Homemade Sprinkle Chobani Cookies.

 

It’s been a long week. The month of May always seems to be. End-of-year activities, birthdays, projects, swimming etc. etc. The list could go on forever. Today, while my website was getting a much needed facelift, I whipped up, in no time I might add, these fun Chobani-filled sprinkle cookies. They are very reminiscent of funfetti cake batter. My kids, and husband, loved them. How could you not? They are jammed-packed with lots of colorful sprinkles and that can make even this crazy-busy mom smile.

Ingredients:

1 stick of unsalted butter at room temperature
1/2 cup of Chobani plain or vanilla yogurt
1 cup of sugar
2 teaspoons of almond extract
1 teaspoon of vanilla extract
1 egg
2.5 cups of all-purpose flour (King Arthur is the brand I prefer)  I used 1.75 AP and 3/4 cup of whole wheat.
1/4 cup of cornstarch
3/4 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup of rainbow sprinkles (more for topping if you prefer)

Directions:

Preheat your oven to 375 degrees.  Line your baking sheets with parchment or Silpat liners.

In your stand mixer, with the paddle attachment, blend the butter, Chobani and sugar together.  Then add the egg and extracts.  Beat until well combined.

In a separate “dry mixture” bowl, add the flour or flours (if you decide to use ap and whole wheat), cornstarch, soda and salt. Whisk to combine and then add to the wet mixture slowly.  Mix on low to avoid the flour mixture from flying everywhere.  Then by hand, mix in the sprinkles.  Using a mini scoop, scoop out the dough and roll into a ball and then press the tops into additional sprinkles if you wish to (the more the merrier for me).  Then place on  your baking sheet.  Bake for 12-13 minutes or until golden around the edges.  Remove and let cool.

— Knead to Cook