December Recipes

Brownie Sandwich Cookies with Sprinkles

Brownie Sandwich Cookie with Sprinkles
Hands On:
30 minutes
Total Time:
30 minutes
Serves:
40

Ingredients

  • 1 cup Hy-Vee unsalted butter, room temperature
  • 1 cup packed Hy-Vee brown sugar
  • ½ cup Hy-Vee granulated sugar
  • 2 Hy-Vee large eggs
  • 1 tsp Hy-Vee vanilla
  • 1 ¼ cups Hy-Vee all-purpose flour
  • ½ cup Hy-Vee baking cocoa
  • 1 tsp Hy-Vee baking soda
  • ½ tsp Hy-Vee salt
  • 2 cups Hy-Vee quick oats
  • 1 (12 oz.) pkg Hy-Vee milk chocolate chips
  • ¾ cup rainbow sprinkles (about 4 oz.)

Frosting

  • 1 cup Hy-Vee unsalted butter, room temperature
  • 4 cups Hy-Vee powdered sugar
  • 1 tsp Hy-Vee vanilla
  • ½ tsp Hy-Vee skim milk, if needed
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Preparation

1
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.
2
Preheat oven to 350°.
3
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.
4
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.
5
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 ½ teaspoon milk and mix until smooth.

Nutrition Facts

Serves: 40
Amount Per Serving
Calories:240
% Daily Value*
Total Fat: 12g 15%
Saturated Fat: 8g
Trans Fat: 0g
Cholesterol: 35mg 12%
Sodium: 75mg 3%
Total Carbohydrate: 31g 11%
Dietary Fiber: 1g 4%
Sugars: 24g 48%
Protein: 2g 4%

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