Chocolate Dipped Peeps Cookies Recipes

CHOCOLATE-DIPPED PEEPS COOKIES

Steps:

• Line a baking sheet with parchment.
• Stack the graham crackers, wrap in a large, damp paper towel and microwave until soft, about 30 seconds. Cut out 12 cookie rounds with a 2-inch round cookie cutter.
• Arrange 6 rounds on a large microwave-safe plate. Top each round with a marshmallow chick and microwave until they expand and are soft, about 30 seconds. Press the marshmallow down onto the graham cracker using your fingers to shape into a small dome. Arrange 2-inches apart on the prepared baking sheet. Repeat with the remaining 6 graham cracker rounds and marshmallow chicks.
• Add the chocolate and coconut oil to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the chocolate and coconut oil are melted and the mixture is smooth, about 2 minutes.
• Dip the bottoms of the graham crackers into the chocolate mixture and place back on the prepared baking sheet. Spoon the remaining chocolate over the tops of each marshmallow and let it drip to coat completely. Freeze until the chocolate is hardened, about 5 minutes. Trim away any excess chocolate around the edges with a paring knife before serving.

THE ULTIMATE CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.

CHOCOLATE-DIPPED COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to medium low; beat in the flour mixture in 2 batches until combined.
• Transfer the batter to a resealable plastic bag and snip the corner to create a 1/2-inch opening. Pipe the batter into 1/2-by-3-inch strips, about 2 inches apart, on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Line a baking sheet with parchment. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Dip the cookies halfway in the chocolate, letting the excess drip off, then place on the prepared baking sheet. Refrigerate until the chocolate just sets, 10 to 15 minutes.

EASY CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, chocolate and ¼ tsp salt.
• Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Bake for 10-12 mins or until firm at the edges but still soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.