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chocolate chip heart cookies

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Created Mar 29, 2012
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  • 1 pouch (496 g) Betty Crocker* Chocolate Chip Cookie Mix
  • 1/4 cup (50 mL) all-purpose flour
  • 1/2 cup (125 mL) butter or margarine, softened
  • 1 egg
  • 3-inch (7.5 cm) open heart-shaped cookie cutter


  • 1
    Heat oven to 375°F (190°C) for shiny baking sheet or 350°F (180°C) for dark or non-stick baking sheet. In medium bowl, stir cookie mix, flour, butter and egg until well blended. Roll into twenty-two, 11/4 -inch (3 cm) balls.
  • 2
    Spray cookie cutter with non-stick cooking spray; place on ungreased baking sheet. Press dough ball evenly into cutter. Remove cutter; reshape dough if necessary. Continue making heart-shaped cookies, placing 2-inches (5 cm) apart on baking sheet. Spray cookie cutter with cooking spray as needed.
  • 3
    Bake 6 to 8 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheet.

Expert Tips

  • Tip 1
    Tip: Did you know? Baking sheets should be at least 2-inches (5 cm) smaller than the inside of your oven to allow the heat to circulate properly.

Nutrition Information

No nutrition information available for this recipe
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