Chocolate-Dipped Fortune Cookies with Sprinkles
Angie McGowan
Updated Sep 14, 2015
Transformed from packaged take-out versions to home-baked superstars, these sprinkly cookies are easy to make by using Pillsbury refrigerated pie crusts as a shortcut.
Chocolate-Dipped Fortune Cookies with Sprinkles
- Prep Time 20 min
- Total 60 min
- Servings 24
- Ingredients 3
Ingredients
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1 package (12 oz) chocolate-flavored candy coating
- 1/4 cup Betty Crocker™ Decorating Decors multicolored candy sprinkles
Instructions
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Step1Heat oven to 400°F. Lightly spray 24 regular-size muffin cups with cooking spray.
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Step2Remove pie crusts from pouches; unroll on work surface. Using 2 1/2- to 3-inch round cookie cutter, cut out 12 rounds from each crust. Fold each round in half, gently pinching middle to seal. Press thumbs into each side and bring together to form fortune cookie shape. Place in muffin cups.
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Step3Bake 10 to 15 minutes or until lightly golden. Remove from muffin cups to cooling racks; cool completely.
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Step4Melt candy coating as directed on package. Place candy sprinkles in small bowl. Dip half of each fortune cookie into melted coating, then immediately dip in sprinkles. Place on sheet of waxed paper or cooking parchment paper; let stand until set.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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