Chocolate Chip Cookie Dough Valentine’s Hearts
Chocolate Chip Cookie Dough Valentine’s Hearts are an edible cookie dough treat shaped like little hearts and dipped in chocolate. No oven, no baking, no fuss.
The center is sweet and creamy, the shell snaps when you bite into it, and the flavor lands exactly where you want it: chocolate, peanut butter and cookie dough, all in the shape of a heart.
This is a homemade Valentine’s Day treat that looks like you spent hours on it. You did not. The original recipe comes from a chocolate dessert blog, where readers have rated it 4.8 across 10 reviews.
Jump to:
- Chocolate Chip Cookie Dough Valentine’s Hearts
- Valentine’s Day Chocolate Hearts Recipe
- Edible Chocolate Chip Cookie Dough Truffles
- Chocolate Dipped Peanut Butter Cookie Dough
- Craving More Valentine’s Desserts?? Check These Out:
- Ingredients
- Instructions
- Recipe details
- FAQs
- Do you need to heat treat the flour for edible cookie dough hearts?
- How long do chocolate chip cookie dough hearts last in the fridge?
- What can I use instead of peanut butter in cookie dough hearts?
- What chocolate is best for dipping cookie dough hearts?
- Chocolate Chip Cookie Dough Valentine’s Hearts
- Ingredients
- Instructions
- Last Step:
- Nutrition
- Did you make this recipe?
Valentine’s Day Chocolate Hearts Recipe
The story behind these hearts explains why the recipe exists at all, and it is worth a minute of your time.
The original post was published by Vera Z. on January 10, 2016. It opens with a confession.
Only a few days earlier she had shared a Red Velvet Truffles post, and in that post she announced a change of plan. She was not going to make heart shaped Valentine’s treats this year, not after making them for several years in a row.
She added that she still cannot stay away from a rich, sugary peanut butter cheesecake, so her resolutions are never entirely reliable. Her phrase for it: never say never.
Then her husband came home from work and handed her a small package. Inside was a set of heart shaped cookie cutters in different sizes, given as an early Valentine’s gift.
He had clearly been paying attention. He already knew that food bloggers work ahead of the calendar. Christmas recipes start appearing around Halloween, and Valentine’s desserts get tested right after Christmas and New Year. So he assumed she would need heart shaped cutters soon.
She did not want to disappoint him, so she tried the new cutters right away. She also notes, with real appreciation, that few husbands would think to buy kitchen supplies as a gift.
That is how a firm decision to skip heart shaped treats lasted about a week.
Practical takeaway: holiday recipe development happens weeks ahead of the holiday, and these hearts firm up in the fridge, so they are easy to make ahead for February 14.
You do not need a special occasion to make them, but they are at their best as a Valentine’s Day gift. The hearts are small, so one batch stretches nicely across a few people, and they look handmade in the good sense.
If your Valentine’s plan is dinner at home, this is the dessert you can put together the day before and stop thinking about.
Edible Chocolate Chip Cookie Dough Truffles
So she went back to heart shaped treats, but with a good excuse this time. She wanted to return the love to her husband, and she wanted to make one of his favorite treats. That is the short version of how the Chocolate Chip Cookie Dough Truffles and the new heart shaped cookie cutter ended up in the same recipe.
The result is an edible cookie dough truffle, not a baked cookie. If you like the idea of scoopable cookie dough in a cute shape, this is that same pleasure with a chocolate coat on top.
For another take on chocolate chip cookie dough hearts, that resource walks through the same style of treat. For a slightly different spin on the idea, take a look at these edible cookie dough hearts.
Chocolate Dipped Peanut Butter Cookie Dough
The base is a popular cookie dough bar recipe that has already appeared on many blogs, with one twist. Instead of pressing the dough into a pan and cutting it into squares, she used her new cookie cutters to cut out hearts and then dipped them in melted chocolate.
Why not use the gift to bake ordinary cookies? Because her husband is one of many people who would rather steal raw cookie dough than eat baked cookies.
Whenever she bakes cookies, especially chocolate chip cookies, he finds something to do in the kitchen and manages to swipe a bit of dough the moment she turns around. This time he got the whole portion to himself.
He did not know what was waiting inside. He probably assumed they were Oreo truffles. The first bite told a different story: peanut butter cookie dough loaded with chocolate chips, hidden inside a crisp chocolate shell.
Only 2 tablespoons of peanut butter go into the dough, but that small amount is what gives the truffles their peanut butter character. The dough itself is soft and sweet, thanks to light brown sugar, sweetened condensed milk and mini chocolate chip morsels.
The coating is semi sweet baking chocolate, and the finish is a thin drizzle of white chocolate tinted pink or red with a few drops of food color.
The method is completely no bake. You beat, you fold, you chill, you cut, you dip. The fridge does the setting work, and the freezer gives the cut hearts a quick firm up before they meet the chocolate.
One thing that separates these truffles from a typical cookie dough bite is the shape. A heart shaped cutter turns an ordinary pan of dough into something that reads as a gift.
If you only own one cutter, a medium heart is easier to handle than a tiny one, because there is more surface for the fork to hold during dipping.
The recipe is adapted from the original chocolate chip cookie dough hearts by Vera Z.
Craving More Valentine’s Desserts?? Check These Out:
If you want to build a small Valentine’s dessert plate, these hearts play well with others. The original post points readers to two more ideas.
The first is a Chocolate Peanut Butter Valentine’s Heart, a simple and easy option if you want something bigger than a truffle. The second is a Valentine’s Day edition of Oreo Truffles, shaped like hearts, creamy inside and crunchy outside.
Between those and the cookie dough hearts, you have a whole no bake dessert table without touching the oven.
Ingredients
This recipe makes about 20 hearts. Have a heart shaped cookie cutter, an 8 x 8 inch baking dish and parchment paper ready before you start.
For the cookie dough
- 1/4 cup unsalted butter, softened
- 1/2 tsp pure vanilla extract
- 6 tablespoons light brown sugar, packed
- 2 tablespoons peanut butter
- 1 cup all purpose flour
- 7 oz sweetened condensed milk
- 1 cup mini chocolate chip morsels
For dipping and decoration
- 10 oz semi sweet baking chocolate
- 1.5 oz white chocolate, for garnish
- A few drops of pink or red food color
A quick note on the peanut butter: 2 tablespoons is not a typo. It is a small amount by design, and it is what makes the dough taste like peanut butter cookie dough rather than plain sugar cookie dough.
Instructions
Prep time is 20 minutes, and the recipe is entirely no bake. Work through the steps in order.
- Beat the softened butter and the brown sugar until they are fully combined. Add the vanilla and the peanut butter and beat until the mixture looks fluffy.
- Add the flour and the sweetened condensed milk and beat until everything is combined.
- Fold in the mini chocolate chip morsels with a spatula.
- Press the mixture into an 8 x 8 inch baking dish lined with parchment paper. Set it in the fridge to chill.
- Pull the parchment paper to lift the dough out of the dish. Cut out hearts with a heart shaped cookie cutter and place them on a tray lined with parchment paper. Set the tray in the freezer while you melt the chocolate.
- Using a fork, dip the hearts into the melted chocolate one at a time. Tap the fork against the side of the bowl to trim the excess chocolate, then place each truffle back on the parchment paper. Return them to the fridge to firm up.
- Melt the white chocolate and stir in a few drops of red food color. Transfer it into a small bag, cut the corner off, and pipe the melted chocolate over the top of the truffles.
The fork trick is the part worth repeating: dip one heart at a time, let the excess chocolate fall back into the bowl, and tap the fork against the rim.
That is how you get a thin, even shell instead of a thick puddle around the base of each heart. Keep the tray on parchment paper so nothing sticks, and put the dipped hearts back in the fridge before you add the white chocolate drizzle.
Recipe details
Prep time: 20 minutes. Total time: 20 minutes. Yield: about 20 hearts. Category: dessert. Method: no bake. Cuisine: American.
The source provides nutrition per 1 heart:
| Nutrient | Amount per heart |
|---|---|
| Calories | 267 |
| Carbohydrates | 27.6 g |
| Protein | 5.1 g |
| Fat | 15.8 g |
| Sodium | 30.4 mg |
| Cholesterol | 11.4 mg |
FAQs
Do you need to heat treat the flour for edible cookie dough hearts?
Yes. This recipe has no eggs, but raw all-purpose flour can carry bacteria, so heat treating 1 cup of flour is a practical safety step. Spread it on a baking sheet or microwave-safe bowl, heat gently, stir to prevent scorching, and cool completely before mixing. This keeps the dough edible while preserving the no-bake texture.
How long do chocolate chip cookie dough hearts last in the fridge?
Store them in an airtight container in the refrigerator because the dough contains dairy and has no preservatives. They are best within a few days, with parchment between layers to prevent sticking. For longer storage, freeze in a single layer, then transfer to a freezer bag and thaw in the refrigerator.
What can I use instead of peanut butter in cookie dough hearts?
The recipe uses 2 tablespoons of peanut butter for flavor and creamy structure. For peanut allergies, sunflower seed butter, soy nut butter, or a peanut-free spread can work. Almond or cashew butter suits tree nut tolerant eaters. Omitting it entirely is possible, but the dough becomes softer and less flavorful, so chill it longer and handle gently.
What chocolate is best for dipping cookie dough hearts?
The recipe calls for 10 oz. of semi sweet baking chocolate, which balances the sweet dough with a firm shell. Milk chocolate gives a softer, sweeter coating, while dark chocolate adds a sharper contrast. Make sure the chocolate and utensils are completely dry, because a drop of water can make it seize into a grainy paste. If it thickens, rewarm gently rather than adding water.
Chocolate Chip Cookie Dough Valentine’s Hearts
Chocolate Chip Cookie Dough Valentine’s Hearts Chocolate Chip Cookie Dough Valentine’s Hearts are an edible cookie dough treat shaped like little hearts and dipped in chocolate. No oven, no baking, no fuss.
- Total Time: 20 min
- Yield: about 20 hearts 1x
Ingredients
1/4 cup unsalted butter, softened
1/2 tsp pure vanilla extract
6 tablespoons light brown sugar, packed
2 tablespoons peanut butter
1 cup all-purpose flour
7 oz. sweetened condensed milk
1 cup mini chocolate chip morsels
10 oz. semi sweet baking chocolate
1.5 oz. white chocolate, for garnish
pink or red food color
Instructions
1-Beat softened butter and brown sugar until: Beat softened butter and brown sugar until fully combined, then add vanilla and peanut butter and beat until fluffy.
2-Add flour and sweetened condensed milk and: Add flour and sweetened condensed milk and beat until combined.
3-Fold in the mini chocolate chip morsels: Fold in the mini chocolate chip morsels.
4-Press the mixture into an 8 x: Press the mixture into an 8 x 8 inch baking dish lined with parchment paper and set in the fridge to chill.
5-Pull off the parchment paper to lift: Pull off the parchment paper to lift the dough from the baking dish. Using heart shaped cookie cutter cut off the truffles and place them on a tray lined with parchment paper. Set in the freezer while melting chocolate.
6-Using a fork dip the truffles into: Using a fork dip the truffles into melted chocolate (one at a time), slightly tap the fork against the side of the bowl to trim the excess chocolate and place the truffle back on the parchment paper. Set them back in the fridge to firm.
7-Melt white chocolate, stir in a few: Melt white chocolate, stir in a few drops of red food color, transfer into a small bag, cut the corner off and pipe melted chocolate on top of the truffles.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 20 min
- Method: no_cook
Nutrition
- Calories: 267
- Sodium: 30.4 mg
- Fat: 15.8 g
- Carbohydrates: 27.6 g
- Protein: 5.1 g
- Cholesterol: 11.4 mg
