I very rarely make traditional chocolate chip cookies. Sometimes, I may even start out with the best of traditional intentions, but before I’m finished mixing up the dough, I’ve tossed in something extra.

I was assessing my chocolate stash the other day and found a forgotten bag of Guittard’s chocolate sprinkles. Immediately, I decided to make cookies using those as soon as possible. Not necessarily the most traditional chocolate chip cookie, but really not that much of a departure.

Chocolate Sprinkles Cookies have big chocolate flavor in every bite!

Now, before we get any further, let me address the inevitable question. Can these be made with those chocolate sprinkles usually reserved for ice cream? The best answer I have is maybe. I’ve never used them. You probably know what I’m going to say. When chocolate is one of the main players, always use the best you can. For my preference, I like Guittard, but you may find you like another brand. If these kind of sprinkles are not available for you locally, you can order them from the good folks at King Arthur Flour.

Chocolate Sprinkles Cookies are packed with lots of sprinkles for plenty of chocolate in every bite!

Back to the cookies. These are a nice twist on the traditional chocolate chip cookies. I love how they look with all those little bits of chocolate throughout the cookies. Those tiny sprinkles make every bite full of chocolate. I’m sure I’m not alone in the “more is more” theory when it comes to chocolate.

Yield: about 48 cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

  • 2 & 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 & 1/2 teaspoons vanilla extract
  • 1 cup chocolate sprinkles

Directions:

  1. Preheat oven to 350°. Grease or line baking sheets.
  2. Whisk together flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat butter, sugar, and brown sugar until fluffy. Add eggs, one at a time, beating just until combined after each addition. Mix in vanilla.
  4. Gradually add flour mixture, mixing until almost combined. Stir in chocolate.
  5. Drop dough by tablespoonfuls onto prepared pans. Bake 10-12 minutes. Cool on pan on wire rack for a few minutes. Then, transfer from pan to wire racks to cool completely.

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    14 Comments on “Chocolate Sprinkles Cookies”

  1. That looks great!! YUUUUUUUUUUMY

  2. They look delicious, have to try this recipe, I love chocolate!

  3. Oh I love this idea!! I prefer Guittard chocolate too…or Ghirardelli or Scharffen Berger. ๐Ÿ™‚

  4. yep I prefer guittard too.
    why not put sprinkles inside? excellent idea

  5. You’re recipes are great. Wish we could print the picture with the recipe.

  6. I’m the same way with baking … why follow the recipe to a tee… why not change it up a bit. Great idea!

  7. What a fantastic idea! Your photos are beautiful too!

  8. yum! i love the idea of chocolate sprinkles seems like it makes for more chocolate mouthfuls!

  9. Those look like the perfect cookies to make this weekend when my little great grand children come to visit. So, we will have a fun time making them and then eating them too! ๐Ÿ˜‰

    Thanks,

    Grandma Kat
    XOXOXOXOXO

  10. These cookies look delicious, I’m gonna have to make them soon ๐Ÿ™‚

  11. I couldn’t agree more! The more chocolate the better. The cookies look very appetizing. Nice recipe. Thanks

  12. Love the look of these cookies!

  13. I made these cookies yesterday. As a Dutch person I always have “hagelslag” at home (chocolate sprinkles that we put on bread),so this recipe worked out great in terms of having everything at home anyway. On top of that they taste amazing: salty, sweet, rich and chocolaty. Crispy on the outside and moist on the inside. I baked them a bit longer, because the tablespoon sized scoops made me 16 giant cookies. 10 out of 10 for this recipe!๐Ÿ˜

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