Recipe
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%