Place the chocolate chips in a microwave safe bowl and heat in 30 second intervals, stirring between each interval, until the chocolate is melted. Add coconut oil to the bowl if the chocolate is too thick.
Dip each Nutter Butter cookie in the melted chocolate and carefully remove it from the chocolate with a fork. Lightly tap the handle of the fork on the side of the bowl to help knock off excess chocolate from the cookie.
Transfer the coated cookie to a parchment paper lined plate and allow to set. The cookies can be placed in the refrigerator to speed up the setting process.
When the chocolate has hardened, place the white chocolate chips in a piping bag and heat in the microwave in 15 second intervals. Knead the bag with your fingers between each interval and continue heating until the chocolate is melted.
Cut the tip off the piping bag and pipe laces on the top of each cookie. When the white chocolate has hardened, the cookies are ready to be served.
This Recipe Can be Doubled: This is a great recipe for a large gathering. Simply increase the ingredients proportionately.
Baseball Cookies: You could adapt the steps to make baseball or softball cookies by using round cookies, such as oreos, and using white chocolate and mixing in colored food dye.
Short cut tip: If you are pressed for time, allow chocolate to set in freezer for quicker hardening time.
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