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Cookie Spoons

by Betsy Carter • from the video Edible Spoons

Ingredients

for 8 spoons

  • 16 oz
    cookie dough, sugar cookie dough (455 g)
  • ¾ cup
    all-purpose flour, plus more for dusting (95 g)
  • ¼ cup
    rainbow sprinkles (50 g)
  • 2 cups
    milk chocolate chips (350 g)
  • 2 tablespoons
    coconut oil
  • ice cream, for serving

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Preparation

  1. Preheat the oven to 325˚F (160˚C).
  2. Place the sugar cookie dough sheet on a lightly floured surface.
  3. Sprinkle the flour over the dough and knead together.
  4. Roll out the dough to a ¼-inch (6-mm) thick square.
  5. Top with sprinkles and lightly roll out the dough again so the sprinkles become submerged in the dough.
  6. Place a spoon on top of the dough and trace its shape with a paring knife. Reroll the dough as needed to cut out 8 spoons.
  7. Arrange spoons upside-down on a parchment-lined baking sheet. Lightly grease with nonstick cooking spray.
  8. Place each cookie spoon cutout on top of a spoon. Lightly press down to mold.
  9. Bake for 25-30 minutes, or until the cookie dough is light brown.
  10. Cool for 10 minutes before carefully removing the cookies from the spoons.
  11. Microwave the milk chocolate chips and coconut oil together in a glass measuring cup or bowl in 30-second intervals, until the chips are completely melted.
  12. Dip each cookie spoon in chocolate and let dry on a wire rack for about 10 minutes.
  13. Serve with ice cream, if desired.
  14. Enjoy!
 

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