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A whole batch of cookies laying on an old cookie sheet with a white napkin next to it.
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5 from 11 votes

Chocolate Chip Sprinkle Cookies

Course Sweets & Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 18 cookies
Calories 181kcal
Author Kristine Underwood

Ingredients

  • 1/2 cup unsalted butter (room temperature)
  • 1/4 cup sugar
  • 3/4 cup brown sugar (light or dark, packed)
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 cup flour (all-purpose, spooned and leveled)
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup chocolate chips (any kind, but I use semi-sweet)
  • 1/2 cup sprinkles (any variety, jimmies work great)

Instructions

  • Preheat oven to 350°F and line two baking sheets with parchment paper.
  • In a large bowl, cream butter and sugars together with an electric mixer on medium speed for 1–2 minutes, until light and fluffy.
  • Add egg and vanilla extract and mix for another minute, until fully incorporated.
  • 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.
  • Using a large spoon or rubber spatula fold in chocolate chips and sprinkles and mix until a soft even dough forms.
  • Using a 2 tablespoon cookie scoop, scoop dough onto lined cookie sheets 2 inches apart.
  • Bake for 10-11 minutes, rotating the pan halfway through to ensure even baking.
  • Let cookies cool on the baking sheet for 5 minutes prior to transferring to a  wire rack to cool completely.
  • Store cookies in an airtight container for 3-5 days or freeze for up to 3 months.
Notes
  • If your dough feels a little soft or sticky or you want to make the cookies thicker, refrigerate the dough for 20–30 minutes before baking.
  • Use jimmies or confetti sprinkles for the best look and texture. Nonpareils tend to melt or bleed. 
  • Slightly underbaking is the move here. The centers should still look soft when you pull them out.
  • 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.
  • Make sure to spoon and level the flour, so the cookies don't turn dense.
Nutrition
Serving: 1 cookie | Calories: 181kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 102mg | Potassium: 57mg | Fiber: 1g | Sugar: 18g | Vitamin A: 173IU | Calcium: 15mg | Iron: 1mg