Lollipop Cookie Valentines

    32 minutes

    Every year 18 of us get together for our annual 'Heart Party' in honor of Valentine's Day. Besides sharing a favorite craft, we bring 18 cookies and share a favorite recipe. This was mine from last year. The recipe is written using white chocolate, but you can use dark chocolate instead, or use half white and half dark. I like to decorate mine with candy sprinkles too.

    1 person made this

    Serves: 6 

    • Cookies
    • 12 wooden cake pop sticks
    • 1/2 cup semisweet chocolate chips
    • 1/2 cup butter, softened
    • 1/3 cup packed light brown sugar
    • 1/2 teaspoon vanilla extract
    • 1 egg
    • 2 cups plain flour
    • 1/4 cup unsweetened cocoa powder
    • 1/4 teaspoon salt
    • Dipping in Chocolate
    • 12 (28g) squares white chocolate
    • Icing
    • 1 egg white
    • 1 1/4 cups icing sugar
    • 3 drops red food coloring

    Preparation:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Cookies: Soak craft sticks for one hour in a bowl of cold water.
    2. In small heavy saucepan over very low heat stir chocolate chips until melted and smooth. Remove from heat then let cool.
    3. In large bowl with electric mixer at medium speed beat the butter, brown sugar and vanilla until fluffy. Beat egg in well then beat in cooled chocolate. With mixer at low speed, beat in flour, cocoa powder and salt until smooth. Divide dough in half.
    4. Preheat oven to 190 degrees C. Grease 2 large baking trays.
    5. Roll each half out to 4mm thickness between 2 sheets of wax paper then freeze, in wax paper, 5 minutes. Peal top sheets of wax paper off dough then cut dough out using 10cm heart-shaped cutter. Reroll scraps, freeze again 5 minutes then cut out. Place half of the hearts 2cm apart on prepared baking tray.
    6. Drain sticks, pat dry. Place one stick on each heart to make a handle, pressing lightly into dough. Place remaining hearts on top; press edges gently to seal. Bake about 12 minutes until firm to touch. Cool on wire racks.
    7. Dipping in Chocolate: In a heavy saucepan over very low heat, or in top of double boiler set over barely simmering water, stir white or milk chocolate until melted and smooth then if using both chocolates, melt in separate saucepans. Remove from heat.
    8. Holding each lollipop by handle, dip into chocolate to coat on both sides then let excess chocolate drip back into the saucepan. Place each lollipop as it is coated on baking paper lined baking tray then refrigerate 20 minutes until chocolate is set.
    9. Icing: In large bowl with electric mixer at high speed, beat egg white and icing sugar until very smooth. If desired, remove small portion of icing to separate bowl, tint with drops of food coloring.
    10. Spoon icing into decorating bag fitted with small writing tip then pipe over lollipops in desired patterns. Decorate with assorted candies and decors, attaching with dots of icing.

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    Reviews in English (16)


    These turned out great, but we changed them a little. I wanted a light dough, so I replaced cocoa with same amount of flour. And we decorated the cookies with royal icing instead of dipping into chocolate. And finally, we made it a lot easier when we cut the cookies 1/4 inch thick instead of 1/8 inch. And instead of craft sticks, we used barbecue skewers inserted directly into the cookie dough before baking. We do many, many cookie bouquets and cookie pops and we never soak our skewers and we've never had a problem. Anyway, thanks for a great recipe, Robin.  -  08 Aug 2005  (Review from Allrecipes USA and Canada)


    These were ok. The cookie by itself was kind of dry and bland. It was better with the chocolate. My 4 year old daughter did like decorating and cutting them out though! I did like how you rolled the dough between the wax paper and froze it for a few minutes, easy and turned out good. I may look for a better chocolate cookie recipe next time though!  -  13 Feb 2006  (Review from Allrecipes USA and Canada)


    Very good! They took a bit of time to make from start to finish but were well worth it. I tasted without the white chocolate coating and thought they were dry; but tasting a dipped and cooled cookie I found them to be perfectly crunchy and delicious. The icing didn't set as expected, but I used powdered egg whites instead of the real thing. A 3" heart is much too big; a smaller, 2" is the perfect size for school parties. Thanks for the recipe! I’ll be making more this weekend!  -  11 Feb 2005  (Review from Allrecipes USA and Canada)