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Chocolate Dipped Almond Cookies

NESTLÉ TOLL HOUSE
Prep:
10 mins
Cooking:
15 mins
Cooling:
15 mins
Yields:
20 cookies
Chocolate Dipped Almond Cookies
These cookies come together in a snap since it uses refrigerated cookie dough.

Ingredients

Directions

PREHEAT oven to 325°F.

COMBINE cookie dough and almonds in medium bowl. Refrigerate 15 minutes for easier handling. Shape dough into 20 1-inch balls; place on ungreased baking sheets.

BAKE for 16 to 18 minutes or until light golden brown around edges. Cool on baking sheets on wire racks for 2 minutes; remove to wire racks to cool completely.

LINE baking sheets with wax paper. Microwave morsels in a small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until smooth. Dip cookies halfway into chocolate; shake off excess. Place on prepared baking sheets; refrigerate for 15 minutes or until coating is set.

Nutritional Information

  • Serving Size
    1/20 cookies of recipe
  • Calories 90
  • Calories from Fat 45

* Percent Daily Values are based on a 2000 calorie diet.

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% Daily Value *

  • Total Fat 5g 8%
  • Saturated Fat 2g 9%
  • Cholesterol 0mg 0%
  • Sodium 20mg 1%
  • Carbohydrates 10g 3%
  • Dietary Fiber .5g 4%
  • Sugars 6g
  • Protein 1g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 0%
  • Iron 0%