Lollipop Cookie Valentines Recipe -
Lollipop Cookie Valentines Recipe

Lollipop Cookie Valentines

Recipe by  

"Every year 18 of us get together for our annual 'Heart Party' in honor of Valentine's Day. Besides sharing a favorite craft, we bring 18 cookies and share a favorite recipe. This was mine from last year. The recipe is written using white chocolate, but you can use dark chocolate instead, or use half white and half dark. I like to decorate mine with candy sprinkles too."

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings


  1. Soak craft sticks for one hour in a bowl of cold water.
  2. In small heavy saucepan over very low heat, stir chocolate chips until melted and smooth. Remove from heat; let cool.
  3. In large bowl with electric mixer at medium speed, beat butter, brown sugar and vanilla until fluffy. Beat egg in well; beat in cooled chocolate. With mixer at low speed, beat in flour, cocoa powder and salt until smooth. Divide dough in half.
  4. Preheat oven to 375 degrees F (190 degrees C) and grease 2 large cookie sheets.
  5. Roll each half out to 1/8 inch thickness between 2 sheets of wax paper; freeze, in wax paper, 5 minutes. Peal top sheets of wax paper off dough; cut dough out using 3-inch heart-shaped cutter. Reroll scraps; freeze again 5 minutes; cut out. Place half of the hearts 1 inch apart on prepared cookie sheet.
  6. Drain sticks, pat dry. Place one stick on each heart to make 2 1/2 inch handle, pressing lightly into dough. Place remaining hearts on top; press edges gently to seal. Bake about 12 minutes until firm to touch. Cool on wire racks.
  7. In 2-quart heavy saucepan over very low heat, or in top of double boiler set over barely simmering water, stir white or milk chocolate until melted and smooth; if using both chocolates, melt in separate 1-quart pans. Remove from heat.
  8. Holding each lollipop by handle, dip into chocolate to coat on both sides; let excess chocolate drip back into pan. Place each lollipop as it is coated on wax-paper-lined cookie sheet; refrigerate 20 minutes until chocolate is set.
  9. To Make Icing: In large bowl with electric mixer at high speed, beat egg white and confectioners' sugar until very smooth. If desired, remove small portion of icing to separate bowl; tint with drops of food coloring. Spoon icing into decorating bag fitted with small writing tip; pipe over lollipops in desired patterns. Decorate with assorted candies and decors; attaching with dots of icing.
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Reviews More Reviews

Most Helpful Positive Review
Aug 08, 2005

These turned out great, but we changed them a little. I wanted a light dough, so I replaced cocoa with same amount of flour. And we decorated the cookies with royal icing instead of dipping into chocolate. And finally, we made it a lot easier when we cut the cookies 1/4 inch thick instead of 1/8 inch. And instead of craft sticks, we used barbecue skewers inserted directly into the cookie dough before baking. We do many, many cookie bouquets and cookie pops and we never soak our skewers and we've never had a problem. Anyway, thanks for a great recipe, Robin.

Most Helpful Critical Review
Feb 13, 2006

These were ok. The cookie by itself was kind of dry and bland. It was better with the chocolate. My 4 year old daughter did like decorating and cutting them out though! I did like how you rolled the dough between the wax paper and froze it for a few minutes, easy and turned out good. I may look for a better chocolate cookie recipe next time though!


26 Ratings

Feb 11, 2005

Very good! They took a bit of time to make from start to finish but were well worth it. I tasted without the white chocolate coating and thought they were dry; but tasting a dipped and cooled cookie I found them to be perfectly crunchy and delicious. The icing didn't set as expected, but I used powdered egg whites instead of the real thing. A 3" heart is much too big; a smaller, 2" is the perfect size for school parties. Thanks for the recipe! I’ll be making more this weekend!

Mar 06, 2007

Made these for the grands for Valentine's day. I agree w/ so many others...w/out the chocolate these were dry & tasteless. (I thought they tasted like cocoa-flavored cardboard). I suspect that the dryness may be necessary to maintain the integrity of the cookie as a lollipop though...if they were moist, they would probably crumble. They looked great & tasted fine after dipping them in the chocolate so I will probably use the recipe again. I sprinkled mine w/ red colored sugar before decorating but no way am I gonna post a pic & put it up next to SugarPlumsCookie's. ;o) Thansk for sharing the recipe grands enjoyed them & I had fun making them.

Feb 24, 2009

I give this recipe 5 stars for looks, but 2 stars for taste, i followed this recipe to a T, but alas... I made these for my son's preschool class valentines party, they looked awesome and held together great (i thought for sure they'd fall right off the stick) the kids ate them and enjoyed them. My husband and i love cookies, but not these. I think the recipe calls for to much cocoa, and not enough sugar. The cookies tasted like cocoa powder. They were really hard too.

Feb 14, 2007

this was an ok recipe. it was the hardest cookie i have ever made. they took me 3 days to make and the recipe was miss leading on how easy they were.

Feb 05, 2007

I too thought the cookie itself was dry and not very flavorful. Also, I didn't have enough white chocolate to coat the cookies. But I used the conversion chart to double the recipe. I must say though that these all sold within 5 minutes for our PTA fundraiser!

Apr 13, 2010

Made these for my sons easter party (not hearts lol) and they where a really big hit! i even bought little vases and put fake flowers with some of the lollipop cookies sticking up out of the flowers for his teachers! Was a really big hit!!!!!!!! :0)


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  • Calories
  • 838 kcal
  • 42%
  • Carbohydrates
  • 111.2 g
  • 36%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 41 g
  • 63%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 11.3 g
  • 23%
  • Sodium
  • 293 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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