Chocolate sprinkle cookies are amazingly delicious and the perfect cookie recipe when you’re out of chocolate chips. Simple and easy to make, the cookies are soft, chewy, and loaded with chocolate sprinkles. You’ll be baking this time and time again!
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Sugar cookies with chocolate sprinkles
These chocolate sprinkle cookies are a happy accident. I was working on a recipe for egg-less chocolate chip cookies and ran out of chocolate chips. So, me grabs some chocolate sprinkles and throws them into the cookie dough, not expecting much.
And guess what? These are some of the best chocolate chip cookies I ever had! I can’t explain it, but crunchy chocolate sprinkles in a sugar cookie are actually super delicious. My family ate the whole bunch still warm from the cookie sheet, and a second batch was requested without delay.
The cookies are buttery, soft in the middle, crunchy around the edges, and loaded with chocolate sprinkles in every single bite. And now I’m happy to share the recipe with you!
Chocolate sprinkles cookies are exactly like they sound – a delicious sugar cookie with chocolate sprinkles in place of chocolate chips.
I based the cookies on an egg-free cookie dough, which I packed with salted butter, walnuts, and lots of chocolate sprinkles. They’re a tasty salty-sweet treat and pair perfectly with a glass of cold milk.
Of course, it could also mean chocolate cookies with sprinkles, or chocolate chip sprinkles cookies or sugar cookies with sprinkles.
Here’s your grocery list for these scrumptious cookies with chocolate sprinkles. You need your regular chocolate chip cookie ingredients plus sprinkles. See the recipe card at the end of the post for the full ingredients and instructions.
- Chocolate sprinkles are a surprisingly yummy substitute for chocolate chips in cookies. Use a lot of them because the more, the merrier certainly holds true for this sprinkle cookie recipe. You can also use a mix of sprinkles and chocolate chips.
- Walnuts (optional) bring a lovely crunchy and warm, nutty aroma to the cookies. I just love how nuts in cookies enhance the texture. Pecans, hazelnuts, or almonds are tasty options, too.
- All-purpose flour is the main dry ingredient in these sprinkle cookies. Be sure to spoon the flour into the measuring cup. Scooping out the flour with the measuring cup will compress the flour, and you’ll end up with too much flour in the cookie dough.
- Sugar adds sweetness to the cookies. I used granulated sugar, but you could also do half white and half brown sugar.
- Butter adds a delicious buttery aroma. I prefer salted butter for cookies, but unsalted butter plus 1/4 tsp fine sea salt works too.
- Cream cheese adds richness. This recipe makes egg-free cookies, and the cream cheese helps to hold the dough together.
- Baking powder ensures the cookies spread and rise. You can swap in baking soda if you want. I tried this when testing the recipe, and the cookies came out well.
I like the cookies as is. For extra flavor, add 1 teaspoon vanilla extract or 1/2 tsp ground cinnamon.
This delicious chocolate sprinkles cookies recipe couldn’t be easier! The best part is that the dough is mixed in one bowl, so you don’t have to dirty up a bunch of dishes. Here are the simple steps:
Step 1: Prep
- Preheat the oven to 350° / 180°C / gas mark 4 and position a rack in the center of the oven.
- Cover 2 baking sheets with parchment paper (baking paper) or a silicone baking mat.
Step 1: Cream wet ingredients
- Combine the butter, cream cheese, and granulated sugar in a large mixing bowl. Using a hand mixer or stand mixer with the paddle attachment, whisk the ingredients on medium speed until a light cream color and the texture looks fluffy.
Step 2: Add dry ingredients
- Add the all-purpose flour and baking soda. Use a spoon or spatula to combine the wet and dry ingredients and stir until the dough comes together.
Step 3: Fold in sprinkles and walnuts
- Fold in the chocolate sprinkles and chopped walnuts until just combined.
Step 4: Form cookies
- Using a medium-sized (2 tablespoon) cookie scoop, scoop out cookie dough and roll into a ball in the palm of your hands.
- Place the cookie dough ball on the prepared cookie sheet, leaving 2 in / 5 cm of space between each cookie.
Step 5: Bake cookies
- Bake for 11 to 14 minutes until the edges look golden brown. Rotate the baking sheet halfway through to ensure the cookies bake evenly.
Step 6: Serve
- Let the chocolate sprinkle cookies rest on the cookie sheet for 10 minutes, and then allow to cool on a cooling rack for another 10 minutes.
- Serve warm or at room temperature with a glass of milk. Enjoy!
This cookies with sprinkles recipe is beyond delicious and a tasty treat to satisfy your inner sweet tooth. They also make an easy food gift to drop off for a friend. Try these tips for the best cookies with sprinkles!
- Spoon and level the flour. If you’re measuring by volume (using measuring cups), be sure to spoon the flour into the measuring cup. When you scoop flour directly from the bag, you’re compacting the flour into the cup and end up with more flour than needed. Too much flour will make the cookies dry and crumbly.
- Don’t overmix the cookie dough. Stir in the flour until just combined. Overmixing will activate the formation of gluten, which will make the cookies tough. I like to use a spoon or spatula for this step to minimize the risk of overmixing.
- Use a cookie scoop to create evenly sized cookies. Uniformly sized cookies will also bake more evenly.
- Chill the cookie dough if too soft to form cookies. I live in a moderate climate and don’t have to chill the cookie dough. However, if you live in a hot environment and your dough is too soft and sticky to shape cookies, pop the dough in the fridge for 30 minutes to 1 hour. Cover the bowl with plastic wrap / clingfilm, so it doesn’t dry out.
Can you make chocolate chip cookies with sprinkles?
Yes, of course! Sprinkles are a fun alternative to chocolate chips in cookies. Whether you’re out of chocolate chips or want to try a new cookie recipe, sprinkles and cookies go perfectly together.
What are the best chocolate sprinkles?
These Callebaut Dark Chocolate Vermicelli and the chocolate sprinkles from De Ruijter are among the best I’ve ever tried because they’re made with real cocoa powder. If you use sprinkle often, you might like this 1.6 lb container of sprinkles. Other than that, I’d say go with your favorite brand of sprinkles.
Do I put sprinkles on cookies before or after baking?
For this recipe, you add the sprinkle to the cookie dough before baking.
Do sprinkles melt in cookies?
No, sugar sprinkles hold up well during baking and won’t melt.
Can you use sprinkles other than chocolate?
Absolutely! Try rainbow sprinkles or other colorful sprinkles, nonpareils (hundreds and thousands), or Christmas sprinkles. Rainbow sprinkle cookies are a fun idea for kids’ birthday parties.
How many cookies does the recipe make?
The recipe yields 24 chocolate sprinkles cookies.
- Room Temperature: Once these sugar sprinkle cookies have cooled to room temp, store them in an airtight container for up to 3 days.
- Fridge: Keep in the refrigerator, and they will be good for 5 days.
- Freeze baked cookies: Let the cookies cool completely before putting them in a freezer-safe bag in an even layer. The cookies can be stored frozen for up to 3 months.
- Freeze raw cookie dough to bake later: Scoop balls of cookie dough as described in the recipe. Place the dough balls in a food container or Ziploc bag and freeze for 2 to 3 months. Arrange the frozen chocolate cookie dough on a lined baking sheet and bake according to directions when you’re ready to bake. The baking time might be 2 to 3 minutes longer.
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