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Chocolate-Dipped Tea Bag Cookies

Cozying up with a warm mug of tea by the fire is the perfect way to enjoy a fall evening and wait for trick-or-treaters. Luckily, we have the perfect cookie to enjoy with your steamy beverage -- and it's even shaped like a fall-themed tea bag. 

The cookies pictured were created with colored white chocolate to really give the cookies an autumn look, but the recipe below calls for the cookies to just be dipped into regular chocolate. For a fancier cookie and more eye-appealing display, go with the colored chocolate. Otherwise, the dark chocolate-dipped cookies are delicious and good-looking all on their own.

We love dipping these into warm hot chocolate, or even fancy tea. The tea bag string and label are a nice added touch, and they look fantastic displayed with some coffee mugs. Serve with hot chocolate (spiked, for adults) for a delicious fall treat everyone will love! 

  • 3/4 pound unsalted butter, at room temperature
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3.5 ounces dark chocolate broken into small pieces

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/4-inch thick. And use a tea bag shaped cookie cutter to cut out your cookie shapes (cookie cutter can be found online for a very low price)

Make a small hole at the top with the help of a skewer. Place the cookies on an ungreased baking sheet lined with parchment paper. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

When the cookies are cool, place them on a baking sheet lined with parchment paper.

Put 2 and half ounces chopped chocolate in a glass bowl and microwave on high power for 20 seconds. Stir with a wooden spoon. Continue to heat and stir in 20-second increments until the chocolate is just melted. Add the remaining chopped chocolate and stir until the residual heat in the bowl melts the chocolate completely. Allow it to sit at room temperature, stirring often, until it’s completely smooth. The more you stir, the glossier the chocolate will get.

Dip each cookie half way through in the chocolate and set it on parchment paper to dry. It will only take a couple of minutes for the chocolate to set. After it’s dried, string a thread through the hole.

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