Mini Chocolate Chip and Rainbow Sprinkle Cookies with Caramel and Sea Salt Belgian Dark Chocolate Spread

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Hey y'all, I'm back-ish! Sorry for not posting a recipe last Sunday or yesterday. A week ago, I had a procedure on my toe where they had to take a good chunk of my toenail to get a piece of broken nail under the cuticle before it got infected. It's a pretty decent size wound and it's still really sore so today's recipe is a really simple one (and one in which I could sit down and take some breaks during) with ingredients I had around my kitchen. I might have to spend the rest of the day with my foot elevated, but it felt so nice to be able to bake a little something again. I was getting pretty upset just sitting around. 

Today, I made my favorite chocolate chip cookie recipe, added in some rainbow sprinkles since it's still Pride Month, and drizzled half of them with this delicious Lekkco Caramel and Sea Salt Belgian Dark Chocolate Spread that I got for Teacher's Appreciation Day. I just popped a spoonful and a half of that into the microwave for 10 seconds and it was super melty and easy to drizzle on the cookies with a spoon. You could also melt some peanut butter or Nutella and drizzle that on top. Get crazy and creative with it! I know I did. 


Mini Chocolate Chip and Rainbow Sprinkle Cookies 

Ingredients: 

  1. 1 stick unsalted butter, melted
  2. 1/4 cup packed light brown sugar
  3. 1/2 cup granulated sugar
  4. 1 1/2 cups all-purpose flour
  5. 1 tablespoon vanilla extract
  6. 1 large egg
  7. 1/2 teaspoon salt
  8. 1/2 teaspoon baking soda
  9. 1/4 cup mini chocolate chips
  10. Rainbow sprinkles
  11. Lekkco Caramel and Sea Salt Belgian Dark Chocolate Spread***

Instructions:

  1. Preheat oven to 350. Line one large baking tray with parchment paper or a silicone mat. Set aside. 
  2. Put butter in a microwave safe bowl and microwave until melted. Let it cool. 
  3. Mix together brown sugar, granulated sugar, and butter until combined. 
  4. Once the butter and sugars are combined, add the egg and the vanilla extract. 
  5. Add the salt, baking soda, and flour. Stir until everything is combined. The dough will be sticky. 
  6. Slowly fold in the mini chocolate chips and the rainbow sprinkles. The dough should be full of mini chocolate chips and a rainbow of colors. 
  7. Using a spoon, cookie scoop, or ice cream scooper, scoop the dough and roll into balls. Try to get a little of the mini chocolate chips and sprinkles into the cookie ball as possible. Place the cookie balls on the baking tray. 
  8. Bake cookies for 11 minutes. The cookies will be just done and still chewy in the middle. 
  9. Let cookies cool on the tray for five minutes before transferring them to a wire rack to cool completely. They will firm up a bit more while they cool.  
  10. In a microwave safe bowl, add one and a half spoonful's of Lekkco's Caramel and Sea Salt Belgian Dark Chocolate Spread and microwave for 10 seconds. Stir well. Using a spoon, drizzle the melted spread over cookies (I only did 6). Add rainbow sprinkles on top immediately. Let set.  
***Note: you can use whatever spread you want on top. I think melted peanut butter would be delicious on these. 

When I say these are super easy, I mean it. It look me less than forty-five minutes to put the dough together, bake, and decorate them. I'm the type of person who always has a craving for chocolate chip cookies, so I love this easy recipe I can make on a weekday for a sweet treat. And this recipe makes 16 cookies so I'll have some for a long time. This is also a dough that you can freeze. It's definitely my go-to recipe. 

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Instagram page: @theonewherecarolinebakes 
Twitter page: @OneWhereCDBakes
Email address: theonewherecarolinebakes@gmail.com 


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