Sprinkle Chocolate Chip Cookies
Basically, I was just looking for any reason to use sprinkles in my cookies!
This was an experiment that I thought would be fun to try with my son. He has been asking to make cookies every day! With St. Patrick’s Day on it’s way, I have been brainstorming fun ideas for things to bake up to celebrate. Sprinkles are always an easy way to add a festive touch, so I wanted to see if they would work IN the cookies. Well, it worked!! I can’t promise that these work with any sprinkles, but I used Fancy Spinkles for this. Their St. Patrick’s Day sprinkles are so adorable. Use the code FROMSCRATCHWITHMARIA15 for 15% off your order.
This is a fun one to get your kids involved with. You can see all of my tips for making chocolate chip cookies here! However, sometimes when I am baking with my kids, I let them take the reins and if the cookies end up a bit more dense, well, then they do. These are all about getting in the kitchen, teaching them to measure, stir, and simply be patient!
Sprinkle Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup sugar
- 1 cup brown sugar, I like using dark, but either dark or light brown sugar is good
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 1/2 cups chocolate chips or chopped chocolate, if using chopped chocolate, you may need a little less since it spread out more than the chocolate chip
- 1/2 cup sprinkles
Instructions
- Preheat the oven to 350 degrees.
- Place the butter in the bowl of a stand mixer with a paddle attachment (or a hand mixer can be used as well)
- Pour in the sugar and brown sugar, and mix together until light and fluffy, making sure to scrape down the sides of the bowl every so often.
- Stir in the egg and vanilla, and mix until well combined.
- In another bowl, combine the flour, baking soda, baking powder, salt, and cinnamon; use a whisk to mix them together.
- Slowly pour the flour into the butter/sugar mixture and mix until just combined.
- Stir in the chocolate and sprinkles until evenly mixed, scraping down the sides of the bowl to make sure everything is mixed in being careful not to over mix.
- Use a cookie scoop (or two spoons) to scoop out the dough onto a baking sheet lined with parchment paper; you can make them any size you like, but I do the size of about 2 tablespoons, if making them smaller or larger make sure to adjust the baking time.
- Evenly space the cookies out onto a baking sheet so they are at least a couple of inches away from each other.
- Bake for 8-10 minutes depending on their size; until the edges are starting to become golden.
- Allow to cool.
Notes
