CHOCOLATE FUDGE COOKIES WITH
SPRINKLES
These
chocolate fudge cookies with sprinkles are a soft sugar cookie topped with a
rich and creamy fudge filling and finished off with rainbow sprinkles. The
perfect treat for the holidays or any other festive occasion!
Course Dessert
Cuisine American
Keyword chocolate
fudge cookies, sprinkle cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total
Time 20 minutes
Calories 181 kcal
Author Dinner
at the Zoo
Ingredients
·
1 lb Betty
Crocker® Sugar Cookie Mix Pouch 1lb 1.5 oz size
·
3 tablespoons all
purpose flour
·
1/2 cup butter melted
·
1 egg
·
2/3 cup sprinkles
of your choice
·
1 cup of
milk chocolate chips
·
1/4 cup heavy
cream
Instructions
1.
Preheat
the oven to 375 degrees.
2.
In
a large bowl mix together the cookie mix, flour, melted butter and egg until a
soft dough forms.
3.
Place
the sprinkles in a shallow bowl.
4.
Scoop
out tablespoons of dough and form it into balls. Quickly roll the balls of
dough into the sprinkles and place 2 inches apart onto a cookie sheet lined
with parchment paper.
5.
Using
the back of a teaspoon measure, make an indentation in the top of each cookie.
6.
Bake
for 8-9 minute or until cookies are lightly browned on the edges and just set.
7.
If
the indentations have filled back in during the cooking process you can use the
teaspoon to press them back into shape with the cookies are still warm.
8.
Repeat
the shaping and baking process with the remaining dough.
9.
Heat
the cream in the microwave for 30 seconds or until very hot. Pour the cream
over the chocolate chips and stir until all of the chocolate is melted and
mixture is thoroughly combined. You may need to microwave the mixture for 5
second intervals if the chocolate does not fully melt.
10. Spoon approximately 1 teaspoon into the
center of each cookie.
11. Let the cookies stand for at least 30
minutes so that the fudge centers can firm up.
12. Store cookies for up to 3 days in a
resealable container.
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