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Easter cookies with big “piles” of chocolate and tiny pastel sprinkles. Kids will find them absolutely adorable, and adults will love the way they taste.
Preheat oven to 350 F.
In a mixing bowl using an electric mixer, cream the butter and sugars together on medium speed for 3 minutes. Add the egg; mix on medium for 1 minute. Add the vanilla; mix on medium for 1 minute.
Sift the flour, baking soda, and salt together in a small bowl. Slowly add the dry ingredients to the wet ingredients on low speed; mix until just incorporated. Fold the chocolate chips into the dough with a spatula.
Make 1 1/2-inch balls using a cookie scoop or tablespoon. Dip the top of each cookie in the nonpareils. Place cookies on a Silpat- or parchment paper-lined baking sheet leaving about 2 inches between them. Bake for 9 minutes. Remove from oven.
Allow the cookies to rest on the baking sheet for 5 minutes, before removing to a cooling rack to cool completely.
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