Easy Chocolate Cookies With Sprinkles Food

CHOCOLATE CHIP SPRINKLE COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in remaining ingredients. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

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.

CHOCOLATE CRINKLES II

Steps:

• In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
• Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

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 CHIP-SPRINKLE COOKIES WITH M&MS

Steps:

• Cream together butter, brown sugar, and white sugar in a large bowl with an electric mixer until fluffy. Add egg, egg yolk, and vanilla paste; beat until well incorporated.
• Add flour, cornstarch, baking soda, and salt and mix until a dough has formed. Stir in mini M&Ms, chocolate chips, and sprinkles. Cover dough and refrigerate for 6 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Drop cookie dough by rounded tablespoon onto the baking sheet using a cookie scoop. If desired press in extra sprinkles and/or mini M&Ms on top of the cookie dough.
• Bake in the preheated oven until cookies are starting to brown at the edges, 12 to 14 minutes. Transfer to a wire rack and allow to cool.

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.