I came across this recipe for Honey Spoons which I think you can also use for your purpose. You will be dipping your cookies instead of the spoons, of course.
• 1/2 c. honey
• 2 c. sugar
• 1 tbsp. white vinegar
• 1/4 c. water
1. Combine the honey, sugar, vinegar and water in a heavy saucepan. Blend and heat to boiling, stirring continuously. Use a wooden spoon, not metal.
2. Over medium heat, bring the mixture to hard crack stage, which is between 290 and 310 degrees on the candy thermometer. Do not let the mixture splash up the sides of the pan, which will cause it to crystallize. Wipe down the sides of the pan with a pastry brush dipped in cool water.
3. When the mixture reaches the hard crack stage, remove it from the heat and allow it to cool. As it cools you can add a drop or so of flavored essence, if desired. When the mixture cools, dip each spoon into the pan, covering and filling the bowl end of the spoon.
4. Set the filled spoon on a cookie sheet or pan that has been treated with nonstick spray. After the honey hardens and dries, individually wrap the spoons.