Recipe courtesy of Toll House

Double Dipped Cookie Sticks

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  • Total: 24 min
  • Prep: 15 min
  • Cook: 9 min
  • Yield: 2 dozen servings, 2 cookies each
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  1. PREHEAT oven to 350°F. PLACE sheets of dough on lightly floured cutting board. Cut each sheet of dough in half lengthwise and then cut each half into 12 pieces, about ¾ inch in width. You will have a total of 24 rectangles per sheet. Place 2 inches apart on ungreased baking sheets. Repeat with remaining sheet of dough. BAKE for 9 to 9½ minutes. Cool on baking sheets for 2 minutes: remove to wire racks to cool completely. LINE baking sheets with wax paper. MELT each flavor morsels and ½ teaspoon vegetable oil separately in uncovered, small microwave-safe bowls on HIGH (100%) power for 30 seconds; STIR for 30 seconds. Microwave at additional 15-second intervals, stirring vigorously until morsels are melted. DIP top ends of cookies about ½- to ¾-inch into melted morsels, tilting bowls to easily dip. Use sides of bowl to remove excess. Place on prepared baking sheet. Top with sprinkles. Refrigerate just until set. Store in single layers, between sheets of wax paper, in airtight container. VARIATION: Try with NESTLÉ® TOLL HOUSE® Rolled & Ready Chocolate or Ginger Cookie Dough Sheets.
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