Thick and Chewy Sprinkles Cookies are extra-large and extra-thick cookies that are soft on the inside, crispy on the outside, and filled with colorful sprinkles, mini chocolate chips, and white chocolate chips! They are a twist on my Ultimate Thick and Chewy Chocolate Chip Cookies, which are extra large, thick, and chewy, too!
Sprinkles Cookies Ingredients & Substitutions
- Butter: Cold butter is important for these cookies! It keeps the cookies nice and thick while still keeping them soft on the inside. I prefer unsalted butter; if using salted butter, you may want to lessen the amount of salt in the cookies.
- Sugar: You get the best of both worlds–I mean, sugars, in this recipe! I used both granulated and brown sugar. The cookies are chewy and moist in the center due to the brown sugar, with slightly crispy edges and a balanced sweetness from the granulated sugar. For such a thick cookie, this is important.
- Eggs: You will need one whole egg and one egg yolk. Save the egg white from the second egg to use in another recipe like homemade almond paste.
- Flour: I added a little cake flour with the all-purpose flour to keep the cookies softer and lighter. If you don’t have any, it’s easy to ‘make’ cake flour to use. You can still make the cookies using only all-purpose flour, but the texture might not be as soft.
- Sprinkles: I love the colorful rainbow sprinkles, especially in birthday cookies. But, you could go for a specific color to match a theme for any sort of celebration or occasion!
- Chocolate Chips: I added mini chocolate chips and white chocolate chips to the cookies. You can certainly customize the cookies with your favorite mix-ins! Keep them all semi-sweet chocolate, or try dark chocolate, milk chocolate, peanut butter chips (my favorite), or even mini M&M’s!
How To Check Cookies For Doneness
With cookies as thick and large as these, it can be tricky to ensure they’re fully baked. But don’t worry—I’m not complaining about this ‘problem’! To check for doneness, make sure the edges are set. For the best results, use an internal thermometer to measure the temperature in the center of the cookie. It should read between 175°F (for a fudgier texture) and 200°F.
How To Store Thick and Chewy Sprinkles Cookies
To store the baked cookies, first, let them cool completely. Then, place them in an airtight container at room temperature, where they’ll stay fresh for 2-3 days, or up to a week. I do not like refrigerating them, it’s not ideal for maintaining their texture. For a warm, freshly baked taste, reheat the cookies in the oven before serving!
Freezing Sprinkles Cookies
You can freeze the dough of these thick and chewy birthday cookies (great for when you only want to bake 1 or 2 cookies) or freeze the baked cookies. Here is how:
- To freeze the cookie dough, scoop the dough onto a lined baking sheet. Place the baking sheet in the freezer for about an hour, or until frozen. Once frozen, store the cookie dough in a freezer-safe container for up to three months, labeling and dating the container. When ready to bake, simply bake from frozen, adding a couple of minutes to the baking time. I like this method if I know that the cookies won’t all be eaten in a few days. Then, I can just grab one or two frozen dough balls and bake when I am craving a freshly baked cookie!
- To freeze after being baked, let the cookies cool completely. Then, store them in a freezer-safe container, making sure to label and date the container. Let them thaw at room temperature when ready to enjoy.
Check out my Guide to Freezing, Baking, and Storing Cookies for more tips.
Thick and Chewy Sprinkles Cookies
Ingredients
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, cold, cut into cubes
- 1 cup (200 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 ¼ cups (281 g) all-purpose flour
- ⅔ cup (67 g) cake flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup (192 g) sprinkles
- ½ cup (84 g) mini semi-sweet chocolate chips
- ½ cup (84 g) white chocolate chips
Instructions
- Preheat oven to 400°F (204°C). Line two baking sheets with parchment paper and set aside.
- Using a stand mixer with the paddle attachment, combine cold butter, brown sugar, and granulated sugar. Beat on medium speed until no visible butter chunks remain and the mixture is creamy.
- Add the egg and egg yolk and mix until combined.
- Add the vanilla extract and continue mixing, scraping down the sides of the bowl as needed, until combined.
- In a medium bowl, whisk together flour, cake flour, salt, baking powder, and baking soda.
- With the mixer on low, gradually add the flour mixture to the wet ingredients. Mix until mostly is incorporated.
- Add the sprinkles, mini chocolate chips, and white chocolate chips. Mix just until the flour is fully incorporated and the chips are evenly distributed.
- Shape the dough into 8 large balls (about 6 ounces each).
- Place 4 cookie dough balls on the prepared baking sheet, spacing them out evenly.
- Bake for about 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Serve warm.
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What the Test Kitchen had to say about this recipe:
Autumn
These cookies are awesome! So thick and chewy with colorful sprinkles–they make me smile!
Elizabeth
These cookies put me in a good mood, just by looking at them! But, I would use peanut butter chips instead of white chocolate chips (which are not my favorite).
Annabelle
I could handle one of these for my birthday! Just stick a candle in the middle of one and I will make a wish!
Bella
I love how these cookies turned out. They would definitely make someone's day if you presented them with one of these!
Selena
These birthday cookies are fantastic! The thick and chewy texture is exactly what I look for in a cookie, and the combination of sprinkles and chocolate chips is spot-on.
