Description
Delightful Chocolate Chip Cookie Dough Hearts are a luscious treat featuring safe-to-eat cookie dough shaped into hearts and coated with smooth chocolate. Perfect for sharing or gifting, these no-bake treats combine the classic flavors of buttery cookie dough and rich chocolate, making them an irresistible dessert that requires minimal effort and no oven time.
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
Coating
- 8 oz semisweet or milk chocolate chips (or chocolate melts)
- 1 tablespoon coconut oil (optional, for smooth coating)
Instructions
- Prepare Flour: Start by heat-treating the all-purpose flour to eliminate any bacteria, ensuring it’s safe to eat raw. Spread the flour on a baking sheet and bake at 350°F (175°C) for about 5 minutes, then let it cool completely.
- Make the Dough: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy. Add vanilla extract and mix well to combine.
- Add Dry Ingredients: Gradually stir in the heat-treated flour to the butter and sugar mixture, blending until a thick dough forms. Pour in the sweetened condensed milk and mix thoroughly to create a soft, pliable cookie dough.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips, distributing them evenly throughout the dough without overmixing.
- Shape the Hearts: Using your hands or a small cookie cutter, form the dough into heart shapes, about 1 to 1.5 inches thick. Place the hearts on a parchment-lined baking sheet and refrigerate for at least 30 minutes to firm up.
- Melt Chocolate Coating: In a microwave-safe bowl or using a double boiler, melt the semisweet or milk chocolate chips with the optional coconut oil to achieve a smooth and glossy coating.
- Coat the Hearts: Dip each chilled cookie dough heart into the melted chocolate to fully coat it. Allow excess chocolate to drip off, then place the coated hearts back on parchment paper to set. Refrigerate until the chocolate hardens, about 15-20 minutes.
- Serve and Store: Once set, serve the chocolate chip cookie dough hearts immediately or store them in an airtight container in the refrigerator for up to one week.
Notes
- Ensure the flour is heat-treated to make it safe for raw consumption.
- Using coconut oil in the chocolate coating helps create a smoother and shinier finish.
- Keep the cookie dough hearts refrigerated after coating to maintain firmness.
- These treats are best enjoyed within a week for optimal freshness.
- If you prefer a dairy-free option, substitute the sweetened condensed milk and butter with suitable alternatives.
