See Also: Cookie Fondue(recipes)
Cookie Bowl and Cookie Fruit(recipes)
Fondue(recipes)
fondue(dictionary)
fondue(dictionary)
Tomato Fondue(recipes)
Chocolate Fondue(recipes)
Fabulous Fondue(recipes)
Cheese Fondue(recipes)
Pizza Fondue(recipes)

Cookie Fondue (recipes)


Cookie Fondue

Yield: Makes 2-1/2 dozen cookies



Ingredients:



1package (18 ounces) refrigerated oatmeal raisin cookie dough

1cup powdered sugar

1egg

1/2cup semisweet chocolate chips

1/4cup whipping cream

1/2cup white chocolate chips

1/4cup whipping cream

1/4cup strawberry syrup

1/4cup marshmallow creme









Preparation:





1.For cookie dippers, preheat oven to 350°F. Grease cookie sheets.2.Remove dough from wrapper; place in large bowl. Let dough stand at room temperature about 15 minutes.3.Add powdered sugar and egg to dough; beat at medium speed of electric mixer until well blended. Drop dough by teaspoonfuls onto prepared cookie sheets.4.Bake 8 minutes or until edges are lightly browned. Cool on cookie sheets 5 minutes. Remove to wire rack; cool completely.5.For chocolate sauce, combine semisweet chocolate chips and cream in microwavable bowl. Microwave on HIGH 20 seconds; stir. Microwave on HIGH for additional 20-second intervals until chips are melted and mixture is smooth; stir well after each interval.6.For white chocolate sauce, combine white chocolate chips and cream in microwavable bowl. Microwave on HIGH 20 seconds; stir. Microwave on HIGH for additional 20-second intervals until chips are melted and mixture is smooth; stir well after each interval.7.For strawberry-marshmallow sauce, mix strawberry syrup and marshmallow creme in small bowl; stir until smooth.8.Serve cookie dippers with sauces.







Tip:

Serve sauces in small bowls along with small bowls of chopped nuts, coconut and dried cranberries for "double" dipping.