What’s better than a chocolate chip cookie?
A chocolate-dipped chocolate chip cookie of course.
The cookies are soft, chewy, packed with chocolate chips, and are dipped in rich melted chocolate before being adorned with sprinkles. Everything tastes better when it’s smothered in chocolate and sprinkles.
I love my recipe for The Best Soft and Chewy Chocolate Chip Cookies, but I took a shortcut and used Betty Crocker Chocolate Chip Cookie Mix. Betty is your go-to for creating simple, yet memorable, holiday moments with your family.
As much as I love baking totally from scratch, the Betty Crocker Cookie Mix is a great shortcut especially when you’re making cookies with kids. Just combine the mix with an egg, a stick of butter, and stir together by hand. So easy.
BettyCrocker.com is your one-stop-shop for holiday inspiration and guidance. There are cookie ideas you can bake with your kids and recipes you can make in advance. Betty’s got you covered this holiday season.
I highly recommend chilling the dough before baking it and even though the packaging doesn’t indicate to, chilled dough is key for thicker cookies that aren’t as prone to spreading. I had much better results using chilled dough.
I made eight large bakery-style cookies but you can scale the size down and yield more if you prefer. But bigger is better for me when it comes to cookies.
I used melted semi-sweet chocolate chips to dip the cookies into, but you could use milk or white chocolate, and your favorite sprinkles. I used a combo of natural-dyed red sprinkles and red sanding sugar.
My 7 year old went nuts over these. I don’t blame her because I can’t resist chocolate and sprinkles either.
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Chocolate-Dipped Chocolate Chip Cookies
Ingredients
- [one pouch, 1 lb 1.5 oz [Betty Crocker™ Chocolate Chip Cookie Mix
- ]1/2 cup, 1 stick unsalted butter, softened
- 1 large egg
- one 10-ounce bag semi-sweet chocolate chips, milk chocolate or white chocolate may be substituted
- sprinkles or sanding sugar, for decorating]
Instructions
- To a large bowl, add the cookie mix, butter, egg and stir to combine.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 8 equal-sized mounds of dough. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top. I also supplemented the chocolate chips by adding a few extra from the bag of chips (you won’t need the entire bag for dipping).
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, or overnight. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading and this dough is already prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (do not bake more than 6 cookies per sheet because these cookies spread) and bake for about 13 to 14 minutes (if your cookies are smaller, bake less; and keep a watchful eye on them since ovens very dramatically), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 20 minutes before dipping them. I let them cool on the baking sheet and don’t use a rack.
- To a medium microwave-safe bowl, add about 1 cup chocolate chips and heat on high power to melt, about 1 minute. Stop to check and stir and heat in 15-second bursts until chocolate can be stirred smooth.
- Either dip one cookie halfway into the melted chocolate or hold cookie over chocolate bowl and spoon chocolate on, allowing the excess to drip off; I prefer the later method. Repeat dipping process with all cookies, heating additional chocolate as necessary. Transfer dipped cookies to a parchment paper-lined baking tray.
- Before chocolate beings to set up, add the sprinkles, sanding sugar, or your favorite decorating items (chopped candy, nuts, etc.). Allow chocolate to set up for at least 2 hours, or until fully set (duration will depend on how thick the chocolate coating is and air temperature. Although you could speed this up by placing cookies in fridge or freezer, I waited it out at room temp. Cookies will keep airtight at cool room temperature for up to 1 week or in the freezer for up to 6 months.
- Adapted from Chocolate Chip Christmas Cookies
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is a sponsored conversation written by me on behalf of Betty Crocker . The opinions and text are all mine.
Mixes are such an awesome shortcut, especially this time of year. And dipping cookies in chocolate. Always yes!
Amen girl :) Anything to save a little time, sometimes!
Why have these never been a thing before?!?! So much yum. I love classical chocolate chip cookies and dipping them in chocolate would take them over the edge :)
I’m salivating big time right now. I’m almost always in the mood for a chocolate chip cookie.
I can imagine making these for the holidays with my little cousins!
Love that you posted this! Sometimes you just need a little help from Betty :) And of course, you can’t go wrong with more chocolate!
How can you go wrong with pink sprinkles and a shortcut? Sounds like the perfect combo for the busy holiday season!
Since I can never get enough chocolate, I’m totally on board with this dip action!
This is a cute riff on an old favorite. I like that you can switch it up for any special occasion … multi-color for birthdays, green for St. Patty’s day …
My wheels were already turing in those directions too :)
The Betty Crocker GF cookie mix is surprisingly good, too! I’ve used it without eggs to make chocolate covered cookie dough bites, similar to these.
Cookies should be included in all chocolate fondue meals.
Good to know about the Betty GF mix. I have heard that before, too!
And yes to cookies being included in all chocolate fondue. And let’s have chocolate fondue every week :)
I love these cookies, Averie! What a great idea to dip these babies in chocolate! And I love that you can add in some festive sprinkles for the holidays. Pinned!
Thanks for pinning, Gayle!
Yum! Ok, maybe I missed it in the post, but did you happen to mention where you got your naturally dyed sugar and sprinkles? We can’t find any and I feel as if I’ve looked every where. Thanks!
Williams-Sonoma carries some, Whole Foods, or really any progressive/natural foods grocery store like a Whole Foods will have them. Or order from King Arthur Flour – that’s what these are but I didn’t have to do mail order.
These look very festive–and a shortcut this time of year is always helpful. I can’t remember the last time I tried a cookie mix but these look as good as homemade. Decorating has always been my favorite part of cookie making and extra chocolate is even better than frosting!
Especially with kids, it’s the decorating, not the cookie-making they really want to get to, asap!
I didn’t think chocolate chip cookies could get better but I was horribly mistaken. These are steller supreme awesome!
They’re definitely purty, Averie! And using the mix definitely cuts down on time, so you have more to spend on dipping. And eating!
You can never go wrong with a cookie with sprinkles…I love shortcuts especially during these hectic holidays..every year I try to be organized to reduce stress but I haven’t quite achieved it yet.
When you figure out how to do it, LMK too because I haven’t achieved it either :)
Hello! I absolutely love your recipes especially the blondies!! Could you pleeease do a faux twix bar? :)
Thanks for the compliments and while this isn’t exactly a Twix, it’s close! https://www.averiecooks.com/peanut-butter-caramel-twix-bars/