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These are my easiest valentine blondie cookie bars recipe; they’re chocolatey, chewy and so sweet! They are foolproof and freezer friendly, making this one of the easiest cookie bar recipes out there!
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Heart Shaped Valentine Blondies
I make this classic blondie cookie bar recipe every February. They are the easiest option and are so festive! Once you finish making them, pop them in the oven for 20 minutes and DING! Ready for you and your valentine to enjoy!
You know what I love most about these blondies? Aside from them being chewy, chocolatey and delicious, they’re SO fun to decorate! You can add chocolate chips, pink and red M&Ms, sprinkles or all for ultimate festive fun! Plus, these blondie cookie bars make the BEST instagram pictures! Decorate, wrap them in a cute gift box, snap an instagram photo and enjoy your Valentines day!
Ingredients in Valentine’s Day Bars
- Butter: Unsalted and softened
- Sugar: Use both Granulated sugar and packed Brown sugar
- Eggs: I always use large eggs for my recipes
- Baking powder: for leavening
- Salt: since we used unsalted butter
- Vanilla extract: Use pure vanilla extract
- Flour: I used all-purpose flour for this
- Pink and red sprinkles: for fit the valentine’s day theme of course
- Chocolate candy melts or chocolate chips: feel free to use your favorite kind of chocolate. In this recipe I used milk chocolate chips.
How to make Valentine’s Day Blondies
- Preheat the oven, line a pan with foil and spray with nonstick cooking spray.
- Cream the butter, light brown sugar and granulated sugar in a large bowl until fluffy. Then add your eggs, baking powder, vanilla, and salt. Mix until smooth, then slowly mix in your dry ingredients.
- Press the cookie batter into a prepared pan. Bake for 20-25 minutes then cool completely before frosting.
- To make valentine cookie bars: Slice into bars
- To make valentine blondie hearts: Use a heart shaped cookie cutter to cut out heart shapes.
- Melt the chocolate in a microwave safe bowl in 30 second increments, stirring between each, until fully melted and smooth.
- Dip the blondie bars or hearts in the melted chocolate, then sprinkle with red and pink sprinkles. Let set before stacking or serving.
- Store in an airtight container for up to 3 days or freeze for up to 3 months.
Expert Tip
For best results, use a metal pan for this blondie recipe. Using a metal pan will allow the cookie bars to cook more evenly, keeping them soft and fudgy while allowing them to bake all the way.
You definitely want to enjoy the chewy on the inside with a slight crunch on the outside. So be sure to use a metal pan for this!
FAQs
When the cookie loses its glossy sheen and is very light golden around the edges.
The metal pan is a heat conductor so it’ll help bake the cookie out evenly.
At your local grocery store in the baking isle, look for baking decorations.
Yes you can! I usually freeze them in an airtight container up to 2 weeks in advanced. I love having this recipe ready to enjoy instantly on valentines day. These blondies can be frozen and remain fresh for up to 3 months.
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Valentine Blondies
Ingredients
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed brown sugar
- 2 large eggs
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups (248g) all-purpose flour
- ½ cup (96g) pink and red sprinkles
- 8 ounces chocolate candy melts or chocolate chips
- Sprinkles
Instructions
- Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray with nonstick cooking
- spray.
- Cream butter, granulated sugar, and brown sugar in a large bowl until fluffy, 1-2
- minutes. Add eggs, baking powder, vanilla, and salt and mix until smooth, then slowly
- mix in flour. Stir in sprinkles.
- Press batter into prepared pan and bake until it loses it’s glossy sheen and is very light
- golden around the edges, about 20-25 minutes. Cool completely before frosting.
- To make bars: Slice into bars.
- To make hearts: Use a cookie cutter to cut heart shapes from the blondies.
- Melt chocolate in a microwave safe bowl on 50% power in 30 second increments,
- stirring between each, until melted and smooth.
- Dip bars or hearts in chocolate, then sprinkle with sprinkles. Let set before stacking or
- serving.
- Store in an airtight container for up to 3 days or freeze for up to 3 months.
- Yield: 24 bars
Hi, if I wanted to double this (would be great for Valentine’s treats for school) would a 13″ by 18″ sheet pan be big enough? If not what would you suggest or just make 2 batches?
You cut the blondies into hearts or other shapes before baking, right?
Thanks
I cut them after – the dough is too wet to cut them before.
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