Happy #SundaySupper ! For those of you unfamiliar with the concept, Isabel of Family Foodie is encouraging everyone to gather around the kitchen table and spend time with your family. What better way to celebrate than with today’s theme, Cooking With Kids? Brenda from Meal Planning Magic is hosting today’s event.
Kids love to decorate cookies, so I did a twist on a classic with Chocolate Chip Cut-Out Cookies. The concept is the same as sugar cookies but with chocolate chip cookie dough instead.
I love these Chocolate Chip Cut-Out Cookies because chocolate chip cookies are my favorite cookie. Funny because I’m usually attracted to fun flavors, not boring classics. I may not want a plain vanilla cupcake or ordinary chocolate ice cream, but don’t mess with my chocolate chip cookie (unless you put bacon and cherries in it. By all means, mess away).
I can’t remember the last time I used a cookie cutter. I’m going to assume I did for Christmas, but nothing is jumping out. I actually have a good collection of cookie cutters, including several dinosaur ones, but I usually don’t have the patience or skill for decorated cookies.
I admit I’m out of my element. I don’t have any kids. I’m never around kids. However, I do know kids will love making these. Have them roll out the dough, cut out shapes, then decorate with frosting and sprinkles.
For the frosting, I used vanilla buttercream. If you’re wondering why my frosting isn’t all white, it’s because I had leftover swirled buttercream from my Red, White, and Blue Firecracker Cupcakes. I decided to stick with the patriotic theme and make a mess with chocolate and sprinkles. Yup, I’m pretty much a big kid.
The chocolate piping was easier than I thought. You melt chocolate chips directly in a sandwich bag, push all of the chocolate to one corner, snip a tiny hole, then pipe. While the chocolate is still hot, pour on sprinkles so they’ll stick. It’s best if you spread on buttercream before piping the chocolate.
Looking for more fun recipes to make with kids? Check out what the rest of the #SundaySupper crew is cooking! Most of them are parents, so they can give better insight than lonely ol’ me.
Start your day:
- Panko Encrusted French Toast Sticks ~Doggie At the Dinner Table
- Pineapple Not-Upside Down Muffins ~In the Kitchen with Audrey
- Bacon, Egg & Sausage Breakfast Cups ~Daily Dish Recipes
- Buttermilk French Toast with Homemade Cinnamon – Raisin Bread ~What Smells So Good
- Snack Attack: 3 Healthy Choices for Little Nibblers ~Cindy’s Recipes and Writings
- Fruit Salad in an Orange Cup ~Mama’s Blissful Bites
- Whole-wheat Pretzel Dogs ~Family Spice
- Poblano Mac ‘N Cheese ~Juanita’s Cocina
- Coconut Chicken and Shrimp ~Super for a Steal
- Lunie and Mini-me’s Grilled Pizza ~Cravings of a Lunatic
- Hedgehog Meatballs and Chili Dog Pie ~Cooking by the Seat of our Pants
- Walking Tostada ~Shockingly Delicious
- Mini Sausage Rolls ~Small Wallet Big Appetite
- Mini Corn Dog Muffins ~In The Kitchen With KP
- Mexican Black Bean & Quinoa Burgers with Homemade Guacamole ~Cupcakes and Kale Chips
- Threaded Spaghetti Hot Dog Bites ~Damn Delicious
- Golden Potato Patties ~My Trials in the Kitchen
- Grilled Chicken Wings in Sesame Flavors ~The Queen’s Notebook
- Spaghetti Tacos ~Girlichef
- Parmesan Corn on the Cob ~Home Cooking Memories
- Yum Yum Salmon ~Family Foodie
- Pad Thai ~Meal Planning Magic
- Chicken Tortilla Bake ~Mrs. Mama Hen
- Chocolate Slab ~Happy Baking Days
- Chocolate Chip Cut-Out Cookies ~Chocolate Moosey
- Self-Crust Coconut Pie ~Magnolia Days
- Fresh Cherry Clafoutis ~The Meltaways
- Wolf’s Wonderful Peanut Butter-Brownie Fudge Sundaes ~The Weekend Gourmet
- Cookies and Cream Ice Cream ~The Messy Baker Blog
- Healthy Creamy Caramel Apple Parfaits with Greek Yogurt ~Sue’s Nutrition Buzz
- Chocolate and Salted Caramel Pudding Pops ~Hezzi-D’s Cooks and Books
- Chocolate Cheese Turnover ~Basic and Delicious
- Chocotorta Vintage Kitchen Notes
- Oatmeal and M&M Cookies ~That Skinny Chick Can Bake
- Purple Blueberry Cake ~Tora’s Real Food
- Tropical Popsicles ~Pippi’s in the Kitchen Again
- Carrot Cupcakes ~Diabetic Foodie
Brenda is hosting this special event and would love for you to join us. We want you to share your great family recipes with us as we share ours with yours! Our #SundaySupper live chat will start at 3 pm EST. Follow us on twitter by using the hashtag #SundaySupper or using Tweetchat.
We love to feature your recipes on our #SundaySupper Pinterest Board and share them with all of our followers.
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar
- 2 1/2 Tbsp sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 egg yolk
- 1 1/4 cups flour
- 3/4 cup mini semisweet chocolate chips
- 3/4 cup powdered sugar
- 1/4 cup unsalted butter, room temperature
- Pinch of salt
- 1/4 tsp vanilla
- Sprinkles to decorate
- 1/4 cup mini semisweet chocolate chips
- For the cookies: In a large bowl, beat together butter, both sugars, vanilla, and salt until creamy. Beat in egg yolk. Gradually beat in flour then stir in chocolate chips. Remove the dough from the bowl and place it between two sheets of plastic wrap. Roll the dough flat until it is 1/4-inch thick. Chill in the refrigerator for at least an hour or until firm.
- Line two cookie sheets with either silicone mats or parchment paper. Remove the dough from the refrigerator and remove the top layer of plastic wrap. Cut into shapes and place shapes on the cookie sheets. As you run out of dough to cut, gather up the dough scraps and reroll. Repeat until all of the dough is used up. Chill the cookie sheets in the refrigerator while you preheat the oven to 350F.
- When the oven is ready, bake the cookies 9-11 minutes or until golden brown. Let stand for 3 minutes then remove to wire racks to cool completely.
- Meanwhile, prepare the vanilla buttercream. In a medium bowl, beat together sugar, butter and salt until creamy. Increase the speed to high and beat until creamy, 3-5 minutes. Add vanilla and beat for another minute.
- When the cookies are ready, decorate with sprinkles and buttercream.
- For the chocolate glaze: Place the chocolate chips in a plastic sandwich bag – do not seal. Microwave for 45 seconds then knead until smooth. Squeeze all of the chocolate to one corner of the bag then make a small cut to the corner. Pipe the chocolate onto the cookies as desired. Let the chocolate harden before serving.
Source: Adapted fom Nestle Toll House Best-Loved Cookies