Sprinkle Chocolate Chip Cookies
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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.
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!
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.
Use a cookie scoop to ensure consistently sized and baked cookies and place the cookie dough into a small bowl filled 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.
Bake the cookies for 9-10 minutes and then cool on a wire rack. You can stack them once the chocolate chips are cooled.
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.
Frequently asked questions
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.
Cookie dough should last 8-12 months in a freezer-safe container or freezer-safe bag.
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.
Homemade cookies should last about 5 days at room temperature in a cookie jar.
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.
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.
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.
Use vegan butter, and instead of 2 eggs, you’ll use a 1/2 cup of applesauce.
more chocolate chip cookie recipes
Sprinkle Chocolate Chip Cookies
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
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.
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