September 16, 2012

Sprinkles Cookie!!

I'm sort of obsessed with sprinkles. I have no idea what but I just really, really love them! I would be perfectly happy if they were on every dessert imaginable. I went to make a batch of chocolate chip cookies the other day, only to realize that I didn't have any chocolate chips in the pantry. Instead of chocolate chips I decided to use one of the 23 bottles of sprinkles I keep in the pantry. I don't really have 23 kinds of sprinkles in my kitchen, but I do have a lot. It turned out to be one of the best substitutions... ever! These got RAVE reviews at the office and by my friends.

Sprinkles Cookie
yields approximately 24 cookies


2 cups plus 2 tablespoons (10 5/8 ounces) bread flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
3 oz sprinkles (whatever color/shape you like) (you can use more or less depending on your preference)


1. Preheat the oven to 325 degrees. You want to bake these on the middle rack position in your oven, so arrange the racks accoringly. Line 2 large baking sheets with parchment paper or use a nonstick pan. Do no spray them with nonstick cooking spray bc it will turn brown in the oven and cause the bottoms of the cookies to burn a bit.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Mix the butter and sugars until thoroughly blended and the sugar is disolved (appx 5 minutes in the mixer). Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the sprinkles. Chill the dough for 1 hour.

4. Roll 2 ounces (2 heaping tablespoons) of dough into a ball. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart. I put 6 on a large cookie sheet.

5. Bake until the cookies are light golden grown and the outer edges just start to harden yet the centers are still slightly underdone, 8-10 minutes. DO NOT overbake. Start checking the cookies at 8 minutes and then recheck in 1 minute intervals until the edges have just started to brown. Cool the cookies on the sheets for 10 minues then transfer to a wire rack to cool completely.
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