Chocolate Cookies with Dipping Bar

30 Ratings
Recipe courtesy ofRee Drummond

Total: 2 hr 55 min Prep: 25 min Cook: 30 min

Yield: 36 servings

Level: Easy



  • Chocolate Cookies: 
  • 2 sticks salted butter, slightly softened
  • 1 cup powdered sugar
  • 1 whole egg
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour 
  • 1/2 cup unsweetened cocoa powder 
  • 3/4 teaspoon salt 
  • 4 ounces white almond bark (4 squares) 
  • 4 ounces chocolate almond bark (4 squares)
  • Dipping Bar:
  • Pistachios, finely chopped
  • Chocolate covered candy, such as M and M's, chopped
  • Chocolate covered toffee bars, such as Skor Toffee Bars, chopped
  • Chocolate sprinkles
  • Other variations: different candy bars, chopped; different varieties of sprinkles; different chopped nuts


  • For the cookies: Cream the butter with the powdered sugar. Add the egg and vanilla and mix to combine. Add the flour, cocoa powder and salt, and mix together until the dough comes together. Place plastic wrap on the surface of the dough and refrigerate for 2 hours. 

  • Preheat the oven to 375 degrees F. Line baking sheets with baking mats or parchment. 

  • Roll out the cookie dough and cut out the cookies using a rectangular cookie cutter, re-rolling the scraps in order to use as much of the dough as possible. Place the cookies onto the prepared baking sheets. Bake for 7 to 9 minutes, in batches if necessary, being careful not to burn. Cookies will remain the same general size and shape after they bake. 

  • Remove from the oven and place the cookies on a cooling rack. Allow them to cool completely. 

  • Melt the almond barks in separate bowls in the microwave. Dip half of each cookie into the white almond bark and half into the chocolate bark. Immediately sprinkle or press toppings from the Dipping Bar over both sides of the cookies. Gently set on parchment paper or another nonstick surface and allow to cool before serving.

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30 Ratings

<p><span lang="EN">The reviewers that said the cookies are dry most probably over-measured the flour. This is a BASIC chocolate sable 1-2-3 cookies. 1 part powdered sugar (115 g- 1 cup), 2 parts butter( 230 g- 1 cup), 3 parts flour (345 g) in this case flour +cocoa and an egg or eggyolk. Scooping the flour in measuring cup and leveling will yield a VERY  large amount of flour. The proper way to measure is either whisk the flour well and then scoop OR fluff the flour, scoop it with a spoon into the measuring cup, and then level it. This is the main reason many reviewers say cookies or cakes are dry when others say it is moist. <span> </span>Baking should be done with a scale not volume. </span></p> See All Reviews Post Review

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