This is a really satisfying cookie. It is brown sugar shortbread frosted with milk chocolate and butter ganache and dipped in chocolate sprinkles. It looks inviting with the sprinkles, and the texture of the cookie, the frosting and the sprinkles hits all the right notes.
They are incredibly easy to make and don't require eggs. I almost always have all the ingredients on hand in the pantry, plus you don't need to refrigerate the dough - although you can ball the dough and bake later if you want. Just take the balls out of the fridge and put on cookie sheet while you are waiting for oven to heat up.
I've road tested these with adults and kids and everyone loves them.
(inspired by See's popular candy: milk chocolate bordeaux)
Makes about 36 cookies
2 cups butter, softened
1 1/2 cups brown sugar
4 teaspoons vanilla
4 cups flour
For the frosting:
2 cups milk chocolate chips (good quality)
1 stick butter (8 T.)
Chocolate Jimmies (I use DeRuijter Dark Chocolate)
Cream the butter and sugar together. Add the vanilla and then the flour and mix until smooth. With a small sized ice cream scoop, scoop balls onto a cookie sheet. The cookies will spread so leave room (I can get 12 on a half sheet).
Bake at 325 degrees for 19-23 minutes - they can brown a little at the edges, but you basically just want the cookies to set, but still be soft, not crispy.
Remove from oven and let cool on the cookie sheet.
Melt one bag of good quality milk chocolate chips with 1 stick butter and stir until smooth. Frost each cookie and then dip in sprinkles in a pie plate.