A simple yet decadent treat perfect for Holiday indulging!
Prep Time: 30 minutes
Makes: approximately 20 cookies
1 package (approximately 300 grams or 20 cookies) of chocolate sandwich cookies, you know the kind; white creamy centre between two thin chocolate cookies
*use a gluten-free variety if needed
250-300 grams dark or semi-sweet chocolate (not baker’s chocolate) – you can use a chopped bar of chocolate or chocolate chips, just look for the weight on the packaging
Decorative sprinkles, chopped nuts, crushed candy cane etc. for topping
If using a bar of chocolate, chop it in to small pieces (see photo). In a double boiler, melt chocolate pieces or chips over medium-high heat until all pieces are melted and the chocolate is smooth.
Alternatively, you can melt chocolate chips in a microwave safe bowl on medium-high for one minute and in 20 second intervals after that, stirring at each interval until the chips are melted and smooth.
While the chocolate in still warm, using a fork or slotted spoon, dunk and coat each sandwich cookie. You may need to give each cookie a gentle shake to remove excess chocolate.
After coating the cookie, place them onto a parchment or wax paper lined cutting board or on a cookie cooling rack with paper underneath to catch drips.
Decorating small batches of 4-6 coated cookies at a time seems to work best and the decorations will adhere better to warm chocolate.
Allow these coated and decorated cookies to cool at room temperature for 20-30 minutes before enjoying or packaging.
Place parchment or wax paper in between cookies when packaging to ensure that the cookies won’t stick together and that your decorations will stay intact.
Cooled cookies can be kept in the fridge, but they are best stored at room temperature to avoid any discolouration of the chocolate.
Tips & Variations: