A small batch recipe scaled for two, using a single egg yolk so there is no leftover white. Pull them while the centres are still gooey and let them finish setting on the tray.
Makes: 2–4 cookies · Total time: 20 minutes
Ingredients
- 3 tbsp unsalted butter
- 4 tbsp brown sugar, packed
- 1 tbsp granulated sugar
- 1 egg yolk
- 6 tbsp all purpose flour
- 1/8 tsp baking soda
- 1/4 tsp salt
- 3 tbsp chopped Ice Cream Cone Bark
- 1 tbsp rainbow sprinkles
Directions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
- Melt the butter and allow it to cool slightly.
- In a small mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Mix well. Add the egg yolk and mix until smooth.
- Add the flour, baking soda, and salt. Mix until just combined and no streaks of flour remain.
- Fold in the chopped Ice Cream Cone Bark and rainbow sprinkles.
- Shape the dough into 4 small cookies or 2 large cookies and place them on the prepared baking sheet.
- Bake for 10 minutes, or until the edges are just golden brown and the centers have puffed up but are still gooey.
- Allow the cookies to cool on the baking sheet before eating.