Brand new to the Beyond the Butter® recipe box is this Chocolate Covered Cookie Dough Hearts recipe! These heart-shaped treats combine homemade, edible chocolate chip cookie dough that's covered in rich, semi-sweet melted dark chocolate and topped with sprinkles! They're easy to make, budget-friendly, and are the perfect Valentine's Day gift to make for your schmoo, your friends, neighbors, or coworkers!
This recipe post is sponsored by ALDI USA. All thoughts and opinions are 100% my own. Thank you for continuing to support the brands that help to make Beyond the Butter possible!
My Love for ALDI
As someone that does a lot of recipe testing, having an ALDI store minutes from my house to pick up baking products is super nice!
Besides shopping at ALDI for baking products, I also really like their choice of organic produce and eggs, Moser Roth chocolate bars (that are individually wrapped inside - so nice!), hummus, cheese and sunflower seeds! Their products are always high-quality, and the prices affordable—you really can't beat that!
Another nice perk to shopping at ALDI—you use your own reusable grocery bags which is a refreshing change amongst the sea of plastic bags out there!
If you haven't shopped at ALDI before, I highly recommend trying them out!
What Makes These the Best Chocolate Covered Cookie Dough Hearts?
- Homemade and from the heart - they make great Valentine's Day gifts for the people you care about. Showing someone that you made them a little something special can go a long way!
- The taste - this chocolate chip cookie dough recipe is edible (and also eggless!) with the perfect amount of mini chocolate chips. They taste really good straight from the freezer too!
- Simple and straightforward - the cookie dough recipe is simple to prepare, requires only a minimum of 30 minutes to an hour for chilling, and dipping them into the melted chocolate is easy and fun! Get your kids involved by enlisting them on sprinkle duty as you place the melted chocolate hearts on to the tray.
- The ingredients - most of the ingredients needed you will find right at your local ALDI store! Plus, they're all super affordable!
And probably the biggest reason they're the best?
Like I said above, most of these ingredients needed will come right from your local ALDI! To get started, here's what you'll need!
Chocolate Chip Cookie Dough
- Countryside Creamery Unsalted Butter - make sure the butter is softened before starting.
- Simply Nature Organic Cane Sugar - this is a 1:1 cup ratio to white granulated sugar
- Simply Nature Organic Light Brown Sugar - I am absolutely in love with this product. The smell when you open the bag is A-MAZ-ING.
- Friendly Farms Milk - I used 1%, but feel free to use 2%, Whole, Fat Free. You can even try it with almond milk!
- Stonemill Vanilla Extract
- Baker’s Corner All-Purpose Flour - you will need to heat treat the flour before adding it to the cookie dough (more on this below).
- Baker’s Corner Mini Semi-Sweet Chocolate Chips - the perfect size morsel for these bite sized chocolate covered treats!
Melted Chocolate Covering
- Baker’s Corner Semi-Sweet Chocolate Chips
- Vegetable Shortening, Coconut Oil, or Paraffin Wax - all three options will thin the chocolate making it easy for dipping the chocolate chip cookie dough hearts in. Paraffin wax will give it and keep a nice shine. It will also allow the chocolate covered cookie dough hearts to be out at room temperature without melting.
- Valentine’s Day themed sprinkles - for topping after dipping the hearts in the melted chocolate.
Recommended Baking Tools
For this chocolate chip cookie dough recipe, you can use either your hand mixer or stand mixer that's fitted with a paddle attachment. Additional essential baking tools needed are:
- Wax Paper
- Rolling Pin
- Baking Sheets
- Double Boiler or Large Microwave Safe Bowl - for melting the chocolate. I prefer using my double boiler, but have also used a large glass mixing bowl.
- Small Heart Shaped Cookie Cutter(s) - you can go a little bigger, but you'll yield fewer cookie dough hearts.
How to Make the Recipe
Heat treat the all-purpose flour. I know we've all sampled some raw cookie dough at least once, maybe several times, in our life (and hey, we're still here!). The FDA does warn us, however, that harmful strains of E. Coli can be found in raw flour, hence this first step. It takes 10 minutes in the oven with about 25 minutes of cooling time.
Make the chocolate chip cookie dough. You'll cream the butter and sugars together first. Then you'll add the milk and vanilla extract. Then lastly adding the heat treated flour and salt. Once combined, the cookie dough mixture will be thick and slightly sticky. Make sure to use a spatula to fold in your mini chocolate chips.
Roll out the cookie dough, then chill. To roll out the chocolate chip cookie dough, you can use parchment paper or plastic wrap, but I prefer to use wax paper. I find the cookie dough doesn't stick to it as much. I use it as layers when I'm freezing my Homemade Peppermint Patties as well. Placing a kitchen towel underneath the wax paper can help keep it from sliding around as you roll out the dough.
The recommended ½ inch thickness for the cookie dough works well when using the cookie cutters. This thickness handles well too when dipping them into the melted chocolate. Just something to keep in mind if you want to go either thinner or thicker with your cookie dough hearts!
After rolling the dough out, you'll chill it in the freezer for 15-20 minutes. Cut out the hearts, then refreeze for 30 minutes to an hour. You can also freeze them overnight if you prefer!
Melt the chocolate. This step is done just like my chocolate covered peanut butter eggs, peanut butter Christmas trees, graham cracker Christmas trees, and coconut buttercream eggs! You can choose to use either paraffin wax, vegetable shortening, or coconut oil for thinning the chocolate.
Dip the chocolate chip cookie dough hearts, then add the sprinkles! Have a baking sheet lined with wax paper ready before you begin this step will be super helpful! You can use candy dipping tools or, my preference, good ol' fashioned forks from the utensil drawer! Have your Valentine's Day sprinkles ready to go by your baking sheet as well. If you're like me, you'll quickly get into the groove of dipping the chocolate chip cookie dough hearts, placing it onto the sheet, then adding the sprinkles. Repeat!
Quick Tips Before Getting Started
- The 2 hour, 5 minute recommended prep time noted for this recipe includes prep time and chill times for cookie dough, melting the chocolate, and dipping the cookie dough hearts.
- Sometimes you forget to set the butter out to soften - not a problem! Just pop it in the microwave for 30 seconds at 40-50% power. That should do the trick!
- If you prefer to not use paraffin wax as a way to thin your chocolate, you can use either vegetable shortening or coconut oil. See the recipe notes for this alternative method of melting chocolate.
- The chocolate chip cookie dough recipe is edible using no eggs and the flour is heat treated.
- I recommend adding a little more flour then what's called for as some of it will stick to the parchment paper.
- If you would rather skip the step of heat treating the flour, you can buy some that has already gone through the process.
Give Any of These Fun and Easy Valentine's Day Treats a Try!
- Red Velvet Cupcakes with Cream Cheese Frosting
- Super Soft Chocolate Cut-Out Sugar Cookies
- Chocolate Zucchini Cake with Chocolate Chips (can be made as cupcakes!)
Chocolate Covered Cookie Dough HeartsAuthor:
chocolate chip cookie dough
- ½ cup Countryside Creamery Unsalted Butter (room temperature)
- ½ cup Morena Organic Cane Sugar
- ½ cup Simply Nature Organic Light Brown Sugar
- 3 tablespoon Friendly Farms Milk (any dairy milk)
- 2 teaspoon Stonemill Vanilla Extract
- ⅛ teaspoon Salt
- 1 ¾ cup Baker’s Corner All-Purpose Flour (heat treated)
- ½ cup Baker’s Corner Mini Semi-Sweet Chocolate Chips
melted chocolate covering
- ½ square Paraffin Wax (optional (or 1-2 tablespoon of coconut oil or vegetable shortening))
- 1, 12 oz Baker’s Corner Semi-Sweet Chocolate Chips
- Valentine’s Day themed sprinkles
chocolate chip cookie dough
- Adjust your oven rack to the 2nd level position and preheat your oven to 300ºF. Line a baking sheet with parchment paper, then spread out your measured all-purpose flour on top. Bake for 10 minutes, with every 2-3 minutes mixing up the flour so it doesn't clump. Remove from the oven and allow to cool completely.1 ¾ cup Baker’s Corner All-Purpose Flour
- Using your hand mixer or a stand mixer fitted with a paddle attachment, mix together the unsalted butter, pure cane sugar, and light brown sugar on medium-high speed until well blended. The mixture should look light and fluffy. Add in the milk and vanilla extract.½ cup Countryside Creamery Unsalted Butter, ½ cup Morena Organic Cane Sugar, ½ cup Simply Nature Organic Light Brown Sugar, 3 tablespoon Friendly Farms Milk, 2 teaspoon Stonemill Vanilla Extract
- Reduce the mixer speed to low, gradually adding in the heat treated and cooled all-purpose flour and salt until well combined. The dough should be thick and slightly sticky.1 ¾ cup Baker’s Corner All-Purpose Flour, ⅛ teaspoon Salt
- Fold in the mini semi-sweet chocolate chips with a spatula.½ cup Baker’s Corner Mini Semi-Sweet Chocolate Chips
- Transfer the chocolate chip cookie dough onto a sheet of wax paper, then top with another sheet of parchment paper.
- Pat down the cookie dough mixture in between the two sheets of wax paper with your hands until you can begin to roll it out with a rolling pin. Roll the dough out to a ½ inch thickness, then place it into the freezer for 15-20 minutes.
- Using your small heart-shaped cookie cutters, cut out each heart and place onto a wax paper lined baking sheet. When all the cookie dough has been used, place the baking sheet back into the freezer for 30 minutes to 1 hour, or until the dough is cold and firm.
melting the chocolate (if using paraffin wax)
- Using a double boiler (fill the bottom boiler with about 1″-1.5″ water), melt the wax first over a low simmering heat uncovered until melted. Add in the bag of semi-sweet chocolate chips and stir continuously until completely smooth and melted. You can continue to keep the boiler simmering over low heat or you can choose to turn it off. Keep a spatula nearby to occasionally stir the chocolate.1, 12 oz Baker’s Corner Semi-Sweet Chocolate Chips, ½ square Paraffin Wax
dipping the chocolate chip cookie hearts
- Place one chocolate chip cookie dough heart into the melted chocolate, then coat all sides using using a fork or candy dipping tools. Carefully lift up and gently tap or run the bottom side of the fork on the edge of the double boiler to remove any excess chocolate. Place onto the wax paper-lined baking sheet, then immediately decorate with sprinkles.
- Repeat step 2 until all the chocolate chip cookie dough hearts have been coated in the melted chocolate and topped with the sprinkles.Valentine’s Day themed sprinkles
- When finished, place the cookie dough hearts in the refrigerator to chill. This will give the melted chocolate time to set as well.
- Trim off any excess chocolate from the bottom, if desired. Keep chocolate covered cookie dough hearts stored in an airtight container with layers separated by wax paper.
- alternative way to melt chocolate (if using this method, only use with vegetable shortening or coconut oil)
- Add the semi-sweet chocolate chips and vegetable shortening (or coconut oil) to a large microwave-safe bowl. Microwave in 30-45 second increments at 50-60% power until the chocolate is smooth and melted.
Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.
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