BEST STORE BOUGHT SHORTBREAD COOKIES RECIPES

Steps:

• Line two baking sheets with parchment paper. Portion the peanut butter cups, dark chocolate chips, and white chocolate chips into three separate microwave-safe bowls. Add a teaspoon of coconut oil to the dark chocolate chips and white chocolate chips.
• Place each bowl in the microwave and cook in 20-second intervals, stirring each time, until the chocolate starts to lose its shape, then stir until smooth & completely melted.
• Dip one half (or the whole top) of each cookie in melted chocolate, let any excess drip off, and place on the parchment-lined baking sheet. 
• Immediately sprinkle with desired toppings (so they adhere before the chocolate starts to harden). You'll need about 1 teaspoon of topping per cookie (add more or less depending on how much surface area is covered in chocolate). 
• Repeat with each cookie until they're all dipped & topped. You should have 16 peanut butter cup dipped cookies, 16 white chocolate dipped cookies, and 16 dark chocolate dipped cookies.
• Leave the cookies on the counter until the chocolate hardens (you can speed it up by placing the trays in the fridge or freezer) then store in an air-tight container at room temperature. Consume or freeze within 3 days for the best appearance (the chocolate will start to crystallize & look grainy by then).