I love a good cookie and if they are pretty its even better! I love and easy recipe too! These Chocolate Chubby Cookies are all of the mentioned! LOL! They are really really pretty, they are good and this recipe is easy!
These cookies are packed with tons of chocolate flavor and because they are thick it makes them a pretty substantial cookie! At first I was a bit skeptical of the sprinkles I wasn’t sure if the texture would hold up to the addition of the sprinkles but it totally works! Now to take it up another notch I dipped them in more chocolate! It is the perfect marriage of chocolate, sprinkles and a tender cookie. And I seriously love the addition of the colorful sprinkles.
Now lets talk about working with those sprinkles. It can get messy but the results are so worth it! Just look how pretty they are!
These cookies are so colorful they would be perfect for any spring or summer gathering! Mother’s Day is just around the corner! You might want to make some of these!
Chocolate Chubbie Cookies
Ingredients
- 3 cups all-purpose flour
- 3 Tablespoons cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1/2 cup vegetable shortening
- 1/2 cup butter softened
- 1 cup sugar
- 1 large egg
- 2 tablespoons water
- 1 tablespoon extract
- 1 cup sprinkles
- 4-6 oz melted chocolate almond bark
Instructions
- In a medium bowl, whisk together flour, baking powder, and salt and cocoa.
- In the bowl of an electric mixer, mix the shortening, butter and sugar until fluffy and creamy. Add egg, water, and vanilla. Beat until combined. Slowly add flour mixture until combined.
- Divide dough in half. Working with one half at a time, place dough on wax paper or parchment on counter. Roll into a log about 9 inches long.
- Spread ¼ cup of sprinkles on the wax paper and roll the dough log over the sprinkles to coat. The log does not need to be completely coated but the sprinkles should be dispersed over the surface of the log.
- Wrap each sprinkled log in plastic wrap. Carefully shape log into an egg shape.
- Chill for at least 2 hours. Freeze for longer storage (up to several months). When dough is chilled remove from refrigerator. Preheat oven to 350 degrees. Slice cookies in 1 inch thick slices. Place on parchment lined cookie sheet.
- Bake in preheated oven for 12-15 minutes. Allow to cool on cookie sheets for 3-5 minutes then place on cooling rack to completely cool
- When cool dip half of cookie in melted almond bark. Shake off excess candy then place on parchment lined cookie sheet and allow to harden!
DANGGGG, that IS Easy! and they are sooo cute! Thanks for sharing the recipe!
These are happy looking!