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Chocolate-Dipped Fortune Cookies with Sprinkles

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  • Prep 20 min
  • Total 60 min
  • Servings 24
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Transformed from packaged take-out versions to home-baked superstars, these sprinkly cookies are easy to make by using Pillsbury refrigerated pie crusts as a shortcut.
By Angie McGowan
Updated Sep 14, 2015
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  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 package (12 oz) chocolate-flavored candy coating
  • 1/4 cup Betty Crocker™ Decorating Decors multicolored candy sprinkles


  • 1
    Heat oven to 400°F. Lightly spray 24 regular-size muffin cups with cooking spray.
  • 2
    Remove pie crusts from pouches; unroll on work surface. Using 2 1/2- to 3-inch round cookie cutter, cut out 12 rounds from each crust. Fold each round in half, gently pinching middle to seal. Press thumbs into each side and bring together to form fortune cookie shape. Place in muffin cups.
  • 3
    Bake 10 to 15 minutes or until lightly golden. Remove from muffin cups to cooling racks; cool completely.
  • 4
    Melt candy coating as directed on package. Place candy sprinkles in small bowl. Dip half of each fortune cookie into melted coating, then immediately dip in sprinkles. Place on sheet of waxed paper or cooking parchment paper; let stand until set.

Tips from the Betty Crocker Kitchens

  • tip 1
    Baking these cookies in muffin cups will help them retain their shape. Mini muffin cups also work well.
  • tip 2
    You can print witty or inspirational fortunes on small pieces of paper and place them in the cookies after baking.


Nutrition Facts are not available for this recipe
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