• Ingredients
  • 1 cup butter (no substitutes), divided
  • 1/2 cup semisweet chocolate chips
  • 2 (17.5 ounce) pouches sugar cookie mix
  • 2 eggs
  • 4 tablespoons all-purpose flour, divided
  • 36 (5 inch) wooden skewers

Directions

  • In a large microwave-safe bowl, combine 1/2 cup butter and chocolate chips. Cover and microwave on high for 1-2 minutes or until melted; stir until blended. Add the contents of one cookie mix package, 1 egg and 2 tablespoons flour; stir until combined. Cover and refrigerate for 1-2 hours or until dough is firm.
  • Meanwhile, place the remaining butter in a microwave-safe bowl. Cover and heat on high for 1 minute or until melted. Add the remaining cookie mix, egg and flour; mix well. Cover and refrigerate for 1-2 hours or until firm.
  • Meanwhile, place the remaining butter in a microwave-safe bowl. Cover and heat on high for 1 minute or until melted. Add the remaining cookie mix, egg and flour; mix well. Cover and refrigerate for 1-2 hours or until firm.
  • On waxed paper, roll out the plain and chocolate dough into separate 9-in. x 5-in. rectangles. Cut each rectangle into nine 1-in. strips. Stack the strips in groups of three, alternating plain and chocolate strips, and forming six separate stacks. Form two blocks by placing one plain-topped stack on each side of a chocolate-topped stack and one chocolate-topped stack on each side of a plain-topped stack; press together gently (see how-to box below left).
  • Cut both stacks into 1/4-in. slices. Place 3 in. apart on ungreased baking sheets. Bake at 375 degrees F for 10-12 minutes or until edges are golden brown. Immediately insert a skewer into each cookie. Remove form pans to wire racks to cool.