Here’s Why I Keep Making These Chewy Valentine Cookies

Listen, I’m the kind of person who finds any excuse to bake chocolate cookies. But on Valentine’s Day? That’s prime cookie territory. I remember the first time I tried crinkle cookies—my kitchen was a disaster, red sprinkles everywhere—honestly, I almost slipped on them! Still, nothing says “love” quite like gooey, chocolatey cookies dusted with a blizzard of sugar and, yes, gratuitous sprinkles. Plus, my partner always tries (unsuccessfully) to sneak off with half the tray before they’ve cooled. So, if you’re looking for something fun and a bit chaotic but guaranteed to impress your sweethearts, this is it.

Chewy Valentine’s Day Crinkle Chocolate Cookies with Sprinkles

Why You’ll Totally Fall for These

I make these on those drizzly February afternoons when the weather’s pants and the only thing for it is an oven-warmed kitchen. My family goes bonkers for these—especially because you never really outgrow sprinkles. (I once tried to convince myself otherwise; didn’t last long.) And the crinkle tops get everyone talking, seriously. Sometimes the powdered sugar makes a mess, but I reckon that just adds to the memory. Also, if your cookies come out a little less crackly, don’t stress; they’re meant to look homemade, not like some fancy-pants bakery fare.

All the Good Stuff You’ll Need (Don’t Sweat Substitutions)

1 cup (about 200g) granulated sugar (brown sugar works in a pinch for a deeper flavor—my cousin always insists it’s better!)
1/2 cup (115g) unsalted butter, melted (if I’m honest, I’ve used salted before and just skipped the extra salt; no one noticed)
2 large eggs
1 teaspoon vanilla extract (the good stuff is nice, but, well, imitation works fine if that’s all you’ve got)
3/4 cup (90g) cocoa powder (Dutch-processed or regular; I mix them sometimes)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (125g) plain flour (AP flour, or sometimes I throw in a bit of whole wheat when I’m feeling wild)
1/2 cup chocolate chips (or white chips, or honestly, just chop up a chocolate bar if you’re out of chips)
3/4 cup powdered sugar (icing sugar) for dusting
Sprinkles—a big, happy handful (Valentine’s colors just look the part, but rainbow ones will always be fun)

Let’s Actually Make These (Mess Welcomed!)

Get ready: Oven on to 350°F (that’s about 180°C), line a big baking tray (or two) with parchment, and set up your mischievous sprinkle squad.
Mix it up: In a large bowl, whisk (or bash) together the melted butter and granulated sugar until it looks grainy and shiny—takes about a minute. Stir in the eggs and vanilla. This is when the batter feels a bit runny and odd; don’t worry, it thickens up fast.
Dry things in: Sift (if you remember; I usually forget) cocoa, flour, salt, and baking powder straight into your wet mix. Mix until just combined. It’s thick—more like dough than batter. Stir in those chocolate chips.
Chill out: Pop the bowl in the fridge for at least 30 minutes. I once skipped this; cookie blobs everywhere.
Powdered sugar party: Put powdered sugar in a shallow bowl; take tablespoon-sized bits of dough and roll ’em into balls. (I don’t really measure beans, but about a walnut size is right). Roll each ball generously in powdered sugar so they’re coated thickly—a good time to call the kids over. Roll ’em again if you like seriously snowy cookies!
Sprinkles on top: Gently press a few sprinkles into the top of each sugar-coated dough ball. Go wild. (One time I tried mixing the sprinkles in the dough—not my best idea, they sort of melted into weird colored streaks.)
Bake: Get them spaced out on the tray, about 2 inches apart—these do spread a bit. Bake for 10-12 minutes. You want the edges set but the middles still squidgy. Sometimes I bake them for 11 minutes, then just leave them on the tray for a bit after; they keep setting up from the heat.
Cool (if you can wait): Let cookies cool a few minutes before moving them to a wire rack. This is exactly where I burn my fingers every time, but patience was never my strong suit.

Notes from My Cookie Experiments

If your dough is too sticky to shape, add a spoonful more flour and chill a bit longer; honestly, don’t overthink it.
Once, I overmixed the dough out of habit—result was surprisingly cakey, not chewy. Still fine, but not what I wanted. So, mix just enough!
Powdered sugar melts if you’re shy about it; double roll for proper crackly contrast.
Actually, these taste even better the next day if you tuck them away in a tin overnight—but do as I say, not as I do.

Fun (and Slightly Reckless) Variations

White chocolate chips for a sweeter vibe. Honestly, loved this one.
Add a pinch of cinnamon for a subtle twist—but not more, unless you want people asking what on earth you put in there.
Different sprinkles, just because. Mini heart candies looked cute but were weirdly hard to bite, so I probably wouldn’t repeat that.
Once tried sandwiching two cookies with raspberry jam—absolutely messy but, wow, so good. Just have napkins ready.

Equipment I Use – But You Definitely Don’t Need All of It

I grab a big mixing bowl, a wooden spoon, and a hand whisk. Sometimes, I use an old electric beater my mum gave me (that always smells faintly of lemon, no idea why). Parchment for the tray is handy, but if you’re out, just grease it with butter like my gran does. And if you don’t have a wire rack, no biggie; I cool them on a chopping board sometimes. Oh, and a kitchen scale for weights is nice, but eyeballing is a valid approach in my book.

How to Store (If You Don’t Eat Them All at Once)

Put them in an airtight tin or cookie jar—they’ll keep about 3 days on the counter, maybe 5 if you hide them behind the flour (not that it works in my house; someone always sniffs them out). They freeze alright too, but you lose a bit of that chew after thawing. Guests have never minded though.

Ideas for Serving Up (And Making It Feel Fancier)

I love piling these on a big plate with extra sprinkles thrown around—like confetti after a football match. Sometimes, I sandwich two together with a little vanilla ice cream for dessert (absolute showstopper). Or, for a Valentine’s Day breakfast, why not pop a cookie next to the morning coffee? It’s unconventional, but hey, so am I.

Pro Tips (Learned the Hard Way, Trust Me)

I once tried to bake these without chilling the dough—disaster. Just don’t. It’s worth the wait.
If you rush the rolling stage, the sugar doesn’t stick and you look like you barely tried. Roll and re-roll, you’ll thank me.
Don’t overbake; they might seem underdone at 10 mins, but they firm up as they cool.

Troubleshooting and Questions I’ve Actually Been Asked

Do I have to use Dutch-processed cocoa? Nope! I switch it up, honestly. It all just depends what’s lurking in the pantry.

My cookies are too cakey—not chewy—why? Usually, it’s just overmixing or a tad too much flour. Next time, try mixing just until combined and maybe weighing flour (or just using a light hand).

Can I use oil instead of butter? I’ve tried—worked alright, but the cookies spread a bit more. Just use a touch less oil and don’t tell the butter purists.

Why didn’t my crinkles show up? You need a thick coat of powdered sugar. Sometimes I have to do a double-dip; also, make sure your dough is well-chilled.

Cookies totally stuck to the tray! Help? Try parchment paper next time; or go old school and butter the tray. I forget sometimes, but it’s really no big deal if a cookie or two gets a bit mangled—I just call them rustic and eat them first!

(And if you’re wondering if dogs can have these, sadly no—chocolate and pups definitely don’t mix. Learned that one the hard way—dog was fine, but the vet bill was not cheap!)

Chewy Valentine’s Day Crinkle Chocolate Cookies with Sprinkles