Edible Spoons

Ingredients

for 8 spoons

16 oz (455 g) cookie dough, sugar cookie dough

¾ cup (95 g) all-purpose flour, plus more for dusting

¼ cup (50 g) rainbow sprinkles

2 cups (350 g) milk chocolate chips

2 tablespoons coconut oil

ice cream, for serving

Preparation

Preheat the oven to 325˚F (160˚C).

Place the sugar cookie dough sheet on a lightly floured surface.

Sprinkle the flour over the dough and knead together.

Roll out the dough to a ¼-inch (6-mm) thick square.

Top with sprinkles and lightly roll out the dough again so the sprinkles become submerged in the dough.

Place a spoon on top of the dough and trace its shape with a paring knife. Reroll the dough as needed to cut out 8 spoons.

Arrange spoons upside-down on a parchment-lined baking sheet. Lightly grease with nonstick cooking spray.

Place each cookie spoon cutout on top of a spoon. Lightly press down to mold.

Bake for 25-30 minutes, or until the cookie dough is light brown.

Cool for 10 minutes before carefully removing the cookies from the spoons.

Microwave the milk chocolate chips and coconut oil together in a glass measuring cup or bowl in 30-second intervals, until the chips are completely melted.

Dip each cookie spoon in chocolate and let dry on a wire rack for about 10 minutes.

Serve with ice cream, if desired.

Enjoy!

Ingredients

for 4 spoons

1 cup (120 g) granola

1 tablespoon unsalted butter, room temperature

1 tablespoon honey

2 tablespoons light brown sugar

yogurt, for serving

Preparation

Pour the granola into a food processor. Pulse until the granola is broken into small pieces. Set aside.

In a small saucepan, mix together the butter, honey, and brown sugar over medium-low heat. Stir until the butter is melted, the sugar is dissolved, and the mixture begins to bubble, about 5 minutes.

Remove the pan from the heat and add ½ cup (60g) of the crushed granola. If mixture is still too wet to shape, add more granola.

Wrap 4 spoons tightly in aluminum foil. Lightly grease with nonstick cooking spray and set on a parchment-lined baking sheet.

When the granola mixture is cool enough to handle, mold onto the front of each foil-covered spoon.

Freeze for 30 minutes.

Preheat the oven to 350˚F (180˚C).

Place another piece of aluminum foil under the spoons. Fold it up around the edges of each spoon so the granola mold is nestled inside.

Bake for 10 minutes.

Cool the spoons for 10 minutes, then remove the granola spoons from the molds.

Chill in the refrigerator for 20 minutes.

Serve with yogurt, if desired.

Enjoy!

Ingredients

for 12 spoons

2 cups (200 g) shredded cheddar cheese

4 tablespoons unsalted butter, room temperature

1 teaspoon salt

1 cup (125 g) all-purpose flour

2 tablespoons ice water

Preparation

Preheat the oven to 325˚F (160˚C).

Using an electric hand mixer or stand mixer, beat the cheese, butter, and salt in a large bowl.

Once combined, mix in the flour and add the ice water one tablespoon at a time. The dough should hold together when pressed but crumble apart if you break it up in your hand. If it seems too dry, add a little more ice water.

Divide the dough in half and pack together into 2 discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes.

Roll out the dough to ¼ inch (6 mm) thick, pinching together the cracks on the edges.

Trace and cut out 6 spoon shapes from each disc of dough.

Place the cut-out cheese spoons on top of greased, upside-down spoons on a parchment paper-lined baking sheet. Lightly press down to mold the dough to each spoon’s shape.

Bake for 25 minutes, or until golden brown.

Serve with layered taco dip, if desired.

Enjoy!