Stacked Brownie Valentine Cookies Recipe
Introduction
These Stacked Brownie Valentine Cookies are a delightful twist on classic brownies, perfect for celebrating love or any special occasion. Rich, fudgy, and topped with a cute heart-shaped candy, they’re both festive and delicious.
Ingredients
- 1 box (16.3 oz) Betty Crocker™ Fudge Brownie Mix
- 1 large egg
- 1/4 cup butter, melted
- 1 to 2 teaspoons water, if desired
- 1/4 cup Betty Crocker™ Chocolate Sprinkles
- 12 heart-shaped chocolate candies, unwrapped
Instructions
- Step 1: Heat oven to 350°F. Line two baking sheets with parchment paper.
- Step 2: In a large bowl, mix brownie mix, egg, and melted butter with a spoon until a stiff dough forms. If the dough is too crumbly or not coming together, add 1 to 2 teaspoons of water.
- Step 3: Place chocolate sprinkles in a small shallow bowl. Scoop 12 (3-tablespoon) portions of dough with a large cookie scoop. Roll each portion in chocolate sprinkles and place at least 2 inches apart on the baking sheets. You will have about 1/4 cup of dough remaining in the bowl.
- Step 4: Roll the remaining dough into 12 small balls, about 1 teaspoon dough each. Place one small dough ball on top of each larger sprinkle-covered piece. Gently flatten with the bottom of a glass or measuring cup.
- Step 5: Bake one pan at a time on the center rack for 12 to 14 minutes or until cookies are puffed with a dry, crackled surface. Remove from oven to a cooling rack. Place a heart-shaped chocolate candy on top of each warm cookie. Cool completely before serving or storing.
Tips & Variations
- For extra flavor, add a teaspoon of vanilla extract to the dough before mixing.
- Try rolling the dough balls in crushed nuts or colored sugar instead of chocolate sprinkles for a different texture.
- If you don’t have heart-shaped candies, substitute with chocolate chips or small peppermint candies.
Storage
Store cooled cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to one week. Reheat gently in a microwave for 10–15 seconds if desired, to soften the chocolate hearts slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookies gluten-free?
You can use a gluten-free brownie mix as a substitute, but be sure to check the brand’s baking instructions and adjust baking time if needed.
What if I don’t have a large cookie scoop?
Use tablespoons to measure the dough portions—3 tablespoons for the larger dough balls and about 1 teaspoon for the smaller ones.
PrintStacked Brownie Valentine Cookies Recipe
These Stacked Brownie Valentine Cookies combine rich, fudgy brownie dough with a delightful crunch of chocolate sprinkles, topped with adorable heart-shaped chocolate candies. Perfect for a romantic treat or a festive dessert, these cookies are easy to make using a boxed brownie mix and bring a charming twist to your cookie jar.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 box (16.3 oz) Betty Crocker™ Fudge Brownie Mix
- 1 large egg
- 1/4 cup butter, melted
- 1 to 2 teaspoons water (optional)
Coating and Topping
- 1/4 cup Betty Crocker™ Chocolate Sprinkles
- 12 heart-shaped chocolate candies, unwrapped
Instructions
- Preheat Oven and Prepare Baking Sheets: Heat your oven to 350°F. Line two baking sheets with parchment paper to prevent the cookies from sticking and to ensure even baking.
- Mix the Dough: In a large bowl, combine the brownie mix, egg, and melted butter with a spoon until a stiff dough forms. If the mixture is too crumbly and does not hold together well, gradually add 1 to 2 teaspoons of water to help bring the dough together.
- Form Larger Cookie Balls and Coat with Sprinkles: Pour the chocolate sprinkles into a small shallow bowl. Using a large cookie scoop, portion out 12 scoops of dough (about 3 tablespoons each). Roll each portion in the chocolate sprinkles, making sure they are well coated. Place these on the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
- Create Small Cookie Toppers: Take the remaining dough and roll it into 12 small balls, approximately 1 teaspoon each. Place one small dough ball on top of each larger sprinkle-coated dough ball. Gently flatten the stacked cookies using the bottom of a glass or measuring cup to secure the layers together.
- Bake the Cookies: Bake one pan at a time on the center rack for 12 to 14 minutes, or until the cookies are puffed and have a dry, crackled surface. Remove from the oven and transfer to a cooling rack.
- Add Chocolate Hearts and Cool: While the cookies are still warm, place one heart-shaped chocolate candy on top of each cookie. Allow the cookies to cool completely before serving or storing to set the chocolate and firm up the cookie structure.
Notes
- If dough is too dry, add water one teaspoon at a time to avoid overly wet dough.
- Make sure to space cookies well to prevent them from merging during baking.
- Cool cookies completely so the chocolate heart toppings do not melt or soften too much.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a gluten-free option, use a gluten-free brownie mix.
Keywords: brownie cookies, Valentine cookies, chocolate sprinkles, chocolate heart candies, easy chocolate cookies, boxed brownie mix cookies
