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Cookie Fondue


Cookie Fondue

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.

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