Directions
- Add the cookies to a food processor and blend until they form fine crumbs. Transfer to a large mixing bowl.
- Add powdered sugar and cocoa powder to the crushed cookies. Stir until evenly combined.
- Pour in the melted butter and milk. Mix with a spatula until the mixture starts to come together, then knead gently with your hands until you get a smooth, compact dough.
- Shape the mixture into a loaf or cylinder. Wrap it tightly in parchment paper and refrigerate for 3 hours, or until firm.
- After chilling, remove from the fridge and unwrap. Cut into slices about 1 cm (½ inch) thick to form the cookies.
- Melt the milk chocolate in a heatproof bowl over simmering water or in short bursts in the microwave.
- Dip the top of each cookie into the melted chocolate and place it on a plate or tray lined with parchment paper.
- Sprinkle chocolate sprinkles over the chocolate coating before it sets. Let them rest at room temperature or refrigerate for 10–15 minutes until the chocolate hardens.
Recipe Details
Prep Time: 15 minutes
Chill Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 12–15 cookies
Difficulty: Easy
Variations & Substitutions
Nutty Delight: Add crushed hazelnuts or almonds to the cookie mixture for extra crunch.
Dark Chocolate Lovers: Use dark chocolate instead of milk chocolate for a more intense flavor.
Coconut Twist: Roll the cookies in shredded coconut instead of chocolate sprinkles.
Dairy-Free Option: Substitute plant-based milk and vegan butter for a fully vegan version.
Serving Suggestions
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