Chocolate-Dipped Cookies Recipe

3.5 3 5
Chocolate-Dipped Cookies Recipe
Chocolate-Dipped Cookies Recipe photo by Taste of Home
Publisher Photo

Chocolate-Dipped Cookies Recipe

Read Reviews
3.5 3 5
Publisher Photo
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.
MAKES:
27 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling
MAKES:
27 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 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

Directions

In a large mixing bowl, cream butter and sugar. Beat 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.
Dip half of the cookies in white coating; place on waxed paper. Dip remaining cookies in dark chocolate coating; place on waxed paper. 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.
Originally published as Chocolate-Dipped Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p73

Nutritional Facts

2 each: 247 calories, 14g fat (10g saturated fat), 17mg cholesterol, 82mg sodium, 31g carbohydrate (25g sugars, 1g fiber), 2g protein.

  • 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
  1. In a large mixing bowl, cream butter and sugar. Beat 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.
  2. 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.
  3. Dip half of the cookies in white coating; place on waxed paper. Dip remaining cookies in dark chocolate coating; place on waxed paper. 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.
Originally published as Chocolate-Dipped Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p73

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MY REVIEW
dge1948 User ID: 7899140 214897
Reviewed Dec. 14, 2014

"I could not get the dough to hold together to make the log, and when I baked them they became very flat. I'm not sure, maybe there is an ingredient missing."

MY REVIEW
scruff2012 User ID: 7051516 133450
Reviewed Dec. 22, 2012

"These are indeed delicious, but whoever thinks you can make a single batch of these in 35 min (that's removing the excessive refrigeration time of 3 whopping hours) is fooling him/herself. It took probably about a half hour to make the dough (maybe a little longer), and then at least another 30-45 min to dip all of them in the candy afterward. All in all, anyone considering making these should be aware that, with cooling, baking, refrigeration, dipping, drying -- these will take at least a solid afternoon."

MY REVIEW
crayolabob User ID: 5798282 66876
Reviewed Dec. 9, 2011

"I do a lot of baking but my son is very picky. He tried a cookie and said "Mom, these are the best cookies you've ever made!" wow, that meant a lot coming from him. Left out the almonds for the kids and my daughter had to do the chocolate designs on the top (i don't have patience for stuff like that)."

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