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Sugar Cookie Nachos

Prep: 25 mins
Cook: 15 mins


package Foodstirs Sweet Tooth Sugar Cookie Mix

1 egg

12 tbsp cold butter, cubed

2-3 tbsp sprinkles of choice


1 cup diced strawberries

1 cup diced bananas

1/2 cup chopped walnuts or pecans, toasted

Drizzle of chocolate syrup



Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

In a large bowl using a hand mixer, blend the cubed butter until a creamy texture forms. Whip in the egg, then slowly incorporate the dry mix until a dough forms.

Shape the dough into a flat disk, wrap in plastic and chill in the freezer at least 20 minutes or until firm.

Once the dough has firmed, roll out on a floured flat surface into a large rectangle. Distribute the sprinkles evenly, covering the surface of the dough, and roll over a few more times to set the sprinkles into the dough.

Trim the edges to make a perfect rectangle of dough, then cut into triangles and bake on the parchment lined baking sheet for 13-15 minutes.

Cool cookies on a wire rack, then serve cookies on a platter topped with the strawberries, banana, walnuts and chocolate syrup.