Recipe
Dessert
Brownie Sandwich Cookie with Sprinkles
Primary Media
Description
The yum factor is off the charts with this treat. Rich, creamy frosting awaits between two fudgy cookies coated with sprinkles.
Servings and Ingredients
Ingredients
Serves 40
Quantity | Ingredient | Add |
---|---|---|
1 c. Hy-Vee unsalted butter, at room temperature | ||
1 c. packed Hy-Vee brown sugar | ||
½ c. Hy-Vee granulated sugar | ||
2 Hy-Vee large eggs | ||
1 tsp. Hy-Vee vanilla | ||
1 ¼ c. Hy-Vee all-purpose flour | ||
½ c. Hy-Vee baking cocoa | ||
1 tsp. Hy-Vee baking soda | ||
½ tsp. Hy-Vee salt | ||
2 c. Hy-Vee quick oats | ||
1 (12 oz) pkg Hy-Vee milk chocolate chips | ||
¾ c. rainbow sprinkles (about 4 oz) | ||
Frosting | ||
1 c. Hy-Vee unsalted butter, at room temperature | ||
4 c. Hy-Vee powdered sugar | ||
1 tsp. Hy-Vee vanilla | ||
½ tsp. Hy-Vee skim milk, if needed |
Directions
- In a large bowl, cream softened butter and sugars; add eggs and vanilla and mix well. Mix in flour, cocoa, baking soda, salt and quick oats. Stir in chocolate chips. Cover and refrigerate dough for 2 hours or overnight.
- Preheat oven to 350 degrees.
- Roll into balls using 1 tablespoon of dough for each; gently press to just flatten. Press one side into sprinkles and place sprinkles-side-up on a parchment-lined cookie sheet.
- Bake for 10 minutes. Cool on wire racks. Spoon prepared frosting into a gallon-sized resealable plastic bag, cutting tip off of one corner. Frost bottom side of half the cookies. Place unfrosted cookie bottoms over frosted one to make the cookie sandwich.
- To make frosting, beat butter with mixer on medium speed until smooth, about 1 minute. Slowly add powdered sugar, mixing until combined. Add vanilla, mixing well. If frosting is too thick, add 1/2 teaspoon milk and mix until smooth.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 35mg
- Sodium: 75mg
- Total Carbohydrates: 31g
- Protein: 2g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 0%
0%
Iron 4%
0%
Calcium 2%