Sprinkle Chocolate Chip Cookies
User Reviews
4.5
Sprinkle Chocolate Chip Cookies
Description
Sprinkle Chocolate Chip Cookies start with a traditional dough of butter, brown and granulated sugars, eggs, and vanilla, combined with all-purpose flour, baking powder, baking soda, and sea salt. Chocolate chips are stirred in along with part of the sprinkles to add bursts of color throughout the cookies. The dough balls are then rolled in more sprinkles before baking, coating the cookie exteriors with a festive, slightly crunchy layer.
Baked at 350°F, the cookies develop golden edges while retaining a soft center. A final optional sprinkle of sea salt on top balances the sweetness and enhances the chocolate and sprinkles' flavors. Cooling on a wire rack helps maintain texture.
These cookies are an inviting treat that appeals visually and by taste, suitable for dessert or casual snacking. Rolling in sprinkles adds an extra decorative and textural element beyond the traditional chocolate chip cookie.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt sea salt
- 1 cup unsalted butter at room temperature
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 2 egg large
- 1 tablespoon vanilla extract
- 2 1/2 cups chocolate chips
- 1 1/2 cups Sprinkles divided
- sea salt if desired, extra, for sprinkling on cookies
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
- Using a stand mixer, cream butter and sugars together for about 3 minutes. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients. Stir in the chocolate chips. Gently fold in 3/4 cup of the sprinkles.
- Form the cookie dough into balls, about 2 tablespoons of dough. Pour the remaining 3/4 cup of sprinkles in a small bowl. Roll the cookies in the sprinkles, covering the entire cookie dough ball. Place on prepared baking sheet, about 2 inches apart. Sprinkle with sea salt, if desired.
- Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and let cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.
- Note-I used rainbow sprinkles, but you can use your favorite sprinkles. The cookies will keep in an airtight container for 3-4 days. You can also freeze the cookies for up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 25mg | 8% |
| Sodium | 111mg | 5% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 199IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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