Chocolate Dipped Crescent Hearts are buttery cookies that begin with crescent rolls.

Chocolate Dipped Crescent Hearts Recipe

 

Chocolate Dipped Crescent Hearts are not only good for Valentine’s Day. You’ll want to keep this recipe on hand for any occasion. These cookies begin with refrigerated crescent rolls, usually found in your grocer’s dairy case near the canned biscuits. The process is simple, but turn out quite elegant. Do let the kids help making these buttery chocolate gems.

Chocolate Dipped Crescent Hearts Recipe

3 Tablespoons red decorator sugar sprinkles
1 (8-ounce) can Pillsbury® Refrigerated Crescent Dinner Rolls
1/2 teaspoon cinnamon
2 Tablespoons butter, melted
4 ounces melted semi-sweet chocolate (optional)

Lightly grease cookie sheets. Sprinkle cutting board with half of decorator sugar. On sugar-sprinkled board, separate dough into 4 rectangles. Firmly press perforations to seal. Lightly press dough into sugar. Brush rectangles with 1 tablespoon of the butter; sprinkle with cinnamon and remaining half of sugar.

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Place 1 rectangle on top of another. Starting with both of the shortest sides, roll up each side jelly-roll fashion until rolls meet in center. Repeat with remaining 2 rectangles. Refrigerate dough rolls about 30 minutes or until dough is firm.

Heat oven to 375 degrees F. With serrated knife, cut each roll into 12 slices, forming a total of 24 slices. Place slices, cut side down, 2 inches apart on greased cookie sheets. Pinch bottom edge of each slice to form a heart shape. Brush with remaining tablespoon butter.

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Bake at 375 degrees F. for 9 to 13 minutes or until golden brown. If necessary, gently re-shape cookies into hearts. Immediately remove from cookie sheets and cool on racks to room temperature.

Dip cooled cookies into melted chocolate to cover bottom half of cookie. Place dipped cookies on waxed or freezer paper. Refrigerate to harden chocolate.

Yield: 24 cookies

Recipe from: adapted by Peggy Trowbridge from a Pillsbury® recipe

Chocolate-Dipped Crescent Hearts Recipe Photo ©2023 Peggy Filippone

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