Easy Cookie Fondue Recipe: Chocolate, White & Strawberry Sauces

INGREDIENTS

Cookie Dippers 1 package (18 ounces) refrigerated oatmeal raisin cookie dough 1 cup powdered sugar 1 egg Chocolate Sauce 1/2 cup semisweet chocolate chips 1/4 cup whipping cream White Chocolate Sauce 1/2 cup white chocolate chips 1/4 cup whipping cream Strawberry-Marshmallow Sauce 1/4 cup strawberry syrup 1/4 cup marshmallow creme

PREPARATION:

1. For cookie dippers, preheat oven to 350°F. Grease cookie sheets.
2. Remove dough from wrapper; place in large bowl. Let dough stand at room temperature about 15 minutes.
3. Add powdered sugar and egg to dough; beat at medium speed of electric mixer until well blended. Drop dough by teaspoonfuls onto prepared cookie sheets.
4. Bake 8 minutes or until edges are lightly browned. Cool on cookie sheets 5 minutes. Remove to wire rack; cool completely.
5. For chocolate sauce, combine semisweet chocolate chips and cream in microwavable bowl. Microwave on HIGH 20 seconds; stir. Microwave on HIGH for additional 20-second intervals until chips are melted and mixture is smooth; stir well after each interval.
6. For white chocolate sauce, combine white chocolate chips and cream in microwavable bowl. Microwave on HIGH 20 seconds; stir. Microwave on HIGH for additional 20-second intervals until chips are melted and mixture is smooth; stir well after each interval.
7. For strawberry-marshmallow sauce, mix strawberry syrup and marshmallow creme in small bowl; stir until smooth.
8. Serve cookie dippers with sauces.

Tip Serve sauces in small bowls along with small bowls of chopped nuts, coconut and dried cranberries for "double" dipping. This recipe appears in: Chocolate