Ingredients

The following ingredients have 18 Servings
  • 1-1/2 sticks, (3/4 cup butter, room temperature)
  • 3- oz cream cheese, (softened)
  • 1/2 cup confectioner's sugar
  • 3/4 cup granulated sugar
  • 2 large egg yolks
  • 2-1/4 cups flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2-3 teaspoons vanilla extract
  • 1-1/2 to 2 cups mini chocolate chips
  • 1 cup colored sprinkles, (divided)

Instruction

  • In a large mixing bowl, beat butter and cream cheese until smooth.
  • Add both sugars and continue beating until well mixed and creamy.
  • Beat in egg yolks.
  • Combine flour with baking soda and salt.
  • Slowly add to creamed sugar mixture, beating until well incorporated.
  • Add vanilla and beat well.
  • Stir in mini chocolate chips and 1/3 cup colored sprinkles.
  • Form into 2 logs with a 2-1/2" diameter.
  • Spread half the remaining sprinkles on a flat surface and roll log over them to cover outside surface. Repeat with remaining log.
  • Wrap in waxed paper, twisting ends to seal, and either freeze for 20 minutes or chill in refrigerator for 3-4 hours. (If not baking immediately you can store in freezer for up to 3 months)
  • When ready to bake, preheat oven to 350 degrees. Line cookie sheet with silicone mat or parchment paper.
  • Unwrap one log at a time and using a sharp knife, slice into 1/3" thick slices.
  • Lay on cookie sheet, keeping about 1" apart, and bake for 12 minutes for softer cookies and 15-16 minutes for crisper cookies.
  • Allow to cool on wire rack then store in airtight container.