Double Dipped Cookie Sticks
Double Dipped Cookie Sticks
This sweet recipe is perfect for an afternoon tea party or sweet that is nice, light, and festive.
Servings
24
Ingredients
- 1 package premade sugar cookie dough, preferably nestle toll house rolled and ready sugar cookie dough sheets
- 1/2 cup semi-sweet morsels, preferably nestle toll house semi-sweet chocolate morsels
- 1/2 cup white morsels, preferably nestle toll house premier white morsels
- 1 teaspoon vegetable oil, divided
- decorative sprinkles
Directions
- Preheat oven to 350 degrees F.
- Place sheets of dough on lightly floured cutting board. Cut each sheet of dough in half lengthwise and then cut each half into 12 pieces, about 3/4 inch in width. You will have a total of 24 rectangles per sheet. Place 2 inches apart on ungreased baking sheets. Repeat with remaining sheet of dough.
- Bake for 9 to 9 ½ minutes. Cool on baking sheets for 2 minutes: remove to wire racks to cool completely.
- Line baking sheets with wax paper.
- Melt flavor morsels and 1/2 teaspoon vegetable oil separately in uncovered, small microwave-safe bowls on high (100 percent) power for 30 seconds; stir for 30 seconds. Microwave at additional 15-second intervals, stirring vigorously until morsels are melted.
- Dip top ends of cookies about 1/2- to 3/4-inch into melted morsels, tilting bowls to easily dip. Use sides of bowl to remove excess. Place on prepared baking sheet. Top with sprinkles. Refrigerate just until set. Store in single layers, between sheets of wax paper, in airtight container.
- Variation: Try with Nestlé Toll House Rolled & Ready Chocolate or Ginger Cookie Dough Sheets.