Don’t sprinkles just make everything look so darn cute?
I have to confess. I have a very large bin full of all types of sprinkles from Halloween sprinkles,to hot pink hearts, and of course the classic ones like the ones in these here Chocolate Dipped Butter Cookies. I’m not sure that all those sprinkles are still edible though…do they expire? eeek!
I unfortunately haven’t found the time to use them up, but hopefully will in the near future when baby comes….
Since I will then have all this extra time and all…;)
Vin has been asking me to make butter cookies for some time now. I’m not sure that these are what he was looking for, but hey, these made the cut for me! He was thinking of a more traditional Italian butter cookie which by the way, are amazing with coffee. That recipe will have to come at another time because today it’s about chocolate dipped butter cookies!
I LOVE these with all my heart.
I usually under bake cookies juuuust slightly because well…I like under baked cookies. As we know, a soft chewy cookie makes my head spin as a crispier one is good, but just doesn’t make me freak out and want to eat 320408 of them. So I decided to slightly under bake these ones a little and I really liked how they turned out. They’re slightly crumbly yet melt in your mouth.
However, I did bake a few until the edges were golden brown and those were definitely crispy. Vin was happy.
This is a fun recipe to work with because you make the cookies the way you want them. Do you want them thin and crispy or thicker and crumbly? I went for the thicker and crumbly but you decide what you like. All that changes is the baking time so I suggest testing one or two before putting a whole pan in . mmk?
Then dip and sprinkle your heart away.
Don’t forget to pin this recipe on Pinterest by clicking the image below!
- 2½ cups all-purpose flour
- 1 teaspoons baking powder
- pinch of salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 egg
- 1 tablespoon pure vanilla extract
- 2 teaspoons butter extract
- 2 tablespoons milk
- semi-sweet chocolate chips
- granulated sugar for sprinkling
- Preheat oven to 400 degrees and line a baking sheet with parchment paper or a baking mat; set aside.
- In a medium bowl mix together flour, baking powder and salt, set aside.
- In a stand alone mixer fitted with a paddle attachment (hand held works too), cream together butter and granulated sugar until fluffy. Mix in egg, milk, vanilla and butter extract until incorporated, scraping down sides of bowl as necessary.
- With mixer on low speed, gradually add flour mixture until dough forms. Divide dough in half and wrap in plastic wrap and chill for 2-3 hours.
- After 2-3 hours of chilling, generously sprinkle flour on a clean service to roll out dough. Add dough to floured service and sprinkle more flour on top of dough. Using a roller, roll out dough ¼ - ½ inch thick. I tend to make mine a little thicker. Cut dough with cookie cutter and place on prepared baking sheet. Sprinkle with granulated sugar and bake 6-10 minutes. Since mine were thicker it took about 8 minutes. Remove from pan and place on cooling rack. For crispier cookies, bake a little longer until edges are sightly golden, for softer cookies slightly under bake.
- Place chocolate chips in a heat proof bowl. Melt in microwave in 30 second intervals until melted. Careful not to burn. Dip cooled cookies into chocolate, using a spoon to evenly spread chocolate on cookies then place on parchment paper and decorate with sprinkles. Enjoy warm or let chocolate harden for a few hours.
Recipe slightly adapted from Land O Lakes