Valentine’s Thumbprint Cookies are so pretty and perfect for the holiday! Buttery cookie dough is topped with sprinkles and baked before being filled with pink and red chocolate.
Preheat oven to 350°. Line a baking sheet with parchment paper.
MAKE THE COOKIE DOUGH: In a large mixing bowl, use an electric mixer and mix the butter and sugar together until light and fluffy (about 2-3 minutes).
Beat in the egg and vanilla.
Next, mix in the flour and baking powder just until combined. Stir in 1 teaspoon of sprinkles.
SHAPE AND BAKE THE COOKIES: Use a cookie scoop to scoop 1 - 1 ½ inch balls. Roll the dough into balls and place on the prepared sheet.
Use your thumb to create an indent in the middle of each cookie.
Bake for 12-15 minutes until the edges are just golden brown.
Use the back of a teaspoon to reshape the indents while the cookies are warm. Set aside.
MELT THE CHOCOLATE FILLING: In 2 separate microwave-safe bowls, melt the red chocolate in one bowl and the pink chocolate in another. Microwave in 30-second intervals, stirring between each interval, until completely melted and smooth.
Spoon the red chocolate in the indents in half of the cookies and then spoon the pink chocolate into the indents of the remaining half of the cookies.
Put the cookies in the fridge for 5 minutes just to let the centers set up.
ADD THE DRIZZLE AND SPRINKLES: Place the remaining colored chocolate into two small Ziploc bags and snip off a tiny corner in each bag.
Drizzle red chocolate onto the pink center cookies and drizzle pink onto the red center cookies.
Immediately sprinkle with more sprinkles and set aside to cool.