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 ocassion. 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?
You can use Chocolate Dipping Tools to neatly coat these hearts in chocolate, or a regular fork. Just be sure to allow the excess chocolate to drip off before placing on the parchment paper!
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.
You can use any size or style of heart-shaped cookie cutters that you want but I generally prefer the smaller sizes to make them more like candy.
Why Coconut Oil?
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.
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
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 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 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.
You could also decorate with a small amount of melted white chocolate, if you prefer!
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!)
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