Chocolate Dipped Creams

A few months ago, we were asked to participate in a new cookbook. It is called “The Heirloom Cookie Collection”. Not only were we SO excited to be included, but we were given a great recipe to follow, take pictures of, and have published in the book. The cookies were amazing!! I took them to a play-date and everyone loved them. If you are interested in purchasing a cookbook of your own, follow the link below to order! 

Click here to check out the new cookbook!


1 cup softened butter
1/2 cup powdered sugar
1 tsp vanilla extract
1/8 tsp salt
1 cup cornstarch
1 cup all purpose flour
1 cup chocolate chips, melted
Sprinkles or Nuts for dipping


Cream the butter. Add the sugar gradually. Add in vanilla extract. In a separate bowl, mix together the cornstarch, salt, and flour. Slowly blend into the creamed mixture. Chill dough for about 2 hours. Take a rounded teaspoon of dough and roll into a ball. Placed on a cookie sheet. Bake at 375 for about 11-12 minutes. Remove from oven and allow to cool. Roll into extra powdered sugar. Dip top third of each cookie into melted chocolate, then into sprinkles or nuts. Allow cookies to harden completely before storing. *Cookies will be fragile, so carefully handle them while dipping

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