Heartbreaker Cookies

Heartbreaker Cookies

Amanda Hutchinson
Course Dessert
Servings 24 cookies


  • 1 1/4 cups brown sugar
  • 3/4 stick butter
  • 2 tablespoon milk
  • 1 tablespoon vanilla extract
  • 1 egg
  • 2 cups flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 24 small heart-shaped chocolates or 2 cups chopped chocolate


  • Preheat oven to 375º. Beat together brown sugar, butter, milk, and vanilla until smooth, then add egg and mix again.
  • In a separate bowl, combine flour, salt, and baking soda.
  • Add the flour mix to the brown sugar mix 1/2 cup at a time, mixing until smooth each time.
  • If using chopped chocolate, add and stir that in now. Scoop onto cookie sheet using a 1/8 cup scoop (12 cookies for a smaller cookie sheet and 15 for a larger one).
  • Bake 8 to 10 minutes or until lightly golden brown but not crispy.
  • Carefully transfer to a cooling rack. If using whole chocolate hearts, gently press one into each cookie while it’s still warm.


Amanda Hutchinson is a senior journalism major at Ithaca College who enjoys making real food on a college budget. Check out her other work at amandalhutchinson.wordpress.com.
For more of Amanda’s recipes, check out her chili.
Keyword Chocolate, Chocolate chip, cookies, Heart

1 thought on “Heartbreaker Cookies”

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