Total Time: 60 minutes
- Prep time: 15 minutes
- Cook time: 45 minutes
- 1 roll Pillsbury® refrigerated sugar cookies
- 1 cup semi-sweet chocolate chips
- 1 tablespoon canola oil or shortening
- 1/2 cup pecan chips
Heat oven to 350°F.
Slice dough into 1 /2 inch slices. Place 2 inches apart on ungreased (or parchment or silicone lined) cookie sheets.
Bake 10 to 12 minutes or until fully set and edges are a light golden brown. Cool for 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 15 minutes.
Place chocolate chips and oil in medium microwave safe bowl. Heat in microwave on high for 30 seconds and stir. Continue heating in 15-30 second intervals until chocolate is completely melted and smooth.
Dip cooled sugar cookie into melted chocolate at an angle to cover 1 /3 of the cookie. Gently shake off excess chocolate into bowl. Place on wax paper (or parchment paper) to dry.
Sprinkle pecan chips (or other decorations) over top of cookie.
Repeat process until all cookies have been dipped.
After dipping cookies in chocolate, run the back of the cookie off the side of the bowl to remove excess and create a smooth bottom.
Create an assortment of cookies by using different holiday sprinkles or favorite toppings such as mini chocolate chips.