Chocolate Halloween Cookies

Chocolate Halloween Cookies


1 cup semisweet chocolate chips
2¾ cups Dierbergs flour
½ teaspoon baking soda
1 cup Dierbergs butter, softened
½ cup Dierbergs granulated sugar
½ cup firmly packed Dierbergs brown sugar
1 large Dierbergs egg
Dierbergs Bakery colored sprinkles


Place chocolate chips in medium microwave-safe bowl; microwave (high) for 1 to 1½ minutes. Stir until chips are melted and smooth; cool for 5 minutes.

In medium bowl, stir together flour and baking soda; set aside.

In large mixer bowl, beat butter and sugars at medium speed until light and fluffy. Beat in egg and melted chips. Add flour mixture; beat at low speed until well combined. Divide dough in half; shape each portion into 8-inch log. Roll logs in sprinkles to coat. Wrap in plastic wrap; chill until firm, at least 2 hours. Using sharp knife, cut each log into ¼-inch-thick slices. Place 1 inch apart on parchment-lined baking sheets. Bake in 375˚F. oven until set, about 8 to 10 minutes. Cool on baking sheet 1 minute. Transfer to wire racks and cool completely. Store in airtight containers.

Servings: 30
Serving Size: 2 cookies

Per Serving
Calories: 173
Cholesterol: 23 mg
Fat: 9 g
Sodium: 26 mg
Carbohydrates: 22 g
Protein: 2 g
Fiber: 1 g