Sprinkle Cookies With Chocolate Chips
These sprinkle cookies with chocolate chips are a delicious vision! Soft and pillowy, with the perfect amount of sprinkles and mini chocolate chips!
You know that saying “you eat with your eyes”? Well, these sprinkle cookies with chocolate chips are the perfect example of that saying!
Of course, these cookies would have tasted good without the sprinkles, because think about it…sprinkles really don’t have any taste to them. They are pretty much just for looks. But did these cookies taste ten times better WITH the sprinkles? Absolutely!
I may be a thirty something year old woman, but you are never too old to enjoy some colorful sprinkles in your cookies!
Last night, I had this insane craving for cookies that wasn’t going away. So, of course, I had to make cookies. But, I wasn’t craving just any type of cookie. I wanted a soft cookie, with colorful sprinkles and a small amount of chocolate chips.
Don’t get me wrong. I love chocolate chip cookies. But I also like cookies that have just a few mix-ins. I sometimes like to enjoy just the cookie base flavor, and a bite here and there of chocolate or whatever mix-in you use.
I put together this recipe, thinking it would be just your typical cookie. Soft, sweet and tasty. But I was proven wrong when I bit into my first cookie (first cookie out of five…oops).
They had an exceptional taste and texture, that wasn’t like your typical cookie. They had the perfect amount of sweetness, and the perfect fluffy texture. Not to mention how they looked!
If you’re an avid cookie baker, I’m sure you’ve heard of cookie scoops, or ice cream scoops made into cookie scoops. Maybe you already use them. But if you don’t use one of these to scoop your cookies, you should! They are a total game changer.
Using a cookie scoop results in perfectly round cookies, that turn out to be all the same size!
Before I used a cookie scoop, I would just guesstimate the amount of dough I’d roll into a ball with my hands. Which resulted in each cookie to be different sizes, and not be perfectly round.
Look at those beautiful scoops of cookie dough!
Also, another great tip on getting the perfect cookie: let the dough chill for about 30 minutes before baking! Cold dough doesn’t spread out as much while baking, so they won’t be flat!
If you make these cookies, I’d love to hear from you and see your results! Feel free to tag me on Facebook or Instagram @thehungrylyoness, and upload a photo of your cookies! Let me know what you think!
Enjoy!
Make sure to check out my recipe for the best lemon crinkle cookies! https://thehungrylyoness.com/2019/01/20/the-best-lemon-crinkle-cookies/
Sprinkle Cookies With Chocolate Chips
Ingredients
- 1 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 ½ teaspoons pure vanilla extract
- 1/4 teaspoon almond extract (optional) This ingredient is optional, but if you like a hint of almond flavor and can have it then use it! It makes the cookies extra tasty!
- 1/4 cup rainbow nonpareils
- 1/3 cup semi sweet mini chocolate chips
Instructions
- Line a large baking sheet with parchment paper or non stick spray. Set aside.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl using hand held mixer, cream together butter and sugar.
- Add egg, vanilla extract and almond extract. Mix until creamy. About 1 minute.
- Add your flour mixture to sugar and butter mixture. Mix until everything is well combined.
- Add your nonpareils and chocolate chips. Fold in with a spatula.
- Chill dough in fridge for about 30 minutes.
- Preheat oven to 350°.
- I used a cookie scoop the size of 2 tablespoons to scoop my cookies. It depends if you want smaller cookies, or bigger cookies. The size of my cookies were perfect!
- If you dont have a cookie scoop, just use a tablespoon and scoop two tablespoons for one ball of dough and roll into a ball.
- I sprinkled a few sprinkles on top of dough balls for that extra color! (totally optional)
- Place dough balls on lined baking sheet and bake for 8-12 minutes. (Cooking time depends on the size of your cookies. Mine took around 12 minutes to bake.)
- When the edges start to brown a little, they are done. The middle will still feel soft, but they set nicely while they cool down.
- Enjoy!
