Easy Chocolate Valentine Cookies are not just for Valentine’s Day! They are a delicious treat every day of the year.
If only I had them everyday of the year, I would be so happy.
You can double the recipe and make a huge batch for sweet gifts. Tie them up with red ribbon and surprise your neighbors, co-workers, friends and family.
Then tie up a few for yourself. 🙂
I add a little maraschino cherry juice when making them for Valentine’s Day, but the rest of the year the vanilla is perfect. You could throw in some chopped maraschinos as well! If you do, be sure to dry them on paper towels a bit so their moisture does not make the cookie gooey.
Call me ridiculous, but I love beating butter, sugar and eggs. I want to eat it by the spoonful! Is that wrong??
Easy Chocolate Valentine Cookies
This recipe makes about 3 dozen cookies.
- 1 1/4 cups butter
- 2 cups sugar
- 2 eggs
- 1 teaspoon each vanilla and maraschino cherry juice (no cherry juice? Use 2 teaspoons vanilla!)
- 2 cups flour
- 3/4 cup cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped nuts
- Cream together softened margarine with the sugar. Add the eggs and the vanilla and maraschino juice, stir to blend well.
- In a separate bowl combine the flour, cocoa, baking soda and salt and together with the chopped nuts stir into margarine and sugar mixture until well blended.
- Drop tablespoons of dough onto parchment paper lined baking sheet (they will flatten out as they cook). Bake at 350 degrees 8 – 9 minutes. Don’t over bake! They will be soft when removed from oven. Allow to cool a little on pan before transferring them to a rack.
- Try not to eat them all at once. These freeze very well, if there are any left.
I usually use chopped pecans but walnuts or peanuts are great too! In the summertime I’ll put vanilla ice cream between two cookies, wrap in plastic wrap and freeze for those hot days!