Description
Soft and colorful Sprinkle Chocolate Chip Cookies made with butter, sugars, flour, chocolate chips, chocolate chunks, and sprinkles. A quick, no-chill cookie that bakes in minutes and delivers rich flavor with a festive finish.
Ingredients
Scale
- 2 sticks salted butter (regular or dairy-free, softened)
- 1 ¼ cups light brown sugar
- ¾ cup white sugar
- 2 teaspoons vanilla extract
- 2 large eggs (or ½ cup applesauce for vegan option)
- 3 cups all-purpose flour
- 1 ½ teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup chocolate chips
- 1 cup semi-sweet chocolate chunks
- ⅓ cup chocolate chips and chunks (reserved for topping)
- 1 cup sprinkles (divided (¼ cup mixed into dough, ¾ cup for coating))
Instructions
- Preheat the oven to 375°F (190°C) to ensure even baking.
- Line a baking sheet with parchment paper or a non-stick silicone baking mat. Set aside.
- In the bowl of a stand mixer, cream the softened butter, light brown sugar, and white sugar until smooth and fully combined. Add the eggs (or applesauce) and vanilla extract, mixing briefly until incorporated.
- In a separate large bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt.
- Add the dry ingredient mixture to the butter mixture. Mix only until combined, taking care not to overmix the dough.
- Fold in the chocolate chips, chocolate chunks, and ¼ cup of the sprinkles using a rubber spatula until evenly distributed throughout the dough.
- Use a cookie scoop to portion evenly sized cookies. Roll the top portion of each dough ball into a bowl filled with the remaining ¾ cup of sprinkles, ensuring even coverage.
- Place 8–10 dough balls, sprinkle-coated side up, on the prepared baking sheet. Bake for 9–10 minutes, or until the edges are lightly golden while the centers remain soft.
- Place a folded towel on the counter. Carefully drop the hot baking sheet onto the towel immediately after removing it from the oven to help create a slightly denser, chewier center.
- Allow the cookies to rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Notes
- This recipe can be made vegan by substituting eggs with applesauce.
- For best results, do not overmix the dough.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg