Chocolate Dipped Cookies

We are into double digits here at Love Food, Will Share, the day’s having been passing by so quickly. I am having such a great time introducing these recipes to you. Day 10 of the Twelve Days of Christmas Treats features Chocolate Dipped Cookies. These cookies are mixed full of cocoa powder, they are not overly sweet but have a nice mixture of dark chocolate in the cookie and a creamy balance from the white chocolate they are dipped in.

These cookies by far have the most steps in the recipe, but not to worry, I have included a lot of photos to give you step-by-step instructions. You also need to plan ahead if you are making these cookies, as they need to be refrigerated for 2 hours after you mix them. By refrigerating them the dough hardens and it’s easier to slice them before they bake. Enjoy!

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Recipe adapted from The Pioneer Woman

Chocolate Dipped Cookies

Yield: 36

Chocolate Dipped Cookies

Ingredients

2 sticks Salted Butter, Slightly Softened
1 cup Powdered (Confectioners) Sugar
1 whole Egg
2 teaspoons Vanilla
2-1/2 cups Flour
1/2 cup Unsweetened Cocoa Powder
1 teaspoon Salt
6-8 ounces melting chocolate (I used green wafers but white almond bark works well also)
Red Sprinkles or other cookie decorations

Instructions

Cream softened butter with powdered sugar. Add egg and vanilla and mix to combine. Add dry ingredients and mix together until dough comes together. Divide the dough in two, roll each piece of dough be approx. 12 inches long and 3 inches in diameter. Wrap each piece in plastic wrap and refrigerate for 2 hours.
After 2 hours, remove from fridge and let the dough rest for 30 minutes. Preheat oven to 375 degrees.
Unwrap the dough and cut cookies to be about ¼ inch thick. Place the cookies on a baking sheet about 2 inches apart. Bake the cookies for approx. 8 – 10 minutes, being careful not to burn. Cookies will remain the same general size and shape after they bake. Remove from oven and place cookies on a cooling rack. Allow them to cool completely.
Melt your chocolate in a small saucepan on low heat until melted. Dip the end of each cookie in the melted chocolate and place on a baking sheet lined with a baking sheet, waxed paper or parchment paper. Sprinkle the cookies with red sugar. Let the cookies set in the refrigerator.

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