Easy Chocolate Dipped Cookies With Sprinkles Recipes

CHOCOLATE-DIPPED FORTUNE COOKIES WITH SPRINKLES

Steps:

• Heat oven to 400°F. Lightly spray 24 regular-size muffin cups with cooking spray.
• Remove pie crusts from pouches; unroll on work surface. Using 2 1/2- to 3-inch round cookie cutter, cut out 12 rounds from each crust. Fold each round in half, gently pinching middle to seal. Press thumbs into each side and bring together to form fortune cookie shape. Place in muffin cups.
• Bake 10 to 15 minutes or until lightly golden. Remove from muffin cups to cooling racks; cool completely.
• Melt candy coating as directed on package. Place candy sprinkles in small bowl. Dip half of each fortune cookie into melted coating, then immediately dip in sprinkles. Place on sheet of waxed paper or cooking parchment paper; let stand until set.

CHOCOLATE COVERED COOKIE BITES

Steps:

• Preheat oven to 350F.
• In KitchenAid mixer or with electric hand-mixer beat your butter until well-creamed.
• Add sugar to the mixing bowl and beat with the butter until well combined (about 30 seconds).
• Stir in vanilla extract and salt, stirring until well-combined, and scrape down the sides of the bowl using a rubber spatula to ensure ingredients are well-incorporated.
• Add egg yolk and beat until combined
• With mixer on medium-low speed, gradually add flour until well-incorporated (you will definitely need to scrape down the sides and the bottom of the bowl several times for this, as the mixture is fairly dry and crumbs tend to settle at the bottom of the bowl).
• Transfer dough to clean surface and use your hands to form it into a cohesive ball.
• Flatten into a disk (about 1" thick), cover with clear wrap, and chill for 15 minutes.
• Once dough has chilled, transfer it to a clean, lightly floured surface and use a lightly floured rolling pin to roll out to about ¼" thickness.
• Lightly flour your cookie cutters and cut out your shapes, transferring them to ungreased cookie sheet.
• Once you have cut out all of the shapes that you can, be sure to re-combine the scraps and roll out and cut out again to get the maximum number of cookies from your dough.
• Bake on 350F for 10-12 minutes (longer if you are using larger cookie cutters) and allow cookies to cool completely before dipping in chocolate.
• Prep chocolate by placing melting wafers (or chocolate chips and shortening) in microwave-safe bowl and microwaving at 15 second increments and stirring in between.
• Dip cookies in chocolate as desired (I preferred to hold the bottom of the cookie and press the face into the chocolate, it may be easier to spread the chocolate directly on to the cookies if you are using chocolate chips/shortening instead of melting wafers) and then immediately sprinkle with nonpareils or dip chocolate-side down into shallow dish of nonpareils (the bottom of the dish should be completely covered with the nonpareils if dipping).
• Allow chocolate to harden before serving.

EASY CHOCOLATE COOKIES WITH SPRINKLES

Steps:

• In a medium bowl, combine together flour, cocoa powder, and salt and mix.
• In a separate bowl, using electric mixer, beat softened butter and granulated sugar on high speed until light in color and fluffy. Add in egg and vanilla - continue beating for a couple more minutes. Turn off the electric mixer, add flour-cocoa-salt mixture and then continue beating on low speed until well-combined but without over mixing.
• Roll dough into 1-inch balls. Roll these cookie balls generously in sprinkles. Immediately arrange on parchment-lined baking sheets, spacing 2 inches apart and freeze until firm, for about 30 minutes.
• Bake in the preheated oven at 350 degrees Fahrenheit for 14 minutes. Do not over-bake. Remove from the oven, and transfer to wire rack to cool completely.

EASY CHOCOLATE-DIPPED COOKIES WITH SPRINKLES

Steps:

• Dip half of each cookie in chocolate; place on waxed paper-covered plate.
• Sprinkle with sprinkles.
• Let stand until chocolate coating is firm.

CHOCOLATE-DIPPED COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to medium low; beat in the flour mixture in 2 batches until combined.
• Transfer the batter to a resealable plastic bag and snip the corner to create a 1/2-inch opening. Pipe the batter into 1/2-by-3-inch strips, about 2 inches apart, on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Line a baking sheet with parchment. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Dip the cookies halfway in the chocolate, letting the excess drip off, then place on the prepared baking sheet. Refrigerate until the chocolate just sets, 10 to 15 minutes.

SPRINKLED AND DIPPED SUGAR COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. Stir in 3 tablespoons of the sprinkles.
• Shape dough into 20 (1 1/2-inch) balls. Place 2 inches apart on ungreased cookie sheets. Flatten slightly.
• Bake 9 to 12 minutes or until light golden brown on edges and set. Cool 5 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
• In small microwavable bowl, place 1/2 cup of the frosting. Stir in pink food color until blended. Microwave uncovered on High 10 to 15 seconds or until warmed and thinner consistency. Take half of the cookies, and working with one cookie at a time, dip halfway into warmed frosting; gently shake off excess. Place on cooling rack placed over cookie sheet or waxed paper. If frosting has cooled too much, reheat as needed. Sprinkle 1 1/2 teaspoons of the remaining sprinkles on dipped half of each cookie. In another small microwavable bowl, place remaining 1/2 cup frosting; stir in blue food color until blended. Repeat microwaving and dipping with remaining cookies. Sprinkle remaining 1 1/2 teaspoons sprinkles on dipped half of each cookie. Let stand about 3 hours or until set.
• Store covered in airtight container at room temperature with waxed paper between layers.

CHOCOLATE CHIP COOKIES WITH SPRINKLES

Steps:

• Pre-heat oven to 350 degrees.
• In a large bowl, beat the butter and sugars. Add eggs, one at a time, beating well after each addition. Add vanilla.
• In a food processor place the oats and process until finely ground.
• Combine oats, flour, baking soda, baking powder and salt; gradually add to creamed mixture.
• Stir chocolate chips, nuts and sprinkles.
• Roll into 1-1/2 inch balls and place on ungreased baking sheet. Flatten out slightly with a glass.
• Bake for 12-14 minutes or until golden brown. Remove and let cool on wire racks.

CHOCOLATE-DIPPED SPRITZ COOKIES

Steps:

• Cream butter and sugar in mixing bowl.
• Beat in egg and vanilla.
• Combine flour, salt and baking soda, gradually add to creamed mixture.
• Using a cookie press, press dough onto ungreased cookie sheet.
• Bake at 375° for 7-9 minutes.
• Original recipe says not to let brown but I prefer it when the edges are slightly brown, it makes the bottoms nice and crispy.
• Remove to cooling rack and let cool completely.
• Melt confectionary coating and dip each cookie half way and sprinkle with finely ground nuts or sprinkles.
• I usually do half semi sweet chocolate and half white chocolate and sprinkle with holiday colored non periels.
• Let harden on wax paper.