These sweet brownie cookies are the perfect quick and easy Valentine’s Day bake that anyone can tackle! They are a cinch to make thanks to Betty Crocker™ Fudge Brownie Mix and come out of the oven fudgy with crackly edges. A roll in sprinkles adds texture and differentiates the base layer from the top, creating a pleasing visual and the perfect spot to place a chocolate heart. The layered effect with a chocolate heart on top looks a little like the seal on a Valentine, making this the perfect treat to make for or even with your Valentine this year.
Here’s a look at the ingredients you’ll need to make these adorable Stacked Brownie Valentine Cookies.
Fudge Brownie Mix: Just one box of mix and a handful of other ingredients come together to make these perfectly chewy and fudgy chocolate cookies.
Chocolate Sprinkles: These rod-shaped candy sprinkles add texture to the cookies and a nice visual divide between the cookie layers. Switch it up and use colored or different shaped sprinkles like tiny nonpareils or coarse sanding sugars.
Chocolate Hearts: There are dozens of options for chocolate hearts around Valentine’s Day. Make these cookies your own by swapping in your favorite brand or flavor. Make these year-round with any chocolate candy you love.
Other Ingredients You’ll Need: Egg, melted butter, and water.
Here are our basic steps for making these fun layered brownie Valentine's Day cookies. See the full recipe for detailed instructions.
This dough comes together with just a few ingredients—brownie mix, an egg, some butter, and a little water. The dough will be fairly stiff and firm but should come together enough to roll into a ball. If the dough is too dry, add small amounts of water, 1 teaspoon at a time, until it just comes together. Don’t add too much water or the cookies will spread too much while baking.
Roll two different sizes of dough balls—larger balls made from 3 tablespoons of dough that are rolled in sprinkles and smaller teaspoon-sized balls to place on top. Start by portioning out the 12 larger dough balls and rolling them in the sprinkles, then make the 12 smaller balls.
Place the smaller cookie dough balls on top of the sprinkle-covered balls and gently flatten. Bake the cookies for about 12 minutes. The centers will still be fudgy and moist, but the exterior will be dry and crackly.
Finally, once the cookies are baked and still warm, place a chocolate heart on each. Cool completely before storing.
Follow these tips for storing Stacked Brownie Valentine Cookies.
Store completely cooled cookies in a single layer, or stacked between layers of parchment paper, in an airtight container for up to 4 days.
Store completely cooled cookies in a single layer, or stacked between layers of parchment paper, in an airtight freezer-safe container for up to 1 month.
Thaw frozen cookies at room temperature or microwave for 5 to 10 seconds to rewarm but use caution as the interior may be hot and the chocolate candy may melt.
Heat oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl, mix brownie mix, egg, and melted butter with a spoon until a stiff dough forms. (If the dough is too crumbly or not coming together, add 1 to 2 teaspoons of water.)
Place chocolate sprinkles in a small shallow bowl. Scoop 12 (3-tablespoon) portions of dough with a large cookie scoop (you will have about 1/4 cup of dough remaining in the bowl). Roll each portion in chocolate sprinkles and place at least 2 inches apart on the baking sheets.
Roll the remaining dough into 12 small balls, about 1 teaspoon dough each. Place 1 small cookie dough ball on top of each of the larger sprinkle-covered dough balls. Gently flatten with the bottom of a glass or measuring cup.
Bake one pan at a time on the center rack of the oven for 12 to 14 minutes or until the cookies are puffed with a dry crackled surface. Remove from oven to cooling rack. Place a chocolate heart on top of each warm cookie. Cool completely before serving or storing. Makes 12 cookies.
Chocolate candies, especially heart-shaped ones, are in abundance around Valentine's Day. Use your favorite brand, in dark, milk, or even white chocolate. Filled options would also be delicious such as peanut butter or truffle. Avoid liquid fillings, like caramel, as they will likely melt out.
If you want to stack these cookies for storage, separate the layers with parchment paper or waxed paper so they don’t stick together.
For perfectly round cookies, place a biscuit cutter or heat-proof cup (slightly larger than the cookie) over a hot cookie right from the oven and still on the baking sheet. Swirl the cup around the edge of the cookie to create a uniform round shape before adding the chocolate hearts.
