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    You are here: Home / Recipes / Sprinkle Chocolate Chip Cookies

    Sprinkle Chocolate Chip Cookies

    BY: Courtney PUBLISHED: Aug 15, 2022 Leave a Comment UPDATED ON: Oct 4, 2022

    This post may contain affiliate links. Please see my disclosure policy for more information.
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    Sprinkle Chocolate Chip Cookies are a fun and colorful take on our chocolate chip cookie recipe. There’s no need to chill this cookie dough, it’s freezer-friendly, and can easily be made dairy-free, nut-free, and vegan with swaps.

    close up of sprinkle chocolate chip cookies on top of other cookies in three rows.

    We love chocolate chip cookies! Who doesn’t love chocolate chip cookies? Today we’re taking the original cookie recipe we make and making it more fun by adding colorful sprinkles.

    Want more chocolate chip cookie recipes? Try our White Chocolate Chip Cookies, Mini Chocolate Chip Cookies, Small Batch Chocolate Chip Cookies, and so many more cookie recipes!

    Since we have allergies in our household I am always on cookie duty so this way our family can enjoy wherever we go and others can enjoy with us if they’d like!

    close up of a sprinkle chocolate chip cookie on top of other cookies in a row.

    Cookie ingredients and notes:

    • Salted Butter – We’re a dairy-free household so we use earth balance butter or country crock plant-based butter. We find that this recipe works well with both regular and dairy-free butter. If you use unsalted butter you’ll need to add about 1 teaspoon of salt. Always use softened butter.
    • Sugar – We recommend using granulated sugar.
    • Light brown sugar – Dark brown sugar has more molasses and a stronger flavor. Make sure you’re using light and not dark brown sugar.
    • Vanilla – We recommend using a good quality vanilla extract.
    • Eggs – We use large eggs and take them out of the refrigerator 30 minutes prior to making the chocolate chip cookie dough. If you’re egg-free or vegan you can also use a 1/2 cup of unsweetened applesauce.
    • All-Purpose Flour – All-purpose flour is what works best for these cookies.
    • Cornstarch – Using cornstarch in cookies helps give the cookies a softer consistency.
    • Baking soda and baking powder – Both baking agents are a must for chocolate chip cookies and help the cookies rise.
    • Chocolate Chips – It wouldn’t be a chocolate chip cookie without chocolate chips! We use a combination of semi-sweet and “milk chocolate”, but we use rice milk chocolate chips to keep it dairy free.
    • Sprinkles – We use allergy friendly sprinkles from Kate’s Safe & Sweet.

    Step-by-step instructions

    For the full ingredient amount and full instructions on how to make sprinkle chocolate chip cookies see the recipe card below.

    Preheat your oven to 375 degrees F.

    Cream together the sugar and butter together in a stand mixer. Next, combine the dry ingredients in a separate bowl. Next, add the eggs and vanilla into the butter and sugar mixture.

    Once that is combined, you’ll combine the wet and dry mix (do not overmix) and then add the chocolate chips and sprinkles.

    sprinkle chocolate chip cookie dough in a mixer bowl with a spoon.

    Use a cookie scoop to ensure consistently sized and baked cookies and place the cookie dough into a small bowl filled with sprinkles.

    chocolate chip cookie dough ball in a stainless steel bowl with sprinkles.
    a chocolate chip cookie dough ball covered in sprinkles in a stainless steel bowl with sprinkles.

    Take the cookie dough covered in sprinkles on the top and place it on the side without sprinkles touching the cookie sheet. We recommend using a Silpat or parchment paper.

    raw chocolate chip cookie dough with sprinkles on top on a parchment lined baking sheet.

    Bake the cookies for 9-10 minutes and then cool on a wire rack. You can stack them once the chocolate chips are cooled.

    sprinkle chocolate chip cookies baked on a baking sheet.

    Allow the cookies to cool on the baking sheet for 2 minutes, then transfer to continue cooling on a wire rack.

    Recipe tips and variations

    • Don’t overbake the cookies! We like 9 minutes for soft and chewy, but you can go to 10 minutes for slightly more crispy.
    • Want flatter and crispier cookies? Use 1/2 cup less flour.
    • To ensure your oven is cooking at the correct temperature we suggest using an oven thermometer to check.
    • Want to make mini cookies? See our post for our mini chocolate chip cookies recipe for tips.
    chocolate chip cookies and sprinkle chocolate chip cookies in 3 rows in a cookie container.

    Frequently asked questions

    Why bake cookies at 375 degrees F and not 350 degrees F?

    If you want an ooey-gooey cookie, 375 degrees F is the sweet spot for cookies. Read more about the perfect cookie temperatures over at Food Network.

    How long does frozen cookie dough last?

    Cookie dough should last 8-12 months in a freezer-safe container or freezer-safe bag.

    How do you know when chocolate chip cookies are done baking?

    You’ll start to see a slightly golden brown edge to the cookies, and the cookies will appear fluffy and look almost done. If you want, until they look completely cooked and edges are darker brown, they will be overcooked.

    How long do homemade cookies last?

    Homemade cookies should last about 5 days at room temperature in a cookie jar.

    Why are my cookies flat?

    I take my butter out about 30 minutes to an hour before baking this ensures the butter is the right consistency. If it’s too soft, it can cause the cookies to spread too much.

    How can I keep my cookies soft and fresh?

    We like to add a piece of bread into the cookie container to keep the cookies soft. The moisture from the bread will keep the cookies from becoming hard, just like it softens brown sugar.

    Why do you suggest banging the cookie sheet?

     
    Pan banging or dropping cookies isn’t a new technique; many bakers have been doing it forever. When you bang the baking sheet, the cookies will deflate immediately and release air that caused them to be puffy. Now you will have a gooey center and more ripples on your cookies.

    How can I make these cookies vegan?

    Use vegan butter, and instead of 2 eggs, you’ll use a 1/2 cup of applesauce.

    more chocolate chip cookie recipes

    mini chocolate chip cookies in a chocolate molded heart with a teaspoon measuring spoon to show size on top.

    Mini Chocolate Chip Cookies

    chocolate chip cookies on a parchment lined baking sheet

    Chocolate Chip Cookies – the only recipe you’ll ever need!

    small batch chocolate chip cookies on parchment paper.

    Small Batch Chocolate Chip Cookies

    close up of sprinkle chocolate chip cookies on top of other cookies in three rows.

    Sprinkle Chocolate Chip Cookies

    Author: Courtney
    Sprinkle Chocolate Chip Cookies are a fun and colorful take on our chocolate chip cookie recipe . There's no need to chill this cookie dough, it's freezer-friendly, and can easily be made dairy-free, nut-free, and vegan with swaps.
    5 from 2 votes

    click the stars to rate this recipe

    Print Pin Recipe 🖤 Save Saved!
    Course: Dessert
    Cuisine: American
    Keyword: chocolate chip cookies, dairy free chocolate chip cookies, sprinkle chocolate chip cookies
    Prep Time: 10 minutes minutes
    Cook Time: 9 minutes minutes
    Total Time: 22 minutes minutes
    Servings: 28 cookies
    Calories: 269kcal

    Ingredients

    • 2 sticks salted butter we use dairy free, but you can use regular
    • 1 1/4 cup light brown sugar
    • 3/4 cup white sugar
    • 2 teaspoons vanilla extract
    • 2 large eggs sub with 1/2 cup applesauce for vegan
    • 3 cups all purpose flour
    • 1 1/2 teaspoons cornstarch
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 cup chocolate chips enjoy life brand
    • 1 cup semi-sweet chocolate chunks enjoy life brand
    • 1/3 cup chocolate chips and chunks to add to the top of cookies before baking
    • 1 cup sprinkles separated
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    Instructions

    • Preheat your oven to 375 degrees F.
    • Line a baking sheet with a nonstick baking mat or parchment paper and set aside.
    • In a stand mixer cream the butter, light brown sugar, and sugar together until creamy. Then add in the eggs and vanilla and beat for another 20 or so seconds until combined. Set aside.
    • In a large bowl mix the flour, cornstarch, baking soda, and baking powder. Set aside.
    • Add the dry ingredients to the butter mixture and mix until just combined, do not overmix.
    • Fold in the chocolate chips, chocolate chunks, and 1/4 cup of the sprinkles using a rubber spatula.
    • Use a cookie scoop to ensure consistently sized and baked cookies and place the cookie dough into a small bowl filled with the remaining 3/4 of sprinkles.
    • Take the cookie dough covered in sprinkles on the top and place it on the side without sprinkles touching the cookie sheet. Place 8-10 cookies on the baking sheet and bake for 9-10 minutes.
    • Place a towel on the counter and then remove the baking sheet from the oven. Carefully drop the cookie sheet onto the towel. Let the cookies sit on the baking sheet for 2 minutes and then you can transfer to a cooling rack. This step is optional but we find it gives the cookies the best texture.
    • Remove cookies from the baking sheet and cool on a wire rack.
    • Dust with powdered sugar or sprinkle with Maldon sea salt if desired.

    Tried this recipe?

    We’d love to know what you think! Please leave a rating and comment to share your thoughts on this recipe. Your feedback helps us continue sharing free, high-quality recipes with you. Thank you so much!

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    Nutrition

    Serving: 1cookie | Calories: 269kcal | Carbohydrates: 39g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 125mg | Potassium: 76mg | Fiber: 1g | Sugar: 27g | Vitamin A: 236IU | Vitamin C: 0.04mg | Calcium: 28mg | Iron: 1mg

    The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.

    nutrition disclaimer
    Tried this recipe?Mention @courtneyssweets or tag #courtneyssweets!

    POSTED IN: Cookie Recipes Dairy Free Recipes Desserts Recipes

    About Courtney

    Family, Food, and Photography are Courtney's passions and you'll see all of that on this blog. She is happily married to her husband Chris and together they have two amazing kiddos!

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