If you’re looking for a sweet treat that’s as fun to make as it is to eat, Chocolate Chip Cookie Dough Hearts are the answer to your dessert dreams. These adorable, no-bake delights feature rich, buttery edible cookie dough shaped into hearts and dipped in velvety chocolate. With their soft centers and glossy chocolate coating, they’re perfect for sharing with those you love—or keeping all to yourself. Whether for Valentine’s Day, a special celebration, or just because, Chocolate Chip Cookie Dough Hearts add a little extra love to any occasion.
Ingredients You’ll Need
The beauty of Chocolate Chip Cookie Dough Hearts lies in their simplicity. Every ingredient is chosen for the role it plays—bringing flavor, texture, and that irresistible cookie dough nostalgia. Here’s what you’ll need and why each one matters:
- Unsalted butter (½ cup, softened): Brings richness and a creamy base to the dough, making it melt-in-your-mouth soft.
- Brown sugar (½ cup, packed): Adds deep caramel notes and chewiness that you just can’t fake.
- Granulated sugar (2 tablespoons): Gives sweetness and balances the brown sugar’s molasses flavor.
- Milk (2 tablespoons): Loosens the dough and helps it bind together without eggs.
- Vanilla extract (1 teaspoon): Infuses warmth and classic cookie flavor into every bite.
- All-purpose flour (1¼ cups, heat-treated): The backbone of the dough—make sure to heat-treat it for safe snacking!
- Salt (½ teaspoon): Rounds out the sweetness and makes the chocolate chips pop.
- Mini chocolate chips (½ cup): Little bursts of chocolate in every bite—mini chips distribute perfectly in the hearts.
- Semi-sweet or milk chocolate (8 ounces, melted): For that dreamy, glossy coating—choose your favorite or mix both!
How to Make Chocolate Chip Cookie Dough Hearts
Step 1: Cream the Butter and Sugars
Start by beating together your softened butter, brown sugar, and granulated sugar in a large mixing bowl. Mixing until it’s light and fluffy is key—this step sets the stage for that classic cookie dough texture. If you can, use a hand or stand mixer for extra fluffiness, but a sturdy spoon and some elbow grease also get the job done!
Step 2: Add Milk and Vanilla
Pour in the milk and vanilla extract, then blend until everything is beautifully combined. The milk helps the dough come together without eggs, while the vanilla brings that unmistakable homemade cookie aroma. You’ll notice the dough turning glossy and smooth at this stage.
Step 3: Incorporate the Flour and Salt
Next, add your heat-treated flour and salt to the wet mixture. Stir gently but thoroughly, scraping down the sides to make sure no sneaky pockets of flour remain. The dough will start to look and feel like edible cookie dough—soft, but not too sticky.
Step 4: Fold in Mini Chocolate Chips
Now comes the best part: folding in all those mini chocolate chips! They’ll dot the dough with chocolate in every bite. Mix just until the chips are evenly distributed, being careful not to overwork the dough, so it stays tender and scoopable.
Step 5: Press and Chill
Line an 8×8-inch pan with parchment and press the dough in evenly. Give it a gentle pat so the surface is smooth and the dough reaches all the corners. Chill in the refrigerator for 1 to 2 hours, or until it’s firm enough to cut into shapes without sticking.
Step 6: Cut Out the Hearts
Once your dough is firm, lift it from the pan using the parchment. Grab a small heart-shaped cookie cutter and press out as many hearts as you can. Arrange them on a parchment-lined baking sheet. If there are scraps, press them together and cut more hearts—no dough left behind!
Step 7: Freeze Before Dipping
Pop the hearts into the freezer for 15 to 20 minutes. This step helps them hold their shape when you dip them in melted chocolate, so you get those crisp, clean edges and a beautiful finish on every piece.
Step 8: Dip in Melted Chocolate
Melt your chocolate (semi-sweet, milk, or a combination) in 20-second bursts in the microwave, stirring until silky smooth. Dip each chilled heart into the chocolate, letting any excess drip off, then place it back on the parchment. As the hearts set, they’ll develop that gorgeous chocolate shell everyone loves.
How to Serve Chocolate Chip Cookie Dough Hearts
Garnishes
A sprinkle of flaky sea salt on the freshly dipped chocolate adds a gourmet touch and balances the sweetness perfectly. You can also dust them with edible glitter, colorful sprinkles, or a drizzle of white chocolate for extra flair. These little touches make your Chocolate Chip Cookie Dough Hearts look as magical as they taste.
Side Dishes
Pair your cookie dough hearts with a scoop of vanilla ice cream, a mug of hot cocoa, or a plate of fresh berries. The creamy, chocolatey richness of the hearts plays beautifully with cold, creamy, or fruity accompaniments. For a true dessert spread, serve alongside other bite-sized treats for a fun, shareable platter.
Creative Ways to Present
Chocolate Chip Cookie Dough Hearts shine when presented in a pretty gift box lined with parchment or nestled in cupcake wrappers. For special occasions, arrange them on a tiered dessert stand or wrap each heart in cellophane with a ribbon for a thoughtful homemade gift. They’re perfect for Valentine’s Day, birthdays, or just to say “I love you.”
Make Ahead and Storage
Storing Leftovers
Keep your Chocolate Chip Cookie Dough Hearts in an airtight container in the fridge for up to a week. The chocolate shell helps lock in freshness, and the dough will stay soft and delicious. Just let them sit at room temperature for a few minutes before serving for the best texture.
Freezing
To freeze, arrange the hearts in a single layer on a baking sheet until firm, then transfer to a zip-top bag or airtight container. They’ll keep in the freezer for up to two months. When you’re ready to enjoy, simply thaw in the fridge or at room temperature until soft enough to bite into.
Reheating
No reheating needed for these no-bake treats! If you like them a little softer, just let them warm up on the counter for a few minutes. If your kitchen is chilly and the chocolate is too firm, a quick 10-second zap in the microwave (watching carefully so the chocolate doesn’t melt) will soften them right up.
FAQs
Can I use regular chocolate chips instead of mini?
Absolutely! While mini chips distribute more evenly in the dough, regular chocolate chips work just fine. You may want to roughly chop them first for a more even texture in your Chocolate Chip Cookie Dough Hearts.
How do I heat-treat flour for edible cookie dough?
Heat-treating flour is simple and important for food safety. Spread the flour on a baking sheet and bake at 300°F for 5–7 minutes, or microwave in a bowl for 1–2 minutes, stirring every 30 seconds, until it reaches 165°F. Let it cool before using in your dough.
What’s the best way to melt chocolate for dipping?
The microwave method is quick and easy! Place chopped chocolate or chocolate chips in a microwave-safe bowl, heat in 20-second bursts, and stir well between each round until smooth. Alternatively, use a double boiler on the stovetop for gentle, even melting.
Can I make these cookie dough hearts gluten-free?
Yes! Swap in your favorite gluten-free all-purpose flour blend, and make sure it’s heat-treated as well. The texture may vary slightly, but your Chocolate Chip Cookie Dough Hearts will still be absolutely delicious.
How do I prevent the chocolate coating from cracking?
Make sure your hearts aren’t too cold before dipping, and let the melted chocolate cool just slightly before coating. This reduces the temperature shock that can cause cracks. If a few crack, don’t worry—they’ll still taste amazing!
Final Thoughts
There’s something so special about making and sharing Chocolate Chip Cookie Dough Hearts—each bite is a little gift of comfort and joy. Whether you’re creating them for a holiday, a party, or a simple weeknight treat, I hope these hearts bring smiles to your kitchen. Give them a try, and let the love (and the chocolate) shine!
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Chocolate Chip Cookie Dough Hearts Recipe
- Prep Time: 25 minutes (plus 1-2 hours chilling and 20 minutes freezing)
- Cook Time: 0 minutes
- Total Time: 1 hour 30 minutes
- Yield: 20 hearts
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these charming Chocolate Chip Cookie Dough Hearts, a no-bake dessert perfect for Valentine’s Day or any special occasion. Made with safe-to-eat heat-treated flour, creamy butter, sweet brown and granulated sugars, and studded with mini chocolate chips, these bite-sized treats are coated in luscious melted chocolate for an irresistible finish. Enjoy the classic flavors of cookie dough in a fun, heart-shaped form that is easy to prepare and sure to impress.
Ingredients
Cookie Dough
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- 2 tablespoons granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour, heat-treated
- ½ teaspoon salt
- ½ cup mini chocolate chips
Chocolate Coating
- 8 ounces semi-sweet or milk chocolate, melted
Instructions
- Cream the Butter and Sugars: In a large bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy, which should take about 2-3 minutes. This ensures a smooth and sweet base for your cookie dough.
- Add Milk and Vanilla: Mix in the milk and vanilla extract until fully combined, adding moisture and flavor to the dough.
- Incorporate Flour and Salt: Gradually add the heat-treated all-purpose flour and ½ teaspoon salt into the wet ingredients, stirring gently until a soft dough forms. Be careful not to overmix to keep the dough tender.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips until evenly distributed throughout the dough.
- Press Dough into Pan and Chill: Spread the dough evenly into a parchment-lined 8×8-inch pan. Place it in the refrigerator and chill for 1 to 2 hours or until the dough is firm enough to cut.
- Cut Out Hearts: Once chilled, carefully lift the dough out of the pan using the parchment paper. Use a small heart-shaped cookie cutter to cut out as many hearts as possible from the dough.
- Freeze the Hearts: Arrange the cookie dough hearts on a parchment-lined baking sheet and freeze for 15 to 20 minutes to firm them up for coating.
- Melt the Chocolate: While the hearts chill, melt the semi-sweet or milk chocolate in a microwave-safe bowl in 20-second intervals, stirring after each until smooth and fully melted.
- Coat the Hearts: Dip each frozen cookie dough heart into the melted chocolate, coating thoroughly and letting any excess drip off. Place the coated hearts back onto the parchment-lined baking sheet.
- Set and Chill: Return the coated hearts to the refrigerator to chill until the chocolate coating is fully set, approximately 30 minutes.
Notes
- To safely eat raw flour, heat-treat it by microwaving in a bowl for 1–2 minutes, stirring every 30 seconds until the temperature reaches 165°F, or bake it at 300°F for 5–7 minutes.
- Store the cookie dough hearts in an airtight container in the refrigerator for up to 1 week or freeze them for up to 2 months for longer freshness.
- If mini chocolate chips are unavailable, finely chop regular chocolate chips as a substitute.
- Use parchment paper to prevent sticking during chilling and coating steps.
Nutrition
- Serving Size: 1 heart
- Calories: 140
- Sugar: 10g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
