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Chocolate-Mint Hearts

 Chocolate-Mint Hearts
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
24 ServingsPrep: 25 min. + chilling Bake: 10 min./batch + cooling


  • 1 package (10 ounces) mint chocolate chips, divided
  • 1/4 cup butter, softened
  • 1/3 cup sugar
  • 1 egg
  • 1/2 teaspoon McCormick® Pure 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


  • 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.
  • 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.
  • In a microwave, melt shortening and remaining chocolate chips; stir

2 of 2

Chocolate-Mint Hearts (continued)

Directions (continued)

  • 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.
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.