Chocolate Covered Cookie Dough Hearts Recipe

Introduction

These Chocolate Covered Cookie Dough Hearts are a delightful treat perfect for sharing with loved ones or enjoying as a sweet indulgence. Made with safe-to-eat cookie dough and coated in rich chocolate, they combine creamy, chocolaty, and buttery flavors in a fun heart shape.

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 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 300ºF oven on the second rack level for 10 minutes, stirring every 2-3 minutes to prevent clumping. Allow the flour to cool completely before using.
2. Step 2: In a mixing bowl, beat together the unsalted butter, granulated sugar, and light brown sugar on medium-high speed until light and fluffy. Add the milk and vanilla extract and mix to combine.
3. Step 3: Reduce mixer speed to low and gradually add the cooled heat-treated flour and salt until the dough is thick and slightly sticky. Fold in the mini semi-sweet chocolate chips with a spatula.
4. Step 4: Transfer the dough between two sheets of wax or parchment paper. Pat and roll the dough out to about 1/2 inch thickness. Freeze for 15-20 minutes until firm enough to cut.
5. Step 5: Use small heart-shaped cookie cutters to cut out hearts from the chilled dough. Place the shapes on a wax paper-lined baking sheet and freeze for 30 minutes to 1 hour until firm.
6. Step 6: Melt the 12 oz semi-sweet chocolate chips with the coconut oil or vegetable shortening in a microwave-safe bowl. Heat in 30-45 second intervals at 50-60% power, stirring until smooth.
7. Step 7: Dip each cookie dough heart into the melted chocolate using a fork or candy tools, coating all sides. Tap off excess chocolate and place on a wax paper-lined baking sheet. Immediately decorate with sprinkles.
8. Step 8: Repeat dipping and decorating with the remaining hearts. Refrigerate the finished hearts to allow the chocolate to set.
9. Step 9: Optionally trim any excess chocolate from the bottom once set. Store in an airtight container in the refrigerator or freezer, separating layers with wax paper.

Tips & Variations

• Heat-treating the flour is essential to make the dough safe to eat and avoid any risk from raw flour.
• For a dairy-free option, substitute milk with almond or oat milk and use dairy-free chocolate chips.
• Use different shaped cookie cutters for other occasions or fun presentations.
• Freeze the dough longer if you want firmer hearts that are easier to dip.
• Try mixing in chopped nuts or white chocolate chips for added texture and flavor.

Storage

Store the chocolate covered cookie dough hearts in an airtight container in the refrigerator for up to one week or in the freezer for up to one month. Separate layers with wax paper to prevent sticking. To serve, let frozen hearts thaw in the refrigerator for 15-20 minutes. Avoid leaving them at room temperature for extended periods to keep the chocolate coating intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour without heat treating it?

It’s important to heat treat the flour to eliminate any harmful bacteria. Raw flour can carry risks if consumed uncooked, so baking it as directed ensures your cookie dough is safe to eat.

Can I make these ahead of time?

Yes, these cookie dough hearts keep well in the fridge or freezer. Preparing them in advance makes them perfect for parties or special occasions. Just store them properly in airtight containers separated by wax paper.