11 Valentine’s Cookie Box Recipes Everyone Will Love

Ingredients:

• Food coloring (I used pink and purple)
• ½ cup salted butter softened
• ½ cup granulated sugar
• 3 egg whites
• 1 tsp vanilla (I used clear vanilla)
• 1 (15.5 oz box) white cake mix
• ½ cup all purpose flour

Instructions:

1. Preheat the oven to 350°F (180°C).
2. In the bowl of a stand mixer or in a bowl using a hand electric mixer, cream together the butter and sugar for 1 minute.
3. Scrape the sides of the bowl, add in the egg whites and vanilla. Mix until combined.
4. Add in the white cake mix and all-purpose flour. Mix until the dough comes together. The dough will be soft.
5. Separate the dough out into 3 bowls. Dye each bowl your desired color. I left one bowl white and then dyed one bowl pink and the other purple.
6. I usually place the portion of cookie dough back into the mixer and let the mixer do the work of dying the cookie dough.Once each of your portions have been dyed, place all of your cookie dough on the counter side by side.
7. Gently press the cookie dough together and then break the dough in half, cutting all of the colors in half.
8. Push the halves back together gently and repeat this process a few times, being careful not to mix the colors, but leaving the dough ‘tie dyed’.
9. Use a cookie scoop or a spoon to portion out the cookie dough into your desired size. For the photos in this recipe I used a 3 tbsp scoop.
10. Roll into a ball and then flatten slightly before arranging on a parchment or silicone lined cookie sheet.
11. Bake at 350°F (180°C) until the cookies have spread, puff up in the center and no longer look glossy on top. Small cookies (using 1½ tbsp of dough) will bake for 8-10 minutes. Medium cookies (using 3 tbsp of dough) will bake for 10-12 minutes.
12. Allow the cookies to cool complexity on the pan.
13. Store in an airtight container for up to 4 days at room temperature or in the freezer for up to 3 months.

Ingredients:

• 1 cup Unsalted Butter
• ¾ cup Icing Sugar SIFTED in
• 2 cups All Purpose Flour SIFTED in
• ½ tsp Pure Vanilla Extract
• ¼ tsp Salt
• ½ cup home made or high quality Jam of preference

Instructions:

1. Use a stand mixer or hand mixer
2. Roll out dough on lightly floured surface
3. I used a 2.5” scalloped edge cookie cutter
4. Bake at 325°F for 15-20 Minutes (until edges are lightly golden)
5. Let cookies cool before adding Jam
6. Top with powdered sugar

Ingredients:

• ¾ cup (170g) unsalted butter, softened
• ¾ cup (165g) brown sugar, packed
• ¼ cup (50g) granulated sugar
• 1 egg + 1 egg yolk, room temp
• 1½ tsp vanilla extract
• 1 tbsp milk
• 2 tsp red gel food coloring
• 1 tsp white vinegar
• 2¼ cups (270g) all-purpose flour, spooned & leveled or weighed (don’t pack it in)
• 2 tbsp (10g) unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup white chocolate chips or chunks
• + graham crackers, regular marshmallows, and hersheys chocolate squares
• optional: teddy grahams and extra mini hershey’s chocolate for topping

Instructions:

1. Cream softened butter with both sugars.
2. Mix in the egg, egg yolk, vanilla, milk, red food coloring, and vinegar until combined.
3. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
4. Add the dry ingredients to the wet ingredients and mix just until combined, then fold in the white chocolate chips. Don’t over mix.
5. Chill the dough for at least 45-60 minutes.
6. On a parchment-lined baking sheet, lay graham cracker halves (with ample space between each one). Top each with a chocolate square then a marshmallow.
7. Scoop ~2 tbsp of dough, flatten slightly, and wrap it around each s’mores stack, sealing the edges.
8. Bake at 350°F (175°C) for 10-12 min or until edges are set and centers are soft.
9. Optional: While still hot, place a round object like a cookie cutter, small bowl, or cup over them and spin gently to round the edges and create a perfect circle.
10. Cool for about 10 minutes before transferring to a wire rack.
11. Top with a mini hersheys chocolate and teddy graham (optional).

Ingredients:

• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• ¼ tsp salt
• For the filling: chocolate hazelnut spread or chocolate ganache

Instructions:

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Mix in the egg and vanilla extract until fully combined.
4. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add to the wet ingredients and mix until a soft dough forms.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing about 2 inches apart.
6. Use your thumb or the back of a spoon to make an indentation in each cookie, then gently shape it into a heart.
7. Fill each indentation with about ½–1 teaspoon of your chosen filling.
8. Bake for 10–12 minutes, until the cookies are set but still soft in the center.
9. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Ingredients:

• Rice krispie cereal
• Marshmallows
• 1 stick butter
• Melted chocolate
• Valentines sprinkles

Instructions:

1. In a pot, melt the butter and marshmallows together.
2. Once all melted, add in the cereal and mix.
3. Tranfer to a liner and greased baking dish and let sit in the fridge for 30 minutes.
4. Cut out the hearts, drizzle the melted chocolate and add on the sprinkles.
5. Enjoy!

Ingredients:

• Boxed Brownie Mix
• Candy melts or white chocolate + gel-based food coloring

Instructions:

1. Bake brownies according to box instructions in a greased heart-shaped muffin pan.
2. Remove brownies from muffin pan, then line with melted chocolate.
3. Add brownies back into pan, while chocolate is still hot.
4. Let cool, then remove once chocolate has fully hardened.

Ingredients:

Cookie Dough

• 1 cup unsalted butter
• 1½ cup confectioners sugar
• 1 egg
• 2 tsp vanilla extract
• 2¾ cups all-purpose flour
• ¼ tsp baking powder
• ½ tsp salt

Buttercream Filling

• ½ cup unsalted butter
• 4 tbsp Judee’s Strawberry Meringue Powder (You can use freeze-dried strawberry powder, or just keep the buttercream vanilla)
• 2 cups confectioners sugar
• 1 tsp. vanilla
• 2-3 tbsp. heavy cream

Instructions:

1. In the bowl of a stand mixer fit with the paddle attachment, cream together the butter and sugar on low speed until smooth.
2. Scrape down the sides of the bowl as you go and add in the egg and vanilla. Continue to mix at low speed.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Add the dry ingredients to the wet and mix until the dough comes together nicely. Scrape down the sides of the bowl as needed to get the dough evenly mixed throughout.
5. Remove ¼ cup of dough and dye it pink. Remove another ¼ cup of dough and dye it red.
6. Roll out the remaining uncolored dough to about ⅛″ thick on top of parchment paper for easy movement.
7. Roll out the pink and red dough separately to the same thickness as the uncolored dough.
8. Place each rolled-out sheet of dough onto a cookie sheet then into the fridge to chill for about 15-20 minutes.
9. Preheat the oven to 400°F after the dough has chilled.
10. Remove the pink and red dough and cut out as many small hearts as you can.
11. Place the small hearts all over the uncolored sheet of dough. Place parchment over this, then use a rolling pin to flatten the hearts into the uncolored dough.
12. Use a larger heart cutter to cut out as many hearts as you can. Place these onto a cookie sheet fit with parchment paper then bake for 7-8 minutes.
13. Let the cookies cool completely on a cooling rack before assembling.
14. To make the filling, cream together the butter, sugar, and strawberry powder. Slowly add in the vanilla and cream. Add the cream 1 tbsp at a time until the buttercream is light and fluffy.
15. Once the Cookies are cooled, use a butter knife or a piping bag to fill the cookies. To do this, flip a cookie upside down, and place about 1 tbsp of filling in the center evenly distributed throughout the shape of the cookie, then top with another cookie facing upright.
16. Repeat this process for each cookie.
17. Enjoy!

Ingredients:

Pop-Tarts

• 2 pre-made pie crusts
• ¾ cup strawberry preserves or jam
• 1 tbsp cornstarch
• 1 tbsp cold water

Glaze

• 1 cup powdered sugar
• 2 tbsp half-and-half
• ¼ tsp vanilla extract
• Red food coloring (a few drops)

Instructions:

1. Roll out two pre-made pie crusts on a non-stick surface like parchment paper or silicone mat.
2. Use a heart shaped cookie cutter to cut as many hearts out as you can; you can reroll the scraps to get more out of it.
3. For the filling, in a saucepot combine ¾ cup of strawberry preserves/jam with a slurry made of 1 tbsp corn starch and 1 tbsp of cold water mixed to form a liquid.
4. Bring to a boil then reduce to a simmer and let cook for 3-5 minutes or until it starts to thicken slightly, remove from heat and set aside to cool completely.
5. Add about 1 tbsp of filling to half of the hearts being careful to leave a good amount of space around the edges.
6. Place the top layer of pie dough and use a fork to crimp the edges well all the way around.
7. Poke holes in the top of the pop-tarts to allow steam to escape or they will puff up!
8. Refrigerate the assembled tarts while you preheat your oven to 350°F.
9. Bake for 20-25 minutes until they’re a light golden brown, cool completely.
10. For the glaze, combine 1 cup of powdered sugar with 2 tbsp half and half, ¼ tsp vanilla extract and a few drops of red food coloring until it is the shade of pink you like!
11. Spread on the cooled poptarts and decorate to your hearts desire!

Ingredients:

• 1 can pre-made biscuit dough
• Strawberry or raspberry jelly
• Granulated sugar

Instructions:

1. Separate the biscuit dough and gently flatten each biscuit to about ¼-inch thickness.
2. Use a heart-shaped cookie cutter to cut out hearts. (You can reroll the scraps once to get a few extra.)
3. Heat about 2 inches of neutral oil in a deep skillet or pot to 350°F.
4. Fry the dough hearts in batches, 1–2 minutes per side, until puffed and golden brown. Remove and drain briefly on a paper towel.
5. While the donuts are still warm, toss them generously in granulated sugar until fully coated.
6. Once slightly cooled, use a piping bag or zip-top bag with the corner snipped to fill each donut with strawberry or raspberry jelly.
7. Serve fresh—or stack them up and watch them disappear!

Ingredients:

Brownies

• ½ cup butter, melted
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 tsp white vinegar
• 1 tbsp red food coloring
• 3 tbsp cocoa powder
• ¾ cup flour

Cheesecake Swirl

• 8 oz cream cheese (softened)
• 1 egg
• ¼ cup granulated sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 325°F and line an 8×8 inch pan with parchment paper.
2. Make the red velvet brownie base: Mix melted butter and sugars for 2-3 minutes. Add eggs, vanilla, vinegar, and food coloring. Whisk until smooth.
3. Sift in cocoa powder, flour, and a pinch of salt—fold gently (don’t overmix!). Save about ¼ cup of the batter.
4. Spread the red velvet batter into the pan and set aside.
5. For the cheesecake swirl: Beat cream cheese, sugar, egg, and vanilla until smooth.
6. Spread the cheesecake mixture over the brownie batter. Drop the saved brownie batter on top and swirl using a knife or skewer.
7. Bake for 33-35 minutes, edges should be set and the center slightly jiggly. Let cool completely (I chill mine for 1-2 hours before cutting).
8. Slice with a wet, sharp knife. Bonus: Make them into heart shapes for an extra Valentine’s touch!

Ingredients:

• 1½ cups (188g) all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (113g) unsalted butter, softened but still cool
• ½ cup (100g) granulated sugar
• ⅓ cup (70g) brown sugar, lightly packed
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 ½ cups (220g) M&M’s and chocolate chips, I use about 1 cup M&M’s and ½ cup chips

Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a bowl, whisk together flour (see note), baking powder, baking soda, and salt. Set aside.
3. Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter and both sugars for 1-2 minutes, until light and fluffy. Add egg and vanilla extract, mixing until combined and scraping the sides of the bowl as needed. On low speed, add in flour mixture and mix until just combined.
4. Gently stir in M&M’s/chocolate chips. Note: I usually add 1 cup (total) into the batter, the rest get pressed on top of the cookie dough balls before baking.
5. Scoop 2-tablespoon portions of dough. Place the dough balls on a plate and transfer to the refrigerator for 30 minutes to one hour (see note about baking without chill time). The longer they chill the thicker the cookies will be. I usually chill the dough balls for 30 minutes while I clean up the kitchen.
6. Using the remaining M&M’s/chocolate chips, nestle several (5 or so) onto the top of each mound of dough. Keep in mind that the cookies will spread out while baking. Mound the dough balls so that they’re higher rather than wider. Place the dough balls on the prepared baking sheets leaving a couple inches for spreading.
7. Bake for 9-12 minutes, until the edges of the cookies are set but the center is still slightly underdone, this will create a soft cookie. For a crispier cookie, continue baking for another minute or two. See note about shaping the cookies to make them perfectly round.
8. Place the baking sheets on wire racks and allow the cookies to cool completely. They will firm up as they cool.