Chocolate Chip Sprinkle Sandwich Cookies
Makes 10 to 12 cookie sandwiches
NESTLÉ® TOLL HOUSE®
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels 10 oz
NET WT 10 oz (283 g)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
- 1 cup prepared vanilla icing
- 3/4 cup colored sprinkles or nonpareils for decoration, divided
Preheat oven to 350° F. Spray 2 baking sheets with nonstick cooking spray; set aside.
In a small bowl, combine flour, baking soda and salt. Set aside.
In a large mixer bowl, cream together butter, brown sugar and granulated sugar. Once fluffy, add the egg and vanilla extract and beat well. Add flour mixture and mix thoroughly. Stir in mini morsels and ¼ cup sprinkles. Refrigerate cookie dough for 15 minutes. Once chilled, drop dough by tablespoon or similar sized cookie scoop on to baking sheets.
Bake cookies for 8-10 minutes until edges are golden brown. Place sheets on cooling rack for 2 minutes; place cookies on cooling rack to cool completely.
Place remaining ½ cup of sprinkles in a shallow bowl or plate. Once cool, top one cookie with approximately 2 teaspoons worth of icing and sandwich another cookie on top. Push the cookies together so that the icing shows along the edges. Repeat with remaining cookies. Roll the edges of each cookie sandwich in the sprinkles so that they adhere.