Valentine's Day is just around the corner and these adorable Heart Shaped Sandwich Cookie Pops are the perfect treat for someone you love!
They are made with a delicious raspberry buttercream filling that's sandwiched between two sugar cookies and dipped in chocolate. Yum!
Best yet, they are on a stick! I don't know about you, but food just seems to taste even better when it's on a stick, right??
How to Make:
This tasty treat has plenty of steps to make but it's so worth it! For more detailed instructions, please see the video tutorial in the recipe card below.
- Make the sugar cookies...
2. Mix the raspberry buttercream...
3. Assemble sandwich cookie pops...
4. Dip in melted chocolate...
5. Now dig in! You've earned it!
Chocolate Dipped Heart Shaped Sandwich Cookie Pops
For Sugar Cookies
- 1 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- ¼ teaspoon almond extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- ¾ teaspoon baking powder
For Raspberry Buttercream Filling
- ½ cup unsalted butter (softened)
- ½ cup salted butter (softened)
- 3 ½ cups powdered sugar
- ⅓ cup raspberry preserves (I use seedless)
- 1 Tablespoon heavy whipping cream (or whole milk)
- 1 teaspoon pure vanilla extract
- 2 drops pink gel icing coloring
- 12 cake pop sticks (6 inches long)
For Chocolate Coating
- 12 ounces milk chocolate baking chips
- 12 ounces white chocolate chips
- 2 Tablespoons vegetable oil
- 2 drops pink gel icing coloring
Make the Cookies
- Add eggs, vanilla extract, almond extract, salt, and baking powder and beat on medium-high speed until combined. Scrape down sides and bottom of mixing bowl with a spatula.
- Turn the mixer down to low and slowly add flour until just combined. Don't over mix!
- Divide cookie dough in half and shape into two round disks. Wrap each disk in plastic wrap and chill in refrigerator for 30 minutes or in the freezer for 15 minutes.
- Preheat oven to 350°F.
- Line two baking sheets with parchment paper.
- Remove one dough disk from the refrigerator at a time so that dough stays cold. Generously sprinkle flour under and on top of dough. Using rolling pin coated in flour, roll each dough disk out to about ⅛ to ⅙ inch thickness.
- With a heart-shaped cookie cutter, cut out 24 sugar cookies and place on the two baking sheets lined with parchment paper. (If dough has warmed during rolling and cutting, chill in refrigerator for 10 more minutes before baking.)
- Bake for 10-12 minutes (rotating halfway through) until bottom edges are very lightly brown. Don't over bake!
- Allow cookies to cool a couple of minutes on the baking sheets before moving them to a wire rack to finish cooling.
Make the Buttercream Filling
- On low speed, slowly add powdered sugar one spoonful at a time, until just combined. On medium speed, mix in raspberry preserves, heavy whipping cream, vanilla extract, and pink gel icing coloring, until completely combined and smooth.
- Place buttercream in piping bag.
Assemble Sandwich Cookies
- Turn one cookie over and pipe buttercream evenly, covering the whole cookie. Press another cookie on top so that filling oozes out the sides slightly. Smooth edges with a spatula or your finger.
- Insert a cake pop stick in the bottom of the sandwich cookie. Repeat for remaining cookies. You should have a total of 12 cookie pops.
- Chill in the refrigerator for 30 minutes.
Make Chocolate Coating
- Melt milk chocolate chips in a double boiler. Add 1 Tablespoon vegetable oil and stir until smooth. Pour into a small heat-proof cup that's deep enough to submerge the whole sandwich cookie and just wide enough for the cookie to fit inside.
- Repeat the same process for the white chocolate chips, reserving ¼ cup in a separate small bowl for drizzling of cookies. Add 2 drops pink gel icing coloring to the white chocolate coating bowl and stir.
Coat with Chocolate
- While chocolate is still warm, dunk each sandwich cookie pop into the melted chocolate, covering completely. (Six in the pink and six in the brown.)
- Lay on a baking sheet lined with parchment paper. Take the reserved melted white chocolate and drizzle with a spoon (or a piping bag with a small piece of the tip snipped off) over the top of the coated sandwich cookie pops.
- Chill for 15 minutes or until set. Serve and enjoy!