Why You’ll Love These Chocolate Chip Sprinkle Cookies

• These cookies are freezer-friendly, making them idea for make-ahead treats for your next party or celebration.
• They have the best super soft and chewy texture.
• They’re packed with melty chocolate chips and rainbow sprinkles.
• The cookies are fun, festive, and kid-approved.
• They’re made with pantry staples that you’re sure to have on-hand.
• There’s no chilling required—just mix and bake

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. Start by preheating your oven to 350°F and line 2 baking sheets with parchment paper.
2. In a large bowl, beat the butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy, about 1–2 minutes.

1. Mix in the egg and vanilla extract until fully incorporated.
2. Add flour, baking soda, and sea salt to the bowl. Mix until crumbly—some dry flour should remain.

1. Use a rubber spatula or wooden spoon to gently fold in the chocolate chips and sprinkles until just combined. Be careful not to overmix.

1. Using a 2 tablespoon cookie scoop, portion the dough onto your prepared cookie sheets, spacing them 2 inches apart. Bake for 10-11 minutes, rotating the pan halfway through.

1. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Recipe Tips & Notes

• To make the cookies thicker, chill the dough for 15–30 minutes before baking.
• 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
• 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.

Storage & Freezing Recommendations

• Store leftover cookies in an airtight container at room temperature for 3–5 days.
• These cookies freeze great. You can freeze baked and cooled cookies 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.