Nutter Butter Santa Cookies
Equipment
- Parchment lined baking sheet
- 2 small microwaveable bowls
- Parchment paper or small Ziploc bag
Ingredients
- 9 nutter butter cookies
- 1/4 cup red candy melts
- 1/2 cup white candy melts
- 18 candy eyes
- 9 red ball sprinkles
Instructions
- Melt the red candy melts according to package instructions.
- Did one of the Nutter butters into the red Chocolate And place on parchment.
- Pop into the freezer while you melt the white candy melts.
- Once the white candy melts have been melted dip the other end of the night or butter into the white bringing it up to the center of the cookie.
- Place back on parchment.
- Add left over white chocolate to the piping bag.
- Snip off a small hole at the tip and a dab of melted chocolate, attach the candy eyes and the red ball sprinkles for the nose. Place them on parchment paper until set.
Notes
If it is too thick after fully melting add coconut oil so that it sets faster. Using Vegetable oil will cause it to take longer to say because it’s in liquid form as a best practice using oil that hardens when solidified.
Tried this recipe?Let us know how it was!