The ground is slippery with icy, there’s snow absolutely everywhere, and a lot of us feel like we’re living in Antarctica. And who can think Antarctica without thinking penguins?! Penguins are adorable year round, but we don’t think to celebrate them until it’s wintertime (and we are forced to empathize with their snowy plight). Or, at least I don’t. This recipe is a hands down adorable way to A) eat cookies and B) remember our flightless friends waaay down south. Starting with a store bought peanut butter cookie, you just coat it in chocolate, decorate, and let the chocolate harden. I promise it’s that easy- and the penguins come out uniform, adorable, and delicious every time. And if you make the full recipe, you can line them up to make your very own march of the penguins!
Melt the chocolate and coconut oil together. Set the cookies on a wire cooling rack and spoon the melted chocolate on top. Tap the excess chocolate off the cookies until a smooth surface is formed.
While the chocolate is still tacky, place the two candy eyes, halved M&M beak, and a circle of white chocolate. Place two orange M&Ms for feet at the bottom of the cookie. Allow the chocolate to set, locking the features in place.
Ingredients
Directions
Melt the chocolate and coconut oil together. Set the cookies on a wire cooling rack and spoon the melted chocolate on top. Tap the excess chocolate off the cookies until a smooth surface is formed.
While the chocolate is still tacky, place the two candy eyes, halved M&M beak, and a circle of white chocolate. Place two orange M&Ms for feet at the bottom of the cookie. Allow the chocolate to set, locking the features in place.
Thanks to Sarah’s Bake Studio for the recipe!
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