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Chocolate-Dipped Cookies

 Chocolate-Dipped Cookies
This tender, flavorful cookie from our Test Kitchen is made even better by being dipped in chocolate. The contrasting drizzle is a fancy finishing touch.
27 ServingsPrep: 25 min. + chilling Bake: 10 min./batch + cooling


  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup baking cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped almonds
  • 1/2 cup miniature semisweet chocolate chips
  • 12 ounces white candy coating disks, melted
  • 12 ounces dark chocolate candy coating disks, melted
  • 2 ounces milk chocolate candy coating disks, melted


  • In a large bowl, cream butter and sugar. Beat in egg and vanilla.
  • Combine the flour, cocoa, baking soda and salt; gradually add to the
  • creamed mixture. Stir in almonds and chocolate chips. Cover and
  • refrigerate for 2 hours. Divide dough in half. Shape into two 8-in.
  • rolls; wrap each in plastic wrap. Refrigerate for 3 hours or until
  • firm.
  • Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased
  • baking sheets. Bake at 350° for 8-10 minutes or until set.
  • Remove to wire racks to cool.

2 of 2

Chocolate-Dipped Cookies (continued)

Directions (continued)

  • Dip half of the cookies in white coating; allow excess to drip off.
  • Place on waxed paper. Repeat with remaining cookies in dark
  • chocolate coating.
  • Place milk chocolate coating in a resealable plastic bag; cut a small
  • hole in one corner of the bag. Pipe designs on cookies. Let stand
  • for 30 minutes or until set. Yield: 4-1/2 dozen.
Nutritional Facts: 2 cookies equals 247 calories, 14 g fat (10 g saturated fat), 17 mg cholesterol, 82 mg sodium, 31 g carbohydrate, 1 g fiber, 2 g protein.