Soft and colorful Sprinkle Chocolate Chip Cookies made with butter, sugars, flour, vanilla, chocolate chips, chocolate chunks, sprinkles, and eggs.

I have to laugh a little every time I bake these Sprinkle Chocolate Chip Cookies because they’re tied to a day that was honestly kind of a mess. Not dramatic-messy, just one of those “everything is slightly irritating” days—you know the vibe. It was raining, my hair was frizzy beyond repair, and I remember standing in the kitchen trying to convince myself that classic chocolate chip cookies would magically fix my mood.

this recipe

And then I saw it: a half-used jar of sprinkles I’d forgotten about since my niece’s birthday back in June. It was one of those bright plastic containers you buy when you’re feeling overly optimistic at the grocery store. You know… the kind that sits on your shelf for six months waiting for its moment. Seeing it brought back this tiny flash of memory—my niece laughing so hard mid-cupcake-decorating that she dropped the entire sprinkle jar on my floor. It took forever to sweep them all up, but it was one of those “worth it” moments.

So without thinking too hard, I grabbed the sprinkles and tossed them into the cookie dough. And it felt a little bit reckless in the best way, almost like coloring outside the lines on purpose. When those first Sprinkle Chocolate Chip Cookies came out of the oven? Oh, they made me smile so unexpectedly that it actually softened my whole day. Funny how baking does that sometimes, right? Suddenly you’re not thinking about the wet socks or the emails you haven’t answered… you’re just eating a warm cookie that looks like a party.

Why You’ll Love This Sprinkle Chocolate Chip Cookies Recipe?

It’s hard to explain exactly why these cookies feel special, but there’s something about the mix of the classic chocolate chip comfort and the wild, joyful sprinkle energy that makes them more than just… cookies. They’re like the dessert version of that one friend who always shows up with caffeine and gossip, just to make your day feel lighter. Do you have someone like that?

The best part is they don’t need chilling (rare miracle), they’re customizable depending on what your pantry is or isn’t giving, and they look like they came from one of those cute bakeries where everything is overpriced but you buy it anyway because the vibe is good. And if I’m being honest, these Sprinkle Chocolate Chip Cookies seem to get better every time I bake them—even though I swear I’m doing the exact same thing. Maybe the sprinkles have some kind of chaotic magic. I wouldn’t rule it out.

Ingredient Notes:

Before we jump into the dough, let me break down the ingredients in a way I’d explain them to a friend—messy kitchen, coffee cup on the counter, maybe a little too much flour on the floor (which is normal, right?).

Here’s what each thing is doing:

• Salted Butter:
  You can use dairy-free or regular—both work. Dairy-free butter honestly surprised me the first time because I expected the cookies to be weirdly flat, but nope.

• Brown Sugar + White Sugar:
  The dream duo. Brown sugar keeps things soft and cozy, while the white sugar gives those crispy edges that make you go “ohhh okay, that’s good.”

• Vanilla:
  I know it’s a tiny ingredient, but somehow everything tastes sad without it.

• Eggs (or Applesauce):
  I’ve done both. Eggs give structure. Applesauce gives softer, slightly cakier Sprinkle Chocolate Chip Cookies. Both delicious—just different moods.

• All-Purpose Flour:
  Lightly spoon it into the cup. If you pack it? The cookies turn into tiny muffins. Not the worst thing, but also not the plan.

• Cornstarch:
  The secret plush factor.

• Leaveners:
  Baking soda and baking powder—think of them as the little lifts the dough needs, like wearing shoes with good support.

• Chocolate Chips + Chunks:
  The combination gives melty pools and hold-their-shape bites. Chocolate drama in the best possible way.

• Sprinkles:
  Use jimmies. Trust me. Nonpareils bleed and suddenly your cookies look like they belong in a tie-dye workshop.

How To Make Sprinkle Chocolate Chip Cookies?

I’m going to walk you through this like we’re hanging out in the same kitchen, because honestly? Baking is more fun that way.

Step 1: Preheat the Oven
Turn it to 375°F—yes, early. This dough comes together fast, and nobody wants to stand around staring at an oven like it’s a microwave.

Step 2: Prep Your Baking Sheet
Line it with parchment or a silicone mat. Or don’t, and face the consequences later when you’re scraping rogue cookie bottoms off a sheet pan like some kind of kitchen archaeologist.

Step 3: Cream the Butter + Sugars
In your stand mixer, beat the butter, brown sugar, and white sugar until it looks smooth and buttery—like cookie dough clouds. Add the eggs and vanilla next. Beat just until combined. Don’t overthink it.

Step 4: Mix the Dry Ingredients
Whisk the flour, cornstarch, baking soda, baking powder, and salt in another bowl. This part always makes me feel like a very organized person, even if the rest of my kitchen is chaos.

Step 5: Combine the Wet and Dry
Pour your dry mix into the wet bowl and let the mixer bring it all together. Stop as soon as you don’t see any dry patches. Overmixing is the enemy of soft Sprinkle Chocolate Chip Cookies.

Step 6: Add the Good Stuff
Fold in chocolate chips, chunks, and ¼ cup sprinkles. The dough will look like it knows how to have fun. If it looks too fun? You probably added too many sprinkles—but honestly, is that even a problem?

Step 7: Scoop + Sprinkle Coat
Use a cookie scoop and roll each dough ball in the remaining sprinkles. It might feel a little extra, but extra is kind of the whole point with sprinkle cookies.

Step 8: Bake
Bake for 9–10 minutes. The cookies should look slightly underdone in the middle—that’s how they stay soft. When they’re out, drop the cookie sheet onto a towel. Sounds wild, but it gives the centers that chewy, bakery-style fall. My mom used to do this with brownies, and I still don’t understand the science, but it works.

Step 9: Cool + Finish
Let them rest for 2 minutes, then transfer to a rack. They’ll firm up as they cool—but I fully support eating one warm. Honestly, you’ve earned it.

Storage Options:

Store your Sprinkle Chocolate Chip Cookies in an airtight container for up to 4 days. They stay soft, which feels like a small miracle.
Freeze them baked or freeze the dough balls and bake anytime the craving hits (which for me is sometimes 11 p.m., no shame).

Variations and Substitutions:

• Dairy-Free: Swap butter + chips and you’re set.

• Vegan: Applesauce; vegan butter; vegan chocolate. Happens more often at my house than you’d think.

• Holiday Themes: Red + green sprinkles for Christmas, black + orange for Halloween, pastels for spring.

• Mix-In Chaos: Try white chocolate, caramel bits, coconut… whatever calls to you at the moment.

• Nut-Free: Already good to go—just double-check your chocolate brand.

What to Serve with Sprinkle Chocolate Chip Cookies?

Here’s where you can really play around:

• Milk (obvious but classic)

• Hot chocolate (especially on cold days when you’re wrapped in a blanket watching something you’ve already seen 10 times)

• Coffee

• Ice cream

• Fruit

If you dip one in hot chocolate, please tell me. I need to know if it was as life-changing as it sounds.

Frequently Asked Questions:

Why drop the cookie sheet?
It flattens the center for maximum chewiness. It’s weird, I know. But oddly satisfying.

Can I chill the dough?
You can, but you don’t have to. And I love that for us.

Does the applesauce version taste different?
Slightly! A little softer, a bit more cake-like, but still honestly so good.

And that’s the full, colorful, personal story of my Sprinkle Chocolate Chip Cookies. I hope baking them brings you even half the joy they’ve brought me… especially on those weird days when you need something bright and familiar.

If you try them, tell me everything—seriously, I love hearing your cookie stories.

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Sprinkle Chocolate Chip Cookies

Prep Time 10 minutes mins

Cook Time 9 minutes mins

Total Time 22 minutes mins

Soft and colorful Sprinkle Chocolate Chip Cookies made with butter, sugars, flour, chocolate chips, chocolate chunks, and sprinkles. A quick, no-chill cookie that bakes in minutes and delivers rich flavor with a festive finish.

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28 Servings

Ingredients

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• 2 sticks salted butter regular or dairy-free, softened
• 1 ¼ cups light brown sugar
• ¾ cup white sugar
• 2 teaspoons vanilla extract
• 2 large eggs or ½ cup applesauce for vegan option
• 3 cups all-purpose flour
• 1 ½ teaspoons cornstarch
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup chocolate chips
• 1 cup semi-sweet chocolate chunks
• ⅓ cup chocolate chips and chunks reserved for topping
• 1 cup sprinkles divided (¼ cup mixed into dough, ¾ cup for coating)

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Instructions

 

Preheat the Oven

1. Preheat the oven to 375°F (190°C) to ensure even baking.

Prepare the Baking Sheet

1. Line a baking sheet with parchment paper or a non-stick silicone baking mat. Set aside.

Cream the Butter and Sugars

1. In the bowl of a stand mixer, cream the softened butter, light brown sugar, and white sugar until smooth and fully combined. Add the eggs (or applesauce) and vanilla extract, mixing briefly until incorporated.

Combine the Dry Ingredients

1. In a separate large bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt.

Integrate Wet and Dry Components

1. Add the dry ingredient mixture to the butter mixture. Mix only until combined, taking care not to overmix the dough.

Add the Chocolate and Sprinkles

1. Fold in the chocolate chips, chocolate chunks, and ¼ cup of the sprinkles using a rubber spatula until evenly distributed throughout the dough.

Portion and Coat the Cookie Dough

1. Use a cookie scoop to portion evenly sized cookies. Roll the top portion of each dough ball into a bowl filled with the remaining ¾ cup of sprinkles, ensuring even coverage.

Arrange and Bake

1. Place 8–10 dough balls, sprinkle-coated side up, on the prepared baking sheet. Bake for 9–10 minutes, or until the edges are lightly golden while the centers remain soft.

Settle the Cookies (Optional but Recommended)

1. Place a folded towel on the counter. Carefully drop the hot baking sheet onto the towel immediately after removing it from the oven to help create a slightly denser, chewier center.

Cool the Cookies

1. Allow the cookies to rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

Notes

To prepare Sprinkle Chocolate Chip Cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend that includes xanthan gum. If the blend does not contain xanthan gum, add ½ teaspoon to the dry ingredients for structural support. Gluten-free dough may be slightly drier; if needed, mix in 1–2 teaspoons of milk or water to achieve a soft but scoopable consistency. Confirm that all added ingredients, including chocolate and sprinkles, are certified gluten-free to avoid cross-contamination.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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