Introduction

These Chocolate Covered Cookie Dough Hearts are a delightful treat perfect for Valentine’s Day or any special occasion. Soft, sweet cookie dough hearts are dipped in rich melted chocolate and decorated with festive sprinkles. They combine the best of cookie dough and chocolate in every bite.

Chocolate Covered Cookie Dough Hearts Recipe - Recipe Image

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

Step 1: Adjust your oven rack to the 2nd level position and preheat the oven to 300ºF. Line a baking sheet with parchment paper and spread the all-purpose flour evenly on top. Bake for 10 minutes, stirring every 2-3 minutes to prevent clumps. Remove and let it cool completely before using.
Step 2: Using a hand or stand mixer with a paddle attachment, beat the unsalted butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy. Add the milk and vanilla extract, mixing well.
Step 3: Reduce mixer speed to low and gradually add the cooled heat-treated flour and salt. Mix until the dough is thick and slightly sticky.
Step 4: Fold in the mini semi-sweet chocolate chips using a spatula.
Step 5: Transfer the dough onto a sheet of wax paper, top with parchment paper, and pat down with your hands. Roll it out gently with a rolling pin to about 1/2 inch thickness. Freeze for 15-20 minutes.
Step 6: Use small heart-shaped cookie cutters to cut out hearts and place them on a wax paper-lined baking sheet. Freeze for 30 minutes to 1 hour until firm and cold.
Step 7: Melt the semi-sweet chocolate chips and coconut oil (or shortening) in a microwave-safe bowl in 30-45 second bursts at 50-60% power, stirring until smooth.
Step 8: Dip each cookie dough heart into the melted chocolate, coating all sides using a fork or candy tool. Tap off excess chocolate and place on the wax paper-lined baking sheet. Immediately decorate with sprinkles.
Step 9: Repeat until all hearts are coated and decorated. Refrigerate to let the chocolate set.
Step 10: Optionally, trim excess chocolate from the bottoms. Store the chocolate-covered cookie dough hearts in an airtight container, separating layers with wax paper, in the refrigerator or freezer.

Tips & Variations

Be sure to heat-treat the flour to make the dough safe for raw consumption. This step is essential.
Use mini chocolate chips for a more even distribution inside the dough hearts.
Substitute coconut oil with vegetable shortening if preferred for a different chocolate coating texture.
Try using white or milk chocolate for dipping to change up the flavor and appearance.
Add a pinch of cinnamon or espresso powder to the dough for an extra flavor boost.

Storage

Store the chocolate-covered cookie dough hearts in an airtight container with layers of wax paper between them. Keep refrigerated for up to one week or freeze for longer storage. When ready to enjoy, allow frozen hearts to thaw slightly at room temperature for a few minutes before serving. Avoid leaving them out too long as the dough can soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why do I need to heat-treat the flour?

Heat-treating the flour kills any potential bacteria, such as E. coli, making the raw dough safe to eat without baking.

Can I use other shapes besides hearts?

Absolutely! Any small cookie cutter shape works well for these cookie dough bites. Just adjust the freezing time as needed to keep them firm.

Chocolate Covered Cookie Dough Hearts Recipe

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4.7 from 59 reviews

Indulge in these irresistibly sweet Chocolate Covered Cookie Dough Hearts, perfect for Valentine’s Day or any special occasion. This treat combines safe-to-eat, heat-treated cookie dough shaped into cute heart forms and enrobed in smooth semi-sweet chocolate, finished with festive sprinkles. No baking required for the dough itself, making it a fun and easy dessert that looks as delightful as it tastes.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 10 minutes (for heat treating flour)
Total Time: 1 hour 30 minutes (including chilling and freezing times)
Yield: Approximately 24 cookie dough hearts 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

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 (heat-treated)
1/2 cup Mini Semi-Sweet Chocolate Chips

Coating and Decoration

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

Instructions

Heat Treat the Flour: Adjust your oven rack to the 2nd level position and preheat your oven to 300ºF. Line a baking sheet with parchment paper, then spread out the measured all-purpose flour evenly. Bake for 10 minutes, stirring the flour every 2-3 minutes to prevent clumping. Remove and let it cool completely before use.
Make the Cookie Dough: In a mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar on medium-high speed with a hand or stand mixer fitted with a paddle attachment, until light and fluffy. Add the whole milk and vanilla extract, mixing to combine thoroughly.
Incorporate Flour and Salt: Lower the mixer speed and slowly add the cooled, heat-treated flour and salt, mixing until fully incorporated. The dough should become thick and slightly sticky.
Fold in Chocolate Chips: Gently fold the mini semi-sweet chocolate chips into the dough using a spatula, ensuring even distribution.
Roll and Chill Dough: Place the dough between two sheets of wax and parchment paper. Pat it down and then roll it out to about 1/2 inch thickness. Freeze the rolled dough for 15-20 minutes until firm.
Cut Dough Hearts: Use small heart-shaped cookie cutters to cut out hearts from the chilled dough and place them on a wax paper-lined baking sheet. Freeze the hearts for an additional 30 minutes to 1 hour until firm.
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 increments, stirring until smooth and fully melted.
Dip Cookie Dough Hearts: Dip each chilled cookie dough heart into the melted chocolate, coating all sides thoroughly using a fork or candy dipping tool. Tap off excess chocolate gently and place on wax paper-lined baking sheet. Immediately decorate with sprinkles.
Repeat Coating and Decoration: Continue dipping and decorating all cookie dough hearts until finished.
Set Chocolate: Refrigerate the coated cookie dough hearts to let the chocolate set fully, about 20-30 minutes.
Trim Excess Chocolate and Store: If desired, trim any excess chocolate from the bottoms. Store the finished chocolate covered dough hearts in an airtight container in the refrigerator or freezer, layered with wax paper to prevent sticking.

Notes

Heat-treating the flour is essential to make the cookie dough safe for eating raw.
You can substitute coconut oil with vegetable shortening for the chocolate coating to improve consistency.
Use mini chocolate chips in the dough to ensure even texture without difficulty during rolling and cutting.
Store these treats refrigerated for up to one week or freeze for longer storage.
Room temperature butter helps achieve a smooth, fluffy dough.
Be gentle when handling dipped hearts to avoid breaking the chocolate shell.
If sprinkles are not available, chopped nuts or other decorations can be used for customization.

Keywords: chocolate covered cookie dough, no bake dessert, Valentine’s Day treats, heart shaped cookie dough, edible cookie dough, chocolate dipped cookies