Sprinkle Chocolate Chip Cookies

I don’t know how it took me 30 plus years to come up with this concept, but sprinkles + chocolate chip cookies = sprinkle cookies!

Sprinkles make everything better, in my opinion. Maybe not onion dip or steak, but anything sweet. Plus, they’re so cute and bright, they add a little pop of sunshine to any dessert.

My love of rainbow sprinkles dates back to Baskin Robbins circa 1993, when I ordered my favorite flavor of ice cream (mint chip) with rainbow sprinkles on top. That Baskin Robbins store (which still exists; I go about once a month) throws basically half a jar of rainbow sprinkles in the cup, so it’s really sprinkles with a side of ice cream, just the way I like it.

Since then, I’ve started to put sprinkles in pretty much everything. I chose them as my mix-in for frozen custard concretes, I’ve added them to birthday cakes, and I’ve put them on top of cupcakes. It was only earlier this week when I decided to put them in one of my favorite desserts of all time, chocolate chip cookies.

You might be like, whoah, sprinkles are a sugar overload in an otherwise sweet dessert. Well, this isn’t true. I only use semisweet or dark chocolate chips in my chocolate chip cookies, so they’re not too sweet. Plus, sprinkles are very bright and colorful, but they’re stealthy when they’re mixed in things. So they won’t bombard you with sweetness in these cookies.

Here’s a song to get you started on your sprinkle cookie journey.

Sprinkle Chocolate Chip Cookies


2 and 3/4 cups (345 g) AP flour
1 tsp baking soda
1 tsp salt
1 cup (230 g; 2 sticks) unsalted butter, softened
1 cup (200 g) light brown sugar
1/2 cup (100 g) granulated sugar
2 large eggs at room temp
2 tsp vanilla extract
1 package (2 cups; 340 g) semisweet chocolate chips
lots of sprinkles


Whisk the dry ingredients together in a bowl. In the bowl of a stand mixer, beat the butter with the two sugars for a minute or two until thoroughly combined. Then add the eggs and vanilla extract and mix well, scraping down the sides of the bowl with a spatula if you need to. Slowly add the dry mixture to the wet mixture and mix until just combined. Turn the mixer speed to low and slowly add the chocolate chips and sprinkles. Refrigerate the dough for at least two hours and up to a day.

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or silicone baking mats. Remove the dough from the fridge and scoop about a tablespoon at a time onto the prepared baking sheets. Bake the cookies for about 10 minutes, or until golden brown around the edges and lightly golden on top. Remove them from the oven and let them set for five minutes before allowing them to cool the rest of the way on a wire rack. Enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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