1 package (14.3 ounces) chocolate sandwich cookies
16 ounces white chocolate melting wafers
1 teaspoon coconut oil or vegetable shortening
1/2 teaspoon alcohol-free vanilla extract
1/4 cup red and green holiday sprinkles
4 crushed peppermint candy canes
Instructions
Begin by lining a large baking sheet with parchment paper or a silicone baking mat. This ensures your cookies will not stick as the chocolate sets. Organize your sprinkles and crushed peppermint into small bowls so they are ready to use immediately after dipping.
Place the melting wafers in a microwave-safe bowl. Heat them in 30 second intervals, stirring well between each session, until the chocolate is completely smooth. Stir in the coconut oil and the alcohol-free vanilla extract to give the coating a glossy finish and a lovely scent.
Drop one cookie at a time into the melted chocolate. Use a fork to submerge the cookie completely, then lift it out. Gently tap the fork against the side of the bowl to allow the excess chocolate to drip back in. This creates a clean, professional look without large pools of chocolate at the base.
Place the chocolate covered cookie onto the prepared baking sheet. While the coating is still wet, immediately garnish with your choice of red and green sprinkles or crushed peppermint. It is important to do this quickly before the chocolate begins to harden.
Repeat the process for all cookies. Once the tray is full, place it in the refrigerator for about 10 to 15 minutes. This helps the chocolate firm up quickly and gives the cookies a nice snap when you bite into them.
