Sprinkle Cookie Sandwiches

In my eyes, life is more fun with sprinkles.

These chocolate cookies are covered in sprinkles and have a yummy butter cream center.

Leave out the frosting if you desire, and just eat the cookies as is. 

{{Or for a fun party treat, sandwich a lollipop stick in between each cookie for a cookie pop!}}

For the Cookies:

-10.5 tbsp Softened Butter

-1/2 cup Sugar

-1/4 cup Unsweetened Cocoa Powder

-1/4 tsp Baking Soda

-1/4 tsp Salt

-1 Egg

-1 tsp Vanilla

-1 1/4 cup All Purpose Flour

-approx 1 cup Rainbow Sprinkles

1. In a large bowl, beat butter with mixer until creamy

2. Add sugar, cocoa powder, baking soda, & salt. Mix until well combined

3. Mix in egg & vanilla. Scrape down sides of bowl and then beat flour in, slowly

4. Fill a small bowl with sprinkles. Measure out dough by the tablespoon and roll into balls in the palm of your hand. Lightly roll balls into sprinkles and place on parchment paper lined cookie sheets. (Makes 24 balls)

5. Refrigerate balls for 30 minutes. In the meantime, preheat your oven to 375 degrees 

6. Bake for 12 minutes and allow to cool completely

For the Filling:

-1 Stick of unsalted Butter, softened (8 tbsp)

-1 1/2 cup Powdered Sugar

-1 tsp vanilla

1. Cream together butter & sugar. When well combined, add in vanilla and beat until light & fluffy. 

2. Spread or pipe frosting in between 2 cookies

Enjoy!
(1 Cookie WITHOUT frosting = 3 WW Point+ or 2 Cookies WITHOUT frosting = 5 WW Point+)