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Indulge in the perfect blend of crispy and chewy with our Chocolate Chunk Cookie Sticks. These golden-brown delights are packed with rich chocolate chunks, drizzled with melted chocolate, and adorned with playful rainbow sprinkles for a treat that's as fun to look at as it is to eat.
Makes
12 Cookies
Ingredients
Otis Spunkmeyer Chocolate Chunk Cookies
1/4 cup Chocolate Melting Wafers
2 tablespoons Rainbow Sprinkles
Use approximately 24 1.33oz pieces of cookie dough to form a 12 x 7-inch rectangle.
Preparation
- Remove and thaw cookie pucks from the freezer and allow to sit at room temperature for 1 hour or until malleable. Press and roll the cookie dough into rectangle, about 1/4" thick and roughly 12x7 inches, between 2 sheets of parchment paper. Freeze for 30 minutes.
- Remove from the freezer and trim off any rounded edges to create a straight edge.
- Cut the rectangle into fourths lengthwise and thirds widthwise to form 12 4x1.25 inch pieces. Freeze for 15 minutes. Preheat oven to 300F.
- Separate the sticks so are 2-inches apart and bake for 10 to 12 minutes or until golden brown. Remove from oven and let cool.
- Melt the chocolate to a microwave safe bowl and heat stirring every 30 seconds until evenly melted.
- With the cookies on a baking rack with a tray underneath, evenly drizzle the chocolate over the cookies.
- Immediately top with sprinkles and wait until set before enjoying.
