Taste: Just like cookie dough, but with even more chocolate! Texture: The chocolate coating is crisp and snappy, the perfect contrast to the soft and slightly grainy cookie dough. Ease: Super easy, just a little messy and hands-on. Pros: Fun and festive treat! You could also use other cookie dough shapes to make these for any other holiday or occasion. Cons: These are best served at a cool room temperature. So if it’s a hot or humid day, or if you wanted to serve these outside in the sun, they won’t hold up for long. Would I make this again? Yes!
Valentine’s Day is just around the corner and these chocolate covered Cookie Dough Hearts would be the perfect homemade candy to make!
I think they’d be just adorable to bring to work for your colleagues.
Or make them with your kids to bring to the classroom. Or, my personal favorite would be these + a bottle of rose for GALentine’s Day!
They’re super easy to make, you don’t even need to turn on your oven. Plus you can have fun with festive sprinkles, who doesn’t love that?
These cookie dough hearts are the perfect homemade dessert for any chocolate lover. They’d even be a great treat for an anniversary!
Make sure to check out all my tips for this recipe in the pink box below. If you try these cookie dough hearts out for Valentine’s Day, let me know in the comments!
How to Make Chocolate Covered Cookie Dough Hearts
Ingredients you’ll need:
Butter – Make sure to use unsalted, room temperature butter.
Milk – Any kind will work.
All-purpose flour – see my note for making this raw edible cookie dough safe below!
Miniature chocolate chips
Semisweet chocolate for coating – For best results, chop up baking chocolate for the coating. Chocolate chips just won’t melt down as smoothly and will be much harder to dip into pretty hearts.
Coconut oil or shortening – Details below!
Tools you’ll need:
An electric mixer
Chocolate dipping tools – Use these to neatly coat the hearts in chocolate, otherwise just use a regular fork. Just be sure to allow the excess chocolate to drip off before placing on the parchment paper!
Heart-shaped cookie cutters – You can use any size or style of that you want, but I generally prefer the smaller sizes to make them more like candy.
How to Make RAW Cookie Dough Safe?
This recipe contains no eggs, so you don’t have to worry about that.
To make the raw flour safer we need to kill bacteria. Treat the flour by baking it at 350°F for 10 minutes or microwaving in 30 second bursts until it reaches 165°F. Use an instant read thermometer to guarantee it hit the temperature at which bacteria dies.
Heating the flour in the oven also toasts it slightly, giving it a nutty caramelized flavor that works beautifully in this recipe.
Why is there coconut oil in this recipe?
In this recipe, we use a small amount of virgin coconut oil in the melted chocolate to make the coating. This allows the chocolate to harden into a nice snappy shell without requiring tempering. The coconut taste is barely noticeable!
If you don’t want to use coconut oil, you can also use the same amount of shortening.
Whichever you decide to use, just note that the chocolate will begin to get melty if it’s left out in a warmer room. The hearts should be stored in the fridge after a day.
You could also use candy melts instead, but I just think the flavor of real melted chocolate is SO much better.
Store in an airtight container in the fridge for up to 1 week. If they last that long! Once the chocolate is set, you can stack them between sheets of parchment to save space.
How to Make Ahead of Time
You can prepare the cookie dough, roll it out, cover and refrigerate it overnight. This might be a good idea if you want to cut out the heart shapes and dip into chocolate with little ones for a fun Valentine’s Day edible craft project!
1stick (113 grams) unsalted butter,at room temperature
1/2cup(100 grams) lightly packed light brown sugar
1tablespoonmilk (any kind)
1 1/2(190 grams) cups all-purpose flour, see notes
3/4cup(128 grams) miniature chocolate chips
For the chocolate coating:
16ounces(454 grams) semisweet chocolate,chopped
1teaspooncoconut oil or shortening
Decorative sprinkles,if desired
Make the cookie dough:
In the bowl of an electric mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until very well combined and fluffy, about 2 to 3 minutes. Add in the milk and vanilla. On low speed gradually add the flour and salt. Stir in the miniature chocolate chips.
Scoop the dough out onto a parchment lined worked surface. Cover with a large sheet of plastic wrap and roll it out with a rolling pin until it reaches about 1/2-inch in thickness. Freeze for 15 minutes. Use a heart-shaped cookie cutter to cut out pieces of cookie dough. Place on a rimmed parchment-lined baking sheet and freeze until firm, at least 30 minutes.
Make the chocolate coating:
In a heat-safe bowl, combine the semisweet chocolate and coconut oil. Microwave in 30 second bursts, stirring between bursts, until melted and smooth. Dip the firm and very cold cookie dough hearts into the chocolate, allowing the excess to drip back into the bowl. Place on the prepared baking sheet. Decorate with sprinkles, if desired. Refrigerate until set.
To make the raw flour safer for consumption, we need to kill bacteria. See details in the pink box above this recipe on how to do that.You could also decorate with a small amount of melted white chocolate, if you prefer!
cookie dough hearts, valentine's day
If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. I help take the luck out of baking so you *always* have delicious results! Learn more here.
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