Make the Cookies
Start by making some quick and easy butter cookies. Cream 1 stick of softened, unsalted butter with an electric mixer until it’s light and fluffy. Then, add ½ cup of confectioners’ sugar and mix until fully incorporated. Then, mix in one small egg. (If you don’t have a small egg, just whisk a large egg and use half). Add 1 cup of all-purpose flour and a pinch of salt and mix just until the dough is combined.
Roll the dough into balls, flatten the balls with your hands, and bake the cookies on a parchment-lined sheet pan in a 350-degree oven until they’re golden 10-12 minutes, depending on their size.
Or, if you don’t feel like mixing up cookie dough from scratch, bake store-bought, refrigerated sugar cookie dough according to the package instructions.
Dip the Cookies
When the cookies have cooled, put semi-sweet chocolate chips in the microwave on 50 percent power, stirring after one minute (and then every 30 seconds after that) until smooth and creamy. Or, carefully melt the chocolate chips in a double boiler on the stovetop over very low heat (chocolate burns easily).
Then, dip the cookies half way into the chocolate and place them on waxed or parchment paper to harden.
Break Out the Confetti
Before the chocolate hardens, decorate the dipped side of the cookies with your favorite sprinkles or edible confetti.
Then, place the cookies in the refrigerator until the chocolate sets.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.