Today, I’ve got the most simple Valentine’s treat that’s great for school parties and sure to impress all the kids. My Valentine’s chocolate chip cookies are a simple no chill chocolate chip cookie with sprinkles and chocolate hearts on top. They’re basically my version of a Valentine’s blossom cookie.
These Valentine’s chocolate chip cookies are the cutest cookies but also taste amazing and can be ready in about 30 minutes! A great treat to make for any parties or daycares. Having said that, they’re also very easy to make peanut free!
I love baking for my kids class and daycare but I’ve never been artistic or good at decorating. Due to this, I always like to come up with new easy treats each year for the holidays that the kids will love but are also seasonal and cute. This year, I wanted to do some version of a chocolate chip cookie but also something that would be really quick to make on a school night and I came up with these yummy cookies.

If you’d like a different kind of cookie for Valentine’s, my double chocolate cookies are always a good option. You could also make my monster cookies with Valentine’s m&m’s for a gluten free cookie!
What Sprinkles Should I Use?
Any kind you like! I used red and pink sugar sprinkles in my pictures but use whatever you can find!
What Kind of Chocolate Hearts?
I just used chocolate hearts that I found at the dollar store but you can use other flavours and types if you like. You can also skip the hearts and just do sprinkles if you prefer and the opposite.

How to Assemble
The easiest way to assemble these is, after making your dough, scoop 2 tbsp size scoops. Roll the top of the dough in your sprinkles and then bake as per the instructions below.
Once your cookies are baked, let the cookies cool for 1-2 minutes before gently pressing your chocolate hearts into the centre of the cookies. Letting the cookies cool for a minute helps guarantee your hearts won’t completely melt and lose their shape.

How to Freeze and Bake No Chill Cookie Dough
If you’d like to freeze the dough for these Valentine’s chocolate chip cookies to save time in the future, follow these simple steps.
- Prep the dough as instructed.
- Roll the dough into balls.
- Place in an airtight container or bag.
- Label with type or flavour of dough, date, bake time and baking temperature. This makes life much easier when you pull the bag out of the freezer in a couple months and have forgotten what it is. (If you’re using a reusable bag, you can just write this information on a piece of masking tape or something similar.)
- Store in freezer for up to 3 months.
- When ready to bake, preheat your oven and place balls on baking sheet.
- Add 1-2 minutes to bake time as baking from frozen and enjoy!

How to Properly Measure Flour
So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups. It’s such a hassle and way more dishes!
If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.
1. Fluff the flour by giving it a mix with a whisk or fork.
2. Spoon the flour into your measuring cup.
3. Level the excess flour off using a butter knife. (With the back of the knife level to the top of the measuring cup, run it over top, pushing the excess flour back into it’s container.)
4. Repeat until you’ve measured the amount the recipe calls for.

Baking Tips
- For best results, ensure all your ingredients are room temperature. This allows your ingredients to incorporate into each other leading to a much better bake and texture.
- Don’t add the chocolate hearts on right away after baking, let the cookies cool for 1-2 minutes so the hearts don’t completely melt and lose their shape.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.

More Valentine’s Baking
Today’s song is one of my favourite’s from a band from Newfoundland. Here’s Harriet by Hey Rosetta!. Happy Baking! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.

Valentine’s Chocolate Chip Cookies
Ingredients
- 1 cup (226g) unsalted butter room temperature
- 1 cup (180g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 1/4 cups (390g) all purpose flour
- 1 tbsp (9g) cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 1/4 cups (200g) semi sweet chocolate chips
- 1/2 cup Valentine's sprinkles (I used red and pink sugar sprinkles) (optional)
- 30 chocolate hearts
Instructions
- Preheat the oven to 350℉. Line or spray a baking pan.
- In the bowl of a stand mixer or large mixing bowl, add your butter and sugars. Beat on medium speed until creamed, 3-4 minutes.
- Add in eggs one at a time, mixing until incorporated. Add in vanilla extract and mix until incorprated.
- Add the flour, cornstarch, baking soda, baking powder and salt. Mix until incorporated. Add in the chocolate chips and mix.
- Scoop 2 tbsp size balls and set them on the pan. Roll the top half of the ball into your sprinkles if using. Bake for 8-10 minutes or until the edges just start to feel firm. Allow to cool on the pan for 1-2 minutes and then press the chocolate heart into the centre.
- Transfer the cookies to a wire rack to fully cool. Store in an airtight container for up to 3 days and enjoy!
Me and my family loved these cookies!
I hope you enjoy as well. Please leave a comment and a star rating letting me know what you thought!