Description
Irresistible Chocolate Sprinkle Cookies are soft, rich, and full of fun. With deep cocoa flavor and colorful rainbow sprinkles, these cookies are perfect for birthdays or cozy weekends.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups (280g) all-purpose flour
- 1 cup (90g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (135g) mini chocolate chips
- 1 cup (150g) rainbow sprinkles, for rolling
Instructions
- Preheat to 350°F (175°C). Line two baking sheets with parchment paper.
- Beat softened butter, granulated sugar, and brown sugar together until light and fluffy (2–3 minutes).
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- In another bowl, whisk flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to wet mixture. Mix on low until just combined.
- Stir in mini chocolate chips using a spatula.
- Scoop dough into 1.5 tbsp portions and roll in rainbow sprinkles.
- Place 2 inches apart on baking sheets. Bake 9–11 minutes, until edges are set and centers soft.
- Cool 5 minutes on the tray, then transfer to a rack to finish cooling.
Notes
- Use room temperature butter for easy creaming.
- Substitute with vegan butter for dairy-free.
- A blend of white and brown sugars ensures the perfect chewy texture.
- Swap for gluten-free 1:1 baking flour if desired.
- Use jimmies, not nonpareils, to avoid color bleeding.
- Use white or dark chocolate chunks for a twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Chocolate Sprinkle Cookies, Cookies, Dessert, Baking