I was listening to the news on the radio coming to work this morning and it looks like winter is rearing it’s ugly head once again. Uhmmm…wait a minute…did it ever leave? LOL…no, but it’s not going away either! I really, really do not like that groundhog deal.
Who the heck came up with that idea to let Phil, that groundhog from Punxsutawny, officially decide if we will be pounded with 6 more weeks of winter or not!? Does he ever NOT see his shadow when he comes out of his burrow on Gobbler’s Knob??
We are supposed to get lake effect snow which means we could get anywhere from 1 inch to 7 inches of blowing snow and freezing temperatures. I’m convinced that only one good deed can come out of this to get me out of my winter blues, thank you very much Phil!
These ‘Chocolate Covered Chocolate Cut-Out Cookies’ will do the trick!
{Baking is my therapy!} I’m in my happy place and who wouldn’t be with a plate of rich, tempting chocolate soft baked cookies drenched in white chocolate and happy sprinkles staring me in the face, just waiting for me to devour them like a deranged cookie monster. Nom-Nom!
These cookies are the same cookie recipe as these Chocolate Oreo Cookies, with the exception of the less baking time, minus the Oreo cream filling. Dip them in your choice of chocolate and you have a completely different cookie variation. I love cookies that are versatile, so you can make other versions with just one dough. Cool, right?
Here’s the recipe! Roll – Dip – Sprinkle! J Happy Baking!
White Chocolate Covered Soft Chocolate {Cut-Out} Cookies
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup chocolate chips or wafers melted when ready for dipping
- Sprinkles!
- Hint: Use cocoa powder for rolling/cutting cookies instead of flour so you don't have any white marks on your cookies
Instructions
- Preheat oven to 350 and prepare baking sheets lined with parchment paper.
- Cream the butter and sugar with a mixer on medium speed about a minute. Do not over beat, as this will incorporate air into the dough, which leads to spreading.
- Add the eggs and vanilla and mix just until incorporated.
- Sift your flour, cocoa powder and salt together, add to wet mixture and mix on low speed for about an half a minute. (Again, make sure you do not over-mix the cookie dough.)
- Roll the dough between 2 lightly cocoa powdered - floured sheets of parchment paper, a thickness of 1/4 inch.
- Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
- Bake cookies for 8-10 minutes or until the center of the cookie no longer looks wet. The baking time will depend on the size of your cookie.
- Cool completely before decorating with chocolate and sprinkles!
- Melt chocolate and put in a cup to dip cookies, tap on side of cup to get rid of excess chocolate, then lay on parchment paper and add sprinkles. Let set a few minutes to dry.
- Store in sealed container or ziplock bag. Can be stored in fridge or freezer after baked.
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