Impress your Valentine with a batch of our Nutter Butter Cookie Hearts. They’re no bake cookies, which is nice. All you’re doing is cutting, microwaving, and decorating.
For more sweet treats, check out all of our dessert recipes.
The best part about Valentine’s Day is the excuse to make really cute treats, like our Nutter Butter Cookie Hearts.
These Valentine’s Day cookies are really easy to make, but they do take some time because of the shape. Nutter Butter cookies are shaped like peanuts, which means they’re basically oval. To get them heart-shaped, you have to cut them in half on an angle, then flip one around.
If you cut them on the wrong angle, the two halves won’t match up and you’ll have a lopsided heart. But, that’s okay. You’re gonna be making a bunch of these at once, not just one cookie. So, you can mix and match your heart halves to make symmetrical hearts.
These heart-shaped cookies aren’t the only fun Valentine’s Day treat we have on the blog. For another perfect treat for the holiday, check out our list of Easy Valentine’s Day Dessert recipes.
Nutter Butter Cookie Hearts Recipe
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How To Make Nutter Butter Cookie Hearts:
Cut the Nutter Butter cookies in half on an angle.
Let’s chat about that for a minute.
The angle that you cut these at will determine the heart shape. A smaller angle results in a fatter heart and larger angle results in a longer heart.
My best advice, even though this sounds ridiculous, is to trace a Nutter Butter cookie on a piece of paper. Cut it out a couple times. Cut those scraps at different angles, then see what the pieces look like when they’re put together. Figure out the one you like best, then cut your cookies at that angle.
Like I said in the introduction though, you might not hit the angle right, which could leave you with two nonsymmetrical pieces. That’s fine. You’re making multiple cookies, so just match up the pieces that are symmetrical.
Flip one of the cut pieces vertically. Match the points of each half to form a heart shape.
Line each of the cookies on a baking sheet.
Melt the chocolate almond bark according to the package.
The easiest way to do this is to melt it for one minute, then stir. Melt it at 30 second intervals, stirring in between, until the chocolate is completely melted.
Spoon some of the melted chocolate onto the top of the cookie hearts.
Use an icing spatula to spread it around the top of the cookie.
Personally, I leave a small gap around the edge to allow the cookie to poke through, but you can go all the way to the edge if you want.
Continue until you’ve finished all of the cookies.
Melt the vanilla almond bark.
Put it in a piping bag with a No. 5 round tip.
Pipe zigzags of melted white chocolate across the cookies.
Immediately sprinkle some Valentine’s Day sprinkles on one side.
Now, these are your cookies. You can spread the sprinkles across the entire cookie if you want. I just think that would hide too much of your piping. Plus, it would be a lot of sprinkles to eat per cookie. But you do you.
Let the cookies cool completely before eating.
You can transfer them to a wire rack to cool, but I just leave them on the cookie sheet.
Nutter Butter Cookie Hearts: Frequently Asked Questions
Store any leftover cookies in an airtight container. The cookies can be left at room temperature.
Someone asked how I made the festive sprinkles. I didn’t. I used the Wilton XO Mix Sprinkles for these cookies.
Chocolate chips are kind of fickle. It’s really easy to melt them too much and burn them. And, if you take a while to make these cookies and the chips harden, you can’t remelt them.
Almond bark, like candy melts, can be reheated multiple times. So if it hardens, you can just pop it back in the microwave and melt it again. You can do that numerous times and it won’t burn.
Plus, you can just heat almond bark in the microwave. With chocolate chips, you’re better melting them with coconut oil in a double boiler, which most people don’t have.
So, you’re cutting these cookies in half and then sticking them back together. It makes sense that you would think you need to attach them somehow.
You don’t. When the chocolate on top hardens, it will hold the two halves together.
Dropping chocolate on top of each cookie and spreading it is a little time consuming. It would seem quicker if you could just drop the cookie in the chocolate, like a traditional chocolate-covered cookie.
For this, though, it’s not actually the way to go. I mean, you could do it. But, since you’re not sticking the halves together, you would dip one, then dip the second, and push them together. And then, you might have a hard time lining them up correctly. And if you pushed one towards the other, you’d end up with a bunch of excess chocolate around them that you’d have to break off after it cooled in order to see the heart shape. So, that way seems better, but it’s not.
I put a silicone baking-mat under my cookies, just in case any of the chocolate drips through the middle or down the sides of the cookie. Then, it would pop right off. You could also put down parchment paper if you don’t have a baking mat.
But, if you’re careful, the chocolate won’t run. So, you don’t need to line the pan at all.
If you don’t have a piping bag to make the zigzags, you can cut a hole in the corner of a ziptop plastic bag, add the melted white chocolate, and use that to pipe the lines. That’s the more frugal way to do it, if you don’t already own a piping set.
I used a serrated knife to cut the cookies because it was a little easier to saw through them then trying to force a flat knife through them.
More Nutter Butter Recipes:
Of course, you can use the entire package of Nutter Butters to make these cookies.
But, if you only made a handful and you’re looking for another fun recipe to make with the rest of the cookies, our Nutter Butter Ice Cream Cone Cookies recipe could be cute for Valentine’s Day. Instead of multicolored sprinkles, use pink and red ones. And use a conversation heart in place of the chocolate candy for the cherry.
- 14 Nutter Butter Cookies
- 2 squares (4 oz.) chocolate almond bark
- 1 square (2 oz.) vanilla almond bark
- Valentine’s Day sprinkles
- Cut the Nutter Butter cookies in half on an angle.
- Flip one of the cut pieces vertically. Match the points of each half to form a heart shape.
- Line each of the cookies on a baking sheet.
- Melt the chocolate almond bark according to the package.
- Spoon some of the melted chocolate onto the top of the cookie hearts.
- Use an icing spatula to spread it around the top of the cookie. Continue until you’ve finished all of the cookies.
- Melt the vanilla almond bark.
- Put it in a piping bag with a No. 5 round tip.
- Pipe zigzags of melted white chocolate across the cookies.
- Immediately sprinkle some Valentine’s Day sprinkles on one side. Let the cookies cool completely before eating.
Amount Per Serving Calories 136Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 33mgSodium 81mgCarbohydrates 20gFiber 0gSugar 6gProtein 2g