Chocolate Chip Cookie Dough Hearts are a delightful treat perfect for any occasion where a touch of sweetness is needed. These heart-shaped bites of edible cookie dough are dipped in chocolate for a decadent twist that’s hard to resist. They’re easy to make, don’t require any baking, and are a hit with kids and adults alike.
Why You’ll Love This Recipe
- No baking required: A quick and straightforward treat without the need for an oven.
- Customizable: You can tweak the ingredients or shapes to match your taste and occasion.
- Perfect for sharing: These heart-shaped delights make excellent gifts or party snacks.
- Safe to eat raw: Made with heat-treated flour and no raw eggs, ensuring a safe indulgence.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Butter
- Brown sugar
- Granulated sugar
- Vanilla extract
- Milk
- Heat-treated flour
- Mini chocolate chips
- Chocolate or candy melts
Directions
- Prepare the dough: In a bowl, cream together butter, brown sugar, and granulated sugar until smooth. Mix in the vanilla extract and milk.
- Incorporate dry ingredients: Gradually add heat-treated flour, mixing until a dough forms. Stir in mini chocolate chips.
- Shape the dough: Roll out the dough on parchment paper to about ½ inch thickness. Use a heart-shaped cookie cutter to cut out hearts.
- Chill: Place the hearts on a baking sheet and refrigerate for 20–30 minutes to firm up.
- Dip in chocolate: Melt chocolate or candy melts according to package instructions. Dip each heart into the melted chocolate, coating it fully or partially.
- Set: Allow the chocolate to harden by placing the hearts back in the refrigerator for 15–20 minutes.
Servings and Timing
- Servings: Approximately 15 hearts, depending on the size of your cookie cutter.
- Prep Time: 15 minutes
- Chilling Time: 30–50 minutes
Variations
- Flavored dough: Add almond extract, peppermint extract, or other flavors for a twist.
- Decorations: Sprinkle with sea salt, edible glitter, or crushed candies before the chocolate sets.
- Dairy-free: Use plant-based butter, milk, and chocolate for a vegan version.
- Different shapes: Swap out the heart cutter for stars, circles, or any other shape.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 1 week.
- Freezing: Freeze for up to 2 months in a freezer-safe container. Thaw in the fridge before enjoying.
- Reheating: These treats are best enjoyed cold or at room temperature; no reheating required.
FAQs
1. Can I use regular flour without heat-treating it?
No, regular flour can contain harmful bacteria. Always heat-treat flour before use in no-bake recipes.
2. How do I heat-treat flour?
Spread the flour on a baking sheet and bake at 350°F for 5–7 minutes, or microwave in 30-second intervals, stirring frequently.
3. Can I use dark chocolate instead of milk chocolate?
Yes, dark chocolate works wonderfully and adds a richer flavor.
4. What if I don’t have a heart-shaped cutter?
You can use any cookie cutter shape or simply roll the dough into small balls.
5. Are these safe for kids?
Yes, as they contain no raw eggs and use heat-treated flour, they’re safe for kids.
6. Can I make these gluten-free?
Yes, substitute the flour with a gluten-free alternative like almond flour or a gluten-free baking mix.
7. Can I use white chocolate for dipping?
Absolutely! White chocolate adds a nice contrast to the cookie dough.
8. How long do they last at room temperature?
They’re best stored in the refrigerator, but they can sit at room temperature for a few hours.
9. Can I add nuts to the dough?
Yes, chopped nuts like pecans or walnuts can be mixed in for added texture and flavor.
10. What if the dough is too sticky to handle?
Chill it in the fridge for 10–15 minutes before rolling and cutting.
Conclusion
Chocolate Chip Cookie Dough Hearts are a fun, easy, and delectable treat that will charm everyone who tries them. Whether you’re making them for Valentine’s Day, a special occasion, or just to satisfy a sweet tooth, these treats are sure to impress. With their simple preparation and endless customization options, they’re bound to become a favorite go-to recipe!
Print
Chocolate Chip Cookie Dough Hearts
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 12–15 hearts (depending on size) 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
These delightful chocolate chip cookie dough hearts are perfect for a sweet treat or as a gift for loved ones. They’re made without eggs, so they’re safe to eat raw and can be dipped in chocolate for an extra indulgence.
Ingredients
Cookie Dough:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour, heat-treated
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
Coating:
- 1 1/2 cups semi-sweet or dark chocolate, melted
- Optional: Sprinkles or edible glitter for decoration
Instructions
- Prepare the Dough:
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the milk and vanilla extract until smooth.
- Gradually add the heat-treated flour and salt, mixing until just combined.
- Fold in the mini chocolate chips.
- Shape the Hearts:
- Line a baking sheet with parchment paper.
- Roll out the dough to about 1/2-inch thickness between two sheets of parchment paper.
- Use a heart-shaped cookie cutter to cut out hearts from the dough. Arrange the hearts on the prepared baking sheet.
- Chill the dough hearts in the refrigerator for at least 1 hour, or until firm.
- Coat the Hearts:
- Melt the chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip each heart into the melted chocolate, ensuring it’s fully coated. Allow excess chocolate to drip off.
- Place the coated hearts back on the parchment-lined baking sheet.
- Decorate with sprinkles or edible glitter while the chocolate is still wet.
- Set and Serve:
- Refrigerate the hearts until the chocolate is set, about 15–20 minutes.
- Serve immediately or store in an airtight container in the refrigerator for up to 1 week
Notes
- Heat-Treating Flour:
Raw flour can contain harmful bacteria. To make it safe, bake the flour on a baking sheet at 350°F (175°C) for 5–7 minutes or microwave it in 30-second intervals until it reaches 165°F (74°C). Let it cool before using. - Dough Consistency:
If the dough feels too soft to roll out, chill it in the refrigerator for 10–15 minutes before shaping. Alternatively, you can add a little more flour, a tablespoon at a time, until it’s manageable. - Chocolate Coating Tips:
- Use a fork or dipping tool to handle the hearts while dipping them in chocolate. Tap gently to remove excess chocolate for a smooth finish.
- Tempered chocolate will result in a shiny finish and crisp snap, but regular melted chocolate works well too.
- Alternative Decorations:
- Instead of sprinkles, drizzle white chocolate over the hearts for a two-tone effect.
- Crushed nuts, coconut flakes, or mini chocolate chips can add texture and flavor.
- Size and Shapes:
If you don’t have a heart-shaped cutter, you can shape the dough by hand or use any other fun cutter shapes for different occasions.
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