Reynolds Kitchens® Tips
Reynolds Kitchens Tip
For better baking results, use Reynolds Kitchens® Parchment Paper with SmartGrid® to space out your dough evenly on the pan. The 1" and 2" grid marks make measuring and spacing simple.

Ingredients
- 1/2 cup softened unsalted butter
- 1/4 cup sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla
- 1 cup heat treated all-purpose flour
- ½ cup white chocolate chips
- ¼ cup sprinkles
- 1 cup melted semi-sweet chocolate
- ¼ cup popping candy
- reynolds kitchens® parchment paper with smartgrid®
Directions
Step 1
Cream the butter and sugars together in a standing mixer with the paddle attachment on high speed or using a hand blender on high speed for 5-7 minutes or until light and fluffy.
Step 2
Add in the vanilla on low speed and then add in the flour and mix just until combined.
Step 3
Fold in the chocolate chips and sprinkles using a rubber spatula.
Step 4
Place a 3-tablespoon scoop of the cookie dough into your hands and roll it into a ball.
Step 5
Dip each cookie dough ball using 2 spoons into a bowl of melted chocolate and move around until coated.
Step 6
Place the cookies on a cookie sheet tray lined with Reynolds Kitchens® Parchment Paper with SmartGrid® and repeat until all of the dough has been used.
Step 7
Immediately garnish the tops of each chocolate dough ball with popping candy and cool to room temperature.
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