Cranberry Choc Dipped Cookies

Prep Time:Prep 20mins /chill 20mins
Cook Time:Cook 8-12mins
Servings:Makes 24 cookies

Prep Time:Prep 20mins /chill 20mins
Cook Time:Cook 8-12mins
Servings:Makes 24 cookies

INGREDIENTS
DIRECTIONS

INGREDIENTS

Cookies
170g unsalted butter, melt to approx. 80%
155g brown sugar
105g white sugar
1 large egg
1 egg yolk
½ tbsp vanilla extract
½ tsp salt
¾ tsp bicarb soda
300g all-purpose flour
1 ½ cups Ocean Spray 50% Less Sugar Craisins®
1 cup milk Chocolate chips
Decoration
200g dark Chocolate chips
1 cup Ocean Spray 50% Less Sugar Craisins®
½ cup pepitas

DIRECTIONS

Line 2 baking trays with baking paper.

In a bowl, whisk butter and sugar together until smooth. Mix in egg, egg yolk and vanilla. Add salt, bicarb soda and flour and mix until just combined. Add choc chips, Craisins® and mix until evenly distributed throughout the dough.

Shape dough into 1 tbsp sized balls. Place 6 - 8 balls per baking tray. Space out to give room to spread when baking. Place in the refrigerator for 20 mins.

Preheat the oven to 175C and bake chilled cookies for 8-12 minutes or until golden but still soft to touch. Transfer cookies to a cooling rack to cool completely.

Decoration: place dark chocolate into microwave safe bowl and microwave in 30 second bursts, stirring in between until fully melted. Dip each cookie halfway into the melted chocolate. Shake to remove any excess chocolate and sprinkle with the chopped Craisins® and pepitas.

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INGREDIENTS

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DIRECTIONS

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