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Chocolate Covered Cookie Dough Hearts Recipe

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4.9 from 73 reviews

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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/chocolate-covered-cookie-dough-hearts-recipe/