These sprinkle chocolate chip cookies are pure happiness in cookie form. They’re chewy in the middle with crispy edges and loaded with chocolate chips and sprinkles.
Sprinkle Chocolate Chip Cookies
I wasn’t sure if I should call these sprinkle chocolate chip cookies, or birthday chocolate chip cookies, or maybe party cookies. But whatever name you give them, they’re addictive. They have chewy centers with golden edges. Best of all, they’re packed with melty chocolate chips and colorful sprinkles to make them loved by children and adults alike.
They’re perfect for a birthday treat, or baking with kids. You can also use green and red sprinkles around Christmas time for extra festive cookies too.
The recipe itself is very similar to probably any chocolate chip cookie recipe you’ve made. We’re using real butter for tons of flavor, and a combination of brown sugar and white sugar. I like to use brown sugar because it adds a delicious caramel undertone and a little extra chewiness. You’ll notice that these cookies use 1 large egg plus an additional egg yolk. The extra egg yolk adds tenderness. Don’t leave it out – or your cookies will be dry!
Cookie Baking Tips
- Too much flour will make your cookies dry and crumbly instead of chewy. Always measure the flour carefully! Whisk the flour first, then spoon it into a dry measuring cup and level off the top. Or better yet, use a scale. 2 cups of flour (which is what you need for this recipe) weighs 250 grams or 4 ½ ounces.
- For this recipe, the butter should be softened but not melty. Cold, vs softened, vs melted butter all behave differently in recipes. This recipe was developed with softened butter.
- Use jimmie sprinkles (the ones that look like little cylinders) as opposed to nonpareils (the little round balls) because they’re less likely to bleed color throughout the batter.
- I recommend chilling the dough for at least 1 hour for thicker, chewier cookies. This recipe has worked for me without chilling the dough, but the cookies are definitely thinner and I find the recipe is far more reliable when chilling the dough.
- For that “eat me” appearance, reserve about ¼ cup chocolate chips. Place a few extra chocolate chips on the top of the cookies right after they come out of the oven.
These sprinkle chocolate chip cookies are seriously addictive thanks to their super chewy texture, golden edges and tons of chocolate chips. The sprinkles make them a little extra special, and perfect for parties, treat bags, bake sales, or whenever you’re feeling festive.
And if you are planning these cookies for a birthday party or celebration, then why not also try:
- Classic Birthday Cake – this is a beautiful golden yellow cake with creamy chocolate frosting
- Funfetti Cupcakes – if you just can’t get enough sprinkles
- Chocolate Layer Cake – for true chocoholics
Sprinkle Chocolate Chip Cookies
- Cookie Sheets
- ¾ cup unsalted butter (168 grams) softened but not melted
- ¾ cup brown sugar (150 grams) light or dark
- ½ cup granulated sugar (100 grams)
- 1 large egg
- 1 large egg yolk discard the whit
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour (250 grams)
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips (180 grams) divided
- ½ cup jimmie sprinkles the little cylinders
- In a large bowl, beat together the butter, brown sugar and white sugar until fluffy (about 2 minutes).
- Beat in the egg, egg yolk and vanilla extract until smooth.
- Add in the flour, baking soda and salt. Stir a few times with a rubber spatula, then mix with your electric mixer on a low speed until combined.
- Fold in ¾ cup chocolate chips and sprinkles using a rubber spatula or wooden spoon. The batter will be thick.
- Cover the bowl and refrigerate for an hour, or up to 24 hours.
- When ready to bake, preheat the oven to 350 F (180 C or 160 C on a fan-forced oven). Line cookie sheets with baking paper or baking mats.
- Form the dough into balls with about 1 - 1.5 tablespoons of dough each (a little smaller than a golf ball). If the dough has been refrigerated overnight, let it sit on the counter for 10-15 minutes first. Place the dough balls 2 inches apart on the cookie sheets.
- Bake 1 sheet at a time in the middle of the preheated oven for about 11-13 minutes, or until the tops look just set.
- Remove from the oven and place a few chocolate chips on the top of each cookie. Cool on the cookie sheet for about 10 minutes, then transfer to a cooling rack to continue cooling.
- Eggs: You will need 2 eggs in total for this recipe. You'll use 1 full egg and just the egg yolk from the second egg. Do not use 2 full eggs in this recipe.
- Sprinkles: I recommend using jimmies (the sprinkles that are little cylinders) as opposed to nonpareils (the little round balls) because they're far less likely to bleed color throughout the batter. Feel free to use anywhere between ⅓ and ½ cup of sprinkles.
- Chilling the Dough: I really recommend chilling the dough for more consistent results and thicker cookies. Even 30 minutes helps.
- Make Ahead Tips: The bowl of cookie dough can be kept covered in the fridge for up to 24 hours, then spooned into cookie dough balls and baked as directed. Cookie dough balls can be placed in a freezer bag and frozen for up to 2 months. Bake dough balls from frozen as directed in the recipe. They'll need 1-2 extra minutes.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days. Baked and cooled cookies can be frozen for up to 2 months.
- Nutrition: Nutrition information is an estimate only and based on 1 cookie, assuming the recipe yields 32 equal-sized cookies.
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