Chocolate Dipped Divinity Cookies

Susan Bartley


My youngest daughter just loves these cookies. Only when I make them for her I add some chopped pecans and omit the chocolate dipping. Either way they are good cookies!

☆☆☆☆☆ 0 votes
makes about 72 medium sized cookies
10 Min
10 Min


2 1/2 c
shortening like crisco (do not use butter)
1 1/2 c
sifted powdered sugar
4 c
all purpose flour
1 tsp
2 tsp
pure vanilla extract
1 c
chopped nuts (optional)
chocolate a'peels or chocolate almond bark

How to Make Chocolate Dipped Divinity Cookies


  • 1preheat oven to 350 and line cookie sheet with parchment paper.
  • 2In large mixing bowl combine shortening and powdered sugar and blend well. Add vanilla and salt than the flour. You don't need to chill the dough first but I do.
  • 3Roll out dough to about 3/8 of an inch thick and cut with a round cookie cutter. Bake for 8 to 10 minutes just until the edge turns a light color. Let cookies cool on the cookie sheet for 5 minutes before moving to a cooling rack.
  • 4When you have baked all your cookies melt the chocolate a'peels or almond bark over a double boiler and dip half of each cookie into chocolate, and let dry on parchment. Store cookies in airtight container.
  • 5For variation you can reduce the flour to 3 1/3 cups and 2/3 cup of cocoa powder to make chocolate divinity cookies. I also sometimes add mini chocolate chips as well. A fun batter to work with. I make it ahead and store it in my fridge. Happy Baking!

Printable Recipe Card

About Chocolate Dipped Divinity Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American