- 110 gram dairy butter on room temperature
- 140 ml sunflower oil
- 200 gram sugar
- 1 egg
- 1 teaspoon vanilla-extract
- 1 teaspoon salt
- 1 teaspoon baking powder
- 40 gram cocoa powder
- 275 gram flour
- 50 gram cream cheese
- 50 ml heavy cream
- 1 teaspoon powdered sugar
- Optional: melted chocolate for dipping, we used melted milk chocolate
- Optional: pink decorations, like sprinkles
Kitchen equipment needed
- Electric mixer
- Cling film
- Rolling pin
- Baking tray with greaseproof paper
- Heart-shaped cookie cutter
- Small pan with bowl that fits inside of it (to create a bain-marie)
- Cooling rack
Preparation — 40 minutes
WHIP butter and sugar until fluffy. ADD oil, the egg and vanilla extract to the mixture and mix until smooth. COMBINE flour with baking powder, salt and cocoa powder and gradually add it into the smooth mixture. BEAT into a smooth batter. REFRIGERAT for half an hour.
Finishing up the Valentine’s day chocolate dip cookies — 40 minutes
PRE-HEAT the oven to a temperature of 180 degrees Celsius or 355 degrees Fahrenheit.
ROLL out the dough, the easiest way is to place it between cling film. USE a heart-shaped cookie cutter to create the heart shaped cookies. PLACE the cookies on the baking tray with greaseproof paper and bake for 15 minutes in the pre-heated oven, depending on how powerful your oven is. LET the cookies cool off completely on a cooling rack.
BEAT heavy cream and 1 teaspoon powdered sugar into a mixture that resembles a thick yoghurt. COMBINE with the cream cheese and mix into a smooth mixture. EASIEST way to add the heavy cream and cream cheese mixture onto the cookies is by using a piping bag, but you can also simply use a tablespoon for this. STICK two cookies together using the cream mixture.
DIP into melted chocolate (as much as wanted) and add pink decorations onto the chocolate. LET the chocolate harden. Enjoy these delicious Valentine’s day chocolate dip cookies!