7 of the Best Recipes for Delicious Dipped Desserts
Looking for an easy way to take your desserts to the next level? Try dipping them in chocolate or vanilla for a finished treat that is sweet, savory, and rich. Transform a macaroon into a chocolate-dipped bite of goodness or a brownie into a creamy, gooey white-chocolate-coated creation. Once you make these 7 dipped recipes, you won’t be able to go back to plain, non-dipped desserts ever again.
1. Coconut Macaroons Dipped in Chocolate
The Kitchn’s recipe, which yields 24 macaroons, is delicious and simple. You’ll prepare the coconut macaroons and then dip the bottom of each into a saucepan of melted chocolate. Once you’re finished, you’ll have a tasty treat that’s bursting with chocolaty goodness.
- 4 egg whites (from large eggs)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- ¼ cup sugar
- 3 cups sweetened coconut flakes
- 6 ounces bittersweet or semisweet chocolate
Directions: Preheat oven to 325 degrees Fahrenheit. Line two baking sheets with parchment paper. In the bowl of a standing mixer or with a hand mixer, beat egg whites, vanilla, and salt on high speed until soft peaks form, about 2 minutes. Add the sugar and continue to beat until stiff peaks form, another 3 minutes. Gently fold the coconut flakes into the egg white mixture.
Using a small spring-form ice cream scoop, form mounds of batter and drop onto the prepared baking sheets. Bake for 15 to 17 minutes, until the macaroons are just turning golden. Remove to a wire rack and cool completely. While the macaroons are cooling, melt the chocolate in a small saucepan over low heat. Remove from the burner and allow to cool slightly.
Dip the flat bottom of each macaroon into the melted chocolate and place on a parchment-lined baking sheet, chocolate side up. You can also dunk the tops of the macaroons into the chocolate, leaving the bottoms plain, or just do a drizzle of chocolate over the top. Refrigerate the macaroons until chocolate is hardened, about 30 minutes. Bring to room temperature before serving.
Dipping your cookies into a vanilla glaze creates a sweet treat that is light, flavorful, and extraordinarily easy. If you’re looking for a recipe that allows for a little creativity, this is it. You can use presses to create fun-shaped cookies. This Martha Stewart recipe yields about 4 dozen cookies.
- 1 batch plain or tinted basic vanilla cookie dough
- 1 batch vanilla glaze
- 3 cups sifted confectioners’ sugar
- ¼ cup plus 2 tablespoons whole milk
- 3 tablespoons light corn syrup
- 1 teaspoon pure vanilla extract
Directions: To make the glaze, combine ingredients. To make the cookies, knead dough briefly to soften. Fill a cookie press with dough and fit with disk to make shapes. Squeeze cookies directly onto a baking sheet. Bake at 350 degrees Fahrenheit until firm, 12 to 14 minutes. Let cool completely before dipping in the vanilla glaze. Let vanilla-glazed cookies set on a wire rack.
3. White Chocolate-Dipped Brownies
Each brownie bite contains chocolaty, chewy flavor, topped with a crumbly crust and a white chocolate-dipped corner. In other words, this How Sweet It Is recipe via Yummly is dessert perfection.
- 1 stick unsalted butter
- 3 squares baking chocolate
- 2 cups sugar
- 4 eggs
- 1 cup flour
- 1 teaspoon vanilla
- 1 cup chocolate chips
- 1 to 2 cups white chocolate chips
Directions: Melt butter and baking squares in a microwave-safe bowl. In the mixing bowl, cream melted butter and chocolate mixture. Add in sugar and vanilla and beat until fluffy, about 2 to 3 minutes. Add in eggs, beating one at a time. Add flour and stir just until combined. Fold in chocolate chips. Pour into greased 9-by-13-inch baking dish. Bake for 35 to 45 minutes, or until just barely done. Cool completely. Melt 1 to 2 cups of white chocolate chips and dip a corner of the cooled brownies. Let chocolate get firm before serving.
4. Chocolate-Dipped Vanilla Caramels
Food & Wine’s recipe, which yields about 7 dozen caramels, includes the sweetest of flavors. Vanilla, caramel, and chocolate all work together to create a decadent batch of sweets you won’t be able to stop eating.
- 2 sticks unsalted butter
- 2½ cups granulated sugar
- 1 cup light corn syrup
- 1 cup heavy cream
- 1 vanilla bean, split and seeds scraped
- Coarse sea salt, crumbled
- 1 pound bittersweet chocolate, melted
Directions: Line a 9-by-13-inch pan with foil; spray it with vegetable oil. In a heavy saucepan, melt the butter. Add the sugar, corn syrup, and cream and bring to a boil, stirring until the sugar dissolves. Add the vanilla seeds. Cook over moderately low heat, stirring, until a golden caramel forms and the temperature reaches 245 degrees Fahrenheit on a candy thermometer, 1 hour. Stir in 1 tablespoon of salt and scrape the caramel into the prepared pan. Let cool and set completely overnight.
Lightly oil a sheet of parchment paper and line 2 baking sheets with wax paper. Invert the caramel onto the parchment and peel off the foil. Using a sharp knife, cut the caramel into 1-inch-wide strips and then into 1-inch squares. Dip the squares into the chocolate, tap off the excess, and transfer to the wax paper on the baking sheets. Sprinkle lightly with sea salt and refrigerate for 10 minutes. Alternatively, wrap the plain caramel squares in wax paper and tie with thread.
5. Mini Peanut Butter and Dark Chocolate Sandwich Cookies
Combining peanut butter and dark chocolate is a quick way to cure any sweet tooth. Tell Love & Chocolate’s recipe calls for rich, creamy flavors that work well together, creating a finished product that is superbly savory.
Peanut butter cookies
- 1 stick (8 tablespoons) unsalted butter
- ¾ cup crunchy peanut butter
- ½ cup granulated sugar
- ½ cup packed dark brown sugar
- 1 large egg
- ½ teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ¾ teaspoon baking soda
- ½ cup creamy peanut butter
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 5 tablespoons milk
- Dark chocolate
Directions: Preheat oven to 350 degrees Fahrenheit. To make the cookies, mix the wet ingredients, dry ingredients, and then mix together. Keep an eye on the cookies while baking, as they cook quickly. Take the cookies out once they start to brown on top. After they’ve cooled, mix the filling, spread on cookies, and sandwich them. Melt some dark chocolate, dip ½ of the sandwich, and chill.
6. Chocolate- and Almond-Dipped Sandwich Cookies
This Bon Appetit recipe via Yummly consists of a butter cookie filled with chocolate, almonds, and whipped cream, which is then dipped in more chocolate and almonds. Could a dessert possibly sound any more delicious? The recipe yields 28 servings.
- ¼ cup slivered almonds
- 1 cup sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 large egg yolk
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- 1½ cups all-purpose flour
- 1 cup whipping cream
- 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1¼ cups slivered almonds (about 5 ounces), toasted, chopped
Directions: To make the cookies, place slivered almonds in processor and add ¼ cup sugar. Grind almonds finely. Using electric mixer, beat butter and remaining ¾ cup sugar in large bowl until well blended. Beat in egg yolk, vanilla extract, and ¼ teaspoon salt. Add ground-nut mixture and flour and beat until moist clumps form. Gather dough into 2 balls; flatten each ball into disk. Wrap in plastic and refrigerate at least 1 hour and up to 2 days.
Line 2 baking sheets with parchment paper. Roll out half of dough between sheets of waxed paper or parchment paper to scant ¼-inch thickness, sprinkling dough lightly with flour as needed to keep from sticking and occasionally peeling off top paper to remove wrinkles. Peel off top sheet. Using 2½-by-1½-inch oval cookie cutter, cut out cookies. If dough is soft, slide rimless baking sheet under paper and chill 10 minutes to firm. Transfer cookies to prepared sheets, spacing ½ inch apart. Gather scraps and reroll dough, cutting out more cookies.
Chill cookies on sheets 15 minutes before baking. Position racks in top third and bottom third of oven; preheat to 325 degrees Fahrenheit. Bake cookies 5 minutes. Reverse sheets and bake until cookies begin to color, about 6 minutes. Cool cookies on sheets 5 minutes. Transfer to racks; cool completely. Repeat with remaining dough.
To make the filling, bring cream to simmer in heavy medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Let cool until thick but still spreadable, about 2 hours. Place half of cookies, bottom side up, on work surface. Spoon ganache filling into pastry bag fitted with ¼-inch plain tip. Leaving ¼-inch plain border, pipe ganache on cookies. Top each with second cookie, bottom side down, pressing to adhere.
For the garnish, stir chocolate in top of double boiler over simmering water until smooth. Place almonds in small bowl. Dip end of 1 cookie in chocolate, then in almonds. Transfer to sheet of foil. Repeat with remaining cookies. Let stand until garnish is set.
7. Funfetti Chocolate-Dipped Cookies
Funfetti, chocolate, and sprinkles help create a colorful and divine-tasting dipped dessert. Pillsbury’s recipe, which yields 4 dozen cookies, is also extremely easy — it only requires about 10 minutes of prep time.
- 1 (17½ ounce) package funfetti sugar cookie mix
- ½ cup butter, softened
- 1 large egg
- 1 cup (6 ounces) semi-sweet chocolate chips
- 1 tablespoon all-vegetable shortening
- Decorator sprinkles or chopped nuts
Directions: Heat oven to 375 degrees Fahrenheit. Combine cookie mix, butter, and egg in medium bowl. Stir until soft dough forms. Drop by rounded teaspoonfuls 2 inches apart on cookie sheet. Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet. Remove to wire rack to cool completely.
Place chocolate chips and shortening in microwave-safe bowl. Microwave on high 1 minute. Stir. Heat additional 10 to 15 seconds until completely melted and smooth. Dip each cookie halfway into melted chocolate. Place on wire rack. Decorate immediately with sprinkles or chopped nuts.