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Chocolate-Mint Hearts Recipe
Chocolate-Mint Hearts Recipe photo by Taste of Home

Chocolate-Mint Hearts Recipe

Publisher Photo
Someone may be dipping a pear in chocolate fondue this very moment, but for the rest of us, it's breezier to dip cookies in minty chocolate for a quick indulgence. —Sheri Livermore, Waukesha, Wisconsin
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling
MAKES:24 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling
MAKES: 24 servings

Ingredients

  • 1 package (10 ounces) mint chocolate chips, divided
  • 1/4 cup butter, softened
  • 1/3 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup shortening
  • Colored sprinkles, optional

Nutritional Facts

1 cookie (calculated without sprinkles) equals 131 calories, 7 g fat (4 g saturated fat), 14 mg cholesterol, 67 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. In a microwave-safe bowl, melt 1/2 cup chocolate chips; stir. Cool slightly. In a small bowl, cream butter and sugar. Beat in the egg, vanilla and melted chocolate. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well.
  2. Cover and refrigerate for 1-2 hours or until easy to handle. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-10 minutes or until set. Remove to wire racks to cool completely.
  3. In a microwave, melt shortening and remaining chocolate chips; stir until smooth. Dip each cookie halfway into chocolate mixture; allow excess to drip off. Sprinkle chocolate with sprinkles if desired. Place on waxed paper; refrigerate until set. Yield: 2 dozen.
Originally published as Chocolate-Mint Hearts in Taste of Home February/March 2012, p69

Nutritional Facts

1 cookie (calculated without sprinkles) equals 131 calories, 7 g fat (4 g saturated fat), 14 mg cholesterol, 67 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Chocolate-Mint Hearts

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 15, 2013

"This was an okay cookie, but not one of my family's favorites. I had to microwave the dough after I chilled it, because it was so hard and crumbly that it wouldn't roll out. I got 18 cookies out of the recipe, but my cookie cutter may have been larger than called for."

MY REVIEW
Reviewed Feb. 14, 2013

"What a cute idea. I am running to the store right now but...I'm going to cheat. Going to buy ready-made cookies and dress them up like this for tonight. Just don't have baking time but I love the idea."

MY REVIEW
Reviewed Feb. 14, 2013

"The dough is very easy to work with and produced exactly the 24 cookies as predicted. I used Andes Creme de Menthe baking chips. Every one loved the taste."

MY REVIEW
Reviewed Jan. 18, 2012

"Suggest the following change..

If you cannot find Mint chocolate chips, use peppermint extract instead of vanilla extract in the cookie dough."

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