Thick & chewy sprinkle chocolate chip cookies filled with festive sprinkles — perfect for any occasion!
Let’s kick off the start of summer with sprinkles, lots and lots of sprinkles!
Today the Sweets & Treats team is bringing you a household favorite dessert kicked up a notch – one that’s at every holiday party, one that guests all reach for and one that’s packed with festive sprinkles! To celebrate Memorial Day, we’re using our favorite patriotic themed sprinkles! But as you see below, we can easily switch the sprinkles for a new, summery theme!
While there are hundreds of chocolate chip cookie recipes out there and nearly everyone has their favorite, this stands one stands out. It’s one that you can bake over and over again for years to come. You can add different add-ins for different occasions. This one is thick, chewy and slightly crisp around the edges; everything sprinkle chocolate chip cookies should be.
The best part: this recipe can be customized for any holiday, event or just because! These cookies are great with sprinkles mixed in or even just with the rolled cookie dough balls dipped in the sprinkles for a crunchy topping. With such a versatile cookie recipe on hand, you will always be prepared for any holiday or event that comes up!
[Sprinkles used: Sprinkle Mix: Pixie Dust]
We’re pretty certain that nothing compares to sinking your teeth into a thick and chewy sprinkle chocolate chip cookie, on a 3-day weekend while sitting by the pool.
Sprinkle Chocolate Chip Cookies Recipe
Yield: About 24 cookies
- 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
- 3/4 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg – room temperature
- 1 Tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons cornstarch
- 1 1/2 teaspoons baking soda
- 2 Tablespoon vanilla flavored pudding mix (optional)
- 1/4 teaspoon salt – omit if using salted butter
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup sprinkles – mix and top with any of our sprinkles for a fun, festive cookie!
- In a large bowl using a hand or stand mixer with a paddle attachment, beat the butter on high for 1 minute until smooth and creamy. Drop the speed to medium, add the brown sugar and granulated sugar until fluffy and lighter in color. Add the egg and vanilla extract next. Scrape down the sides and bottom of the bowl and mix until combined.
- In a medium bowl, next combine the flour, cornstarch, baking soda, pudding mix and salt. With the speed on low, slowly mix into the wet ingredients until just combined. The dough will be thick. Add the chocolate chips and mix for a few seconds just until evenly distributed. Cover the dough tightly with plastic wrap or place in a container and chill for at least 1 hour or up to 3 days for ideal thickness. If limited on time, at least refrigerate while the oven preheats.
- While preheating the oven to 350F degrees. Next, line 2 large baking sheets with silicone baking mats or parchment paper. Once done, set aside.
- Remove cookie dough from the refrigerator and roll the dough into 2 Tablespoons size balls. For looks, press a few extra chocolate chips into each cookie. Chilled dough may be crumbly, but will come together as you hand roll the dough. Bake for 11-12 minutes, until just lightly golden brown around the edges. The cookies will look under baked when removed from the oven but will continue cooking as they cool. Allow to cool for 5 minutes on the cookie sheet before transferring to a cooling rack. Transfer to a cooling rack to cool completely. Finally, serve and enjoy!
- If using baking mats which reduce spreading resulting in a thicker cookie, a few extra minutes’ baking time or a higher temperature might be necessary for perfect consistency.
- Make ahead: cookies stay fresh in an airtight bag or container at room temperature for up to 5 days. You can make the dough and let it chill in the refrigerator for up to 2-3 days. Allow the dough to come to room temperature (about 10 minutes) before rolling into balls if chilled for more than a few hours. Likewise, you can also refrigerate rolled cookie dough balls. Unbaked cookie dough balls freeze for up to 3 months. Add an additional minute to the bake time if you will be using frozen dough.
- We like to use our frozen dough balls for a quick dessert or even when we have some unexpected house guests arrive! Have a sweet tooth to satisfy? Frozen dough is a great way to make that happen! Just pop a dozen out of the freezer and you’ll have a warm batch in under 15 minutes.
Check out some of our other recipes shares!