Chewy Sprinkle Cookies.
These chewy sprinkle cookies are stuffed with white chocolate and rolled in nonpareils. They are chewy on the inside and crunchy on the outside, absolute cookie perfection!
Welcome to my newest cookie obsession.
These sprinkle cookies are super chewy, stuffed with white chocolate and crunchy on the outsides from all the sprinkles. THE BEST BEST BEST.
I can’t even explain how much we LOVE these new cookies. I am so excited to have a new cookie to add to my list too!
My christmas cookies every year are full of classics – ones I’ve made my entire life with my grandma or mom. Things like peanut butter blossoms and mother lovett’s thumbprints. Every few years I create a really delicious new one that makes the list, but it’s always touch and go on whether they get to STAY on the list year after year.
I made these cookies after trying the birthday cake cookie from Last Crumb. It’s a big sugar cookie stuffed with white chocolate and covered in sprinkles. It’s REALLY good, especially when warmed up in the oven. And I am happy to say that I nailed it!
Mine are a bit smaller and maybe even chewier. I used a little less white chocolate because I’m just not the biggest white chocolate fan. But in this cookie, they work. These really do come off like birthday cake or cake batter cookies with the white chocolate and sprinkles. They taste just like cake!
These also remind me of my favorite sprinkle crinkle cookies from the pretty dish, however those are chocolate more chewy and brownie-like! But it’s the whole sprinkle-crusted outside that really reminds me of those.
So, the details!
- I made these cookies based on the recipe of the giant rainbow cookies from ages ago. Like, a decade ago? Those things still take off like wildfire and are so popular. They are a really chewy cookie with a slightly crunchy outside.
- I like to chop white chocolate – I prefer a bar of it. Get a bar of Lindt white chocolate because it’s the best! I chop big and small pieces, then instead of stirring it all in (you can stir SOME in), I prefer to stuff each dough ball! So I scoop a ball of dough and stuff a few pieces inside. Love it.
- Sprinkle spa time! Roll the cookie through a plate of nonpareils and coat the entire ball of dough. This is key for extra crunchy texture on the outside!
- Bake bake bake! I prefer these underbaked by a minute or so. They are extra soft and chewy that way, but still cooked through.
Of course, the best part about these is that you can use any color of sprinkles. Holiday ones, rainbow, monochrome colors, anything!
I know that some of you will ask to throw in milk or dark chocolate. I’m sure you CAN. It will definitely take away from that birthday cake flavor, but I’m sure would still be delicious! These melt in your mouth inside but are so crunchy and chewy outside. My ideal cookie!
Chewy Sprinkle Cookies
Chewy Sprinkle Cookies
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- ½ teaspoon salt
- 1 1/2 sticks (12 tablespoons) of unsalted butter, melted and cooled
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 egg + 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 6 ounces white chocolate, chopped
- ½ cup nonpareil sprinkles
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Mix the flour and baking soda in a small bowl.
- In a large bowl, whisk the butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. Stir in the white chocolate chunks - or you can add the chunks when you scoop the dough into balls.
- Scoop the dough out in 1 to 2 tablespoon scoops. Roll into a ball and add more white chocolate inside if you wish. Place the nonpareils on a plate and roll the dough through the sprinkles, pressing gently to adhere.
- Bake for 8 to 12 minutes or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. Let cool completely then dig in!
- Note: to melt the butter I simply microwaved it, and to let it cool I allowed it to sit for about 10 minutes.
Did you make this recipe?
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I appreciate you so much!
So festive and fun too!
24 Comments on “Chewy Sprinkle Cookies.”
Your chocolate sprinkle cookies from the pretty dish are my FAVE and go-to gift cookie! Cannot wait to try these!
I’ve been waiting for this to pop up since you mentioned there’d be a new sprinkle cookie! I really don’t like white chocolate, so I may use butterscotch (or peppermint for Christmas) chips instead.
i think both would be great!!
I can’t wait to make these. How long will they last frozen?
most cookies are good for 3ish months when frozen!
So excited for a sugar version of the chocolate one from your book that I love! Would this dough, after being scooped and rolled in sprinkles, freeze well?? For future christmas cookie box prep
yes but you may lose some nonpareils just from them falling off when frozen!!
I followed directions but my batch are flat. Maybe the dough should be chilled?
they def shouldn’t be flat!! i’ve made these for almost a decade and they shouldn’t flatten out – i’m wondering if maybe your butter was still a little warm?
there is also a method in this recipe where i took them from they helps them be even puffier: https://www.howsweeteats.com/2011/07/giant-rainbow-cookies/
but i don’t ever have to chill this dough!
Mine were flat too! However, I had super soft butter so didn’t melt and just creamed it w/ the sugars instead. I Could that explain why? You’d think the opposite?
Mine were also flat! Greasy too.
I made this yesterday and it was so amazing!! The only modification I made was replacing the two teaspoons of vanilla extract with one tsp of peppermint extract. Perfect for Christmas!!
We made these yesterday. They are insanely delicious and so easy! Thank you for sharing
There are lots of food bloggers like this but the best food blog is “CHEWY SPRINKLE COOKIES” is yours. Much thanks for giving me a smart blog.
Getting ready to make these! Question about the baking soda—can you confirm if the amount is supposed to be 1/2 teaspoon or possibly something else? It says “1/2 teaspoons” and then the next ingredient is 1/2 teaspoon salt, and the way the 1/2 is written is different which makes me think maybe it was supposed to be 1 1/2 teaspoons or maybe 2 teaspoons. Thank you!
yes it is def 1/2 teaspoon baking soda!
sometimes when i plug the recipe into the card it gets formatted weirdly, i think that’s why they look different!
Than you! They came out delicious, the perfect combination of chewy and crispy!
These are easy to make and delicious!
Jessica….where do you get your sprinkles? Love the color combos!
These were completely flat. Maybe the butter shouldn’t be melted. Batter was very runny,
These chocolate sprinkle cookies are a request from my grandson.
Parents love them too.
Can I freeze the cookies and bake later?
Thanks for your recipe i want to make some cookies for my 1year old girl she is my granddaughter but she can’t eat peanut so I will have to be careful
These are delicious! Just FYI for anyone making them, you need way more than 1/2 cup of sprinkles. I had a container with exactly 1/2 cup and I ran out about half way through the dough. Super yummy and fun addition to my holiday cookie platter though!
These are so dang good. Like didn’t expect how amazing they are. I also split the dough in half on a whim and made some without the sprinkles, and instead added some crushed candy canes into the batter… the sprinkle ones still win, but they were fun too!!