Chocolate Dipped Cookies Recipe - Kudos Kitchen by Renee

Chocolate Dipped Cookies is not so much of a recipe as it is a method for turning store-bought cookies into something a little special and a whole lot more fun.

4th of July White Chocolate Dipped Cookie 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.

I wanted to make a really quick, 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.

4TH OF JULY WHITE CHOCOLATE DIPPED COOKIES {PRINT THIS RECIPE}

11/2 packages white chocolate morsels
1 tablespoon Crisco
1 package of store-bought cookies
1 tablespoon milk
red and blue food coloring

-Freeze your cookies for at least 1 hour before dipping them. This helps the chocolate set up quickly after the cookies have been dipped.
-In a microwave-safe bowl, and on low power, melt 1 cup of the chocolate chips and the Crisco in your microwave. Check on it often and stir it occasionally until the chocolate is smooth and totally melted.
-Using a fork and working with one cookie at a time, dip each cookie, turning it over to coat both sides nicely with chocolate. Using the fork will allow the extra chocolate to easily drip back into the bowl as you coat the remainder of your cookies.
-Place your dipped cookies on a baking sheet that has been lined with parchment paper. Follow this step until all of the chocolate is used up. I think I was able to coat approximately 12 cookies with this amount of chocolate. If you'd like to do more, be aware that you'll need additional packages of chocolate.

-With the remaining ½ cup of morsels, melt them in your microwave again, but this time use 1 tablespoon of milk to keep the consistency thinner and better able to drizzle.

-In two separate small bowls, divide the chocolate and color them with the red and blue food coloring.

-I used a piping bag (made out of parchment paper) to drizzle the colored chocolate over the cookies, but you can also get the same effect by using the tines of a fork to dip into the chocolate and then squiggle the dripping chocolate over your cookies. We're not going for beauty here, we're just going for color 🙂

-When you've completed your first color, do your second color in the opposite direction.

-Once you've completed your cookies, pop them into the freezer to fully set and harden.

-10 minutes before you're ready to serve them, remove them from the freezer and allow to thaw slightly.

A baking sheet and napkin loaded with Butterscotch Ritz Cookies with a glass of milk in the background.

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Until we eat again, I hope you have a delicious day!!