Cookie Fondue

by the Editors of Easy Home Cooking Magazine

Browse the article Cookie Fondue

Cookie Fondue Photo
Cookie Fondue
Yield: Makes 2-1/2 dozen cookies
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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