Ingredients for Chocolate Dipped Almond Cookies
- Refrigerated Sugar Cookie Dough
- 1 cup sliced almonds
- Semisweet Chocolate Morsel
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How to Make Chocolate Dipped Almond Cookies
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a medium bowl, gently combine 16 ounces refrigerated chocolate chip cookie dough and 1 cup sliced almonds.
- Refrigerate the dough for 15 minutes to firm up for easier rolling.
- Roll the dough into 1-inch balls and place them onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 15-17 minutes, or until the edges are light golden brown.
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.
- While the cookies cool, prepare the chocolate: In a microwave-safe bowl, melt 12 ounces of semi-sweet chocolate chips in 30-second intervals, stirring until smooth. If needed, add 1 teaspoon of vegetable oil to achieve desired consistency.
- Once the cookies are completely cool, dip about half of each cookie into the melted chocolate, tapping off any excess.
- Place the dipped cookies back onto the parchment-lined baking sheets.
- Refrigerate for 15 minutes, or until the chocolate is set.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
44g
Fat
15g
Carbs
7g
