Melissa's Sprinkle Cookies

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Step 1

Prepare Lay’s Classic crumbs in a food processor.

Step 2

Combine all ingredients in a bowl. Mix well to combine. Keep covered in an airtight container at room temperature until needed.

Step 3

Directions (Note: Bake cookies the morning of the event and store in an airtight container until needed. Can be made a day ahead.)

Step 4

Preheat a convection oven to 350°F (low fan setting).

Step 5

Roll dough into a ball, then roll in the prepared Lay’s Sprinkles so that the entire surface is coated. (If dough is pre-portioned and too large, cut the dough to the desired size.) Keep the sprinkle mixture well turned so the dough can grab an equal amount of chips and sprinkles.

Step 6

Place coated dough balls on sheet trays lined with parchment or baking mats, spacing each dough ball 2 inches apart.

Step 7

Bake about 10 to 12 minutes, turning the trays halfway through. The edges should be crisp, and the centers set but still soft.

Step 8

Remove the trays from the oven and let cookies cool completely.

Step 9

Meanwhile, melt chocolate candy coating, either in a microwave for 20-second intervals, stirring in between, or in a double boiler on the stove, stirring occasionally, until fully melted.

Step 10

Once the cookies are cooled, carefully half-dip each cookie, allowing any excess chocolate coating to drip off.

Step 11

Place on clean parchment-lined sheet trays and sprinkle with additional Lay’s Sprinkles.

Step 12

Allow the chocolate coating to harden before serving.

Step 13

Add edible gold glitter to a shaker tin. Before serving, sprinkle a little golden magic onto each cookie.