Chocolate Chip Sprinkle Cookies (Printable)

Soft, chewy cookies loaded with chocolate chips and colorful sprinkles—ready in 27 minutes.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed light brown sugar
07 - 2 large eggs
08 - 2 teaspoons vanilla extract

→ Add-ins

09 - 1 1/2 cups semisweet chocolate chips
10 - 1/2 cup rainbow sprinkles

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat softened butter, granulated sugar, and brown sugar until light and fluffy, approximately 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Gradually add dry ingredients to wet mixture, mixing on low speed until just combined.
06 - Fold in chocolate chips and sprinkles with a spatula until evenly distributed.
07 - Scoop tablespoon-sized portions onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10-12 minutes until edges are lightly golden and centers appear set.
09 - Cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

# Expert Suggestions:

01 -
  • The texture is irresistibly soft and chewy with just enough crisp edges
  • Rainbow sprinkles make every bite feel like a party
  • They come together in under 30 minutes with ingredients you probably have
  • The dough freezes beautifully for fresh baked cookies anytime
02 -
  • Overbaked cookies never come back, pull them when edges are barely golden
  • Room temperature ingredients prevent the dough from separating and ensure even baking
  • Chilling the dough for 30 minutes prevents excessive spreading if your kitchen is warm
03 -
  • Weighing your flour instead of scooping prevents dense cookies from too much flour
  • Rolling dough balls in extra sprinkles before baking creates that bakery style look
  • For thicker cookies, chill the scooped dough for 15 minutes before baking

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