¾ cup all-purpose flour (95 g), plus more for dusting
¼ cup rainbow sprinkles (50 g)
2 cups milk chocolate chips (350 g)
2 tablespoons coconut oil
ice cream, for serving
Nutrition Info
Calories 567
Fat 28g
Carbs 70g
Fiber 2g
Sugar 44g
Protein 6g
How to Make It
1. Step
Preheat the oven to 325˚F (160˚C).
2. Step
Place the sugar cookie dough sheet on a lightly floured surface.
3. Step
Sprinkle the flour over the dough and knead together.
4. Step
Roll out the dough to a ¼-inch (6-mm) thick square.
5. Step
Top with sprinkles and lightly roll out the dough again so the sprinkles become submerged in the dough.
6. Step
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. Step
Arrange spoons upside-down on a parchment-lined baking sheet. Lightly grease with nonstick cooking spray.
8. Step
Place each cookie spoon cutout on top of a spoon. Lightly press down to mold.
9. Step
Bake for 25-30 minutes, or until the cookie dough is light brown.
10. Step
Cool for 10 minutes before carefully removing the cookies from the spoons.
11. Step
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. Step
Dip each cookie spoon in chocolate and let dry on a wire rack for about 10 minutes.
