Chocolate Dipped Cookies

Light, crispy, and buttery, these Chocolate Dipped Cookies are going to be a holiday favorite! They are fun to customize, and are totally irresistible!

For more cookies perfect for a cookie platter, try these Christmas Shortbread Cookies or these Chocolate Crinkle Sprinkle Cookies.

When it comes to holiday baking, you can never have too many cookies.

And nothing says Christmas to me like a good chocolate dipped cookie.

These cookies are so simplistic, but so delicious. They are a delicate butter cookie that practically melts in your mouth. Add that bit of chocolate, and it really takes them over the top.

Feel free to add sprinkles to make them even more festive, or just dip them in chocolate and you can enjoy them year round!

Ingredients

• Butter: I like to use unsalted butter. If you use salted butter, you’ll want to cut back on the salt or leave it out altogether.
• Powdered Sugar: Using powdered sugar in the recipe is important to give the cookies their tender, crumbly texture.
• Vanilla: This is for flavor. For best results, use a good vanilla extract.
• Salt: The salt balances the flavors.
• Flour: You will need all-purpose flour for this recipe.
• Milk: The recipe calls for 1 tablespoon of milk. But you may need to add a little bit more to get the right texture for the dough.
• Chocolate Wafers: I have made these cookies with regular semi-sweet chocolate, but the chocolate was too thick for me. Using chocolate wafers makes it so that you can add a thin layer of chocolate, which is perfect for these delicate cookies.

How to Make Chocolate Dipped Cookies

STEP 1: Make the dough: Beat the butter and powdered sugar together, then add the salt and vanilla. Add the flour a little at a time until incorporated. Beat in the milk.

STEP 2: Transfer the dough to a piping bag fitted with a star tip. Pipe the dough into rosettes onto lined baking sheets. Place the baking sheets in the refrigerator to let the dough chill for at least 1 hour. After the dough has chilled, bake the cookies straight from the refrigerator. You want to bake them until they are golden on the edges. Let the cookies cool.

STEP 3: Melt the chocolate according to the package directions.

STEP 4: Dip each cookie into the chocolate, coating one half of the cookie. Let any excess chocolate drip off, then transfer back to the parchment to let the chocolate set up.

Tips and Tricks

I shaped the cookies into rosettes here, but I also like to do them in straight lines, and then dip each side in chocolate. You really can make any shape you want, as long as you can pipe it.

The number of cookies you get will depend on how big you pipe the cookies. Keep in mind that the bigger they are, the longer they will take to bake.

You want the dough stiff enough to hold its shape, but soft enough to be able to pipe it. If you pipe one and it is too hard, you can add more milk to the dough. Just be careful, because if the dough is too soft, the cookies will spread. I usually end up with a tired hand by the time I’m done piping.

If these cookies are not baked long enough, they will be hard to dip in the chocolate because they will just break and fall apart. They are a delicate cookie, anyway, but you will want to make sure that they aren’t too soft.

More Cookie Recipes

Chocolate Crinkle Cookies
Chocolate Marshmallow Cookies
Mexican Wedding Cookies

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Chocolate Dipped Cookies

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Author: Deborah Harroun

Prep Time: 20 minutes minutes

Cook Time: 13 minutes minutes

Chilling Time: 1 hour hour

Total Time: 1 hour hour 33 minutes minutes

Servings: 36 cookies

Course: Dessert

Cuisine: Danish

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Light, crispy, and buttery, these Chocolate Dipped Cookies are going to be a holiday favorite! They are fun to customize, and are totally irresistible!

1x2x3x

Ingredients

• ▢ 1 cup butter softened
• ▢ 1 cup powdered sugar
• ▢ 1 teaspoon vanilla
• ▢ 1/4 teaspoon salt
• ▢ 2 cups all-purpose flour
• ▢ 1 tablespoon milk
• ▢ 8 oz dark chocolate wafers

Instructions

• In the bowl of a stand mixer, beat the butter and the powdered sugar together until light and fluffy, about 2 minutes.
  1 cup butter, 1 cup powdered sugar
• Add the vanilla and salt and beat to combine.
  1 teaspoon vanilla, 1/4 teaspoon salt
• Start adding in the flour a little at a time until all of the flour is incorporated.
  2 cups all-purpose flour
• Add the milk and beat to combine.
  1 tablespoon milk
• Fit a piping bag with a large star tip. Transfer the dough to the piping bag.
• Pipe the dough into rosette shapes onto parchment lined baking sheets. (See notes below for shapes and if you are having problems piping the dough.) Keep about 2 inches between each cookie.
• Transfer the baking trays to the refrigerator to chill for at least 1 hour.
• Preheat the oven to 350ºF.
• Once the cookies are fully chilled, bake straight from the refrigerator for 12-13 minutes, or until the edges are browned.
• Let the cookies cool completely.
• Melt the chocolate wafers according to the package directions. Dip each cookie into the chocolate, letting any excess drip off. Return to the parchment to let the chocolate set up.
  8 oz dark chocolate wafers

Video

Recipe Notes:

I shaped the cookies into rosettes here, but I also like to do them in straight lines, and then dip each side in chocolate. You really can make any shape you want, as long as you can pipe it.

The number of cookies you get will depend on how big you pipe the cookies. Keep in mind that the bigger they are, the longer they will take to bake.

You want the dough stiff enough to hold its shape, but soft enough to be able to pipe it. If you pipe one and it is too hard, you can add more milk to the dough. Just be careful, because if the dough is too soft, the cookies will spread. I usually end up with a tired hand by the time I’m done piping.

I use these Ghirardelli Dark Chocolate Melting Wafers. You can use regular chocolate, but the coating goes on much thicker, and I like the thin layer of chocolate since these cookies are thin.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutritional information if overestimated. You won’t use all of the chocolate melting wafers, but nutritional information is calculated using them all.

Nutrition Information

Serving: 1cookie, Calories: 119kcal (6%), Carbohydrates: 12g (4%), Protein: 1g (2%), Fat: 8g (12%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 0g, Monounsaturated Fat: 1g, Trans Fat: 0g, Cholesterol: 14mg (5%), Sodium: 57mg (2%), Potassium: 2mg, Fiber: 0g, Sugar: 4g (4%)

Keywords: butter cookies, chocolate dipped cookies, christmas cookies