If you’re looking for a way to make any occasion a little bit sweeter, why not celebrate with Chocolate Chip Sundae Cookies? These festive little treats are loaded with rainbow sprinkles and chocolate chips, then rolled in shredded unsweetened coconut. Plus, with half a maraschino cherry on top, these cookies are as beautiful as they are delicious. Whether you’re celebrating a birthday, an anniversary, or just life in general, these cookies will bring a smile to everyone’s face.
Today is a day that I never would have dreamed possible ten years ago. Faith, Hope, Love, & Luck is celebrating its 10-Year Blogiversary. That’s ten years of Brenna, McKenna, countless recipes, and lots and lots of sarcastic quirky ramblings. And while celebrating today with a deviled egg recipe was quite tempting, I decided that this year it would be more appropriate to celebrate with a cookie recipe, considering we’re having several people over this evening to mark the special occasion with cookies and cocktails. Inviting guests over for deviled eggs and cocktails, without feeding them something else to go with the deviled eggs just seemed a little bit odd. And since it’s a Thursday, I knew that making an entire meal for guests would simply be out of the question. So, in the end, cookies won out over deviled eggs.
When it comes to our many past cookie recipes, these Weeping Angel Cherry Don’t Blinks still make me giggle uncontrollably. These Crystallized Gingerbread Chocolate Chip Cookies are a personal favorite, were featured in Taste of Home magazine, and have also been featured in posts from other food bloggers whom I greatly admire and respect. Sadie’s Double Pecan Butter Cookies serve as a reminder to me that I grew up in a pretty incredible place with some pretty amazing people who still continue to support me today. Some of the most adorable cookies that I’ve ever made are these Reindeer Molasses Spice Cookies, these Milky Way Melted Ghost Cookies, and these Groundhog Day Peanut Butter Cookies. And finally, there are these Chocolate Chip Vanilla Cookies, which always make me think of my mom because she fell in love with them shortly before her death. They will probably remain my all-time favorite for this reason alone.
Now, here’s where I’m about to really shock you. This is our 155th cookie recipe. Wow. Just Wow. Apparently, we must really like cookies or something. Perhaps it’s because they’re pretty simple to bake, travel well to parties, and allow everyone to have just a little bit of sweetness without feeling overly guilty. We’ve definitely come a long way since Faith, Hope, Love, & Luck’s first recipe for these Maple Glazed Bourbon Bacon and Pecan Cookies. A huge thanks to all of y’all for following along through the years, and supporting us by sharing or commenting on our recipes. It truly does mean so much to all of us. Brenna, McKenna, B.O.B. Bob, and I have truly been blessed to have played some little part in your lives. Here’s to another ten years and may they be just as tasty.
Ingredients:
- 1 Cup Unsalted Butter
- 2/3 Cup Granulated Sugar
- 2/3 Cup Light Brown Sugar
- 1 Egg
- 1/4 Cup Half and Half
- 2 Tablespoons Vanilla Extract
- 2 1/4 Cups All-Purpose Flour
- 2 Teaspoons Baking Soda
- 1/2 Teaspoon Kosher Salt
- 1 (10-oz.) Bag Dark Chocolate Chips
- 1 Cup Rainbow Sprinkles
- Shredded Unsweetened Coconut
- Maraschino Cherries, Halved
Directions:
- In a medium saucepan, brown the butter on high heat for 3 to 5 minutes. You want the butter to be a dark golden brown color, not pale, and not burnt. Place the browned butter in a large metal mixing bowl in the refrigerator until cool and slightly solidified. This should take approximately 1 hour.
- Preheat oven to 350 degrees.
- Cream the butter on medium speed for 2 minutes.
- Add the sugars and mix for 2 minutes on medium speed.
- Add the egg, half and half, and vanilla; mix until well combined.
- In a medium bowl, whisk together the flour, baking soda, and salt. Slowly add the flour mixture to the butter mixture on low speed; mix until just combined.
- Using a silicone spatula, slowly stir the chocolate chips and sprinkles into the cookie dough. Fill a small bowl with shredded coconut. Use a cookie scoop or tablespoon to measure the dough. Roll each scoop or tablespoon of dough into a ball and then roll it through the coconut to coat. Place each ball of dough onto a Silpat or parchment paper-lined baking sheet. Using your finger, press a well into the top of each coconut-covered dough ball and then press half of a cherry into the well, cut side down.
- Bake for 10 to 13 minutes.
- Allow the cookies to rest for 5 minutes before removing them to a baking rack to finish cooling completely.
Suggestions:
- When you are browning the butter, make sure to stir or whisk it constantly to prevent burning.
- I used a 10-oz. bag of Ghirardelli 60% Cocoa Bittersweet Chocolate Chips for this recipe. You can use whichever brand or variety of chocolate chips you prefer.
- Make sure to use unsweetened coconut for these cookies. Sweetened coconut will make the cookies too sweet and the sweetened coconut will burn slightly during baking due to its high sugar content.
- Before use, make sure to pat the cherries dry with a paper towel or two to absorb any excess moisture.
- The cookies will spread out a bit as they bake, so make sure to bake only 12 cookies at a time on each baking sheet.
- This recipe will yield approximately 4 Dozen cookies.
Improvements:
- Stir in 1 cup of finely chopped nuts.
- Add crushed pretzels to the cookie batter.
- CLICK HERE to find a list of all of our past cookie recipes.
Ingredients:
- 1 Cup Unsalted Butter
- 2/3 Cup Granulated Sugar
- 2/3 Cup Light Brown Sugar
- 1 Egg
- 1/4 Cup Half and Half
- 2 Tablespoons Vanilla Extract
- 2 1/4 Cups All-Purpose Flour
- 2 Teaspoons Baking Soda
- 1/2 Teaspoon Kosher Salt
- 1 (10-oz.) Bag Dark Chocolate Chips
- 1 Cup Rainbow Sprinkles
- Shredded Unsweetened Coconut
- Maraschino Cherries, Halved
Directions:
- In a medium saucepan, brown the butter on high heat for 3 to 5 minutes. You want the butter to be a dark golden brown color, not pale, and not burnt. Place the browned butter in a large metal mixing bowl in the refrigerator until cool and slightly solidified. This should take approximately 1 hour.
- Preheat oven to 350 degrees.
- Cream the butter on medium speed for 2 minutes.
- Add the sugars and mix for 2 minutes on medium speed.
- Add the egg, half and half, and vanilla; mix until well combined.
- In a medium bowl, whisk together the flour, baking soda, and salt. Slowly add the flour mixture to the butter mixture on low speed; mix until just combined.
- Using a silicone spatula, slowly stir the chocolate chips and sprinkles into the cookie dough. Fill a small bowl with shredded coconut. Use a cookie scoop or tablespoon to measure the dough. Roll each scoop or tablespoon of dough into a ball and then roll it through the coconut to coat. Place each ball of dough onto a Silpat or parchment paper-lined baking sheet. Using your finger, press a well into the top of each coconut-covered dough ball and then press half of a cherry into the well, cut side down.
- Bake for 10 to 13 minutes.
- Allow the cookies to rest for 5 minutes before removing them to a baking rack to finish cooling completely.
PIN THIS RECIPE
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
Vanilla Bean Cherry Chocolate Kiss Cookies
