Heart Chocolate Dipped Cookies

Heart Chocolate Dipped Cookies

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Easy chocolate dipped cookies, great for valentine or other special occasional/holiday. Or whenever you want to surprise your loved one at any time during the year.



Cookie dough

  • 6 TBSP Butter, Softened
  • 3/4 cups natural sweetener like monkfruit or xylitol
  • 1/8 TSP salt
  • 1/2 TSP baking powder
  • 1/4 TSP ground cinnamon (optional)
  • 1/2 TSP Vanilla
  • 1 egg 
  • 6 TBSP Whole Wheat Pastry Flour
  • 6 TBSP all purpose flour
  • 1 cup rolled oats

For chocolate frosting

  • Water
  • Salt
  • 1/2 cup DARK chocolate chips



  1. Preheat oven to 375 degrees Fahrenheit.  In a medium bowl beat butter with an electric mixer on medium speed for about 30 to 45 seconds. 
  2. Add natural sweetener, baking powder, salt, and cinnamon. Beat until combined, scraping edges. 
  3. Add and beat in eggs and vanilla. 
  4. Beat in as much flour as you can. Beat or stir in remaining flour and beat/stir in rolled oats. 
  5. Take 1 TBSP of cookie dough, roll and press with your hands (into 2 to 2 1/2 inches in length). Then bend to make it into a heart shape, put it on the uncreased cookie sheet and shape bottom area with your fingers for it to make more of a heart shape. 
  6. Cookies need to be 3/4 to 1 inch apart.
  7. Bake for 10 – 12 minutes or until edges are light brown. 
  8. Cool on cookie sheet for 1 to 2 minutes. Transfer to a wire rack and let it cool. 

Melting chocolates:

Follow package directions on chocolate chips on how to melt it.

The Bain marie/double broiler is a good equipment to use. But since I did not have that, I used a thick round glass Pyrex dish and a pot. Here is how I melted mine:



  1. In a pot pour 2 cups of water and 1/8 TSP salt on medium or medium high heat. When it boils, turn the stove down to low and wait till it gently simmers.
  2. Inside the round glass dish, put dark chocolate chips, set it on top of the pot but doesn’t touch the water (metal works too, and use an oven mitt).  
  3. Allow the steam to heat the bowl and melt the chocolate.
  4. Cover with lid if possible for faster melting (make sure the lid has absolutely no water, the water can ruin the chocolate and make it harder to work with). 
  5. When the chocolates turns dark, that means it is melting. Stir occasionally until chocolate chips are melted. 
  6. Mine took 10 minutes to melt. Once melted, remove the pot from the stove, remove glass/metal dish with oven mitt and use for dipping and covering the cookies with chocolate.



Make sure round glass dish you use is safe to use over hot simmering waters. As mentioned, I used a thick glass pyrex dish on the pot over gentle simmering water.

For stove top, dark chocolate chips is easier to melt than milk chocolate chips.

Cook/bake time may change when changing ingredients portions.

I used KitchenAid pot that is 4 inches in height and 6 inches in diameter. Thick glass round pyrex dish 1.5 QT and 8 inches in diameter. Also a hand mixer and wooden spatula.

Adapted by Better Homes and Gardens Chocolate Chip Oatmeal Cookies.

Nutrition facts is an estimate

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