Chocolate Covered Cookie Dough Hearts Recipe

Introduction

These Chocolate Covered Cookie Dough Hearts are the perfect sweet treat for Valentine’s Day or any special occasion. Enjoy the rich, safe-to-eat cookie dough coated in smooth, melted chocolate and topped with festive sprinkles. They’re fun to make and even better to share.

Ingredients

• 1/2 cup Unsalted Butter (room temperature)
• 1/2 cup Granulated Sugar
• 1/2 cup Light Brown Sugar
• 3 tbsp Whole Milk (or any dairy milk)
• 2 tsp Vanilla Extract
• 1/8 tsp Salt
• 1 3/4 cup All-Purpose Flour (must be heat-treated)
• 1/2 cup Mini Semi-Sweet Chocolate Chips
• 2 tbsp Coconut Oil or Vegetable Shortening
• 1, 12 oz bag Semi-Sweet Chocolate Chips
• Valentine’s Day themed sprinkles

Instructions

1. Step 1: Heat treat the flour by spreading it evenly on a parchment-lined baking sheet. Bake in a preheated oven at 300ºF on the second rack level for 10 minutes, stirring every 2-3 minutes to avoid clumps. Let cool completely before using.
2. Step 2: In a mixer, beat together the unsalted butter, granulated sugar, and light brown sugar on medium-high speed until light and fluffy. Add milk and vanilla extract, then mix to combine.
3. Step 3: Reduce mixer speed to low, gradually add the heat-treated flour and salt until fully incorporated. The dough should be thick and slightly sticky.
4. Step 4: Fold in the mini semi-sweet chocolate chips using a spatula.
5. Step 5: Place the dough between two sheets of parchment or wax paper. Pat and roll it out to about 1/2 inch thickness. Freeze for 15-20 minutes until firm enough to cut.
6. Step 6: Use small heart-shaped cookie cutters to cut out dough hearts. Arrange them on a wax paper-lined baking sheet and freeze again for 30 minutes to 1 hour until firm.
7. Step 7: Melt the semi-sweet chocolate chips with coconut oil in the microwave at 50-60% power in 30-45 second intervals, stirring until smooth.
8. Step 8: Dip each cookie dough heart into the melted chocolate, coating all sides. Use a fork to lift and gently tap off excess chocolate, then place on a wax paper-lined sheet. Decorate immediately with sprinkles.
9. Step 9: Repeat until all hearts are coated and decorated. Refrigerate the coated hearts to set the chocolate.
10. Step 10: Once set, trim any excess chocolate from the bottoms if desired. Store in an airtight container between layers of wax paper in the refrigerator or freezer.

Tips & Variations

• Make sure to heat treat the flour to keep the cookie dough safe to eat raw.
• Try using white chocolate or dark chocolate for different flavors and colors.
• Substitute mini chocolate chips with chopped nuts or toffee bits for extra texture.
• Allow the cookie dough hearts to chill thoroughly before dipping for cleaner chocolate coating.

Storage

Store the chocolate covered cookie dough hearts in an airtight container separated by wax paper layers in the refrigerator for up to 1 week, or in the freezer for longer storage. To enjoy, simply chill or thaw in the fridge to keep the chocolate firm without becoming too soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is the cookie dough safe to eat raw?

Yes, the flour is heat-treated to eliminate harmful bacteria, and no eggs are used, making this cookie dough safe to eat raw.

Can I make these ahead of time?

Absolutely! The cookie dough hearts can be pre-cut and frozen in advance. Just dip and decorate before serving or store the finished treats in the fridge or freezer.

Chocolate Covered Cookie Dough Hearts Recipe

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Delight in these irresistible Chocolate Covered Cookie Dough Hearts, perfect for Valentine’s Day or any special occasion. This no-bake treat combines safe-to-eat, heat-treated cookie dough shaped into charming hearts, enveloped in a rich semi-sweet chocolate coating and adorned with festive sprinkles. Creamy, sweet, and with little bursts of mini chocolate chips inside, these bite-sized delights are as fun to make as they are to enjoy.

• Author: Sana
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 15 minutes
• Yield: Approximately 24 cookie dough hearts 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1/2 cup Unsalted Butter (room temperature)
• 1/2 cup Granulated Sugar
• 1/2 cup Light Brown Sugar
• 3 tbsp Whole Milk (or any dairy milk)
• 2 tsp Vanilla Extract
• 1/8 tsp Salt
• 1 3/4 cup All-Purpose Flour (must be heat-treated)
• 1/2 cup Mini Semi-Sweet Chocolate Chips

Chocolate Coating and Decoration

• 2 tbsp Coconut Oil or Vegetable Shortening
• 1 (12 oz) Semi-Sweet Chocolate Chips
• Valentine’s Day themed sprinkles

Instructions

1. Heat Treat the Flour: Adjust your oven rack to the second level and preheat the oven to 300ºF. Spread the all-purpose flour evenly on a parchment-lined baking sheet. Bake for 10 minutes, stirring the flour every 2-3 minutes to prevent clumping. Remove and allow to cool completely before use. Store airtight if not using immediately.
2. Make the Cookie Dough: Using a hand mixer or stand mixer with a paddle attachment, beat the softened unsalted butter, granulated sugar, and light brown sugar on medium-high until light and fluffy. Add in the milk and vanilla extract and mix well.
3. Combine Dry Ingredients: Reduce mixer speed to low and gradually add the cooled heat-treated flour and salt. Mix until the dough is thick, slightly sticky, and fully combined.
4. Fold in Mini Chocolate Chips: Gently fold the mini semi-sweet chocolate chips into the dough with a spatula until evenly distributed.
5. Roll and Chill the Dough: Place the dough between a sheet of wax paper and parchment paper. Pat it down with your hands and then roll out to 1/2 inch thickness using a rolling pin. Freeze the rolled dough for 15-20 minutes until firm.
6. Cut Out Dough Hearts: Use small heart-shaped cookie cutters to cut hearts out of the chilled dough. Transfer the hearts to a wax paper-lined baking sheet. Freeze again for 30 minutes to 1 hour until very firm.
7. Melt Chocolate Coating: In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil or vegetable shortening. Microwave at 50-60% power in 30-45 second intervals, stirring in between, until smooth and fully melted.
8. Coat Cookie Dough Hearts: Dip each cookie dough heart into the melted chocolate, coating all sides using a fork or candy dipping tools. Gently tap off excess chocolate on the edge of the bowl. Place coated hearts on a wax paper-lined baking sheet and immediately decorate with Valentine’s Day sprinkles.
9. Chill to Set Chocolate: Once all hearts are coated and decorated, refrigerate them to allow the chocolate to set fully.
10. Final Touches and Storage: Trim any excess chocolate from the bottoms if desired. Store chocolate-covered cookie dough hearts in an airtight container in the refrigerator or freezer, layering with wax paper to prevent sticking.

Notes

• Heat treating the flour is essential to make the dough safe to eat raw by eliminating potential bacteria.
• Use full-fat milk or any dairy milk you prefer for the best texture in cookie dough.
• Coconut oil or vegetable shortening helps the chocolate coating to be smooth and glossy.
• Freeze the dough hearts well before dipping to ensure they hold their shape during coating.
• Store finished cookie dough hearts in the fridge or freezer to keep them fresh and maintain the chocolate coating’s firmness.

Keywords: cookie dough, chocolate covered cookie dough, no-bake dessert, Valentine’s Day treats, chocolate chip cookie dough hearts, edible cookie dough, holiday desserts