Valentine’s Day is fast approaching and I find myself drawn to every heart-shaped dessert I see. Regardless of your personal feelings about the holiday, it’s the ideal time for a little whimsy. These brownie heart sandwich cookies are a pretty way to embrace hearts: the rich cocoa roll-out cookies are a breeze to make, and the filling (naturally pink with strawberry jam) reminds me of strawberries and cream.
As a timesaver, bake the cookies up to a day ahead of assembly and store between layers of waxed paper in an airtight container at room temperature. For even more inspiration, check out my Valentine’s Day board on Pinterest!
Brownie Heart Sandwich Cookies
Brownie Roll-Out Cookies
Adapted from Smitten Kitchen
3 cups flour, plus more for dusting
2/3 cup unsweetened cocoa
1/2 tsp salt
1/2 tsp baking powder
1 cup unsalted butter, at room temperature
1 1/4 cups sugar
2 large eggs
2 tsp vanilla extract
1/4 cup unsalted butter, at room temperature
1/2 cup Mascarpone, at room temperature
1/4 cup strawberry jam
pinch of salt
2 cups powdered sugar, sifted
1 Tbsp low-fat milk
For the cookies, whisk together flour, cocoa, salt, and baking powder in a medium bowl. Beat butter in a large mixer bowl at medium speed until creamy; add sugar. Beat in eggs one at a time; add vanilla. Reduce speed to low; gradually add flour mixture and beat just until incorporated. Wrap dough with plastic and chill in the refrigerator for at least one hour.
Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Divide the dough into 3 sections; working with one section at a time, roll dough out to 1/4-inch thickness on a lightly floured board. Use a 2-inch heart cutter to cut into hearts. Repeat with remaining dough, re-rolling scraps as needed, until you have 56 hearts (brush off excess flour, though it disappears once baked). Bake for 9 to 10 minutes, until cookies are slightly puffed and edges are firm. Cool for 2 minutes on baking sheets, then transfer to a wire rack to cool completely.
For the filling, beat butter and Mascarpone in a large mixer bowl on medium speed for 1 minute. Add strawberry jam and salt; beat another 30 seconds. Reduce speed to low and gradually add powdered sugar until incorporated. Add milk and beat on medium speed for about 30 seconds, until filling is creamy and smooth (if filling appears too soft, chill in the refrigerator for 20 to 30 minutes).
Use an offset spatula to spread filling onto the flat side of half the cookies, then sandwich with remaining cookies, pressing gently. Chill filled cookies in the refrigerator for at least an hour before serving. Store leftover sandwich cookies in an airtight container in the refrigerator up to 2 days.
Yield – 28 cookie sandwiches (serving size: 1)
Calories – 220
Carbs – 30