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Chocolate Chip Cookie Dough Hearts Recipe

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  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 1 hour (includes chilling and heat-treating flour)
  • Total Time: 1 hour 15 minutes
  • Yield: 12-15 hearts depending on size
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

Delight in these charming Chocolate Chip Cookie Dough Hearts, perfect for sharing or indulging yourself. Made with safe-to-eat, heat-treated flour and loaded with mini chocolate chips, these no-bake treats are coated in smooth melted chocolate for a perfect balance of sweet, creamy, and crunchy textures. Ideal for occasions like Valentine’s Day or anytime you want a fun twist on classic cookie dough.

Ingredients

Scale

Cookie Dough

  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour (heat-treated to kill bacteria or use heat-treated flour)
  • 1 (14 oz) can sweetened condensed milk
  • 1 ½ cups mini chocolate chips

Chocolate Coating

  • 8 oz semisweet or milk chocolate chips (or chocolate melts)
  • 1 tablespoon coconut oil (optional, for smooth coating)

Instructions

  1. Prepare the Flour: Heat-treat the flour by spreading it on a baking sheet and baking at 350°F (175°C) for about 5 minutes to kill any bacteria. Let it cool completely before using.
  2. Make the Cookie Dough: In a large mixing bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy. Add vanilla extract and mix well. Gradually add the heat-treated flour and sweetened condensed milk, mixing until a thick dough forms. Fold in the mini chocolate chips evenly.
  3. Shape the Dough: On a clean surface, flatten the cookie dough to about ½ inch thickness. Using a heart-shaped cookie cutter, cut out 12-15 hearts depending on the size. Place them on a parchment-lined tray and refrigerate for about 30 minutes to firm up.
  4. Melt the Chocolate: In a microwave-safe bowl or using a double boiler, gently melt the semisweet or milk chocolate chips with the tablespoon of coconut oil (if using), stirring frequently until smooth and glossy.
  5. Coat the Hearts: Remove the cookie dough hearts from the refrigerator. Using a fork or dipping tool, dip each heart into the melted chocolate to coat completely. Tap off excess chocolate and place the coated hearts back onto parchment paper to set.
  6. Set and Serve: Refrigerate the chocolate-coated cookie dough hearts for at least 30 minutes or until the chocolate is fully set. Serve chilled or at room temperature and enjoy your sweet treat!

Notes

  • Make sure to use heat-treated flour to make the cookie dough safe to eat raw.
  • Coconut oil in the coating helps achieve a smoother chocolate finish but can be omitted if preferred.
  • Store the cookie dough hearts in an airtight container in the refrigerator for up to 5 days.
  • You can substitute chocolate melts for the coating chocolate if desired.
  • For a dairy-free version, use vegan butter and dairy-free condensed milk alternatives.

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Find it online: https://savoryhomeeats.com/chocolate-chip-cookie-dough-hearts-recipe/