VALENTINE’S DAY COOKIE CUPS: Easy, Heartwarming Treats for Your Sweetheart

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Valentine's Day Cookie Cups
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Table of Contents: Valentine’s Day Cookie Cups

Imagine pulling a tray of buttery, pink-hued cookie cups filled with melty Hershey’s hugs from the oven—simple enough for weeknight baking but elegant enough to make your loved ones feel cherished. This Valentine’s Day dessert recipe delivers nostalgia, joy, and effortless charm in every bite.

Valentine’s Day isn’t just about grand gestures—it’s the cookie cup recipe you whip up while reminiscing about handwritten school valentines or late-night baking sessions with your grandchildren. These Valentine’s Day Cookie Cups blend the comforting familiarity of sugar cookies with a playful twist: edible “cups” cradling creamy Hershey’s hugs that melt into pools of chocolatey bliss. Whether you’re hosting a cozy Galentine’s brunch, surprising your spouse, or baking with kids, these treats turn ordinary moments into sweet memories.

What makes these filled cookie cups exceptional? They’re forgiving for novice bakers yet impressive enough for seasoned hosts. The dough starts with a 17.5 oz sugar cookie mix—a shortcut that ensures perfect texture—while melted butter and a hint of food coloring add richness and holiday whimsy. In under 45 minutes, you’ll have a batch of these festive gems ready to grace dessert plates or tuck into lunchboxes as edible love notes.

Other Names You Might Know Them By

  • Heartfelt Hershey’s Cookie Cups
  • Red Velvet Sugar Cookie Bites
  • Easy Filled Cookie Cups (a related keyword!)
Valentine's Day Cookie Cups ingredients
Fig.1 – Gather your ingredients for these festive Valentine’s Day Cookie Cups.
  • 17.5 oz sugar cookie mix (1 standard pouch)
  • ½ cup (1 stick) salted butter, melted – for richness
  • 3 tbsp all-purpose flour – ensures sturdy cups
  • 1 large egg, room temperature – binds the dough
  • Pink/red food coloring – gel-based works best
  • 24–26 Hershey’s hugs, unwrapped – the star filling!
  • Decorative sprinkles, optional – for holiday sparkle

Step-by-Step Instructions

  1. Prep & Preheat: Heat oven to 350°F (175°C). Lightly grease a mini muffin tin—crucial for easy removal later!
  2. Make Dough: In a bowl, combine cookie mix, melted butter, flour, egg, and 8 drops of pink food coloring. Mix until a soft, uniformly pink dough forms. (Chef Tip: For vibrant color, use gel dye rather than liquid!)
  3. Shape the Cups: Roll dough into 1-inch balls (about 1 tbsp each). Press each into muffin tin wells, forming a hollow center with your thumb.
  4. Bake: 10-12 minutes until edges are golden. Remove from oven; immediately press a Hershey’s hug into each cup. (It’ll melt slightly—this is perfection!)
  5. Decorate: Add sprinkles while chocolate is warm. Cool in pan 5 minutes before transferring to a rack.

Recipe Card

Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes | Servings: 24 cookie cups | Calories: 130 per cup

Why This Recipe Works

The genius lies in balancing simplicity with artistry. Using a sugar cookie mix guarantees fail-proof tenderness, while melted butter adds bakery-style chew. Pressing the Hershey’s hugs into warm cookies creates a “self-filling” effect—no piping bags required! These are easy Valentine’s Day desserts that look like you spent hours, making them ideal for time-crunched parents or romantic date nights alike.

Expert Tips:

  • For neater cups, use the back of a melon baller to shape dough in the tin.
  • Swap Hershey’s hugs with Kisses, mini peanut butter cups, or a raspberry jam dollop.
  • Bake in batches if needed—dough chills beautifully for up to 2 days!

Store cooled filled cookie cups in an airtight container for up to 5 days. Freeze (unfilled) baked cups for 1 month; thaw and add chocolate before serving. To refresh, microwave 5 seconds to soften the hugs.

Valentine's Day Cookie Cups FAQ
Fig.2 – Serving these Valentine’s Day Cookie Cups sparks joy—and questions!

Cookie cups start with a pliable dough pressed into mini muffin tins to form a “cup” shape. Bake until golden, then immediately press candies or fillings into the warm centers. The residual heat softens the chocolate (or jam!), creating an irresistibly gooey filling. This cookie cup recipe optimizes ease with pre-made mix and just 3 add-ins.

While Hershey’s hugs are classic for Valentine’s Day desserts, cookie cups are endlessly adaptable. Try peanut butter chips, lemon curd, or even a dollop of frosting. For holidays, use themed candies—peppermint kisses at Christmas or candy corn in October.

Absolutely! Lightly grease the muffin tin with baking spray or butter. This prevents sticking and ensures your filled cookie cups release cleanly. Nonstick pans still benefit from a quick spritz—better safe than crumbled cookies!

Let cups cool in the pan 5 minutes—they firm up but stay warm. Then, gently twist each cup with your fingers; they should lift out easily. If stubborn, slide a butter knife around the edges. Never force them, as warm cookies are fragile!

Conclusion: Share the Love!

Whether you’re gifting these to neighbors or sneaking one with afternoon coffee, these Valentine’s Day Cookie Cups are little edible hugs. Tag us #CrystalRecipes on social media with your creations—we adore seeing your spin on this heartwarming classic!

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Valentine's Day Cookie Cups

Valentine’s Day Cookie Cups

  • Author: Crystal
  • Total Time: 32
  • Yield: 12 cookie cups 1x

Description

These heartwarming Valentine’s Day Cookie Cups combine buttery shortbread shells with luscious chocolate-raspberry fillings – perfect for sharing love through homemade treats. Each edible cup holds a surprise center that pairs beautifully with champagne or coffee.

Ingredients

Scale
  • 1 cup unsalted butter (room temperature)
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2½ cups all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup dark chocolate chips
  • ⅓ cup heavy cream
  • ½ cup raspberry preserves
  • Heart-shaped sprinkles for decoration

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
  2. Cream butter and sugar until fluffy. Beat in egg and vanilla.
  3. Whisk dry ingredients in separate bowl. Gradually mix into wet ingredients.
  4. Divide dough into 12 portions. Press into muffin cups, forming ¼-inch thick walls.
  5. Bake 12-14 minutes until golden. Immediately reshape cups using teaspoon.
  6. Cool completely in pan. Carefully remove cups using offset spatula.
  7. Make ganache: Heat cream until steaming. Pour over chocolate chips, stir until smooth.
  8. Fill each cup with 1 tsp raspberry preserves, then top with chocolate ganache.
  9. Decorate with sprinkles while ganache is soft. Chill 15 minutes to set.

Notes

Tips: Add orange zest to dough for citrus twist. Substitutions: Use white chocolate and strawberry jam for different flavor profile. Storage: Keep refrigerated in airtight container up to 5 days.

  • Prep Time: 20
  • Cook Time: 12
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie cup
  • Calories: 220
  • Sugar: 15
  • Sodium: 120
  • Fat: 12
  • Saturated Fat: 7
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 26
  • Fiber: 1
  • Protein: 2
  • Cholesterol: 35

Keywords: valentine’s day desserts, cookie cups, filled cookies