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Chocolate Chip Cookie Dough Hearts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 34 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 1 hour (mainly chilling time and heat-treating flour)
  • Total Time: 1 hour 15 minutes
  • Yield: 12-15 hearts (depending on size)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these Chocolate Chip Cookie Dough Hearts, a fun and festive treat perfect for sharing or gifting. Made from safe-to-eat cookie dough with heat-treated flour and sweetened condensed milk, these no-bake cookie dough bites feature a rich blend of vanilla, brown and granulated sugars, and plenty of mini chocolate chips. Coated in melted chocolate with optional coconut oil for a smooth finish, they are shaped into charming heart forms that are as delicious as they are adorable.

Ingredients

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)
  • 1 (14 oz) can sweetened condensed milk
  • 1 ½ cups mini chocolate chips

Coating

  • 8 oz semisweet or milk chocolate chips (or chocolate melts)
  • 1 tablespoon coconut oil (optional, for smooth coating)

Instructions

  1. Prepare Heat-Treated Flour: To ensure the flour is safe for consumption in raw form, spread 2 cups of all-purpose flour on a baking sheet and bake at 350°F (175°C) for 5 minutes. Let it cool completely before using.
  2. Make the Cookie Dough: In a large mixing bowl, cream together 1 cup of softened unsalted butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy. Stir in 2 teaspoons of vanilla extract. Gradually add the cooled heat-treated flour and 1 (14 oz) can of sweetened condensed milk, mixing until fully combined and smooth.
  3. Add Chocolate Chips: Fold 1 ½ cups of mini chocolate chips into the cookie dough mixture evenly.
  4. Shape the Hearts: Using your hands or a small cookie scoop, take portions of the dough and form them into heart shapes, about 12 to 15 depending on size. Place them on a parchment-lined baking sheet and chill in the refrigerator for at least 1 hour to firm up.
  5. Prepare Chocolate Coating: Melt 8 oz of semisweet or milk chocolate chips (or chocolate melts) with 1 tablespoon of coconut oil (optional for a smoother finish) in a microwave-safe bowl in 20-30 second intervals, stirring until completely smooth and melted.
  6. Coat the Hearts: Remove the chilled dough hearts from the refrigerator. Using a fork or dipping tool, dip each heart into the melted chocolate to fully coat it. Place coated hearts back on parchment paper.
  7. Set the Coating: Allow the chocolate coating to set by placing the coated hearts back into the refrigerator for about 30 minutes, or until the chocolate is firm.
  8. Serve and Store: Once set, the Chocolate Chip Cookie Dough Hearts are ready to enjoy. Store any leftovers in an airtight container in the refrigerator for up to 1 week.

Notes

  • Ensure flour is heat-treated properly to avoid risk of bacteria; alternatively, use heat-treated flour purchased from stores.
  • The coconut oil in the chocolate coating is optional but helps achieve a smoother and shinier finish.
  • You can substitute semi-sweet chocolate chips with milk chocolate or chocolate melts depending on your preference.
  • These hearts are a no-bake treat but require chilling and chocolate setting time.
  • Store refrigerated to maintain firmness and freshness.
  • For a firmer dough, chill the mixture longer before shaping.

Find it online: https://slsrecipes.com/chocolate-chip-cookie-dough-hearts-recipe/