Chocolate and Sugar Cookie Swirl

Recipe

• Preheat your oven to 325.
• Roll out a sheet of parchment paper and set the precut sugar cookies down out of the package. 
• Lay another sheet of parchment paper over the cookies leaving extra space around all of the edges. 
• Grab a rolling pin and begin rolling out the sugar cookie dough creating one slab of sugar cookie.
• Peel off the parchment paper and begin sprinkling the sprinkles on that one side. To help press them in, I grab the rolling pin and GENTLY roll over the sprinkles so it presses them into the dough. 
• Lay that piece of parchment paper back over the sprinkled side and using both hands (one on each side), flip the sugar cookie dough over so the other side of parchment paper and sugar cookie are face up. 
• Peel off the parchment paper and set it aside. 
• In a bowl, add the chocolate chips and butter. Melt them in a microwave, stirring occasionally. I like to keep it a little clay-ish so it holds to the sugar cookie. You don’t want it to be too liquid-y. 
• Spread the chocolate on top of the sugar cookie side that does not have sprinkles. 
• Grab the two corners of the parchment paper and begin rolling it up so the sprinkles are on the outside. The sugar cookie will be thin and squishy so gently and slowly roll. 
• Once it’s all rolled up, put it in the fridge for 30 minutes. This will help it harden so you can cut it into cookies. 
• After the 30 minutes, grab the dough and cut it into cookies and set it on a greased cookie sheet.
• Bake at 325 for 15 minutes (or until brown). They will spread out and not be circular as they bake. Don’t worry! That’s the fun part!
• Cool them on a cooling rack before eating.