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Cooling rack with 6 sprinkle chocolate chip cookies

Sprinkle Chocolate Chip Cookies

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.
Course Dessert
Cuisine American
Keyword Sprinkle Chocolate Chip Cookies
Prep Time 20 minutes
Cook Time 11 minutes
Chilling 1 hour
Total Time 1 hour 45 minutes
Servings 32 cookies
Calories 142kcal


  • 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.


  1. 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.
  2. 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.
  3. Chilling the Dough: I really recommend chilling the dough for more consistent results and thicker cookies. Even 30 minutes helps.
  4. 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. 
  5. 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. 
  6. Nutrition: Nutrition information is an estimate only and based on 1 cookie, assuming the recipe yields 32 equal-sized cookies. 


Calories: 142kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 52mg | Potassium: 20mg | Fiber: 1g | Sugar: 14g | Vitamin A: 162IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg