These Valentine cookies with red and pink chips are buttery, soft, and chewy — an ideal homemade treat to share with someone special on Valentine’s Day. They’re easy to make, look festive, and package beautifully for gifting.
Baking for Valentine’s Day is a simple way to show you care. These cookies studded with pink and red baking chips are sweet, tender, and perfect for a cozy dessert or a thoughtful edible gift.
Package the cookies in a decorative box or cellophane bag for friends, family, or that special someone. They stay moist and chewy for a day or two when stored in an airtight container — if they last that long!
Bright and festive, these cookies are sure to bring a smile. Below is the full recipe and step-by-step instructions to get you baking.
FOR FULL RECIPE & INSTRUCTIONS AND TO PRINT, SEE RECIPE CARD BELOW.
WHAT ARE THE INGREDIENTS FOR VALENTINE COOKIES WITH RED AND PINK CHIPS?
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 3/4 cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract (or use almond extract, or 1/2 tsp each of both for a subtle twist)
- 1 cup red and pink baking chips (for example, pink & white baking chips)
HOW DO YOU MAKE VALENTINE COOKIES WITH RED AND PINK CHIPS?
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper; use two sheets if needed so the cookies have room to spread.
- Whisk together the flour, baking soda, ground cinnamon, and salt in a bowl. Set aside.
- In a separate bowl, cream the softened butter and light brown sugar with an electric mixer until light and fluffy. Add the egg and vanilla and beat until just combined.
- On low speed, gradually add the dry ingredients to the butter mixture and mix until just combined. Fold in the red and pink baking chips.
- Use a large cookie scoop for big cookies (makes about 16) or a tablespoon-sized scoop for smaller cookies (yields about 3 dozen). Place scoops 2 inches apart on the prepared sheet. Chill the dough on the tray in the refrigerator while the oven heats if desired.
- Bake large cookies for 14–16 minutes, until the edges are lightly browned but centers still look a bit pale. For smaller cookies bake 9–11 minutes. Avoid overbaking to keep them soft and chewy. Let cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
- Store cooled cookies in an airtight container to preserve their moist, chewy texture. They’re best eaten within a couple of days.
Valentine Cookies with Red and Pink Chips
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract (or almond extract; or 1/2 tsp each for variation)
- 1 cup red and pink baking chips