Chocolate Dipped Vanilla Cookies are homemade Nilla wafers made with flour, cornstarch, butter, & vanilla extract baked & covered in chocolate!

We took our vanilla cookie recipe to the next level by dipping the cookies in melted chocolate! The chocolate adds a decadence that perfectly complements the vanilla flavor. With just a few simple ingredients and a little bit of time, you can create a batch of these delightful chocolate dipped cookies!

Highlights of this Vanilla Cookie Recipe

• Extra soft cookies. This recipe stands out because it uses cornstarch alongside flour, making the cookies extra soft and tender.
• Chocolatey goodness. The chocolate bark coating sets this cookie apart visually and flavor-wise. Instead of just chocolate chips inside, the cookies are dipped after baking, offering a clean, smooth chocolate shell.
• Perfect for sharing: These cookies are a crowd-pleaser and are perfect for sharing with friends and family. They are great for bake sales, potlucks, and parties.

Chocolate Dipped Cookies Ingredients

Flour: You need all-purpose flour for the base of this cookie dough.

Cornstarch: Add 2 tsp of cornstarch to create soft cookies.

Baking powder: Help the cookies rise as they bake by adding baking powder.

Salt: Use salt to balance the sweet flavors.

Butter: Adding softened unsalted butter creates rich and moist cookies.

Sugar: You need ⅔ cup of granulated sugar.

Egg: 1 large egg will bind ingredients together well.

Vanilla extract: Enhance the flavors by adding 1 TBSP of vanilla extract.

Milk: Give the dough a bit more moisture by adding some milk to the dough.

Melting Chocolate: Use ½ cup melting chocolate or bark, melted, for dipping the cookies in.

Key Tips for Making Chocolate Vanilla Cookies

Full instructions in the recipe card below, here are a few tips for a successful baking experience!

1. Soften the butter before incorporating it into your cookie dough. Be careful not to melt it, see tip below for the best way to soften butter.
2. Don’t skip the chilling step! Our recipe calls for chilling the dough for at least one hour or overnight. Chilling firms the dough, making it easier to handle and helps the cookies hold their shape while baking.
3. Once the chocolate bark is melted smoothly, dip each cooled cookie halfway into the chocolate. Let excess drip off to avoid thick layers then place them on parchment-lined tray to set.

Cookie Storage and Freezing

These cookies can be stored in an airtight container for up to 1 week at room temperature. For longer storage, they can be frozen for up to 3 months. Thaw at room temperature before serving.

Print

Chocolate Dipped Vanilla Cookies

Chocolate Dipped Vanilla Cookies are homemade Nilla wafers made with flour, cornstarch, butter, & vanilla extract baked & covered in chocolate!

Course Cookies, Dessert, Dessert, snack/dessert

Cuisine American

Keyword Chocolate Covered Vanilla Cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 27 minutes minutes

Servings 24 cookies

Calories 111kcal

Author Jessica & Nellie

Ingredients

• 1 ½ cups all-purpose flour
• 2 tsp cornstarch
• ¾ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter softened
• ⅔ cup granulated sugar
• 1 large egg
• 1 TBSP vanilla extract
• 1 TBSP milk
• ½ cup Dipping Chocolate

Instructions

• In a medium bowl, whisk the flour, cornstarch, baking powder and salt; set aside.
• Using an electric mixer, in a separate large bowl beat the butter and sugar until creamy. Turn mixer to low and beat in egg and vanilla extract until completely combined.
• Slowly add the flour mixture into the butter mixture and mix until combined. Add milk and stir again until combined.
• Cover bowl tightly and let chill in fridge at least 1 hour or overnight.
• Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
• Once chilled, roll dough into 1 inch balls and place on prepared baking sheet, spacing cookies at least 2" apart. Bake for 11-12 minutes or until cookies are light golden brown around the edges.
• In another small bowl, melt the chocolate bark in the microwave, start with 30 seconds, stir, then heat in 15 second increments until the chocolate is completely melted.
• Dip each cookie halfway into the melted chocolate and place on wax paper until dry to touch. Serve and enjoy!

Notes

These cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature. Or in the fridge if you like your chocolate chilled 

For longer storage, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 111kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 53mg | Potassium: 53mg | Fiber: 1g | Sugar: 7g | Vitamin A: 131IU | Calcium: 12mg | Iron: 1mg

Variations of this Vanilla Cookie Recipe

Fun Additions: For those who want to add a little extra something to their cookies; sprinkle some rainbow sprinkles on top of the chocolate coating for a colorful and festive touch. For those who love nuts, try adding chopped pecans or walnuts to the melted chocolate for a crunchy texture.

Gluten Free: For those who are gluten-free, this recipe can easily be modified by using gluten-free all-purpose flour instead of regular flour. Make sure to check that all other ingredients, such as the chocolate bark, are also gluten-free before using.

Vegan Option: For a vegan option, simply replace the egg with a flax egg (1 TBSP of ground flaxseed mixed with 3 TBSP of water) and use vegan chocolate bark for dipping. Additionally, use vegan butter instead of regular butter and make sure to check that all other ingredients are also vegan-friendly.

How does cornstarch affect the texture of cookies?

The cornstarch in this cookie recipe helps to create a softer, more tender cookie texture. It also helps to prevent the cookies from spreading too much during baking. It is not an ingredient that should be skipped!

How do you soften butter?

I like to soften butter by using the defrost function on my microwave. If you need the full 1/2 cup cube of butter, you can leave it in the paper wrapper, otherwise, place the amount of butter you need in a glass or porcelain bowl. I use the lowest defrost setting on my microwave and just let it run for 20 seconds. Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely! Butter softens very quickly.

Try more vanilla cookies here:

• Homemade Nilla Wafer cookies taste so much better than store bought!
• Delightful Vanilla Cream Cookies have lovely flavor from putting pudding in the cookie dough!
• Love vanilla flavor? Try these Peppermint Vanilla Shortbread Cookies for your next holiday baking party, they are absolutely delightful.
• Soft and tender Vanilla Meringue Cookies are also made with cornstarch for a tender cookie.

Chocolate Covered Vanilla Cookies are an easy-to-make treat that will satisfy your sweet tooth. This simple sugar cookie recipe creates soft and chewy treats with a rich chocolate coating.

The post CHOCOLATE DIPPED VANILLA COOKIES appeared first on Family Cookie Recipes.