WATCH MY ASSEMBLY VIDEO HERE
You’ll need:
2" round sugar cookies, buttercream, chocolate melting wafers or Callebaut chocolate, 1–2 tsp neutral/coconut oil, sprinkles, and food-safe paper straws, lollipop sticks, or popsicle sticks.
1. Bake the Cookies: My traditional sugar cookie and buttercream recipe can be found in this resource. Roll dough to ¼-inch thick. Cut 2-inch rounds and bake at 350°F for 7–9 minutes, until set. Cool completely.
2. Assemble Sandwiches: Pipe a generous dollop of buttercream onto one cookie. Insert the stick in the center, then cap with a second cookie and press gently. Chill 10–15 minutes until the filling firms (cold, not frozen).
3. Melt Chocolate: Microwave in 30-second bursts, stirring between each. If needed, stir in 1 tsp coconut oil per 6 oz chocolate to thin. (Use melting wafers for ease; temper real chocolate for best snap + shine.) Chill cookie sandwiches in the freezer for a few minutes so the buttercream hardens/sets up.
4. Decorate & Set: Add sprinkles while the chocolate is wet. Let set 10–15 minutes (speed it up in the fridge if needed).
Notes & Tips:
- How much chocolate? For about 12 mini (2") sandwiches, start with 12 oz chocolate (more if fully coating; less if half-dipping).
- Avoid cracks: Don’t dip frozen cookie sandwiches...chocolate can crack over very cold centers.
- Sticks: Use food-safe straws/sticks only (not oven-safe).
- Storage: Refrigerate up to 3 days. For longer storage, freeze for up to 1 month.