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Hot Right Now
Weekend Meal Prep
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No Bake Desserts
Hot Right Now
80% would make again
by Betsy Carter
for 8 spoons
16 oz cookie dough
, sugar cookie dough
¾ cup all-purpose flour
, plus more for dusting
¼ cup rainbow sprinkles
2 cups milk chocolate chips
2 tablespoons coconut oil
ice cream, for serving
Shop ingredients with
Estimated values based on one serving size.
Preheat the oven to 325˚F (160˚C).
Place the sugar cookie dough sheet on a lightly floured surface.
Sprinkle the flour over the dough and knead together.
Roll out the dough to a ¼-inch (6-mm) thick square.
Top with sprinkles and lightly roll out the dough again so the sprinkles become submerged in the dough.
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.
Arrange spoons upside-down on a parchment-lined baking sheet. Lightly grease with nonstick cooking spray.
Place each cookie spoon cutout on top of a spoon. Lightly press down to mold.
Bake for 25-30 minutes, or until the cookie dough is light brown.
Cool for 10 minutes before carefully removing the cookies from the spoons.
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.
Dip each cookie spoon in chocolate and let dry on a wire rack for about 10 minutes.
Serve with ice cream, if desired.