Cookie Dough Hearts

Edible Cookie Doughs, No Bake Desserts, Original Base, Valentine's Day
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If cookie dough is your love language, be prepared to meet your perfect match! This is a Rockstar-inspired edible cookie dough, packed with chocolate, pretzels, and toffee, and then covered with even more chocolate. What’s not to love?

Aerial view of heart-shaped cookie dough covered in chocolate.

Rockstar Cookie Dough Hearts

Remember how Crave Cookies gave me their actual recipe for Rockstar Cookies? It’s gone viral on my site for all of the best reasons. It is salty, chocolatey, rich, crunchy..ALL of the good things. And now, we’re paying homage to its dough. 

This is a completely safe-to-eat edible Rockstar cookie dough. Packed with mini chocolate chips, toffee bits, and crushed up pretzels, it is truly the whole package. And then, because appearances do matter, this dough is rolled out and cut into tiny hearts and covered in chocolate. They’re elevated and the salty/sweet combo is so addictive. All together, this is the best Valentine no-bake recipe out there! 

To up the cute factor, I chose to decorate the dipped hearts. I did a few with Valentine’s sprinkles and they were darling! But my favorite look was drizzling on a little extra chocolate and garnishing with some extra toffee, pretzel pieces and some flakey salt. But truly, you cannot go wrong here! 

A quick note: If you’re not feeling the Rockstar vibe, you can omit the pretzels and toffee. If you choose to go that route, increase the mini chocolate chip quantity to ½ cup instead of ¼ cup.

Chocolate chip, pretzel, and toffee cookie dough shaped into hearts.

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post! 

  • All-purpose flour – You will heat-treat this in your microwave! 
  • Salted butter, softened – I use salted butter. But you can use unsalted butter if that’s your preference! Just add an extra pinch of salt to the dough. 
  • Granulated sugar
  • Brown sugar, packed 
  • Milk
  • Vanilla – This gives the dough such a gorgeous base flavor. 
  • Salt
  • Mini chocolate chips – Any flavor you’d like. 
  • Crushed pretzels – You can crush any type of pretzel you like. I typically use the regular crossed pretzels.  
  • Toffee pieces – I usually buy Heath’s Toffee Bits with chocolate. But any brand will do. 
  • Milk chocolate melting wafers – I like the Ghirardelli brand! 
  • Flakey sea salt, for topping
Aerial view of a bowl of cookie dough hearts.

How to Make Edible Cookie Dough Hearts

  1. Start by heat-treating your flour. Measure out the flour into a microwave-safe bowl. Microwave the flour for 30 seconds and then stir. Heat again for 30 more seconds.
  2. Stir and then spread the heated flour onto a cookie sheet and set aside to allow it to cool down.
  3. In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture.
  4. Next, mix in the milk and vanilla until well combined.
  5. Add the cooled heat-treated flour and salt to the bowl and mix until a cookie dough forms.
  6. Fold in the mini chocolate chips, crushed pretzels, and toffee pieces until incorporated. 
  7. Remove the finished dough and place it onto a piece of parchment paper. With another piece of parchment on top, roll the dough out with a rolling pin until it is 1/4” thick.
  8. Using a small heart cookie cutter (mine is about 2”) cut out your cookie dough and place on a parchment or silicone lined cookie sheet. I found an offset knife or small cake server works great to move the cut out hearts (you can pop the dough in the freezer for a few minutes before cutting out if you’re having trouble getting the hearts to keep their shape).
  9. Place the pan of dough hearts in the freezer while you prepare your dipping chocolate.
  10. Melt the chocolate according to the directions on the package. 
  11. Once the chocolate is melted, pull the dough hearts out of the freezer. Drop one heart at a time into the melted chocolate and turn over using a fork or chocolate dipping tools. Remove from the chocolate and tap your tool on the side of the bowl and scrape the bottom along the side of the bowl to remove excess chocolate.
  12. Place the dipped heart back on your lined cookie sheet (if there is excess chocolate that falls off of the hearts you can trim with a paring knife once the chocolate is set).
  13. Drizzle some extra chocolate on top and then sprinkle with flakey sea salt.
  14. Place the finished hearts in the refrigerator to set, then trim any excess chocolate before removing from the pan.
  15. Store in an airtight container in the refrigerator for up to one week or the freezer for up to three months. Enjoy!
A cookie dough bite covered with chocolate.

Cookie Dough Heart Storage

Once the hearts are completely set up, store in an airtight container in the fridge for up to one week. These will also freeze extremely well, just be sure to enjoy within 3 months!

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Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

  • Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. It saves me a lot of arm aches. 
  • Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation. 
  • Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get the dough off of the pan without sticking. 
  • Offset spatula – I like to use the offset spatula to help lift the cut out cookie dough off of the pan without crushing them.
  • Chocolate Dipping Tool Set – This is super helpful for dipping the cookie dough in chocolate.
Edible cookie dough hearts covered in chocolate.

Edible Cookie Dough

A bowl of heart shaped chocolate covered cookie dough.

Cookie Dough Hearts

If cookie dough is your love language, be prepared to meet your perfect match! This is a Rockstar-inspired edible cookie dough, packed with chocolate, pretzels, and toffee, and then covered with even more chocolate. What’s not to love?
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Prep Time: 30 minutes
Servings: 24 2″ hearts
Calories: 22kcal

Ingredients

  • 1 1/4 cup (190g) all-purpose flour, heat-treated
  • 1/2 cup (111g) salted butter, softened
  • 1/4 cup (58g) granulated sugar
  • 1/2 cup (123g) brown sugar, packed
  • 2 Tbsp milk
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/3 cup (66g) mini chocolate chips
  • 1/3 cup (60g) crushed pretzels, plus more for topping
  • 1/3 cup (58g) toffee pieces, plus more for topping
  • 1 1/2 cups milk chocolate melting wafers (I like Ghirardelli brand)
  • Flakey sea salt for topping

Instructions

  • Start by heat-treating your flour. Measure out the flour into a microwave-safe bowl. Microwave the flour for 30 seconds and then stir. Heat again for 30 more seconds.
    1 1/4 cup (190g) all-purpose flour, heat-treated
  • Stir and then spread the heated flour onto a cookie sheet and set aside to allow it to cool down.
  • In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture.
    1/2 cup (111g) salted butter, softened, 1/4 cup (58g) granulated sugar, 1/2 cup (123g) brown sugar, packed
  • Next, mix in the milk and vanilla until well combined.
    2 Tbsp milk, 1 tsp vanilla
  • Add the cooled heat-treated flour and salt to the bowl and mix until a cookie dough forms.
    1/2 tsp salt
  • Fold in the mini chocolate chips, crushed pretzels, and toffee pieces until incorporated.
    1/3 cup (66g) mini chocolate chips, 1/3 cup (60g) crushed pretzels, plus more for topping, 1/3 cup (58g) toffee pieces, plus more for topping
  • Remove the finished dough and place it onto a piece of parchment paper. With another piece of parchment on top, roll the dough out with a rolling pin until it is 1/4” thick.
  • Using a small heart cookie cutter (mine is about 2”) cut out your cookie dough and place on a parchment or silicone lined cookie sheet. I found an offset knife or small cake server works great to move the cut out hearts (you can pop the dough in the freezer for a few minutes before cutting out if you’re having trouble getting the hearts to keep their shape).
  • Place the pan of dough hearts in the freezer while you prepare your dipping chocolate.
  • Melt the chocolate according to the directions on the package.
    1 1/2 cups milk chocolate melting wafers
  • Once the chocolate is melted, pull the dough hearts out of the freezer. Drop one heart at a time into the melted chocolate and turn over using a fork or chocolate dipping tools. Remove from the chocolate and tap your tool on the side of the bowl and scrape the bottom along the side of the bowl to remove excess chocolate.
  • Place the dipped heart back on your lined cookie sheet (if there is excess chocolate that falls off of the hearts you can trim with a paring knife once the chocolate is set).
  • Drizzle some extra chocolate on top and then sprinkle with flakey sea salt.
    Flakey sea salt for topping
  • Place the finished hearts in the refrigerator to set, then trim any excess chocolate before removing from the pan.
  • Store in an airtight container in the refrigerator for up to one week or the freezer for up to three months. Enjoy!
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Nutrition

Calories: 22kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.01g | Trans Fat: 0.005g | Cholesterol: 1mg | Sodium: 51mg | Potassium: 2mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 8IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 0.03mg

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