Chocolate Chip Sprinkle Cookies (Printable)

Soft, chewy treats loaded with chocolate chips and rainbow sprinkles. Ready in under 30 minutes.

# What You 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 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat the 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 the dry ingredients to the wet mixture, mixing on low speed until just combined.
06 - Fold in chocolate chips and sprinkles using a spatula until evenly distributed.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 10 to 12 minutes, or until edges are lightly golden and centers appear set.
09 - Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They stay soft and chewy for days thanks to a perfect butter to sugar ratio
  • The sprinkles make them impossible to resist and even harder to share
  • Each bite balances chocolate richness with buttery vanilla sweetness
02 -
  • Don't skip chilling the dough for 30 minutes if your kitchen is warm—it prevents cookies from spreading too thin
  • The sprinkles will bleed slightly into the dough, creating a beautiful marbled effect
  • Underbaking by 1 minute makes them extra chewy if that's your preference
03 -
  • Use room temperature ingredients for the best texture and even mixing
  • Weighing your flour instead of measuring by cup guarantees consistent results

Go back