Pencil Wafer Cookies in 22 Minutes

Instructions:

1. Lay the wafer cookies flat on your workspace. Using a small serrated knife, carefully slice one end of each wafer at a 45-degree angle to create a pointed tip.
2. Gently brush away any wafer crumbs to ensure the chocolate adheres smoothly to the point.
3. In separate microwave-safe bowls, heat the yellow, pink, and white wafers in 30-second intervals, stirring between each, until the texture is velvety and smooth.
4. Dip the center and main body of each wafer into the yellow chocolate. Let the excess drip off and set them on parchment paper.
5. Dip the blunt (non-pointed) end of each wafer into the pink chocolate, creating a clean cap about 1/2 inch thick.
6. Carefully dip the pointed end of the wafer into the white chocolate, ensuring the point is fully coated.
7. While the white chocolate is still wet, press one mini chocolate chip firmly into the very tip of the point.
8. Allow the cookies to sit at room temperature for 15 minutes or pop them in the fridge for 5 minutes to lock in the design.