You Can't Go Wrong with Chocolate + Sprinkles

We promised you an extra blog post this week - and here it is! Our photos aren't quite as plentiful and high-resolution as usual since we hadn't planned on blogging this cooking session and had to take phone pics. But these cookies were so amazing that we just had to share! And, guess what, they're easy, too.

Chocolate-dipped Butter Cookies

Yield: About six dozen cookies

1 cup softened butter
2/3 cup sugar
2 large egg yolks
1 tsp vanilla
1/2 tsp salt
2 cups flour
20 oz semi-sweet chocolate chips
1/2 cup rainbow sprinkles

Also needed: piping bag and Wilton decorating tip 8B


  1. Preheat oven to 350 degrees. Line two large, rimless baking sheets with parchment paper.
  2. Combine butter and sugar until light and fluffy. Add egg yolks, vanilla, and salt, and mix until combined. Add the flour and mix until it is just incorporated, being careful not to over mix.
  3. Fit your piping bag with your tip and fill with dough. Pipe the dough into 1/2" wide, 2" long cookies, and leave about 1" between cookies. The dough is very thick, so we found it helpful to work the dough with your hands in the pastry bag to warm it and make it easier to pipe. Use a knife to cut the dough from the piping tip as you go (having an extra person helped here! We suggest making these with a friend so that one person can pipe and the other person can cut).
  4. Bake for 12 minutes, or until they are just browning on the edges. Let them cool on the baking sheets for a couple of minutes, then remove to a wire rack to cool completely. This should only take about 30 minutes.
  5. Melt your chocolate chips in a bowl that is a good size and shape for dipping. Dip each cookie into the chocolate until it is about half covered, scraping the bottom of the cookie on the edge of the bowl to remove excess chocolate. Place the cookie back on your parchment paper lined baking sheets and sprinkle some sprinkles (ha!) on with your hands. Let the chocolate set, then eat!
The chocolate takes quite a while to set at room temperature, so be like us and put your cookies somewhere cool (we put them outside in the winter temperatures and they firmed up in just a few minutes) so that you can eat them even sooner.

Here are the few phone pics that Katrina snagged:

Piping cookies! Note the Fat Fridays Forever sweatshirt - sadly you can't see the walruses on either side of the donut. Yes, we make our own Fat Fridays Forever custom shirts because we're awesome like that.

Cookies are baked and cooling 

Dipped and sprinkled - ready to go sit outside in the cold so that eating time will arrive sooner.

Don't they look fancy?! They'd be a great treat to bring to a party.

It's also worth noting that these cookies keep really well, if you can avoid devouring them all at once. Just writing this out makes me desperately want these cookies again. I guess I might be making them again this week...


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