Description
These Chocolate Chip Cookie Dough Hearts are a delightful no-bake treat featuring safe-to-eat cookie dough studded with mini chocolate chips and coated in melted chocolate for a smooth, irresistible finish. Perfect for sharing during special occasions or as a sweet indulgence, this recipe combines creamy, buttery dough with rich chocolate in a fun heart shape.
Ingredients
Scale
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
Chocolate Coating
- 8 oz semisweet or milk chocolate chips (or chocolate melts)
- 1 tablespoon coconut oil (optional, for smooth coating)
Instructions
- Prepare the Flour: Heat-treat the flour by spreading it on a baking sheet and baking at 350°F (175°C) for about 5 minutes to kill any bacteria. Allow it to cool completely before using to ensure the cookie dough is safe to eat.
- Make the Cookie Dough: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Mix in vanilla extract and sweetened condensed milk until well combined.
- Add Dry Ingredients: Gradually incorporate the heat-treated flour into the wet mixture, stirring until a smooth dough forms. Mix in the mini chocolate chips evenly throughout the dough.
- Shape the Cookie Dough Hearts: Using your hands or a heart-shaped mold, form the dough into small heart shapes. Place the shaped dough on a parchment-lined tray and refrigerate for about 30 minutes until firm.
- Melt the Chocolate Coating: In a microwave-safe bowl or double boiler, gently melt the chocolate chips with the coconut oil (if using) until smooth and glossy, stirring frequently to avoid burning.
- Coat the Cookie Dough Hearts: Dip each chilled cookie dough heart into the melted chocolate, ensuring it’s fully coated. Place the coated hearts back on the parchment-lined tray.
- Set the Coating: Refrigerate the coated hearts for at least 15 minutes or until the chocolate hardens and sets completely before serving.
Notes
- Heat-treating flour is essential to make the cookie dough safe for raw consumption.
- Optional coconut oil in the chocolate helps create a smoother and shinier coating.
- Store the cookie dough hearts in an airtight container in the refrigerator for up to 5 days.
- Use heart-shaped cookie cutters or molds for consistent shapes and presentation.
- For a dairy-free version, substitute butter and sweetened condensed milk with vegan alternatives.
