Chocolate-Dipped Heart Cookies

An easy-to-make, special treat--try other shapes, depending on the occasion.

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  • prep time 60 min
  • total time 60 min
  • ingredients 5
  • servings 28
 

Ingredients

1
roll Pillsbury™ refrigerated sugar cookies
1/4
cup all-purpose flour
Additional 1/4 cup all-purpose flour for rolling dough
1 1/2
cups semisweet chocolate chips
1
tablespoon shortening

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LOCATION

Steps

  • 1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in 1/4 cup flour until well blended. Remove half the dough, and refrigerate remaining dough until needed.
  • 2 Sprinkle 2 tablespoons flour onto work surface. With rolling pin, roll dough 1/8 inch thick. With floured 3-inch heart-shaped cookie cutter, cut out dough hearts. Gently brush excess flour from dough hearts. On ungreased cookie sheets, place hearts 2 inches apart. Repeat with remaining dough and 2 tablespoons flour.
  • 3 Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • 4 Place sheet of waxed paper on cookie sheet. In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring occasionally, until smooth. Remove from heat. Dip half of each cookie into melted chocolate; allow excess to drip off. Place on waxed paper. Refrigerate until set.
  • 1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in 1/4 cup flour until well blended. Remove half the dough, and refrigerate remaining dough until needed.
  • 2 Sprinkle 2 tablespoons flour onto work surface. With rolling pin, roll dough 1/8 inch thick. With floured 3-inch heart-shaped cookie cutter, cut out dough hearts. Gently brush excess flour from dough hearts. On ungreased cookie sheets, place hearts 2 inches apart. Repeat with remaining dough and 2 tablespoons flour.
  • 3 Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • 4 Place sheet of waxed paper on cookie sheet. In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring occasionally, until smooth. Remove from heat. Dip half of each cookie into melted chocolate; allow excess to drip off. Place on waxed paper. Refrigerate until set.

EXPERT TIPS

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Expert Tips

Pillsbury® refrigerated chocolate chip cookies can be substituted for Pillsbury® refrigerated sugar cookies.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
130
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
1g
1%
),
Cholesterol
5mg
5%;
Sodium
55mg
55%;
Total Carbohydrate
18g
18%
(Dietary Fiber
0g
0%
  Sugars
11g
11%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.