies with a thick ribbon of luscious cheesecake?! J'ADORE.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 16 brownies

Equipment

• Measuring spoons
• Measuring cups
• Mixing Bowl
• 8 x 8-inch pan
• parchment paper sheets
• Rubber Spatula

Ingredients

  

1x2x3x

For the red velvet brownies

• ½ cup unsalted butter melted
• 1 cup granulated sugar
• 2 large eggs at room temperature
• 1 ½ teaspoons red food coloring
• 2 teaspoons vanilla extract
• ½ teaspoon salt
• ¾ cup all-purpose flour
• 3 Tablespoons Dutch process cocoa powder

For the cream cheese swirl

• 8 ounces cream cheese at room temperature
• 1 large egg at room temperature
• ⅓ cup granulated sugar

Instructions

 

• Preheat the oven to 350°F and line an 8 x 8 pan on all sides with parchment paper. Set aside.
• In a medium bowl combine the melted butter and granulated sugar. Whisk together until glossy.
• Add the eggs and whisk until it emulsifies and is slightly foamy, about 2 minutes. This will give you that nice crackly top.
• Add the vanilla extract and food coloring and stir to evenly distribute.
• Add the flour, cocoa powder and salt and mix until combined and no streaks of flour remain.
• Pour the batter into the prepared pan, spreading into an even layer.
• Next, make the cream cheese swirl. Combine all the ingredients in a mixing bowl and whisk together until smooth and creamy.
• Drop the cream cheese mixture in large dollops on top of the red velvet brownie batter. Use a butter knife to make big swirls.
• Bake for 30 to 35 minutes or until a knife inserted into the middle comes out clean. Allow to cool before slicing into 9 huge brownies or 16 smaller ones! Enjoy!

Notes

Store in an airtight container in the refrigerator for up to 5 days due to the cream cheese layer. These brownies can be frozen for up to 3 months.

Keyword Red Velvet, Red Velvet Cheesecake Brownies, Valentine's Day

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If you're looking for the ultimate chocolate-meets-cheesecake dessert, these Red Velvet Cheesecake Brownies are about to blow your mind! Seriously, the first time I made these, Emily took one bite and said "Mom, these are dangerous." She wasn't wrong – these brownies disappeared faster than anything I've ever made.

I'll be honest, I was a little intimidated by the whole cream cheese swirl thing at first. Would it be too complicated? Would it even work? But once I actually made them, I realized how ridiculously easy they are. The swirl happens almost by itself, and the result looks like something from a fancy bakery.

If you're into brownies (and who isn't?), you might also want to check out my Fudgy S'mores Brownies – they're another family favorite that always gets requested!

Why You'll Love This Red Velvet Cheesecake Brownies Recipe

Let me tell you why these red velvet brownies need to be on your baking list ASAP:

• Two desserts in one – Rich brownie base with creamy cheesecake topping
• Ready in just 50 minutes – From mixing bowl to cooling rack
• Gorgeous presentation – That cream cheese swirl looks so fancy
• Perfect texture combo – Fudgy brownies meet smooth cheesecake
• Not overly sweet – The tanginess from cream cheese balances everything perfectly
• Makes great gifts – Package these up and watch people's faces light up

Ingredients For Red Velvet Cheesecake Brownies

Here's everything you need to make these amazing red velvet cheesecake brownies:

For The Red Velvet Brownies:

• ½ cup Unsalted Butter (melted)
• 1 cup Granulated Sugar
• 2 Large Eggs (at room temperature)
• 1 ½ teaspoons Red Food Coloring
• 2 teaspoons Vanilla Extract
• ½ teaspoon Salt
• ¾ cup All-Purpose Flour
• 3 Tablespoons Dutch Process Cocoa Powder

For The Cream Cheese Swirl:

• 8 ounces Cream Cheese (at room temperature)
• 1 Large Egg (at room temperature)
• ⅓ cup Granulated Sugar

The room temperature thing matters here! Cold cream cheese won't mix smoothly, and cold eggs won't emulsify properly. I usually set mine on the counter about an hour before baking.

How To Make Red Velvet Cheesecake Brownies

Making these cheesecake brownies is way easier than you'd think. Let me walk you through it!

Preparing The Red Velvet Brownie Base

1. Preheat your oven to 350°F and line an 8x8 inch pan on all sides with parchment paper. I like to let the parchment hang over the edges – makes lifting the brownies out super easy later.
2. In a medium bowl, combine the melted butter and granulated sugar. Whisk these together until the mixture looks glossy and smooth. It should take about a minute.
3. Add the eggs and whisk vigorously for about 2 minutes. This step is what gives you that beautiful crackly top! The mixture should look slightly foamy and emulsified. Don't skip this step – it's important!
4. Add the vanilla extract and red food coloring. Stir everything together until the color is evenly distributed throughout. The batter should be a gorgeous deep red color.
5. Add the flour, cocoa powder, and salt all at once. Mix until everything is just combined and you can't see any streaks of flour. Don't overmix here – we want fudgy brownies, not cakey ones!
6. Pour the batter into your prepared pan and spread it into an even layer with a spatula. Make sure you get it into all the corners.

Creating The Cream Cheese Swirl

7. Combine all the cream cheese ingredients in a mixing bowl. Use your whisk and beat everything together until it's completely smooth and creamy. There shouldn't be any lumps – I learned this the hard way when I tried to rush it once!
8. Drop the cream cheese mixture in large dollops on top of the red velvet brownie batter. I usually do about 6-8 big spoonfuls scattered across the surface.
9. Use a butter knife to make big swirls through both layers. Don't overthink this part – just drag your knife through the cream cheese and brownie batter in swooping motions. It'll look beautiful no matter what!

Baking And Cooling

10. Bake for 30 to 35 minutes or until a knife inserted into the middle comes out clean. Start checking at 30 minutes because every oven is different. The edges should look set and the center should be just barely jiggly.
11. Allow to cool completely before slicing. This is HARD because they smell amazing, but warm brownies will be too soft to cut cleanly. I usually let mine cool for at least an hour.

Once they're cool, you can cut them into 9 huge brownies or 16 smaller ones, depending on what you're going for!

Storage And Serving Suggestions

Store your red velvet cheesecake brownies in an airtight container in the refrigerator for up to 5 days. The cream cheese layer needs to be kept cold, so don't leave these out on the counter like regular brownies.

You can serve them cold straight from the fridge (my preference) or let them sit at room temperature for about 15 minutes before serving. Both ways are delicious!

Want to freeze them? Wrap individual brownies tightly in plastic wrap, then store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before eating.

My Best Tips For Perfect Results

Here are all the tricks I've learned from making these red velvet brownies more times than I can count:

• Room temperature ingredients are crucial – Cold cream cheese will be lumpy and won't swirl nicely. Trust me on this one!
• Don't skip the whisking step – That 2 minutes of whisking the eggs creates that signature crackly brownie top. It's worth the arm workout.
• Use gel food coloring if you can – It gives a more vibrant red color without adding extra liquid to your batter. Liquid food coloring works too, just might be slightly less intense.
• Line your pan well – Those parchment paper overhangs make lifting the whole batch out so much easier for clean cutting.
• Let them cool completely – I know, I know. But seriously, these need time to set up properly or they'll be a mess when you try to cut them.
• Use an 8x8 pan, not a 9x9 – The smaller pan gives you thicker brownies with the perfect brownie-to-cheesecake ratio. A 9x9 will work but they'll be thinner.

What's your biggest baking challenge? Mine used to be waiting for things to cool – still working on that patience thing!

Variations To Try With These Brownies

These red velvet cheesecake brownies are perfect as-is, but here are some fun twists:

Add chocolate chips: Fold ½ cup of white chocolate chips into the red velvet batter before baking. So good!

Make them festive: Add a few drops of peppermint extract to the cream cheese layer for a holiday twist.

Double the cheesecake: Love cheesecake? Make 1.5x the cream cheese mixture for an extra thick swirl.

Try different pans: Use a 9x13 pan and double the recipe for a crowd. They'll be thinner but still delicious.

Add a ganache topping: Drizzle melted chocolate over the cooled brownies for extra decadence. Because why not?

Red Velvet Cheesecake Brownies Faqs

Recipes You May Like

If you're obsessed with these red velvet cheesecake brownies, you'll definitely want to try these other treats:

• Christmas Red Velvet Cheesecake Cupcakes – Same amazing flavor combo in cupcake form! Perfect for parties.
• Fudgy S'mores Brownies – Another brownie recipe that disappears in minutes at our house.
• Spiderweb Brownies – A fun decorated brownie that kids (and adults) go crazy for.

Final Thoughts On This Recipe

These red velvet cheesecake brownies have seriously become one of my most-requested recipes. I've made them for birthday parties, Valentine's Day, Christmas gatherings, and random Tuesday nights when we just wanted something special.

The thing I love most? They look incredibly impressive but are actually pretty forgiving. Even if your cream cheese swirl isn't perfect (mine rarely is), they still turn out beautifully. The combination of fudgy red velvet brownie with tangy cream cheese is just perfection.

Last month, I brought these to a potluck and three different people asked for the recipe before the night was over. One friend even texted me the next day saying she'd already made them and her husband declared them the best brownies he'd ever had. That's the kind of response these get!

So go ahead and make these for your next gathering, or just make them for yourself because you deserve something delicious. Either way, I guarantee you won't regret it!

Don't forget to save this recipe to Pinterest so you can find it when that brownie craving hits!

Butter Cookies

Butter Cookies are a classic favorite holiday cookie but they're also great all year around! Crisp, buttery cookies with melt-in-your-mouth interiors, these are super simple with just 6 ingredients and no chilling required!

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Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Course Cookies, Dessert

Cuisine American

Servings 26 cookies

Calories 146 kcal

Equipment

• Piping Bag
• Ateco 827 piping tip

Ingredients

  

1x2x3x

• 1 cup unsalted butter softened
• ¾ cup granulated sugar
• 1 large egg yolk
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 2 cups all-purpose flour plus 2 Tablespoons (265g total)

For Chocolate (optional)

• 1 cup dark chocolate chips
• ½ teaspoon vegetable shortening
• Nonpareil sprinkles optional

Instructions

 

• Preheat oven 375F (190C)
• In a large bowl (or, preferably, in the bowl of a stand mixer), combine butter and sugar and beat together with an electric mixer until creamy and very well-combined (several minutes on high speed).
• Add egg yolk, vanilla extract, and salt and beat well. Pause to scrape the sides and bottom of the bowl to ensure that all ingredients are well incorporated.
• With mixer on low speed, gradually add flour until the flour is completely combined. Increase speed to high and continue to stir very well until dough is smooth (several minutes longer, if dough is not mixed enough it will not pipe easily for you). Again, make sure you pause occasionally to scrape the sides and bottom of the bowl.
• Fit a large piping bag with Ateco 827 piping tip and portion half of the cookie dough into the bag.
• Pipe cookies into swirl shapes on an unlined, ungreased cookie sheet. Transfer to 375F (190C) preheated oven and bake for 10-12 minutes or until edges of cookies are just beginning to turn golden brown.
• Allow cookies to cool for 10 minutes on cookie sheet before transferring to cooling rack to cool completely.
• Do not pipe cookie dough onto a hot or warm cookie sheet.
• Once cookies have cooled completely, dip in chocolate (if desired).

Chocolate

• Combine chocolate chips and shortening in a small bowl. Heat in the microwave in 20 second increments, stirring well in between, until chocolate is completely melted and smooth.
• Dip cookies in chocolate and transfer to a wax paper lined cookie sheet. Decorate with nonpareils or other sprinkles, if desired.
• Allow chocolate to harden before enjoying. You can speed up this process by placing the cookies in the refrigerator for about 15 minutes.

Notes

A few people have commented that their dough was too stiff to pipe. While the dough is a bit stiff (this is important for the cookies to hold their shape) it should not be too stiff to pipe. You will need to use an Ateco 827 tip for best results, anything smaller or more closed will likely be too difficult to pipe.

Another possible reason for too-stiff dough is that the flour was accidentally over-measured. Please lightly spoon the flour into a measuring cup and then level it off, never scoop the flour directly into the measuring cup.

Most importantly, make sure you have mixed your dough very, very well. If the dough is not thoroughly mixed, it will be stiff and difficult to work with.

I recommend portioning just half the batter at a time because it is easier to pipe the cookie dough if there is less in the bag.

Help! I don't have the right piping tip OR My dough ended up too stiff to pipe

Don't have an Ateco 827? Don't kill your hand trying to use a smaller tip! You can instead drop the cookie dough by rounded 1 ½ Tablespoon onto the baking sheet and use the tines of a fork to make a criss-cross pattern (like if you were making peanut butter cookies) and bake as directed.

How to Store

Butter Cookies will keep for up to 2-3 weeks in an airtight container at room temperature.

Nutrition

Calories: 146kcalCarbohydrates: 16gProtein: 1gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 26mgSodium: 24mgPotassium: 3mgSugar: 9gVitamin A: 5IU

Keyword Butter Cookies, Holiday cookies, Peanut Butter Cookies

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Looking for the cutest Valentine's Day treat? These Heart Shaped Brownies Recipe are ridiculously easy to make and turn out so pretty! I honestly can't believe how simple it is to transform regular brownies into something this adorable. Emily practically squealed when she saw them cooling on the counter last week.

You know what? I've been making brownies since forever, but it wasn't until last Valentine's Day that I tried cutting them into hearts. I was worried it would be complicated or waste a ton of brownie (because who wants to waste chocolate?), but honestly? It worked out better than I expected. Plus, the leftover scraps make perfect "taste-testing" pieces – just saying!

If you're looking for more chocolate treats to try, you'll want to check out my Fudgy S'mores Brownies – they're another crowd favorite in our house!

Why You'll Love These Heart Shaped Brownies

Let me tell you why these heart brownies are about to become your go-to Valentine's dessert:

• Super simple to make – If you can stir and cut, you can make these
• Ready in just 35 minutes – Perfect for last-minute Valentine's plans
• Fudgy and rich – That perfect dense brownie texture everyone loves
• Kid-friendly project – Emily loves helping with the cookie cutter part
• Customizable toppings – Pink candy melts and sprinkles, or whatever you want
• No fancy equipment needed – Just a heart cookie cutter and basic baking supplies

Ingredients For Heart Shaped Brownies

Here's what you'll need to whip up these adorable Valentine's Day brownies:

For The Brownies:

• 1 cup Butter (melted)
• 2 cups Granulated Sugar
• 4 Large Eggs
• 2 teaspoons Vanilla Extract
• ⅔ cup Unsweetened Cocoa Powder
• 1 cup All Purpose Flour
• ½ teaspoon Salt

For The Toppings:

• 1 Cup Pink Candy Melts
• ¼ cup Multi-Colored Heart Sprinkles

The ingredient list is pretty straightforward, right? I always have most of these in my pantry. The only special thing you might need to grab is the pink candy melts and heart sprinkles, which I found at Target in the Valentine's section.

How To Make Heart Shaped Brownies Step By Step

Making these heart shaped brownies is easier than you think! Let me walk you through it.

Preparing The Brownies

1. Preheat your oven to 325 degrees Fahrenheit and line a 9x13 baking pan with parchment paper. This step is SUPER important because it makes removing the brownies so much easier later.
2. In a large mixing bowl, stir together the melted butter and granulated sugar until everything looks well combined. It should be smooth and slightly glossy.
3. Stir in the eggs and vanilla extract until the mixture is completely blended. I usually add the eggs one at a time, but honestly, it works fine adding them all at once too.
4. Add in the cocoa powder, all purpose flour, and salt. Here's my tip – stir by hand instead of using a mixer. It keeps the brownies nice and fudgy instead of cake-like. Mix until the batter is just combined. Don't overmix!
5. Pour the batter into your prepared 9x13 baking pan and spread it evenly. I use a spatula to smooth the top.
6. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean. Start checking at 20 minutes – you want them set but not overbaked.
7. Remove the brownies from the oven and let them cool completely before decorating. I know waiting is hard (Emily always tries to sneak a piece while they're warm), but trust me – they need to be completely cool or they'll fall apart when you cut them.
8. Once cooled, cut out heart shaped brownies using a small heart cookie cutter. Press down firmly and wiggle it slightly to release each heart. This is where having that parchment paper really pays off!

Adding The Decorations

1. Place the candy melts in a microwave safe bowl and heat in 30 second intervals, stirring after each interval, until fully melted. Don't rush this step – burnt candy melts are not fun.
2. Drizzle the melted candy melts over the brownies using a spoon or a piping bag if you want to get fancy. I usually just use a spoon because I'm lazy like that.
3. Top with the sprinkles immediately while the candy coating is still wet. The sprinkles stick better this way. Then your brownies are ready to serve!

Storage And Reheating Tips

Store any leftover heart shaped brownies in an airtight container at room temperature for up to 5 days. (Though honestly, they never last that long in our house!)

If you want to keep them longer, you can freeze the undecorated brownies for up to 3 months. Just wrap them tightly in plastic wrap and then put them in a freezer-safe container or bag. Add the candy melt topping after they've thawed.

I don't really recommend reheating these since they're meant to be eaten at room temperature, but if you want a warm brownie, pop one in the microwave for about 10 seconds. Just don't include ones with the candy coating – that gets messy!

My Best Tips For Perfect Heart Brownies

Want to know the secrets I've learned from making these Valentine's Day brownies multiple times? Here you go:

• Let the brownies cool COMPLETELY – I can't stress this enough. Warm brownies will crumble and stick to your cookie cutter. Be patient!
• Spray your cookie cutter – A quick spray of non-stick cooking spray between each cut makes life so much easier. I learned this the hard way after my first batch.
• Save those scraps – Don't throw away the leftover pieces around the hearts! Crumble them over ice cream, mix them into milkshakes, or just eat them straight (my personal choice).
• Use a small cookie cutter – I use a 2-inch heart cutter, which gives me about 16 brownies from a 9x13 pan. Bigger cutters mean fewer brownies but less waste.
• Experiment with toppings – Pink candy melts are classic for Valentine's Day, but try white chocolate, dark chocolate, or even red candy melts. You could also skip the drizzle and dust with powdered sugar instead.
• Make them extra special – Write names or messages on the brownies with icing pens. Emily loves doing this!

What toppings would you try on yours? I'm always looking for new ideas!

Variations To Try

These heart shaped brownies are pretty perfect as-is, but here are some fun twists:

Add mix-ins to the batter: Try stirring in chocolate chips, chopped nuts, or even crushed peppermint candies before baking.

Different shapes: Who says hearts are just for Valentine's? Use different cookie cutters for other holidays – stars, circles, flowers, you name it.

Cream cheese swirl: Before baking, drop spoonfuls of sweetened cream cheese on top and swirl with a knife. So good!

Make them gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. Works great!

Red velvet version: Add a tablespoon of red food coloring to the batter for red velvet heart brownies. Super cute!

Heart Shaped Brownies Recipe Faqs

Recipes You May Like

If you loved these heart shaped chocolate brownies, you'll definitely want to try these other treats from my kitchen:

• Fudgy S'mores Brownies – These combine brownies with marshmallows and graham crackers. Emily asks for them constantly!
• Small Batch Chocolate Chip Cookies – Perfect when you want something sweet but don't want dozens of cookies sitting around.
• Crumbl Pink Sugar Cookie Recipe – Another pink treat that's perfect for Valentine's Day or really any time you want something pretty and delicious.

Final Thoughts On These Heart Brownies

These heart shaped brownies have honestly become one of my favorite things to make for Valentine's Day. They're simple enough that I don't stress about them, but they look impressive enough that people always ask for the recipe.

Last Valentine's Day, I made these for Emily's class party and they were gone in minutes. The teacher even asked if I'd share the recipe (which I obviously did – I'm not keeping brownie secrets from anyone!).

The best part? You can make these any time of year, really. Hearts aren't just for Valentine's Day. I've made them for anniversaries, friend gatherings, or just because we wanted brownies on a random Tuesday. Nobody's going to complain about a heart-shaped brownie, trust me.

Give these a try for your next Valentine's celebration or anytime you want to make someone smile. And hey, don't forget to save this to Pinterest so you can find it later!

Heart Shaped Brownies

Try these tasty heart shaped brownies for your next Valentine's Day Dessert or party. They are easy to make but beautiful.

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Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 16 brownies

Calories 293 kcal

Equipment

• 9x13 baking pan
• Heart Cookie Cutter
• Mixing Bowl
• Microwave-Safe Bowl

Ingredients

  

1x2x3x

For the Brownies:

• 1 cup Butter Melted
• 2 cups Granulated Sugar
• 4 Large Eggs
• 2 teaspoons Vanilla Extract
• ⅔ cup Unsweetened Cocoa Powder
• 1 cup All Purpose Flour
• ½ teaspoon Salt

For the Toppings:

• 1 cup Pink Candy Melts
• ¼ cup Multi-Colored Heart Sprinkles

Instructions

 

• Preheat the oven to 325 degrees Fahrenheit and line a 9X13 baking pan with parchment paper.
• In a large mixing bowl, stir together the melted butter and granulated sugar until well combined. Stir in the eggs and vanilla extract.
• Add in the cocoa powder, all purpose flour and salt. Stir by hand until the batter is just combined.
• Pour the batter into the 9X13 baking pan.
• Bake for 20-25 minutes until a toothpick inserted into the center comes out clean.
• Remove the brownies from the oven and let them cool completely before decorating.
• Once cooled, cut out heart shaped brownies using a small heart cookie cutter.
• Place the candy melts in a microwave safe bowl. Heat in 30 second intervals, stirring after each interval, until the candy melts are fully melted.
• Drizzle the melted candy melts over the brownies and top with the sprinkles. Then the brownies are ready to serve and enjoy!

Notes

Store any leftover brownies in an airtight container for up to 5 days.

Nutrition

Calories: 293kcalCarbohydrates: 39gProtein: 3gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 71mgSodium: 187mgPotassium: 83mgFiber: 2gSugar: 31gVitamin A: 414IUCalcium: 16mgIron: 1mg

Keyword Brownies, Heart Shaped Brownies, Valentine's Day

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You know those desserts that look fancy but are secretly super simple to make? Red velvet cake pops are EXACTLY that kind of treat!

I'll be honest – the first time I made these, I was trying to impress Emily's teacher for a class Valentine's party. I wanted something that screamed "I totally have my life together" (even though I definitely don't). Turns out, these little beauties are way easier than they look. I actually made them while watching TV one evening, and Emily kept sneaking into the kitchen asking when they'd be ready.

These red velvet cake balls are rich, creamy, and covered in smooth white chocolate. They're basically the perfect bite-sized dessert that works for literally any occasion – Valentine's Day, Christmas, birthday parties, or just because it's Tuesday and you want something sweet. Plus, they taste WAY better than store-bought cake pops (which, let's face it, can be kind of dry and disappointing).

If you're looking for more easy dessert ideas, you'll also want to check out my Christmas Chocolate Peppermint Truffles – they're another crowd-pleaser!

Why You'll Love These Red Velvet Cake Pops

• Super easy to make – If you can crumble cake and roll balls, you can make these! No special skills needed.
• Uses a cake mix – No need to bake from scratch. Duncan Hines does the heavy lifting for you.
• Make-ahead friendly – Perfect for busy schedules. Make them 2-3 days before your event.
• Cream cheese filling – That tangy cream cheese frosting mixed into the cake? Chef's kiss! It's what makes these so incredibly moist.
• Gorgeous presentation – These look like you spent hours in the kitchen, but really you just rolled some balls and dipped them in chocolate.
• Freezer-friendly – Make a big batch and freeze them. Future you will be SO grateful.

Ingredients For Red Velvet Cake Pops

For The Cake:

• 1 (15.25-oz.) package red velvet cake mix (Duncan Hines works great)
• 1 cup whole milk
• ⅓ cup salted butter, melted
• 3 teaspoons vanilla extract, divided
• Vegetable shortening, for greasing the pan
• All-purpose flour, for dusting the pan

For The Cream Cheese Filling:

• 1 (8-oz.) package cream cheese, softened
• ½ cup salted butter, softened
• 4 cups powdered sugar

For Coating:

• 3 (10-oz.) packages white chocolate melting wafers (Ghirardelli is my go-to)
• Red and white sprinkles
• Sanding sugars (optional but so pretty!)

How To Make Red Velvet Cake Pops

Bake The Cake

1. Preheat your oven to 350°F and grease a 9x13-inch baking pan with vegetable shortening. Dust it lightly with flour (this prevents sticking – learned that the hard way!).
2. Mix the cake batter by combining the red velvet cake mix, milk, melted butter, and 2 teaspoons of vanilla extract in a large bowl. Stir until everything is well combined and smooth.
3. Pour the batter into your prepared pan and spread it evenly.
4. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan. (I know waiting is hard, but trust me on this one!)

Make The Cream Cheese Filling

5. Beat the softened cream cheese and butter together in a large bowl using an electric mixer. You want it nice and fluffy – this takes about 2-3 minutes on medium speed.
6. Gradually add the powdered sugar, about 1 cup at a time, beating well after each addition. Add the remaining 1 teaspoon of vanilla extract.
7. Continue mixing until the frosting is smooth and creamy. It should be thick enough to hold its shape but still spreadable.

Assemble The Cake Balls

8. Crumble the cooled cake into a large bowl. I just use my hands for this – it's actually pretty therapeutic! You want fine crumbs, not big chunks.
9. Add about 1 ½ cups of the cream cheese frosting to the crumbled cake. Start with less – you can always add more if needed. Mix it together with your hands or a spoon until the mixture holds together when you squeeze it.
10. Roll the mixture into balls about 1 ½ inches in diameter (roughly the size of a walnut). Place them on a parchment-lined baking sheet as you go.
11. Refrigerate the balls for at least 2 hours, or freeze for 30 minutes. They need to be firm before dipping, otherwise they'll fall apart. (I usually make them the night before and let them chill overnight.)

Coat With White Chocolate

12. Melt the white chocolate wafers according to package directions. I use the microwave in 30-second intervals, stirring between each one.
13. Dip each cake ball into the melted white chocolate using a fork or dipping tool. Let the excess chocolate drip off, then place the coated ball back on the parchment paper.
14. Add sprinkles immediately while the chocolate is still wet. The chocolate sets pretty quickly, so don't wait!
15. Let the chocolate harden completely at room temperature, or pop them in the fridge for faster setting.

Storage And Reheating Tips

Store your red velvet cake balls in an airtight container in the refrigerator for up to 1 week. The cream cheese filling means they really do need to stay cold.

Want to freeze them? Go for it! These freeze beautifully for up to 3 months. Just thaw them in the fridge overnight before serving.

Here's a tip I learned: Take them out of the fridge about 15-20 minutes before serving. They taste SO much better at room temperature – the flavors really come through, and the texture is perfect.

If you're transporting these to a party, keep them in a cooler with ice packs. Nobody wants melted cake balls!

Tips For Perfect Red Velvet Cake Pops

Don't overmix the frosting into the cake. You want the mixture to just hold together. Too much frosting makes them mushy and hard to work with. I learned this the messy way!

Chill thoroughly before dipping. This is SO important. Room temperature cake balls will fall apart when you dip them in the warm chocolate. Emily tried to rush this step once, and we ended up with chocolate soup with cake bits. Not cute!

Use quality melting wafers. The cheap stuff doesn't melt smoothly and can be a pain to work with. Ghirardelli or Wilton are worth the extra couple bucks.

Work quickly with the sprinkles. The chocolate sets fast, especially if your kitchen is cool. I usually only dip 3-4 balls at a time so I have time to decorate them before the chocolate hardens.

Try different decorations! Switch up the sprinkles for holidays – red and green for Christmas, pink and white for Valentine's Day, or keep them classic with just white sanding sugar.

Make them into actual pops. Want to turn these into traditional cake pops? Insert a lollipop stick into each ball before chilling, then dip as directed. Just make sure the stick goes in about halfway for the best hold.

Can you use homemade red velvet cake? Absolutely! You'll need about 3-4 cups of crumbled cake. Just make sure it's completely cooled before you start.

Red Velvet Cake Pops FAQs

Recipes You May Like

• Christmas Chocolate Peppermint Truffles – Another bite-sized treat that's perfect for gifting!
• Pumpkin Oreo Balls – Same concept, totally different flavor profile.
• Small Batch Chocolate Chip Cookies – When you need a sweet treat but don't want leftovers for days.

Final Thoughts

These red velvet cake pops have become one of my go-to recipes when I need to bring something to a party or just want to make something special at home. They're fancy enough to impress but simple enough that I'm not stressed out making them.

Emily and I have turned making these into a little tradition. She's in charge of rolling the balls (she's weirdly good at making them all the same size?), and I handle the chocolate dipping. It's become our thing, and honestly, some of my favorite kitchen memories are us laughing over our chocolate-covered fingers.

So grab that cake mix and give these a try! They're going to be a hit wherever you bring them. And don't forget to save this recipe to Pinterest so you can find it later when you need it!

Red Velvet Cake Balls

Enjoy this classic Southern cake in a fun new way. These bite-sized red velvet cake balls are coated in white chocolate and perfect for parties, holidays, or any special occasion.

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Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 25 minutes mins

Chilling Time 10 hours hrs

Total Time 10 hours hrs 50 minutes mins

Course Dessert

Cuisine American, Southern

Servings 48 cake balls

Equipment

• 9x13 inch baking pan
• Electric Mixer
• Baking Sheet
• Parchment Paper

Ingredients

  

1x2x3x

Cake

• 1 red velvet cake mix 15.25-oz. pkg., such as Duncan Hines
• 1 cup whole milk
• ⅓ cup salted butter 2 ⅔ oz., melted
• 2 teaspoon vanilla extract
• vegetable shortening for pan
• all-purpose flour for pan

Cream Cheese Filling

• 1 cream cheese 8-oz. pkg., softened
• ½ cup salted butter 4 oz., softened
• 4 cups powdered sugar about 16 oz.
• 1 teaspoon vanilla extract

Coating and Decoration

• 3 white melting wafers 10-oz. pkg. each, vanilla-flavored, such as Ghirardelli
• red and white sprinkles and sanding sugars for decoration

Instructions

 

• Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
• In a large bowl, combine cake mix, milk, melted butter, and 2 teaspoons vanilla extract. Mix until well combined.
• Pour batter into prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
• Prepare the cream cheese filling: In a large bowl, beat cream cheese and softened butter until smooth. Gradually add powdered sugar and 1 teaspoon vanilla extract, beating until fluffy.
• Crumble the cooled cake into fine crumbs in a large bowl. Add the cream cheese mixture and mix until well combined.
• Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet. Refrigerate for at least 2 hours or freeze for 30 minutes until firm.
• Melt white chocolate wafers according to package directions. Dip each cake ball into the melted chocolate, allowing excess to drip off.
• Place dipped cake balls back on parchment paper and immediately decorate with sprinkles and sanding sugars. Let chocolate set completely before serving.
• Store in an airtight container in the refrigerator for up to 1 week.

Notes

These cake balls are perfect for Valentine's Day, Christmas, weddings, or any celebration. You can customize the sprinkles to match your event theme. For best results, make sure the cake balls are thoroughly chilled before dipping in chocolate to prevent them from falling apart.

Keyword Cake Balls, Party Dessert, Red Velvet, Red Velvet Cake Balls, Valentine's Day

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