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75% would make again

Cookie Spoons

Tasty Team

Ingredients

for 8 spoons

  • 16 oz cookie dough (455 g), sugar cookie dough
  • 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

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 325˚F (160˚C).
  2. Place the sugar cookie dough sheet on a lightly floured surface.
  3. Sprinkle the flour over the dough and knead together.
  4. Roll out the dough to a ¼-inch (6-mm) thick square.
  5. Top with sprinkles and lightly roll out the dough again so the sprinkles become submerged in the dough.
  6. 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. Arrange spoons upside-down on a parchment-lined baking sheet. Lightly grease with nonstick cooking spray.
  8. Place each cookie spoon cutout on top of a spoon. Lightly press down to mold.
  9. Bake for 25-30 minutes, or until the cookie dough is light brown.
  10. Cool for 10 minutes before carefully removing the cookies from the spoons.
  11. 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. Dip each cookie spoon in chocolate and let dry on a wire rack for about 10 minutes.
  13. Serve with ice cream, if desired.
  14. Enjoy!

Ingredients

for 8 spoons

  • 16 oz cookie dough (455 g), sugar cookie dough
  • 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

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 325˚F (160˚C).
  2. Place the sugar cookie dough sheet on a lightly floured surface.
  3. Sprinkle the flour over the dough and knead together.
  4. Roll out the dough to a ¼-inch (6-mm) thick square.
  5. Top with sprinkles and lightly roll out the dough again so the sprinkles become submerged in the dough.
  6. 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. Arrange spoons upside-down on a parchment-lined baking sheet. Lightly grease with nonstick cooking spray.
  8. Place each cookie spoon cutout on top of a spoon. Lightly press down to mold.
  9. Bake for 25-30 minutes, or until the cookie dough is light brown.
  10. Cool for 10 minutes before carefully removing the cookies from the spoons.
  11. 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. Dip each cookie spoon in chocolate and let dry on a wire rack for about 10 minutes.
  13. Serve with ice cream, if desired.
  14. Enjoy!

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