°Chocolate chip sprinkle cookies are soft chewy cookies rolled in some serious sprinkles. Switch up the sprinkles for which ever holiday or occasion
It’s Friday! So how about some sugar mixed in with more sugar and rolled in sprinkles of sugar? Sound good?
Chocolate chip cookies were the first baking recipe that I taught myself how to make {thank you Nestle Tollhouse!}. And 20+ years later I still can’t make them without looking at a recipe. It’s a pretty simple recipe too… flour, sugar, eggs etc. Yet I cannot remember if it’s a cup or 3/4 or a teaspoon or two. I have the world’s worst memory and I’m only 33.
Now how about something positive? And in the form of soft, chewy chocolate chip cookies rolled in colorful sprinkles.
After all Fridays were meant to have sprinkles, right?
I probably could have gotten a tad more creative about the cookie underneath the sprinkles. Truth be told ANY cookie can be rolled around in a bowl of sprinkles. But it was both of my daughters’ idea so I went with it and held the camera as they measured, mixed and made the cookies that will probably throw them and everyone else into some form of diabetic shock.
In a medium bowl combine the 2-1/4 cups of flour and 1 teaspoon of both salt and baking soda.
Whisk that together and set off to the side.
Throw two sticks of unsalted butter into a mixer. Fun Fact: At one point in my life {like early-twenties} I always bought unsalted butter. Like for bread smearing, popcorn drizzling… you name it. Why? I ask myself that ALL the time. I guess I didn’t realize there was a taste difference between salted and unsalted butter. OMG. There so is!
Add a 3/4 cup of both light brown sugar and granulated sugar.
Blend on medium-low speed until the sugars are mixed into the softened butter and the mixture is light and fluffy.
With the mixer on low, slowly add in one egg at a time and blend well after each egg.
Add in one teaspoon of pure vanilla extract and mix just until combined.
Gradually add in a third of the dry ingredients at a time blending well until incorporated.
Add in a cup of milk chocolate chips and mix on low until the chips are even throughout.
Now comes the fun part.
Scoop out two tablespoons of cookie dough…
…and drop it into the sprinkles.
Roll them around to coat in the rainbow.
Place an inch or two apart.
And bake in a preheated 375° oven for 8-10 minutes.
Allow the chocolate chip sprinkle cookies to cool for a few minutes on the pan before transferring them to a wire rack to cool completely. Truth: I prefer chocolate chip cookies the next day, when the chips are solid again. Don’t get me wrong, I will still eat {and love} a warm, gooey cookie from the oven.
These chocolate chip sprinkle cookies are so much fun! A great recipe to make with kiddos {or anyone with a major sweet-tooth, for a birthday party or if you’re in the mood and need a little wish-I-was-a-kid-still pick me up.
No go grab an ice cold glass of milk.
Enjoy! And if you give this chocolate chip sprinkle cookies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Chocolate Chip Sprinkle Cookies
Ingredients
- 2¼ cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup milk chocolate chips
- 1 cup rainbow sprinkles, jimmies
Instructions
- Preheat your oven to 375° and line a sheet pan with parchment or a silicone baking mat.
- In a medium bowl, whisk together the all purpose flour, salt and baking soda.
- In the bowl of your stand mixer, throw in two sticks of butter and both the light brown and granulated sugar. Beat on medium speed until the butter and sugar mixture is light and fluffy.
- With the mixer on low, add in one egg at a time. Mix well after each egg. Then measure a teaspoon of vanilla and add that in as well.
- Gradually add in the flour mixture by thirds, mixing on low until all the dry ingredients are incorporated.
- Add in the cup of milk chocolate chips, blend just until they are throughout the dough.
- Scoop rounded two-tablespoons of the cookie dough and roll them in a bowl of sprinkles until coated.
- Place two inches apart on the prepared sheet pan and bake for 8-10 minutes. Repeat with the remaining dough.
- Allow the cookies to cool for a moment on the pan before using a spatula and transferring them to a wire rack.
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These are so much FUN! Love all of those sprinkles, of course! 🙂
Those look so delicious! make me think I totally should have picked up the Easter M&Ms I saw yesterday to make some M&M cookies! Yay for very colorful treats!
These cookies are so cute!
Sprinkle cookies are perfect for Friday….and for the other 6 days of week, too. But especially Fridays 🙂
These are adorable, Laurie. Love how loaded with sprinkles they are!
These just scream “FUN”! I love the sound of this recipe!
These are my childhood dream cookies! haha. So colorful!
Well dang aren’t these purdy!
I’ve made sprinkle cookies but never crossed my mind to roll chocolate chip cookies in sprinkles. Great idea.
Do you know HOW LONG ITS BEEN since I’ve had a sprinkle cookie?? I think I need to whip up a batch of these this weekend :). Thank you for the inspiration.
Gotta love anything covered in sprinkles!! 🙂
These cookies are so cheerful! I would totally whip up a batch to put a smile on a friend’s face.
I could just stare at these cookies all weekend long they are so pretty! Pinned.
My daughters will LOVE this cookie. Sprinkles just scream girly 🙂
These are so much fun!
These are so much fun! Sprinkles make everything better.
These are too adorable. I love that they’re coated in sprinkles rather than all mixed in. I’m going to make these the next time someone needs a little cheering up!
So cute!
Yes!! I love anything sprinkly, its on my to bake list!