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This edible cookie dough recipe transformed into heart shapes makes for the perfect Valentine's Day treat that's sure to impress. The combination of chocolate chips, peanut butter, and sweet dough creates irresistible bites that look as good as they taste.
I first made these cookie dough hearts when I needed a last minute Valentine's surprise for my partner. The look on their face when I presented these chocolate dipped treats was worth every minute of preparation!
Ingredients
- Unsalted butter: Adds richness and should be properly softened for the best texture
- Light brown sugar: Provides that classic cookie dough flavor with its molasses notes
- Pure vanilla extract: Enhances all the flavors use real extract not imitation
- Peanut butter: Creates a delicious nutty undertone and helps bind the dough
- All purpose flour: Provides structure make sure to measure correctly
- Sweetened condensed milk: Adds creaminess and sweetness without making the dough too soft
- Mini chocolate chip morsels: Distribute better throughout the dough than regular sized chips
- Semi sweet baking chocolate for dipping: Creates a perfect shell that snaps when bitten
- White chocolate for decoration: Adds visual contrast and extra sweetness
- Food coloring: Gives the festive Valentine's look opt for gel colors for more vibrant results
Step-by-Step Instructions
- Cream the Base:
- Start by beating the softened butter and brown sugar together until completely combined with no lumps. This creates the foundation of your cookie dough. Next add the vanilla extract and peanut butter, continuing to beat until the mixture becomes light and fluffy. This step incorporates air into the dough for a better texture.
- Create the Dough:
- Add the flour and sweetened condensed milk to your butter mixture and beat until fully combined. The mixture should look like traditional cookie dough. Be careful not to overmix as this can make the dough tough. Gently fold in the mini chocolate chips by hand using a spatula to distribute them evenly throughout.
- Shape and Chill:
- Press the cookie dough mixture firmly into a parchment lined 8x8 inch baking dish. Use the back of a spoon to create a smooth even surface. Place in the refrigerator for at least 30 minutes until firm enough to hold its shape. The chilling step is crucial for clean cutting.
- Cut Heart Shapes:
- Once chilled remove the dough by lifting the parchment paper from the baking dish. Using a heart shaped cookie cutter firmly press down to create clean shapes. Place these hearts on a parchment lined tray. Transfer to the freezer for about 15 minutes while you prepare the chocolate coating. The extra chill time helps the hearts maintain their shape during dipping.
- Chocolate Dipping:
- Melt the semi sweet chocolate in a microwave safe bowl in 30 second intervals stirring between each until smooth. Using a fork gently lower each heart into the melted chocolate ensuring complete coverage. Lift it out letting excess chocolate drip off then place back onto parchment paper. Work quickly with one heart at a time while keeping the others in the freezer.
- Decorative Finishing:
- Once all hearts are dipped and the chocolate has set melt the white chocolate. Add a few drops of pink or red food coloring and stir until you reach your desired shade. Transfer this colored chocolate to a small plastic bag and snip a tiny corner. Pipe decorative lines or designs across each heart for a festive Valentine's finish.
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The peanut butter is absolutely my favorite part of this recipe. It adds this subtle nuttiness that elevates the cookie dough beyond ordinary. My niece actually helped me decorate these last Valentine's Day and proudly gave them to her teachers creating a special memory we still talk about.
Storage Tips
These cookie dough hearts will stay fresh in an airtight container in the refrigerator for up to one week. The chocolate coating creates a protective seal around the dough keeping it moist and delicious. If making ahead for an event wait to do the decorative drizzle until the day of serving for the best appearance.
For longer storage you can freeze these treats for up to three months. Place them in a single layer on a baking sheet until frozen solid then transfer to a freezer bag. Let them thaw in the refrigerator for about an hour before serving.
Dietary Modifications
This recipe can be easily adapted for different dietary needs. For a gluten free version simply substitute the all purpose flour with a measure for measure gluten free flour blend. The texture remains nearly identical.
For a dairy free option use plant based butter coconut condensed milk and dairy free chocolate chips. The peanut butter can be substituted with sunflower seed butter or almond butter for those with peanut allergies while still maintaining that creamy texture.
Serving Suggestions
These cookie dough hearts make a stunning centerpiece on a Valentine's dessert board. Arrange them around fresh strawberries chocolate covered pretzels and pink macarons for a visually impressive spread.
For an extra special presentation place each heart in a mini cupcake liner and arrange in a gift box tied with ribbon. Include a personalized note for your valentine to make it even more meaningful.
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Frequently Asked Questions
- → Can I substitute peanut butter in the recipe?
Yes, you can use almond butter or sunflower seed butter as alternatives to peanut butter for a similar texture and flavor.
- → How do I store these chocolate hearts?
Store the chocolate chip dough hearts in an airtight container in the refrigerator for up to one week, or freeze for longer storage.
- → Can I use dark chocolate instead of semi-sweet chocolate?
Absolutely! Dark chocolate adds a richer, less sweet flavor that pairs well with the cookie dough.
- → How can I make these gluten-free?
Replace the all-purpose flour with a gluten-free all-purpose flour blend, and ensure all other ingredients are gluten-free.
- → What if I don't have a heart-shaped cookie cutter?
You can form the dough into small round balls for truffles, or manually shape them into hearts using your hands.