Double Dipped Cookie Sticks
- 1 (16 ounce) package NESTLE TOLL HOUSE Rolled & Ready Sugar Cookie Dough Sheets
- 12 cup NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
- 12 cup NESTLE TOLL HOUSE Premier White Morsel
- 1 teaspoon vegetable oil, divided
- decorative candy sprinkles
- 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 3/4 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 9 1/2 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 1/2 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 1/2- to 3/4-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 NESTLE TOLL HOUSE Rolled & Ready Chocolate or Ginger Cookie Dough Sheets.
sugar cookie, white morsel, vegetable oil, sprinkles
Taken from www.food.com/recipe/double-dipped-cookie-sticks-518781 (may not work)