A fun cookie exchange recipe is this Elephant Lobe Cookies recipe. It’s a mini version of an Elephant Ears cookie.

For more sweets, check out all our dessert recipes.

I made spanikopita the other day and I had a ton of filo dough left over. I was trying to figure out what to make with it, so I googled.

I found a lot of recipes for elephant ears.

Well, not exactly.

All the recipes for elephant ears called for pastry dough. And in the comments, people would ask if filo dough would work.

And no one answered.

Why wouldn’t it work? I wondered. And I wondered so much that I decided to try it.

Did it work? No. I didn’t make elephant ears because they didn’t puff up, which makes sense in hindsight. So my friend Kim told me to call them elephant lobes, which I’m doing, and that’s that.

Elephant Lobe Cookies Recipe

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Elephant Lobe Cookies Ingredients:

• 4 sheets filo dough
• 2 tablespoons unsalted butter
• 4 teaspoons sugar
• 2 teaspoons cinnamon
• 1 square (2 oz.) chocolate almond bark

How To Make Elephant Lobe Cookies:

Pre-heat the oven to 350 F.

Melt the butter.

Roll out one sheet of filo dough and spread melted butter on it.

Sprinkle with sugar.

Sprinkle with cinnamon.

Put the second sheet of filo dough on top. Spread butter, sprinkle with cinnamon and sugar.

Repeat with two other sheets of filo dough.

After the fourth layer, it’s time for folding.

Fold the ends over, one-quarter of the way towards the middle. Fold those over to meet in the middle.

Then, fold the dough in half.

Chop into bite-sized pieces. Four sheets of filo dough make 15 bites.

I use a pizza cutter to quickly cut these, but you could use a knife.

Spread the bites on a silicone baking mat-topped cookie sheet.

Bake about five minutes.

Melt the chocolate almond bark. Put it into a ziptop plastic bag. Cut the corner. Use that to pipe the chocolate on top of each bite. Let the chocolate almond bark cool before eating.

Have you made this Elephant Lobe Cookies recipe? Let us know in the comments.