Color meets comfort in the form of a cookie! Sprinkle Chocolate Chip Cookies add a festive twist to the classic cookie we all love.
These soft, chewy Sprinkle Chocolate Chip Cookies are your ticket to a delightful baking adventure. Packed with rich chocolate chips, creamy white chocolate, and a rainbow of sprinkles, these cookies are as joyful to behold as they are to eat. Whether you’re baking for a special occasion or just a regular day, these cookies are guaranteed to add a splash of fun to your cookie jar!
Why You’ll Love These Sprinkle Chocolate Chip Cookies
- Easy to make. This no-fuss recipe is straightforward and fun to prepare, making it a great activity to involve kids or friends in the kitchen.
- Festive and colorful. Packed with rainbow sprinkles, these cookies are appealing to eyes and taste buds. They’re perfect for birthday parties, celebrations, or any day that needs a little extra cheer.
- Versatile. These cookies are fantastic for customizing. Add nuts or different types of chocolate to make them uniquely yours.
What You’ll Need
See the recipe card below for the full recipe, including ingredient quantities and detailed instructions.
- All-purpose flour – Measure by weight or use the spoon and sweep method. Learn more: How to Measure Flour
- Cornstarch
- Baking soda
- Salt
- Unsalted butter – Let this soften at room temperature before mixing. Learn more: How to Soften Butter
- Granulated sugar
- Brown sugar
- Eggs – You’ll need one whole egg plus an egg yolk. Set these out along with the butter to let them come to room temperature.
- Vanilla extract
- Almond extract – You can omit this if you like, but I really love the layer of flavor it adds.
- Chocolate chips – I like to use a mixture of semisweet and white chocolate chips for a fun look and added flavor.
- Sprinkles – I recommend jimmies (the long, rod-shaped sprinkles) because they don’t bleed their colors during baking like other types of sprinkles.
How to Make Sprinkle Chocolate Chip Cookies
- Mix the dry ingredients. Whisk together the flour, cornstarch, baking soda, and salt.
- Mix the wet ingredients. Cream the butter, sugar, and brown sugar. Then mix in the eggs and both extracts.
- Finish mixing. Gradually add the flour mixture to the butter mixture. Then fold in the chocolate chips and sprinkles, reserving some for topping the cookies if you like.
- Chill. Cover and refrigerate the dough 2 hours to overnight.
- Prepare for baking. Heat the oven to 350°F and line baking sheets with parchment paper or silicone liners.
- Portion and shape. Using 3 tablespoons of dough at a time, roll the dough into balls and dip the tops into the reserved sprinkles. Place on the prepared pans, leaving about 2 inches between cookies.
- Bake. Place one pan at a time in the preheated oven, and bake 14 to 16 minutes. The edges should be golden brown but the centers still slightly soft.
- Cool. Place the pans on wire racks, and press any reserved chocolate chips onto the tops of the cookies. Cool for 5 minutes before transferring directly to a wire rack to cool completely.
Tips for Success
- Don’t over-mix. When adding the dry ingredients, mix just until combined. You can even leave a few small streaks of flour – those will get mixed when you fold in the chocolate chips and sprinkles.
- Chill the dough. That time in the refrigerator lets the flavors meld and keeps the cookies from spreading too much.
- Get that bakery look. Before baking, dip the tops of the cookie dough into sprinkles. After baking, use a large round cookie cutter to circle around the warm cookies to round the edges; then gently press more chocolate chips into the tops of the warm cookies.
- Don’t over-bake. For that chewy outside, soft inside texture, look for the edges of the cookies to be light golden brown and the centers still slightly soft.
Variations
- Other baking chips. Use a combination of chocolate chips and/or other flavored baking chips to customize these cookies to your tastes. Just keep the total amount roughly the same.
- Nuts. Substitute your favorite chopped nuts in place of some of the chocolate chips for some crunch.
- Color twist. Rainbow sprinkles are a great all-occasion choice, but you can easily customize with specific colors to fit the theme of your celebration.
How to Store
Place the cooled cookies in an airtight container and store at room temperature up to 3 days.
Can These Cookies Be Frozen?
Yes, you can freeze these cookies before or after baking. To freeze before baking, shape the dough as directed and place on a rimmed baking sheet. Freeze until sold (about 2-3 hours) and then place in an airtight freezer bag or container. Properly stored, the cookie dough should keep in the freezer up to 3 months. When you’re ready to bake, follow the recipe’s directions, adding a couple of minutes to the baking time.
To freeze the baked cookies, place them in an airtight, freezer-safe bag or container. They should keep in the freezer up to 3 months. Thaw for an hour or two at room temperature before serving.
More Chocolate Chip Cookie Recipes
Sprinkle Chocolate Chip Cookies
Each bite of these Sprinkle Chocolate Chip Cookies is a festive explosion of chocolate and cheer. Perfect for any occasion, these cookies are sure to bring smiles all around!
Ingredients
- 2 & 1/4 cups (270g) all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1 cup (170g) semisweet chocolate chips
- 1 cup (170g) white chocolate chips
- 1/3 cup rainbow sprinkles (jimmies)
Instructions
- Whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer or stand mixer on medium speed, beat the butter, granulated sugar, and brown sugar together until creamy and light (about 3-4 minutes).
- Beat in the egg and egg yolk until well incorporated. Add the vanilla extract and almond extract, mixing until combined.
- Reduce the mixer speed to low. Gradually add the dry ingredients to the wet ingredients, mixing just until combined and a soft dough forms.
- Fold in the chocolate chips along with the rainbow sprinkles. Be gentle to avoid breaking the sprinkles. If you like, reserve some of each for topping the cookies.
- Cover and chill the dough 2 hours or overnight.
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone liners.
- Using a 3-tablespoon cookie scoop, portion the dough and roll into balls. If you reserved any sprinkles, dip the tops of each cookie dough ball into the sprinkles. Place onto the prepared baking sheets, leaving about 2 inches between the cookies.
- Bake one pan at a time for 14-16 minutes, or until the edges are just turning golden but the centers still look soft.
- Place the pans on a wire rack. If you reserved any chocolate chips, carefully press them into the tops of the warm cookies. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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