Chocolate Dip Butter Cookies Without Oven

You will not believe yourself when you try this chocolate dip butter cookies recipe and that too without oven with excellent results. For best results use #Nurpur butter and enjoy your cooking. #HappyCookingToYou #FoodFusion

Sponsored by
Select Language



-Sugar ½ Cup

-Nurpur butter Unsalted 200g

-Anda (Egg) 1

-Vanilla essence 1 tsp

-Maida (All-purpose flour) 2 & ½ Cups

-Baking powder ½ tsp

-Namak (Salt) ½ tsp

-Milk chocolate grated 200g

-Coconut oil 1 tsp

-Rainbow sprinkles as required



-In a blender machine,add sugar & grind to a fine powder & set aside.

-Cut butter into cubes.

Tip: If butter is refrigerated,cover it with hot ceramic/glass bowl for few minutes to soften the butter.

-In a bowl,add butter and beat well.

-On a bowl,place sifter,add powdered sugar,sift it then mix with the help of spatula then beat well until light,fluffy & smooth.

-Add egg,vanilla essence & beat at low speed until mixed.

-Place sifter on a bowl,add all-purpose flour,baking powder,salt and sift dry ingredients together  then fold with the help of spatula then beat until just combined & transfer the mixture on a clean working surface lined with cling film.

-Grease hand with butter,make a smooth ball of dough,cover with cling film and press gently to flatten the dough into a square shape & refrigerate for 30 minutes.

-Take out from from refrigerator,remove cling film,dust all-purpose flour & roll out evenly with the help of rolling pin (thickness: ¼ inch)

-Dip cookie cutter in all-purpose flour & cut into desired shapes with the help of the cookie cutter.

-Place cookies on a baking tray lined with butter paper and refrigerate for 20 minutes.

Option # 1: Baking in Oven

-Bake in preheated oven at 180C for 15 minutes.

Option # 2: Pot Baking

-In a pot,place steam stand/wire rack,cover & preheat on medium flame for 15 minutes.

-Place cookies tray,cover & bake in pot on low flame for 10 minutes.

-After baking,let them cool on cooling rack to cool completely.

-In a bowl,add chocolate,microwave for a minute & mix well until smooth.

-Add coconut oil & mix until well combined.

-Dip half butter cookies in melted chocolate and decorate with rainbow sprinkles.

-Place butter cookies on butter paper and chill for 5 minutes until chocolate is harden.

-Can be stored in an airtight jar for up to 1 week.

Recipe By: Seema Hanif

You May Also Like