Here's a simple method for transforming store-bought shortbread cookies (or any cookie) into delightful, no-bake, chocolate-dipped cookies! Plus, they can be custom-colored to suit any occasion.
Tasty red, white, and blue recipes are always in fashion during the summer months. Here are other sweet patriotic recipes you'll enjoy serving: American Flag Heart Decorated Sugar Cookies; Red, White, and Blue Bread Pudding; and Patriotic Cinnamon Sugar Dessert Nachos.
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Table of Contents Found Here
- The ingredients needed:
- Kitchen tools and equipment needed:
- How this recipe came to be (an excerpt from my original post in 2011):
- Can melted milk or semi-sweet chocolate be used to dip cookies?
- What is the purpose of freezing the cookies before coating them in chocolate?
- How to dip cookies into melted chocolate?
- Does white chocolate seize like milk or dark chocolate does?
- What is the purpose of adding shortening and/or heavy cream with the chocolate chips before melting?
- Can home-baked cookies be dipped in chocolate?
- Can candy melt-colored discs be used in place of the gel food coloring?
- Suggestions for chocolate-dipped holiday or celebration cookies:
- Renee's tips and tricks for recipe success:
- Additional recipes featuring white chocolate:
- Printable Recipe Card
- Please comment if you've made this recipe.
*Disclaimer - This recipe was originally published in 2011. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
The ingredients needed:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Kitchen tools and equipment needed:
- microwave safe bowls
- silicone spatula
- instant-read thermometer (optional)
- parchment paper
- baking sheets
- chocolate fork or meat fork (shown)
How this recipe came to be (an excerpt from my original post in 2011):
I wanted to make a speedy, easy, and festive dessert for the 4th of July, and this is what I came up with.
I used pecan Sandies cookies because I thought the flavor would marry nicely with the white chocolate (and I like those little Keebler elves), but you can use whatever type of cookie you enjoy.
Can melted milk or semi-sweet chocolate be used to dip cookies?
You bet. However, I chose white chocolate for these particular cookies because I wanted them to be patriotic-themed, so naturally, I went for a red, white, and blue vibe.
What is the purpose of freezing the cookies before coating them in chocolate?
So the melted chocolate will set faster.
Freezing the cookies is an optional step, but it does make quick work of setting the base coat of chocolate.
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How to dip cookies into melted chocolate?
- Melt the chocolate slowly in a microwave-safe bowl on low power for short intervals. Stir frequently until smooth and completely melted.
- Use a chocolate fork or meat fork to dip and retrieve the cookies from the melted chocolate, allowing the excess chocolate to drip back into the bowl.
- Place the chocolate-coated cookies on a parchment-lined baking sheet.
- Mix the remaining melted chocolate with gel food color (or use candy melts in various colors) and drizzle the colors over the white chocolate-dipped cookie.
- Allow to dry at room temperature or in the freezer before serving.
Does white chocolate seize like milk or dark chocolate does?
Yes, it does. White chocolate has a lower melting point than milk or dark chocolate, and due to its high sugar content, it can seize (harden and turn grainy) and burn quickly.
To ensure a smooth, seize-free melted white chocolate experience, always heat white chocolate over medium/low heat and never let it reach an excess of 110 degrees Fahrenheit. An instant-read thermometer is a good way to keep track of the temperature as the chocolate melts.
What is the purpose of adding shortening and/or heavy cream with the chocolate chips before melting?
Shortening adds additional fat necessary to prevent seizing and hardening, and the same is true for heavy cream.
Butter contains water and will, therefore, not work as a replacement for shortening when melting chocolate. It will cause a hardened and grainy, crystalized finish, which is not conducive to a smooth chocolate-dipped cookie.
Can home-baked cookies be dipped in chocolate?
Of course!
Any cookie (store-bought or grandma's homemade oatmeal cookies) can be dipped and drizzled with chocolate.
There is no wrong or best cookie to use for this method. Use what you love.
Can candy melt-colored discs be used in place of the gel food coloring?
Yes!
Candy melts are an excellent option for achieving almost any color of melted chocolate under the rainbow without fear of that dreaded seizing.
There are so many great available colors of candy melt candy that your creativity is only limited by your imagination!
Suggestions for chocolate-dipped holiday or celebration cookies:
How about a white chocolate base topped with pastel-colored sprinkles or melted chocolate drizzles for spring and Easter?
Valentine's Day? A light pink chocolate base with red sprinkles or red dots or hearts.
St. Patrick's Day would be fun with a green-colored base with dark green or even gold sprinkles or drizzles...
You get the idea. The possibilities are endless!
Renee's tips and tricks for recipe success:
Melting chocolate LOW AND SLOW is the WAY TO GO!
Cook the chocolate in short intervals in the microwave on medium/low power, stirring at every interval.
Using a meat fork or chocolate fork makes quick work or coating cookies with less melted chocolate waste.
Additional recipes featuring white chocolate:
Tropical White Chocolate Candy Bites are an easy-to-make homemade candy featuring dried pineapple, macadamia nuts, and coconut. They're deliciously sweet and make a tasty gift for those who love tropical flavors.
Blueberry Banana Quick Bread with white chocolate and pecans is a definite upgrade from your typical banana loaf recipe. It's easy to make, too!!
Kick up your hot chocolate game this winter by making and serving this delicious PEPPERMINT WHITE HOT CHOCOLATE! It's like a holiday hug from the inside out!
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
No-Bake Chocolate Dipped Cookies
Equipment
- chocolate fork optional
- meat fork optional
- glass measuring cup microwave safe
- small mixing bowls
Ingredients
- 12 each pecan sandies cookies or your favorite store-bought cookies
- 18 ounces (1½ bags) white chocolate chips divided
- 1 tablespoon shortening
- 2 teaspoons hot heavy cream plus additional (if needed) for desired consistency.
Instructions
- Freeze the cookies in a single layer for at least 20 minutes.
- Meanwhile, melt 1 cup of chocolate chips and the shortening together in a microwave-safe bowl on medium/low power at 45 second intervals. Stir the chocolate between intervals until it is completely melted and smooth.
- Using a meat fork (or chocolate fork), dip one frozen cookie at a time into the melted chocolate, turning to coat both sides.
- Allow the excess chocolate to drip from the fork and back into the bowl for remaining cookies.
- Place the dipped cookies onto a parchment-lined baking sheet and continue the same process with the remaining frozen cookies. Set aside.
- Melt the remaining ½ cup of chocolate morsels in the microwave on low power with 2 teaspoons of heavy cream, stirring occasionally as the chocolate melts.
- Divide the melted chocolate between two small bowls and add either red or blue gel food coloring to each bowl, stirring well until you reach your desired color intensity.
- Drizzle (or pipe) lines over each cookie using both colors in different directions. Allow the chocolate to set, or freeze the cookies until ready to serve.
Notes
Nutrition
I sincerely hope you'll enjoy making (and eating) today's white chocolate-dipped cookies with red and blue squiggles as much as I've enjoyed bringing the to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Mark Goerger says
Tasty!!!!
The Vanilla Bean Baker says
Cute cookies for the 4th! Hope you had a great long weekend.
yummychunklet says
How yummy! I've only seen this done with Oreos, but I definitely prefer the pecan sandies! Great post!