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Chocolate Stars
Making friends and influencing people can usually be best achieved by sharing a batch of fresh-out-of-the-oven chocolate cookies. Try it and you'll see.
Cookie Fondue
Yield: Makes 2-1/2 dozen cookies
Ingredients:
1
package (18 ounces) refrigerated oatmeal raisin cookie dough
1
cup powdered sugar
1
egg
1/2
cup semisweet chocolate chips
1/4
cup whipping cream
1/2
cup white chocolate chips
1/4
cup whipping cream
1/4
cup strawberry syrup
1/4
cup marshmallow creme
Preparation:
1.
For cookie dippers, preheat oven to 350°F. Grease cookie sheets.
2.
Remove dough from wrapper; place in large bowl. Let dough stand at room temperature about 15 minutes.
3.
Add powdered sugar and egg to dough; beat at medium speed of electric mixer until well blended. Drop dough by teaspoonfuls onto prepared cookie sheets.
4.
Bake 8 minutes or until edges are lightly browned. Cool on cookie sheets 5 minutes. Remove to wire rack; cool completely.
5.
For chocolate sauce, combine semisweet chocolate chips and cream in microwavable bowl. Microwave on HIGH 20 seconds; stir. Microwave on HIGH for additional 20-second intervals until chips are melted and mixture is smooth; stir well after each interval.
6.
For white chocolate sauce, combine white chocolate chips and cream in microwavable bowl. Microwave on HIGH 20 seconds; stir. Microwave on HIGH for additional 20-second intervals until chips are melted and mixture is smooth; stir well after each interval.
7.
For strawberry-marshmallow sauce, mix strawberry syrup and marshmallow creme in small bowl; stir until smooth.
8.
Serve cookie dippers with sauces.
Tip
Serve sauces in small bowls along with small bowls of chopped nuts, coconut and dried cranberries for "double" dipping.
This recipe appears in:
Chocolate
