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Chocolate Dip Cookies

Course Cookies
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 35 minutes
Servings 24


  • 16 Tbsp (8oz) unsalted butter, softened
  • 1/2 cup (2oz) confectioners sugar, sifted
  • 1 teas vanilla
  • 2 cups (8.4oz) all purpose flour, sifted
  • 1 cup (6oz) chocolate chips
  • 1 teas shortening


  1. In the bowl of a stand mixer fitted with the flat beater attachment cream the softened butter for 2 minutes

  2. Scrape down the sides of the bowl then add the sifted confectioners sugar and vanilla, beat well for another 1 minute or until well combined.

  3. Scrape down the sides of the bowl again and add half the sifted flour. Mix for about 30 seconds, then scrape down the sides of the bowl again before adding the remaining flour. Mix again until the dough comes together

  4. Chill the dough for at least one hour. While the dough is chilling preheat the oven to 350°F and line two cookie sheets with parchment paper.

  5. Scoop out 1 heaping tablespoon of dough per cookie, roll into a ball then flatten. Place a few inches apart on the cookie sheet.

  6. Bake at 350°F for 15 minutes or until just starting to brown at the edges. Cool slightly then move to a cooling rack to cool completely.

  7. While cookies are cooling melt 1 cup of chocolate chips. You can either use a double boiler on the stove, or a microwave. To melt in the microwave heat at half power for 1 minute intervals, stirring in between until completely melted.

  8. Stir in the shortening until melted, then dip each cookie in the chocolate and place on a parchment or wax paper lined cookie sheet to allow the chocolate to set. You can add sprinkles to the chocolate before it hardens if you prefer.