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Big Double Chocolate Cookies for Two

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Big Double Chocolate Cookies for Two

An easy, one-bowl recipe for just two Big Double Chocolate Cookies. These fudgy chocolate cookies are loaded with pools of melted chocolate. Ready in just 30 minutes, this is the recipe to bake when your chocolate craving hits. 

 

Big Double Chocolate Cookies for Two

When my late-night cookie craving hits, my go-to recipe is my Big Chocolate Chip Cookies for Two; It’s fast, easy, and makes just enough for two big cookies. So when I set out to create a double chocolate cookie for two, I looked to my favorite recipe and gave it an easy update with Dutched cocoa powder and lots of chopped dark chocolate.

These cookies are rich, chewy, and packed with melty chocolate. My favorite way to eat these cookies is with a spoon when they’re warm—trust me, with all that melty chocolate these do warrant a spoon when they’re fresh out of the oven.

Why You’ll Love These Cookies

  • Fudgy, chewy cookie texture
  • Tons of chocolate flavor
  • Bowl to belly in under 30 minutes
  • Small batch makes just two big cookies

 

What You’ll Need

  1. Plant-based butter brings moisture and flavor to these cookies. This added fat helps the cookies spread, too.
  2. Light brown sugar adds sweetness
  3. White granulated sugar adds sweetness
  4. Egg yolk adds moisture and lends a hand to the cookie’s chewy texture.
  5. Vanilla extract adds flavor
  6. Baking soda helps the cookies spread.
  7. Salt enhances flavor and cuts sweetness.
  8. Dutched cocoa powder adds that deep chocolate flavor. You can use regular cocoa powder, but your cookies will not be as dark in color.
  9. All-purpose flour bulks up the cookie dough. I like to use an unbleached variety; any all-purpose flour will work.
  10. Chopped chocolate adds those big, melty pools of chocolate. Feel free to use your favorite chocolate bar for this recipe. Chocolate labeled as “chocolate chunks” will not yield the same result, as the chunks will hold their shape.

 

Frequently Asked Questions

Can I use regular butter? Yes, regular butter will work just fine in this recipe.

What kind of butter do you use? I use Country Crock Plant Butter Sticks with Olive Oil.

How can I make these vegan? I’ve had success making the cookies this recipe is based off of with Bob’s Red Mill Vegan GF Egg Replacer.

What kind of chocolate do you use? I used the Pound Plus Dark Chocolate from Trader Joe’s. 

Yield: 2 Big Cookies

Big Double Chocolate Cookies for Two

Big Double Chocolate Cookies for Two

An easy, one-bowl recipe for two Big Double Chocolate Cookies. Ready in just 30 minutes, bake these when your chocolate cookie craving hits!

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 10 minutes
Total Time 30 minutes

Ingredients

  • 3 Tbsp (42g) plant-based butter (or regular butter), softened
  • 3 Tbsp (42g) light brown sugar, packed
  • 1 1/2 Tbsp (18g) white sugar
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 2 Tbsp (10g) Dutched cocoa
  • 6 Tbsp (49g) all-purpose flour
  • 1/3 cup chopped chocolate

Instructions

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. In a large bowl, beat together the softened butter and sugars until fluffy. Beat in the egg yolk and vanilla. Beat in the baking soda and salt.
  3. Sift in the cocoa powder. Add the flour. Mix with a large spoon or spatula. Mix in the chopped chocolate.
  4. Divide the dough into two equal dough balls. Roll each dough ball smooth and, if needed, rearrange some of the chocolate chunks so that none are on the bottom of the dough balls (this helps keep the chocolate from forming a pool at the bottom of the cookies).
  5. Press a few extra pieces of chopped chocolate into the dough balls, if needed. Exposed chocolate chunks are necessary to get the melty chocolate pools.
  6. Bake cookies at 350°F for 10-11 minutes.
  7. Allow to cool on the baking sheet for 10 minutes before enjoying.
  8. To store any leftover cookie, allow the chocolate in the cookies to set totally before storing in an airtight container at room temperature.

Notes

  1. Butter: I used Country Crock Plant Butter Sticks with Olive Oil.
  2. Chocolate: I used Trader Joe's Pound Plus Dark Chocolate.

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© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Pumpkin Molasses Cookies

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Pumpkin Molasses Cookies

An easy, no-chill recipe for chewy Pumpkin Molasses Cookies with lots of sweet fall flavor. These cozy cookies are made without eggs and dairy, making them suitable for vegans and non-vegans alike.

 

Pumpkin Molasses Cookies

We’re nearly halfway into September, and these Pumpkin Molasses Cookies are just the cookies to get you fully into the fall baking spirit. They’ve got plenty of pumpkin pie spice, sweet molasses, and autumnal pumpkin. The interior texture is chewy, and the outside of the cookie bakes up perfectly crisp thanks to the glistening sugar coating. Plus, this is a “one bowl, no-chill” recipe which means less waiting and faster gratification 😉

Why You’ll Love These Cookies

  • Chewy cookie texture (not cakey)
  • Lots of fall flavor
  • Easy to halve or double the recipe as needed
  • Can be baked and frozen ahead of time

 

What You’ll Need

  1. Plant-based butter gives these a buttery taste and lends a hand to a classic cookie texture. Feel free to use regular butter if you aren’t following a dairy-free diet.
  2. Brown sugar adds sweetness and moisture while also helping the cookies spread.
  3. Pumpkin puree brings the pumpkin. Make sure you’re using a puree made with just pumpkin and not pumpkin pie filling.
  4. Vanilla extract adds flavor.
  5. Molasses brings that classic holiday flavor, adding to the complexity of these flavorful cookies.
  6. Pumpkin pie spice is all you need to spice these up. I opted for a pre-mixed spice for ease but feel free to use your own mix of cinnamon, nutmeg, ginger, and cloves.
  7. Salt enhances flavor and cuts sweetness.
  8. Baking soda helps these cookies spread.
  9. All-purpose flour bulks up the cookie dough. Feel free to use bleached or unbleached.

 

Frequently Asked Questions

Can I use regular butter? Yes, regular butter will work for these cookies.

What kind of nondairy butter did you use? I used Country Crock Plant Butter Sticks with Olive Oil.

Do I have to squeeze the moisture out of the pumpkin? Yes, this is essential in creating a chewy, instead of cakey, cookie texture. A lot of liquid will squeeze out of the pumpkin (more than you think!).

How can I make these in advance? After baking the cookies per the recipe, allow them to cool completely. Store the cookies in an airtight container and freeze. Allow the cookies to thaw to room temperature before enjoying.

Yield: 11-12 Big Cookies

Pumpkin Molasses Cookies

Pumpkin Molasses Cookies

An easy, no-chill recipe for chewy Pumpkin Molasses Cookies with lots of sweet fall flavor. These cozy cookies are made without eggs and dairy, making them suitable for vegans and non-vegans alike.

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 20 minutes
Total Time 1 hour

Ingredients

  • 6 Tbsp (90g) pumpkin puree (measured before squeezing liquid out)
  • 2/3 cup (150g) plant-based butter (or regular butter), softened
  • 3/4 cup (165g) light brown sugar, packed
  • 2 Tbsp molasses (unsulphured)
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 1/2 cups (195g) all-purpose flour
  • 1/3 cup (67g) white granulated sugar, for rolling

Instructions

  1. Preheat your oven to 350°F and line a baking sheet, or two, with parchment paper.
  2. Prepare the pumpkin puree by measuring it out onto two stacked paper towels. Carefully wrap the puree and gently squeeze the excess liquid out. I like to do this over a bowl just in case the paper towels burst. Scrape the pumpkin off the paper towel with a spoon; set aside.
  3. In a large bowl, beat together the softened butter and brown sugar until creamy. Beat in the molasses, vanilla, and pumpkin.
  4. Beat in the baking soda, salt, and pumpkin pie spice. Add the flour and use a large spoon or spatula to mix until combined.
  5. Scoop cookies 3 Tbsp in size, 6 per baking sheet. Roll each dough ball smooth and then roll in granulated sugar. Flatten the dough balls to hockey puck-like shapes.
  6. Bake at 350°F for 10-11 minutes. Allow the cookies to cool on the baking sheet for 2 minutes before moving to a cooling rack.
  7. Repeat Steps 5 & 6 to finish baking the cookies.
  8. Store any leftover cookies, once cool, in an airtight container at room temperature.

Notes

  1. For Smaller Cookies: scoop 2 Tbsp-sized dough balls and bake cookies for 8-9 minutes.
  2. Butter: I used Country Crock Plant Butter Sticks with Olive Oil.
  3. Molasses: I used unsulphured molasses—the kind typically found in the baking aisle of your local grocery store (in the U.S.)
  4. Pumpkin Pie Spice: if you don't have any PPS on hand, you can create your own mix. I recommend 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp cloves.

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© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Strawberry Sugar Cookies

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Dairy-Free Strawberry Sugar Cookies

Soft and chewy Strawberry Sugar Cookies coated with glistening sugar sprinkles. These easy strawberry cookies come together in just one bowl and need zero chill time. Plus, they’re flavored with freeze-dried strawberries and both vanilla and strawberry extracts!

 

Strawberry Sugar Cookies

We’re weeks into spring and there’s just something about a cute strawberry cookie that makes me want to throw on a dress and head outdoors. These cookies are bright, vibrant, and strawberry. The best part? The dough is easy to make! You need just one bag of freeze-dried strawberries (that you’ll blend into a powder) and a little strawberry extract to get a lovely, fruity flavor. No cooking or mashing whole strawberries. And definitely no waiting for peak strawberry season! Really, these can be made year-round and they’ll always be delicious.

Why You’ll Love These Cookies

  • Soft and chewy cookie texture
  • Dough comes together in one bowl & needs no chill time
  • Start to finish this is a quick recipe!

 

Tip for Successful Cookies

  1. Allow the dough to rest at room temperature for 10-20 minutes after mixing. This will stiffen the dough so that it can easily be rolled without sticking to your hands. If the dough is still sticky after resting for 10 minutes, allow it to rest for another 10 minutes.
  2. Roll the dough balls smooth before rolling them in the sugar sprinkles or sugar. This will give you round dough balls that will bake into nicely shaped cookies.
  3. Press the dough balls down before baking. For the perfect spread, you’ll gently press down each dough ball, just a little bit, before baking them. This will give you the perfect cookie thickness. 
  4. Don’t over-bake the cookies as that will lead to a less chewy cookie. The baked cookies will look a little puffy and may be slightly cracked on top. I recommend checking the cookies at the 7 or 8 minute mark.

 

Frequently Asked Questions

Do I have to use red food coloring? No, you definitely don’t have to! But your cookies will have only a slight pink/brown color to them if you choose not to add food coloring (like these cookies). You can also try a natural food coloring, but I haven’t had good luck with them in baked goods.

Can I leave the sugar off the dough balls? Totally. Feel free to use regular granulated sugar in place of the sugar sprinkles, or leave off the extra sugar altogether. It’s up to you! You could even turn these into sprinkle cookies by rolling them in your favorite oven-safe sprinkles.

How can I bake these ahead of time? These are the perfect cookie to bake the day before, because they’ll be chewier after sitting for a few hours. Just bake per the recipe, allow to totally cool, and then store in an airtight container at room temperature.

Yield: 16 Cookies

Strawberry Sugar Cookies

Strawberry Sugar Cookies

Soft and chewy, dairy-free Strawberry Sugar Cookies made with freeze-dried strawberries. A quick , easy, and delicious cookie!

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 50 minutes

Ingredients

  • 1 large egg + large egg yolk
  • 3/4 cup (150g) white granulated sugar
  • 1/3 cup (79mL) oil (avocado, vegetable, olive)
  • 2 tsp vanilla extract
  • 1 tsp strawberry extract (optional)
  • 1/4 cup (22g) freeze-dried strawberry powder (about a 1oz bag of freeze-dried strawberries)
  • 1/4 tsp no-taste red gel food coloring (optional)
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups (163g) unbleached all-purpose flour
  • Sugar sprinkles (or more white sugar) for rolling

Instructions

  1. Prepare the freeze-dried strawberries by blending them in a high-powered blender or food processer until a powder forms. Alternatively, you can add the freeze-dried strawberries to a large Ziploc bag and crush them with a rolling pin (you won't achieve a very fine powder with this method but that's okay). Set the strawberry powder aside.
  2. In a large bowl, whisk together the sugar, egg, and egg yolk. Whisk in the oil, vanilla extract, and strawberry extract. Whisk in the red food coloring, if using. Finally, whisk in the strawberry powder, baking soda, and salt.
  3. Add the flour and use a large spoon or spatula to mix until the flour is incorporated. Allow the dough to rest for 10 minutes at room temperature.
  4. Meanwhile, preheat your oven to 350°F and line a baking sheet with parchment paper. Add sugar sprinkles, or white granulated sugar, to a small bowl.
  5. After allowing the dough to rest for 10 minutes, scoop dough balls 2 Tbsp in size, rolling each one smooth and then rolling in the sugar. If your dough is too sticky to roll you can let it sit at room temperature for another 10 minutes.
  6. Place the dough balls on your prepared baking sheet (I bake 8 at a time on a standard half sheet). Gently press down on each dough ball to flatten just a bit. Bake at 350°F for 8-9 minutes. Cookies will look puffed up and slightly cracked.
  7. Allow the cookies to cool on the baking sheet for 2 minutes before removing to a cooling rack. Repeat Steps 4-5 to finish baking the cookie dough.
  8. Store any leftover cookies, once totally cool, in an airtight container at room temperature.

Notes

  1. Food Coloring: you don't have to add food coloring to the dough. Without the coloring, the cookies will not be red/pink.
  2. Freeze-Dried Strawberries: these are available in most standard grocery stores. They can usually be found in the snack aisle, or near the other dried fruit/nuts.
  3. Sugar Sprinkles: these are totally optional. I've tested this recipe with regular white sugar and with no sugar. All three versions are delicious. I personally love the crunch that the sugar sprinkles add.

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© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Easy Easter Cut-Out Cookies

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Easy Easter Cut-Out Cookies

These Easy Easter Cut-Out Cookies are the perfect cookie to get you in the spring spirit. Made with pantry staple ingredients, these icing-free cookies are simply (and easily!) decorated with sparkly, colorful sugar sprinkles.

 

Easy Easter Cut-Out Cookies

I don’t know what it is about cut-out cookies, but my kids love them. Picking the cookie cutter, cutting the dough, and decorating with their favorite sprinkles brings them so much joy, especially around a holiday season (I think my children would decorate sugar cookies for every holiday if they could).

After making my Egg-Shaped Orange Linzer Cookies, I really wanted to get an easier cut-out recipe on the blog. I loved how the sugar sprinkles turned out on those linzer cookies, and I wanted to use orange and green sugar sprinkles with the carrot cookie cutter that came in the cookie cutter set I bought. So here we are! With an easy cut-out sugar cookie recipe that yields just enough to satisfy those inevitable holiday yearnings for sugar cookie decorating. The best part? You can cut and decorate these cookies however you like!

Why You’ll Love These Cookies

  • Made with pantry staple ingredients
  • Sweet, “buttery” taste even though they’re dairy-free
  • Easy to make and “decorate” (unbaked cookies get sprinkled with sugar)
  • Dough can be flavored to your tastes (orange, lemon, almond, etc)

 

What You’ll Need

  • Plant-based butter gives these cookies a buttery flavor while adding moisture. I used Country Crock Plant Butter Sticks with Olive Oil.
  • White granulated sugar sweetens these cookies.
  • Egg binds the ingredients together. I haven’t tested these cookies with any egg alternatives.
  • Almond extract adds flavor. Feel free to mix up your own flavor combination by adding your favorite extract (orange, lemon, vanilla, etc).
  • Vanilla extract also adds flavor.
  • Salt enhances flavor.
  • All-purpose flour makes up the bulk of the cookie dough. I used an unbleached variety, but any all-purpose flour will work.
  • Plant-based milk is brushed on top of the cookies pre-sprinkling to create a sort of “glue” for the sprinkles to stick to. I used almond milk.
  • Sanding sugar decorates these cookies pre-bake. Feel free to use any combination of colors for whatever cookie cutter shape you choose.

 

FAQ

Can I use a different extract flavor? Definitely. Whatever flavor you like (lemon, orange, vanilla, etc) will work in these cookies.

Will other sprinkles work? Do I have to use sugar sprinkles? You can use any oven-friendly sprinkles. Nonpareils (the tiny, round sprinkles) and jimmies (the long, stick-like sprinkles) will both work.

Can I bake these in advance? Yes, you can bakes these a few days in advance. Store them in an airtight container at room temperature. These cookies can also be frozen and thawed before before enjoying.

Will regular butter and milk work? I haven’t personally tested this recipe with regular butter or milk. 

Yield: 20-28 Cookies

Easy Easter Cut-Out Cookies

Easy Easter Cut-Out Cookies

The perfect Easter Cut-Out Cookies to get you in the spring spirit! Made with pantry staple ingredients and easily decorated with colorful sanding sugar.

Prep Time 30 minutes
Cook Time 45 minutes
Additional Time 2 hours
Total Time 3 hours 15 minutes

Ingredients

Cookie Dough

  • 1/2 cup (113g) plant-based butter, softened
  • 1/2 cup (100g) white granulated sugar
  • 1 large egg
  • 1 tsp almond extract
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 2 cups (260g) unbleached all-purpose flour

Topping

  • 2 Tbsp plant-based milk (for brushing on the cookies)
  • Sanding sugar (for topping the cookies)

Instructions

Make the Dough

  1. In a large bowl, beat together the softened butter and sugar. Beat in the egg. Beat in the extracts, and then beat in the salt.
  2. Use a large spoon or spatula to mix in the flour. It's normal for the dough to look dry at this point. Use your hands to mash and mix the dough together until a smooth dough forms. Then shape the dough into a ball, flatten to a disc shape, and wrap in plastic. Refrigerate for at least 1 hour.

Bake the Cookies

  1. Once the dough is firm enough to roll out, unwrap and place the dough disc between two pieces of parchment paper (roughly the size of a cookie sheet).
  2. Roll the dough until it's a little under 1/4" thick. Place the rolled dough, and parchment paper, onto a baking sheet, or cutting board, and place it in the refrigerator to chill for 10 minutes.
  3. Meanwhile, prepare a second baking sheet with parchment paper.
  4. Pull out the dough and remove the top layer of parchment paper. Cut shapes using a cookie cutter (mine is roughly 3.3x1.6") and place the cut-outs onto your prepared baking sheet.
  5. Get your sanding sugar. Prepare small plates or bowls to catch the excess sugar, one for each color you plan to use. Pick up one cookie and brush with a light layer of plant-based milk. Shake the sanding sugar over the part of the cookie you wish to decorate, holding the cookie over a plate/bowl to catch the excess sugar. Finish adding the sugar, being careful not to mix the colors in the bowls that are catching the excess (that way you can save the sugar for a later use).
  6. Place the cookie back on the baking sheet. Repeat until all cookies are sugared. Refrigerate the cookies, along with the baking sheet, for 15 minutes.
  7. Meanwhile, preheat your oven to 300°F.
  8. One the cookies have chilled for 15 minutes, bake them at 300°F for 12-13 minutes. Allow the cookies to cool on the baking sheet for one minute before carefully transferring to a cooling rack.
  9. Repeat steps 2-8 until all the cookie dough has been re-rolled, shaped, sugared, and baked.
  10. Store cookies in an airtight container at room temperature.

Notes

  1. Butter: I used Country Crock Plant Butter Sticks with Olive Oil.
  2. Cookie Cutters: I used the carrot-shaped cookie cutter from this set.

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© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

White Chocolate Red Velvet Cookies

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White Chocolate Red Velvet Cookies

White Chocolate Red Velvet Cookies with a chewy, red velvet cookie texture. Made with melted white chocolate and cocoa powder for an extra creamy, double chocolate flavor. Add a drizzle of white chocolate and a few sprinkles for a fun touch.

 

White Chocolate Red Velvet Cookies

When I first set out to create a red velvet cookie last year, I was really leaning into a brownie cookie. After tons of recipe testing, I landed on a fudgy, chocolate cookie made with more white chocolate than cocoa powder. The creamy white chocolate gives these cookies a distinctive white chocolate flavor that outshines the traditional cocoa powder used in red velvet desserts. Technically, these cookies could still be considered brownie-like (they do have a touch of crinkle on the tops!), but the dough is easier to make than my favorite brownie batter and does require chilling (unlike brownies). If you like white chocolate then I think you’ll love these White Chocolate Red Velvet Cookies ♥️

Why You’ll Love These Cookies

  • Creamy white chocolate flavor
  • Easy to make and decorate
  • Chewy, brownie-like texture

 

Tips for the Best Cookies

Use Gel Food Coloring
You can use up to two teaspoons of gel food coloring without compromising the texture of the cookies (I did not test these cookies with liquid or natural food coloring). I used Wilton No-Taste Red Gel Food Coloring. 

Chill the Dough
This is mandatory for the cookies to have the right shape when they come out of the oven. Chilling the dough allows it to firm up enough to scoop and roll the dough balls.

Roll the Dough Balls Smooth
Rolling the dough balls will create a more uniform cookie appearance, and also helps keep the cookies round as they bake.

Do Not Use Butter
You’ll want to use oil for this recipe. When butter is melted with the white chocolate it causes the white chocolate to seize up (stiffen).

 

Frequently Asked Questions

Can I bake these ahead of time? Definitely. You can bake these and store them in an airtight container in the freezer. Allow the cookies to thaw at room temperature before adding the white chocolate drizzle.

Will regular white chocolate chips work? Yes, I’ve tested this recipe with both dairy-free and regular white chocolate chips; both worked for me.

Can I use vegetable oil? Yes, feel free to use your preferred baking oil. Vegetable oil, olive oil, and avocado oil are good options.

Do I have to use artificial food coloring? No, feel free to use your favorite food coloring for these cookies, though I recommend only using a natural food coloring that you know works.

Yield: 18 Cookies

White Chocolate Red Velvet Cookies

White Chocolate Red Velvet Cookies

Chewy Red Velvet Cookies made with melted white chocolate for a brownie-like cookie texture and creamy white chocolate flavor.

Prep Time 40 minutes
Cook Time 40 minutes
Additional Time 1 hour
Total Time 2 hours 20 minutes

Ingredients

Cookies

  • 1 cup (180g) white chocolate chips
  • 1/3 cup (79mL) oil
  • 3/4 cup (150g) white granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 2 tsp red gel food coloring
  • 1/2 cup (40g) natural cocoa powder
  • 3/4 cup + 2 Tbsp (114g) unbleached all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Drizzle

  • 1/4 cup (45g) white chocolate chips
  • Sprinkles

Instructions

Make the Dough

  1. In a small, microwaveable bowl, add 1 cup of white chocolate chips and 1/3 cup of oil. Heat in 15 second intervals, stirring between each, until the chocolate is melted; set aside.
  2. In a large bowl, whisk together the sugar, eggs, and vanilla extract. Whisk in the melted chocolate. Whisk in the white vinegar. Whisk in the red food coloring.
  3. Sift in the cocoa powder, and then the flour, baking powder, and salt. Use a large spoon or spatula to mix the dough together (it will resemble a thick brownie batter).
  4. Cover and chill the dough for 1 hour. This step is mandatory as it firms up the dough to allow you to roll the dough balls.

Bake the Cookies

  1. Once the dough has chilled for an hour (it should be firm enough to roll but soft enough to scoop), preheat your oven to 350°F and line a baking sheet, or two, with parchment paper.
  2. Scoop dough balls, 6-8 per baking sheet, 2 Tbsp in size (or around 36g each). Roll each dough ball smooth and carefully place on the prepared baking sheet.
  3. Bake the cookies at 350°F for 9-11 minutes, being careful not to over bake as that will lead to a non-chewy texture. Allow the cookies to cool on the baking sheet for 2 minutes before carefully removing to a cooling rack.
  4. Repeat Steps 2-4 until all cookies are baked, making sure you only place dough balls on a room temperature baking sheet.

Decorate the Cookies

  1. Once all the cookies are baked and totally cool, you can add the chocolate drizzle. In a small, microwaveable bowl, add 1/4 cup of white chocolate chips. Heat in 15-30 second intervals, stirring between each, until the chocolate is melted.
  2. Add the melted chocolate to a piping bag fitted with a small, round piping tip (I used a Wilton #3 tip). OR add the melted chocolate to a small Ziploc bag and snip a small opening in the corner.
  3. Drizzle chocolate over the cookies, adding sprinkles after each cookie. Allow white chocolate to set before storing cookies. I recommend storing in an airtight container with parchment paper between the layers. Store cookies at room temperature.

Notes

  1. Red Dye: I used Wilton No-Taste Red Gel Food Coloring. If using a different brand, you may need less than the 2 tsp I used.
  2. White Chocolate: I used Enjoy Life Mini White Chocolate Chips. I also tested this recipe with regular white chocolate chips, which work as well.
  3. Sprinkles: feel free to use your favorite sprinkles. I used white pearl nonpareils and sparking sugar sprinkles.
  4. Piping Tip: I used a Wilton #3 piping tip for the white chocolate. You can find them at Walmart in the US for less than $2.

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© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

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