There was a stretch of time when every cookie I made felt like it needed to be something special. Browned butter. Sea salt. Chopped chocolate. Nuts. A whole personality with every single recipe. And then I made these little guys.

These are just chocolate chip cookies with sprinkles. Soft in the middle, a little crisp around the edges, and honestly the kind of cookie that’s just fun to eat. The sprinkles make everything feel a little more exciting (and if I’m being honest, they make a regular Tuesday feel slightly less like a regular Tuesday, which I love, haha).

Ingredient Notes

• I really like to use dark brown sugar in these cookies. It helps give them a soft, chewy texture and deep, rich flavor. If you only have light brown sugar though, don’t fret, it’ll work just fine.
• Vanilla extract or vanilla bean paste. You can use either one in this recipe, the vanilla bean paste adds dark flecks to the cookie though, so keep that in mind (in case you don’t want that).
• No need to weigh the flour. Just carefully fluff, spoon and level it.
• I like to use semi-sweet chocolate chips, but you can use milk or dark if that’s what you have.
• For the sprinkles, I recommend using jimmies or confetti sprinkles for the best results, but you can toss in any kind of sprinkles (some melt and bleed more than others, so be aware of that).

Step-By-Step Instructions

1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream butter, sugar, and brown sugar together with an electric mixer on medium speed for 1–2 minutes, until light and fluffy.
3. Add the egg and vanilla extract and mix for another minute, until fully incorporated.
4. Add flour, baking soda, and sea salt. Mix just until crumbly because we’re going to continue mixing it when we fold in the chocolate chips and sprinkles.
5. Using a large spoon or rubber spatula fold in chocolate chips and sprinkles and mix until a soft even dough forms.
6. Using a 2 tablespoon cookie scoop, scoop dough onto lined cookie sheets 2 inches apart.
7. Bake for 10-11 minutes, rotating the pan halfway through to ensure even baking.
8. Let the cookies cool on the baking sheet for 5 minutes prior to transferring to a  wire rack to cool completely.
9. Store cookies in an airtight container for 3-5 days or freeze for up to 3 months.

Recipe Tips & Notes

• If your dough feels a little soft or sticky (especially if your kitchen runs warm) or to make the cookies thicker, pop the dough in the fridge for 20–30 minutes before baking. It’ll make scooping easier and help the cookies hold their shape.
• Use jimmies or confetti sprinkles for the best look and texture. Nonpareils tend to melt or bleed. And speaking of sprinkles, change up the sprinkle color for the season, holiday, or party theme. These cookies can be “on-brand” for anything and everything. #therealmvp
• Slightly underbaking is the move here. The centers should still look soft when you pull them out. This is what keeps them chewy once they cool.
• The cookies will puff up and start to crack open on top during baking, this is normal. They’ll settle as they cool.
• If you want crispier edges, bake the cookies for 1–2 minutes longer and let cool fully on the sheet. They’ll turn lightly brown around the outside.
• And if you’ve ever wondered why some cookies turn out flat and others don’t, it usually comes down to flour. A light hand here makes a big difference.

Storage Recommendations

Store leftover cookies in an airtight container at room temperature for 3–5 days. They also freeze really well. Freeze baked and cooled cookies in an airtight container for up to 3 months. You can also freeze scooped cookie dough balls, just add 1–2 minutes to the bake time when baking from frozen or let them come up to room temperature before baking.