Confetti Cookies
 
 
Makes 8 cookies
Ingredients
  • 1 cup all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 6 tablespoons unsalted butter, melted and cooled
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¾ cup candy-coated chocolate gems (see notes*), plus more for garnish
  • 1.5 ounces chocolate, roughly chopped (see notes**)
  • 3 tablespoons sprinkles (jimmies or nonpareils)
Instructions
  1. In a medium bowl, whisk together the flour, baking soda and salt.
  2. In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the butter and sugars at medium speed until well blended. Add the egg and vanilla extract and continue to beat until well blended.
  3. Gradually add the dry ingredients and beat on low speed until just combined. Add the chocolate gems, chopped chocolate and sprinkles and stir to combine.
  4. Line a baking sheet with parchment paper.
  5. Divide dough into 8 equal pieces and shape each piece into a ball. Place the balls on the prepared baking sheet about 3 inches apart. Place a few chocolate gems on top of each ball.
  6. Transfer to the refrigerator to chill until firm, about 2 hours or overnight.
  7. When you're ready to bake the cookies, preheat oven to 350 degrees.
  8. Bake cookies until the tops are lightly golden and the centers are still soft, 10-12 minutes.
  9. Remove from the oven and allow cookies to rest on the baking sheet for a few minutes before transferring to a wire rack.
Notes
*Place about half of the candy-coated chocolate gems in a plastic bag and crush lightly with a rolling pin.
**I used a HERSHEY's Cookies 'n' Creme Candy Bar.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/confetti-cookies/