Chocolate Dipped Hearts

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Chocolate Dipped Hearts
  • Prep 15 min
  • Total 22 min
  • Servings 24
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Say "I love you" with a simple sugar cookie dipped in luscious chocolate.
Jan 4, 2011


  • 1 pouch (496 g) Betty Crocker* Sugar Cookie Mix
  • 1/2 cup (125 mL) butter or margarine, melted
  • 1/4 cup (50 mL) all-purpose flour
  • 1 egg
  • 1 1/2 cups (375 mL) semi-sweet chocolate chips
  • 1 tbsp (15 mL) vegetable oil
  • Coloured sugar
  • Flour for rolling
  • New Ingredient


  • 1
    Heat oven to 375°F (190°C) for shiny metal baking sheet or 350°F (180°C) for dark or non-stick baking sheet. Stir cookie mix, melted butter, flour and egg in medium bowl until soft dough forms.
  • 2
    Roll dough on floured surface to about 1/4-inch (6 mm) thick. Cut with 3-inch (7 cm) heart-shaped cookie cutter. Place 1-inch (2.5 cm) apart on ungreased baking sheet. Sprinkle half of each cookie with coloured sugar.
  • 3
    Bake 7 to 9 minutes or until light golden brown around edges. Cool 1 minute before removing from baking sheet to cooling rack. Cool completely, about 30 minutes.
  • 4
    In 1-qt (1 L) saucepan, heat chocolate chips and oil over low heat, stirring occasionally, until melted and smooth. Remove from heat. Dip half of each cookie into melted chocolate, allowing excess chocolate to drip off; place on waxed paper lined baking sheets.

Expert Tips

  • Tip 1
    Tip: Try lining your baking sheets with parchment paper. Clean up is a snap and it helps your cookiesbake evenly.
  • Tip 2
    Try dipping cookie cutter in flour for easy cutting.

Nutrition Information

No nutrition information available for this recipe
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