Thick and Chewy Sprinkles Cookies
These Thick and Chewy Sprinkles Cookies are packed with rich flavors, colorful sprinkles, and a delightful mix of chocolate chips, perfect for any occasion.
Ingredients
For the Cookies
- 3/4 cup unsalted butter, cold, diced Use high-quality butter, like Kerrygold, for richer flavor.
- 1 cup light brown sugar, packed This adds caramel notes!
- 1/4 cup granulated sugar The combination gives great texture.
- 1 large egg, room temperature For optimal mixing.
- 1 large egg yolk, room temperature This added richness amplifies the chewiness.
- 2 teaspoons vanilla extract Pure vanilla enhances the overall flavor.
- 2 1/4 cups all-purpose flour Can substitute with gluten-free blend, if needed.
- 2/3 cup cake flour Helps maintain moistness and tenderness.
- 1 teaspoon kosher salt Balances the sweetness.
- 1 teaspoon baking powder Helps the cookies rise slightly.
- 1/2 teaspoon baking soda Gives a light texture.
- 1 cup sprinkles Use your favorite colors—make them festive!
- 1/2 cup mini semi-sweet chocolate chips Ghirardelli is recommended for their melt quality.
- 1/2 cup white chocolate chips Adds a sweet creaminess.
Instructions
Preparation
- Preheat the Oven: Set your oven to 400°F (204°C) and line two baking sheets with parchment paper for easy cleanup.
- Cream the Butter and Sugars: In a stand mixer fitted with the paddle attachment, combine the cold, diced butter with the packed brown sugar and granulated sugar. Beat on medium speed until creamy, about 2-3 minutes.
- Incorporate Eggs: Add the large egg and egg yolk, mixing until fully incorporated.
- Mix in the Vanilla: Pour in the vanilla extract, blending until evenly mixed.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cake flour, salt, baking powder, and baking soda until well combined.
- Combine Wet and Dry: With your mixer on low, gradually add the dry ingredient mixture to the creamed butter mixture, mixing until just combined.
- Add in the Goodies: Gently fold in the sprinkles, mini semi-sweet chocolate chips, and white chocolate chips.
- Shape the Cookies: Using a large cookie scoop, shape the dough into 8 large balls (about 6 ounces each).
- Prepare for Baking: Place 4 cookie dough balls on each lined baking sheet, spacing them about 2-3 inches apart.
- Bake: Pop them in the oven and bake for about 10-12 minutes or until the edges are golden brown but the centers are still soft.
- Cool: Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
- Serve: Best enjoyed warm, though they stay delicious for days.
Notes
Chill dough for 30 minutes before baking for deeper flavors. Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months. Avoid over-baking to ensure chewiness.