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NUTTER BUTTER Cookies
NUTTER BUTTER Rounds Cookies
melting chocolate (milk or dark)
piping bags or bottles
Melt your chocolate according to the package directions. Make sure to heat slowly and not to overheat; once chocolate separates it’s near impossible to fix. You can add a little baking oil to thin out the consistency if necessary. I found some of the colors didn’t melt the same and need a little extra moisture. Heat one color at a time.
For the rounds, it’s easiest to dip with the aid of a toothpick. It keeps things from getting messy. Alternatively you can use a fork or spoon, but I find the toothpick method gives the cookie an even coating.
Snip the end of the bag and decorate. Allow cookies to set on a lined cooling rack.