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Thick and Chewy Sprinkles Cookies

These Thick and Chewy Sprinkles Cookies are a delightful combination of crispy edges and a gooey center, enhanced with colorful sprinkles and chocolate chips, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 3/4 cup unsalted butter, cold, diced Using cold butter is key to achieving that perfect fluffy texture. Use plant-based butter for a dairy-free version.
  • 1 cup light brown sugar, packed Provides moisture and enhances chewiness.
  • 1/4 cup granulated sugar Balances flavors and helps create a crisp edge.
  • 1 large egg, room temperature Enhances texture and rise.
  • 1 large egg yolk, room temperature Provides extra fat for chewiness.
  • 2 teaspoons vanilla extract Essential for rich flavor.
  • 2 1/4 cups all-purpose flour Base ingredient for texture.
  • 2/3 cup cake flour Contributes to a softer, more tender cookie.
  • 1 teaspoon kosher salt Balances sweetness.
  • 1 teaspoon baking powder Helps cookies rise.
  • 1/2 teaspoon baking soda Adds extra lift for chewiness.
  • 1 cup sprinkles Use your favorite shapes and colors.
  • 1/2 cup mini semi-sweet chocolate chips Adds rich chocolate flavor.
  • 1/2 cup white chocolate chips Adds sweetness and creaminess.

Method
 

Preparation
  1. Preheat your oven to 400°F (204°C) and line two baking sheets with parchment paper.
  2. In a stand mixer, combine the cold diced butter, light brown sugar, and granulated sugar. Beat on medium speed until creamy and no visible butter chunks remain (about 2-3 minutes).
  3. Add the large egg and egg yolk, mixing until well combined. Add vanilla extract and continue to mix, scraping down the sides of the bowl.
  4. In a medium bowl, whisk together all-purpose flour, cake flour, kosher salt, baking powder, and baking soda.
  5. Gradually add the dry ingredients to the wet mixture on low speed until mostly incorporated.
  6. Gently fold in the sprinkles, mini chocolate chips, and white chocolate chips until evenly combined.
  7. Shape the dough into about 8 large balls (each about 6 ounces) and place them on prepared baking sheets.
  8. Bake for about 10-12 minutes or until the edges are golden brown, with slightly underbaked centers.
  9. Let the cookies sit on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

For thicker cookies, consider chilling your dough for at least 30 minutes before baking. Store any leftovers in an airtight container at room temperature for up to a week or freeze for up to 3 months.