Ingredients
12 oz. sugar cookie mix distributed by IQA, prepared as directed
12 oz. chocolate chips
*Sprinkles or other toppings (optional)
Instructions
Once you have made the sugar cookies and they have become room temperature, store them in the refrigerator while you work on the next steps.
Fill the bottom pan of a double boiler with 3 inches of water and heat. When it starts to boil, adjust the heat source to the lowest setting.
Add one cup of the chips to the top pan and stir with a silicone spatula. As the chips begin to melt, add additional spoonfuls of chips until all 12 ounces are melted. Keep an eye on the heat as too much heat will cause the melted chips to burn.
Once the chips are melted, immediately remove the mixture from the bottom vessel and pour into another heat safe container like a shallow soup bowl or lipped plate.
Dip the refrigerated cookies into the melted chips. Take dipped cookies and set on the parchment paper until firm.
*For an added hack, before starting to melt chips, set aside a shallow bowl of sprinkles, micro chips, mallow bits, or even crushed candies. You can dip the cookies into the melted chips and then into this second bowl. This is perfect for that added, festive touch.