Ingredients for Cow Spot Cookies
- 12 ounces white chocolate melting wafers
- 12 ounces milk chocolate melting wafers
- 1 tablespoon vegetable oil
- Oreo Cookies
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How to Make Cow Spot Cookies
- Line 2 baking sheets with parchment paper.
- In a microwave-safe bowl, combine white chocolate and 1 tablespoon of vegetable oil.
- Microwave in 30-second intervals, stirring after each, until smooth and melted (about 1-2 minutes).
- Using tongs, dip each cookie into the melted white chocolate, allowing excess to drip off.
- Place dipped cookies onto the prepared baking sheets.
- Repeat with all 12 cookies. Set aside the remaining melted white chocolate.
- In a separate microwave-safe bowl, combine milk chocolate and 1 tablespoon of vegetable oil.
- Microwave in 30-second intervals, stirring after each, until smooth and melted (about 1-2 minutes).
- Dip the remaining 12 cookies in the melted milk chocolate, allowing excess to drip off. Place on the prepared baking sheet.
- Refrigerate cookies for 20 minutes to allow the chocolate to set.
- Once set, gently lift the cookies from the parchment paper.
- Trim any excess chocolate from the edges of the cookies.
- Reheat the reserved white chocolate in the microwave in 15-second intervals, stirring until smooth.
- Transfer the melted white chocolate to a resealable plastic bag. Snip a small corner off the bag.
- Pipe white chocolate spots onto the milk chocolate-coated cookies to create the “cow spots”.
- Repeat with the reserved milk chocolate, piping spots onto the white chocolate-coated cookies.
- Refrigerate for an additional 10 minutes to allow the chocolate spots to set completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
60g
Fat
22g
Carbs
6g