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Chocolate Dipped Butter Cookies

Chocolate Dipped Butter Cookies

Chocolate dipper butter cream cookies, on a plate in front of white pumpkins


  • 1 C well softened butter
  • 1/3 C granulated white sugar
  • 1/3 C powdered sugar
  • 1/4 tsp salt
  • 2 egg yolks
  • 2 tsp vanilla extract
  • 2 C flour
  • 2 tsp milk + more as needed
  • 2 bags of milk chocolate chips
  • Sprinkles are optional

Piping bag with large tip


Cream butter, sugars, and salt. Add in egg yolks and combine thoroughly. Add in vanilla. Add in flour in stages until crumbly, then add milk as needed to create a thick consistency that will pipe out of a piping tip (too runny and the cookies won’t hold their shape). Create swirls on cookie sheets and bake 12 minutes at 350 degrees.

Transfer immediately to a cooling rack. When cookies are cooled off, melt chocolate chips in a double boiler, and dip half of each cookie in the chocolate. Drain any excess chocolate and scrape the bottoms with the side of the bowl. If you want to add sprinkles, do so immediately after dipping while the chocolate is still warm. Let the chocolate set back up in the fridge or freezer, then serve.

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