Break off rounded edges from the pretzels so they look like little cup handles.
Place white candy melts in a bowl, and microwave in 30 second intervals, stirring each time, until melted.
Dip the little pretzel handles into melted chocolate until coated and place on parchment paper. Sprinkle on edible gold glitter. Let Dry
Dip ice cream cones into melted chocolate until covered inside and out, place on parchment paper and let dry. Cut a small V-shape into the top of the cone to symbolize the chip.
Next, dip each end of the cone into the melted candy melts and lightly dip into the glitter to form a gold rim on each end of the cone.
Heat the pink and blue drizzle pouches according to package directions, and make little triangle shapes around the edge of the cookie, alternating each color.
Next, draw on Chip’s eyes and mouth using edible markers.
Finally, place a small circle of melted chocolate in the center of the cookie and set the cone on it, then put a little more chocolate on the inside of the cone to make sure it sticks to the cookie. Allow 30 minutes to set before serving.
Notes
We used Wilson Drizzle Pouches for the pink and blue decorating on the cookies but it seems that they are no longer available. You can use Pink and Blue Candy Melts instead. However, I recommend piping the melted candy on using a piping bag if you want them to look as neat as possible.