Chewy Sprinkle Cookies
User Reviews
5
Chewy Sprinkle Cookies
Description
This cookie recipe mixes all-purpose flour with baking soda and salt, combined with melted, cooled butter and a mix of brown and white sugar for sweetness. The addition of egg and egg yolk with vanilla extract binds ingredients and enriches flavor. White chocolate pieces are incorporated into the dough, adding melty pockets within the baked cookies.
The dough may feel crumbly initially but can be brought together by hand before portioning. The scooped dough balls are rolled through a plate of small, round nonpareil sprinkles that stick to the surface, creating a colorful outer layer after baking. Cookies bake at 350°F until edges just start turning golden, ensuring a soft and puffy center.
Once cooled, these chewy sprinkle cookies offer a textural mix of tender interior, creamy white chocolate, and a crunch from the tiny sugar sprinkles. They make a visually appealing and flavorful treat suited for casual snacking or dessert.
Ingredients
- 2 cups all-purpose flour 2 tablespoons
- 1/2 teaspoon baking soda
- ½ teaspoon salt
- 1 1/2 unsalted butter melted and cooled, sticks, 12 tablespoons
- 1 cup brown sugar packed
- 1/2 cup white sugar
- 1 egg at room temperature, plus 1 egg yolk
- 2 teaspoons vanilla extract
- 6 ounces white chocolate chopped
- ½ cup nonpareil sprinkles
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Mix the flour and baking soda in a small bowl.
- In a large bowl, whisk the butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. Stir in the white chocolate chunks - or you can add the chunks when you scoop the dough into balls.
- Scoop the dough out in 1 to 2 tablespoon scoops. Roll into a ball and add more white chocolate inside if you wish. Place the nonpareils on a plate and roll the dough through the sprinkles, pressing gently to adhere.
- Bake for 8 to 12 minutes or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. Let cool completely then dig in!
- Note: to melt the butter I simply microwaved it, and to let it cool I allowed it to sit for about 10 minutes.
User Reviews
Overall Rating
5
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