Soft Chocolate Chip Sprinkle Cookies (Printable)

Soft, chewy cookies studded with chocolate chips and rainbow sprinkles for festive occasions.

# 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 Steps:

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 with a spatula until evenly distributed.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10–12 minutes, or until edges are lightly golden and centers appear set.
09 - Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The sprinkles make them feel special without any extra effort or decorating skills needed
  • These stay soft for days unlike other cookie recipes that turn rock hard overnight
02 -
  • Overmixing the dough after adding flour will make your cookies tough so stop as soon as you see no more white streaks
  • The sprinkles can bleed into the dough if you let the batter sit too long so bake immediately after scooping
03 -
  • Chill the dough for 30 minutes if you want thicker cookies that spread less in the oven
  • Use room temperature eggs so they dont cause the butter to seize up when you add them

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