One Bowl Chocolate Chip Sprinkle Cookies Recipe
If you’ve ever wished for the perfect mix of childhood nostalgia and festive fun, Chocolate Chip Sprinkle Cookies are the answer to your cookie dreams! With chewy centers, crisp edges, and pops of colorful sprinkles, these cookies are a celebration in every bite. Whether it’s a birthday party or a lazy weekend bake, this recipe is as fun to make as it is to eat. It’s a cookie that feels like a little slice of a birthday cake party in every bite, bringing joy to kids and adults alike.
I love birthday chocolate chip cookies – they’re funfetti cookies but with chocolate chips! It’s a festive cookie and honestly, has become my favorite cookie recipe of all time! If you’re a fan of these sprinkle chocolate chip cookies, you’ll love my chewy chocolate chip cookies with brown butter, one bowl chocolate chip cookies, sweet and salty cookies, pretzel chocolate chip cookies, and boneless chocolate chip cookies.
If you’re looking for more colorful sweets, check out my rice krispies with lucky charms!
Why You’ll Love This Recipe
- Fun and Festive: The crunchy rainbow sprinkles make these cookies perfect for birthday parties or any special occasion.
- Perfect Texture: Chewy centers, crisp edges, and just the right amount of sweetness make these the best chocolate chip cookies for any occasion.
- No Fancy Tools Needed: With simple ingredients and a wooden spoon, you can whip up these fun cookies with ease—no stand mixer required!
Ingredients
Wet Ingredients
- Unsalted Butter: Browning the butter is the star of this recipe. It adds a deep, nutty flavor that makes these cookies stand out from a classic chocolate chip cookie recipe. Be sure to let it cool slightly before adding the sugars, or it may affect the texture of the dough. Use softened butter for the remaining portion—it melts seamlessly into the warm browned butter.
- Light Brown Sugar: This gives the cookies a rich, buttery sweetness with a slight hint of molasses. Always pack it tightly into your measuring cup for accuracy and maximum chewiness.
- Granulated Sugar: White sugar balances the brown sugar by adding crispness to the edges of the cookies. It’s also key for the perfect level of sweetness.
- Vanilla Extract: Pure vanilla extract is a must! It enhances the flavor of both the chocolate chips and the sprinkles, creating a depth of flavor in these fun cookies.
- Large Egg and Egg Yolks: The combination of one whole egg and two egg yolks creates a rich, creamy dough and results in cookies with a chewy center. Using room-temperature eggs ensures they mix evenly with the butter and sugars.
Dry Ingredients
- All-Purpose Flour: Use high-quality purpose flour to give the cookies structure. Measure carefully—scoop and level your flour to avoid adding too much flour, which can make the cookies dense.
- Baking Soda: Helps the cookies rise slightly and creates that light, airy texture that complements the chewy center. Make sure your baking soda is fresh for the best results.
- Kosher Salt: A pinch of salt enhances all the sweet flavors, making each bite more complex and flavorful. Kosher salt dissolves easily into the dough for even seasoning.
- Semi-Sweet Chocolate Chips: These classic chocolate morsels add gooey, melty pockets of chocolate in every bite. Save a few to press into the tops of the cookies before baking for a bakery-style look.
- Colorful Sprinkles: The most fun part! Use crunchy rainbow sprinkles for bursts of color and texture. Look for sprinkles designed for baking—they hold their shape better in the oven and won’t melt into the dough.
- Flaky Sea Salt (optional): A sprinkle on top after baking adds a sophisticated sweet-and-salty balance that elevates these cookies from funfetti cake vibes to a more refined treat.
Substitutions
- Dark Chocolate: If you prefer a richer chocolate flavor, swap the semi-sweet chocolate chips for dark chocolate chips. The bittersweet notes pair beautifully with the sweetness of the sprinkles and sugars. For a creamier, sweeter profile, substitute milk chocolate chips instead.
- Different Sprinkles: Want to change up the sprinkles? Use pastel sprinkles for baby showers or Easter, red and green sprinkles for Christmas, or even metallic sprinkles for New Year’s Eve. If you’re aiming for a natural or dye-free option, look for specialty sprinkles at natural food stores.
- Almond Extract: You can also replace the vanilla extract with almond extract for a slightly nutty, bakery-style flavor. Start with ½ teaspoon and adjust to taste.
Additions
- White Chocolate: Adding ½ cup of white chocolate chips can elevate these cookies into funfetti chocolate chip cookies with creamy bursts of sweetness that contrast beautifully with the crunchy sprinkles.
- Chopped Nuts: For extra texture and flavor, fold in ½ cup of chopped nuts such as pecans or walnuts. They add a nice crunch and work well with the gooey chocolate chip cookie dough.
- Crushed PretzelsWant to go even further? Mix in a handful of crushed pretzels for a sweet-and-salty twist that makes every bite a surprise!
Step by Step Instructions
Brown the Butter:
In a medium saucepan, melt 1 stick of unsalted butter over medium heat. Stir continuously for about 3-4 minutes until the butter turns golden brown and little brown bits form at the bottom. Remove from heat and pour into a large mixing bowl. Let it cool for a minute.
Prepare the Dry Ingredients:
In a medium bowl, combine the flour, baking soda, and kosher salt. Whisk to combine and set aside.
Mix in the Remaining Butter:
Add the remaining ½ stick of softened butter (cut into cubes) to the browned butter. Stir gently until it’s fully melted and the mixture is cool.
Make the Dough:
Whisk the light brown sugar and granulated sugar into the butter until smooth.
Add the egg, egg yolks, and vanilla extract, and whisk until creamy.
Gradually fold in the dry ingredients using a wooden spoon, mixing until no dry spots remain. Gently fold in the chocolate chips and sprinkles.
Chill the Dough:
Cover the bowl with plastic wrap and refrigerate for 30 minutes. This makes the dough easier to handle and enhances the flavor.
Shape the Cookies:
Use a cookie scoop to portion out the dough into even cookie dough balls (about 1–2 tablespoons each) and place them on a prepared baking sheet lined with parchment paper. Press a few extra chocolate chips or sprinkles onto the tops of the cookies for a bakery-style finish.
Bake the Cookies:
Preheat your oven to 350°F. Bake the cookies for 10-12 minutes, tapping the cookie sheet on the counter at the 6-minute mark to create ripples and ensure a chewy center with crisp edges. Remove the cookies from the oven when they are light golden brown.
Cool and Serve:
Let the cookies cool on the cookie sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Expert Tips and Notes
- Chilling Your Dough: Chilling the dough is essential. Not only does it make it easier to handle, but it also ensures your cookies bake into thick, chewy cookies rather than spreading too thin.
- Cookie Scoops: Use a cookie scoop to portion out your cookie dough balls evenly. This ensures all your cookies bake into perfect circles with consistent sizes.
- Crispy Edges: For those signature crisp edges and chewy centers, be sure to tap the cookie sheet on the counter at the 6-minute mark of baking. It creates ripples in the dough for the ideal texture.
- Don’t Overbake: Pull the cookies out when they’re just golden brown. They’ll finish setting on the cookie sheet while cooling, so don’t wait for them to look fully done in the oven.
Serving Suggestions
- Cold Milk: Serve these cookies with a big glass of cold milk for a nostalgic treat that everyone loves. The combination of the creamy milk and chewy chocolate chip cookies is unbeatable.
- Birthday Party: For a special occasion like a birthday party, display the cookies on a platter with candles and other funfetti treats (like my funfetti brownies) for a dessert table that’s sure to impress.
- Ice Cream Sandwiches: Make an ice cream sandwich using two cookies with a scoop of vanilla or birthday cake ice cream in between—perfect for summer parties or a sweet indulgence.
- With Coffee: These cookies also pair beautifully with a hot cup of coffee or a vanilla latte for an afternoon pick-me-up that feels indulgent and fun.
- Gift Them: Add them to a cookie jar or gift them in an airtight container wrapped with a bow—they make a delightful homemade gift!
Storage Instructions
- For a Few Days: To keep your cookies soft and chewy, store them in an airtight container at room temperature for up to 5 days. Separate layers with parchment paper to prevent sticking.
- Longer Storage: For longer storage, freeze your cookie dough balls on a prepared baking sheet until firm, then transfer them to a zip-top bag or airtight container. Bake from frozen, adding an extra 2 minutes to the bake time. This way, you can enjoy fresh-baked cookies anytime!
Did you try this recipe? I’d love to see it! Tag @onebowlbakery on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
One Bowl Chocolate Chip Sprinkle Cookies Recipe
Equipment
- Medium saucepan
- Large mixing bowl
- Wooden spoon or spatula
- Whisk
- Cookie scoop (or tablespoon)
- Parchment paper
- Baking sheet
- Wire rack
- Plastic wrap
Ingredients
- 1 ½ cups (221g) all-purpose flour 221 g
- ¼ cup (55g) granulated sugar 55 g
- 1 cup (156g) light brown sugar 156 g
- 1 large egg room temperature
- 2 large egg yolks room temperature
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- ¾ cup (1.5sticks) unsalted butter
- 2 teaspoons vanilla extract
- 1 cup (170g) milk chocolate morsels
- ½ cup (96.5g) sprinkles
- Flaky sea salt for sprinkling on top
Instructions
Brown the Butter:
- In a medium saucepan, melt 1 stick of unsalted butter over medium heat. Stir continuously for about 3–4 minutes until the butter turns golden brown and little brown bits form at the bottom. Remove from heat and pour into a large mixing bowl. Let it cool for a minute.
Mix the Wet Ingredients:
- Add the remaining ½ stick of unsalted butter (cut into cubes) to the browned butter. Stir gently until it’s fully melted and the mixture is cool.
- Add 1 cup light brown sugar and ¼ cup granulated sugar to the butter mixture. Whisk until smooth and free of lumps.
- Mix in 1 large egg and 2 large egg yolks, whisking until creamy and smooth. Stir in 2 teaspoons of vanilla extract.
Add the Dry Ingredients Directly:
- Sprinkle 1 ½ cups all-purpose flour, ¾ teaspoon baking soda, and ¾ teaspoon kosher salt over the wet ingredients in the same bowl. Gently fold everything together using a wooden spoon or spatula, making sure no dry spots remain.
Add the Mix-Ins:
- Gently fold in 1 cup milk chocolate chips and ½ cup sprinkles until evenly distributed.
Chill the Dough:
- Cover the bowl with plastic wrap and refrigerate for 30 minutes. This makes the dough easier to handle and enhances flavor.
Shape the Cookies:
- Scoop the dough into 30 balls (about 1–2 tablespoons each) and place them on a prepared baking sheet lined with parchment paper, spacing them 2 inches apart.
- Press a few extra sprinkles onto the tops for a fun finish.
Bake the Cookies:
- Preheat the oven to 350°Fahrenheit (176° Celsius).
- Bake for 10 minutes, tapping the cookie sheet on the counter at the 6-minute mark to flatten the cookies slightly and create a crinkly texture.
Cool and Serve:
- As soon as the cookies come out of the oven, sprinkle each one with a pinch of flaky sea salt for a sweet and salty balance.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack. Enjoy!
