Add in the flour and continue to use the mixer until the dough turns crumbly. Switch and knead with your hands until the mixture can clump into a ball.

Roll the dough into about ½-inch balls or about 1 tablespoon worth of dough, and line them on the sheet. You don’t need much room between them, so about half an inch should do the trick.

Using your thumb or the back of a ¼ teaspoon, make a deep print in the middle of each ball.

Bake for 8-10 minutes or until very lightly golden brown on the bottoms. Allow to cool completely on the pan.

Place the candy melts into a medium bowl and microwave for about 3 minutes or until smooth and creamy. Stir every 30 seconds during this process.

Place the melted chocolate in a frosting bag and snip a small tip off with the scissors.

Fill each cookie cavity with the chocolate by filling the middle first and working around the edges in a circular motion.

Give each cookie a light tap to ensure the chocolate flattens out and is smooth.

Immediately place a red heart sprinkle in the middle of the chocolate.

Chill for about 5 minutes or until hardened. Enjoy!