Cookie Nachos

5 from 1 vote

This recipe for Cookie Nachos is so much fun! Light and crisp sugar cookies are cut into “chips” and layered with delicious drizzles of white and dark chocolate, mini M&Ms, mini chocolate chips, and sprinkles. This recipe uses my roll-out sugar cookie dough and is easy to make!

Note that the recipe will make around 70 small thin triangle cookies, but the final number depends on how thin you roll the dough and the size you cut the triangles.

Prep Time10

Cook Time10

Chill Time2

Total Time2 20

Course: Dessert

Cuisine: American

Keyword: cookie nachos, dessert nachos, easy cookie decorating ideas, easy cookie recipes, how to make cookie nachos

Servings: nachos

Calories: 58kcal

Ingredients

Cookies:

10 tablespoons unsalted butter, melted and cooled for 10 minutes
¾ cup granulated sugar 5.25 ounces
1 large egg
1 teaspoon vanilla extract
1 ⅔ cups all-purpose flour 8.35 ounces
½ teaspoon baking powder
¼ teaspoon salt

Toppings:

6 tablespoons semi-sweet chocolate chips
1 cup white candy melts
¼ cup mini M&Ms
¼ cup mini chocolate chips
¼ cup rainbow sprinkles

Instructions

Make the Cookies:

In a large bowl, add sugar to melted and cooled butter and stir until the mixture is totally combined. It should be thick and shiny. Stir in egg and vanilla until combined and smooth, about 60 seconds.
Add the flour, baking powder, and salt into the bowl and use a spatula or spoon to stir together until combined. Dough will be very soft.
Chill dough for 2 hours (or up to overnight).
Preheat oven to 350°F. Line two baking sheets with parchment paper.
After chilling, sprinkle a clean countertop with powdered sugar. Sprinkle the dough as well and roll out using a rolling pin. Roll into a large rectangle of about 1/8” thickness. Cut into small triangle “chips” using a scalloped wheel cutter (preferred method!), a knife, or a triangle cookie cutter. Keep dough cold and use powdered sugar to reduce stickiness.
Note: Don’t toss the scraps! Bake these as well and snack on them while you decorate.
Move triangles to parchment-lined baking sheets and bake for 7-8 minutes, or until lightly golden brown on the edges. Alternate baking trays from top to bottom racks (and vice versa) halfway through baking time. For softer cookies, bake 1 minute less. Cool cookies completely before decorating.

Decorate the Nachos:

Chocolate drizzle: Melt chocolate chips in a small bowl in the microwave. Stir every 20 seconds until combined. Allow to cool for 5-10 minutes and then fill a corner of a sandwich bag, twist to secure, and cut a tiny hole in the end.
White chocolate drizzle: Melt the candy bark pieces in a microwave-safe dish in the microwave until melted (use short intervals and stir in-between). Allow to cool for 5 minutes and then fill a corner of a sandwich bag, twist to secure, and cut a tiny hole in the end.
Use any of these decorating/assembly methods that you prefer!
Single Layer: Arrange cookies in a single layer on a parchment-lined cookie sheet and drizzle with generous amounts of chocolate and white chocolate drizzle. Sprinkle with as many mini m&ms, mini chocolate chips, and sprinkles as desired. Allow chocolate to harden a bit (so the candies stick!) before digging in.
Double Layer: Arrange 1 layer of cookies on a plate or platter. Drizzle with generous amounts of chocolate and white chocolate drizzle. Sprinkle with as many mini m&ms, mini chocolate chips, and sprinkles as desired. Add a second layer and repeat. Allow the chocolate to set before eating (so that the candies stick to the chocolate). The chocolate does set completely after a while, so you'll have to "snap" the cookies apart to select one to munch.
Single Servings: This is fun for parties. Everyone gets a plate and can fill it with as many cookies as they wish and decorate to their heart’s content! You can provide extra candies and toppings to make it more creative!

Notes

Tips for Rolling Cookie Dough: The colder the better! Work in a cool kitchen and chill the dough completely. Butter warms up quickly, so you can (and should) roll the dough straight from the fridge (it will be a little hard to work with at first, but softens quickly). Use powdered sugar to reduce any sticking. If the dough becomes sticky, move it to the fridge. You can place it on a parchment-lined baking sheet and chill for 15 minutes before continuing to work with it.

Calories and Nutrition: As always, the numbers provided are just an estimate. The final nutrition information for each cookie will depend on the toppings you select, the size of the cookies, and the amount of toppings per cookie.

How to Store or Make Ahead: Store baked sugar cookies in an airtight container at room temperature for 3-4 days. Decorated nachos can be stored at room temperature as well, UNLESS you have included any perishable toppings (such as frostings or whipped cream). In those cases, do refrigerate leftovers. Note that toppings such as these will also soften the cookies over time.

Nutrition