Description
These Chocolate Chip Cookie Dough Hearts are a fun, no-bake treat that’s perfect for Valentine’s Day or any special occasion! With edible cookie dough, heart-shaped forms, and a sweet chocolate coating, they’re an irresistible combination of flavors and textures. Simple to make and deliciously indulgent!
Ingredients
Scale
For the 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
For the Coating:
- 8 oz semisweet or milk chocolate chips (or chocolate melts)
- 1 tablespoon coconut oil (optional, for smooth coating)
Instructions
- Prepare the Cookie Dough:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
Add the vanilla extract and mix until combined.
Gradually add the all-purpose flour, mixing until the dough begins to come together. (If you’re concerned about the flour, you can heat it in the microwave for about 1 minute, stirring halfway, to ensure it’s safe to eat.)
Slowly stir in the sweetened condensed milk until the dough becomes smooth and creamy.
Finally, fold in the mini chocolate chips. - Shape the Dough:
Line a baking sheet with parchment paper or a silicone mat.
Using a heart-shaped cookie cutter or your hands, scoop out the cookie dough and press it into heart shapes on the parchment paper.
If using a cookie cutter, place the dough in the cutter and gently press down to form the heart shape, then carefully lift off the cutter. - Chill the Cookie Dough Hearts:
Place the hearts in the refrigerator to chill for at least 30 minutes. Chilling will help them firm up and make them easier to dip in chocolate. - Melt the Chocolate:
In a microwave-safe bowl, melt the semisweet chocolate chips and coconut oil (if using) in 30-second intervals, stirring after each interval, until fully melted and smooth. - Dip the Hearts in Chocolate:
Once the cookie dough hearts are firm, dip each one halfway into the melted chocolate, letting any excess chocolate drip off. Place the dipped hearts back on the parchment-lined baking sheet. - Set the Chocolate:
After dipping, refrigerate the hearts for about 15-20 minutes to allow the chocolate to harden and set. - Serve and Enjoy:
Once the chocolate has set, your Chocolate Chip Cookie Dough Hearts are ready to enjoy! Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
Notes
- If you want extra flair, sprinkle some colorful sprinkles or crushed candy over the chocolate before it hardens.
- These hearts can also be dipped in white chocolate for a different look or taste.
- If you don’t want to shape them into hearts, you can form the dough into balls or squares instead.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 heart (out of 15)
- Calories: 180
- Sugar: 15g
- Sodium: 35mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg