Chocolate Chip Ladybugs
Refrigerated Cookie Dough
NESTLÉ® TOLL HOUSE® Chocolate Chip Cookie Dough 16.5 oz
NET WT 16 1/2 oz (1 lb 1/2 oz) 467 g
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels 10 oz
NET WT 10 oz (283 g)
- 1 package (16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
- 1 (4.25 ounces) tube red decorator icing
- 1/2 cup plus 2 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided
- 24 NESTLÉ® TOLL HOUSE® Premier White Morsels
Prepare 24 cookies as directed on package. Let stand for 2 minutes; remove to wire racks to cool completely. Cut 12 cookies in half for a total of 24 wings. One whole cookie and two cookie halves will be needed for each ladybug.
Frost each cookie half with red icing.
Melt 1/2 cup morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Frost 12 whole cookies with melted chocolate. Top each whole cookie with two red cookie halves. Spread apart to make wings. Top wings with remaining 2 tablespoons morsels for ladybug wing dots. For ladybug eyes, insert white morsels tail side in. Dip bottom of mini morsels into melted morsels, stick on white morsels.