Cookie Necklace Recipe
Make Cookie Necklace Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cookie dippers (baked)
Stringing & decoration
Method
Cookie dippers (baked)
- 1
Prep and dry ingredients
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl whisk together the all-purpose flour, baking soda, and salt until evenly combined.
- 2
Cream butter and sugars
In a large mixing bowl, use a hand or stand mixer to beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2–3 minutes.
- 3
- 4
Combine wet and dry
Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined. Do not overmix.
- 5
Fold in chips and chill
Fold in the chocolate chips with a spatula. For cleaner shaping and less spreading, chill the dough in the refrigerator for 30 minutes to 1 hour.
- 6
Shape cookies
Form dough into small rounds about 1.25 inches (3 cm) in diameter — roughly a tablespoon of dough — so finished cookies are small and light (sized to wear). Place rounds 1.5–2 inches apart on prepared baking sheets. Optionally lightly press sanding sugar on top of each cookie for shine.
- 7
Bake
Bake one sheet at a time in the preheated oven for 8–10 minutes, until edges are set and centers are just golden. Rotate the pan halfway through baking for even color. The cookies should remain slightly soft; they will firm as they cool.
- 8
Cool completely
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, at least 30 minutes. Fully cooled cookies are essential so holes don't tear.
Punching holes, sealing and stringing
- 9
Plan hole locations
Decide where each cookie will be strung — usually two small holes near the top edge to allow them to hang without spinning, or a single centered hole near the top for a single-strand look. Mark lightly with a toothpick if helpful.
- 10
Punch holes
Using a large straw or wooden skewer warmed slightly (dip in hot water and dry), gently punch holes through each cookie where marked. Push straight through the cooled cookie with steady pressure; twist slightly if needed. Work over a tray to catch crumbs and proceed gently to avoid cracking. If a cookie cracks, reserve for eating or use as backup.
- 11
Seal hole edges
Melt the chocolate or candy melts in a microwave-safe bowl in 20–30 second intervals, stirring until smooth. Using a toothpick or small brush, paint a thin layer of melted chocolate along the inner edge of each hole on both cookie faces to strengthen and seal the crumb. Let chocolate set until firm, about 15–20 minutes at room temperature (or 5–10 minutes in the fridge).
- 12
Optional protective finish
If you want extra durability, lightly brush cookie surfaces with a clear food-safe varnish designed for confections or a thin coat of royal icing. Allow to dry completely according to product directions before stringing.
- 13
String the necklace
Cut the ribbon or cord to desired length allowing for knots and closures. If using ribbon, burn the cut ends lightly to prevent fray. Thread the ribbon or cord through the holes in each cookie, arranging cookies spaced evenly; tie secure knots between cookies to keep them from sliding. For more stability, tie a small dab of melted chocolate at each knot and allow to set.
- 14
Finish and wear/store
Tie a final knot or bow, trim excess cord. Wear your cookie necklace for an event, gift, or display. Store any unworn necklace flat in an airtight container at room temperature for up to 3 days (longer storage will soften or stale the cookies).