You don’t think that because Christmas is over, I’m done with cookies do you? Heck no! In fact, I’m back at it with these fun sprinkle chocolate chip cookies, which are just perfect for celebrating the New Year!
Guess what? Today is our anniversary, 19 years strong! December is the best time to have an anniversary too, because it’s such a fun time of year to celebrate. And speaking of celebrations, when I think about celebrating, I think cookies. Festive sprinkle chocolate chip cookies to be exact.
There are 3 main things I adore about this recipe:
- The recipe is small-batch, so it only makes about 24 cookies – you won’t have 7 dozen cookies laying around.
- The recipe is quick and easy, you can make these cookies in one bowl with one spoon.
- The sprinkles make you smile when you eat these cookies. True story. And kids love them!
Now let’s discuss these sprinkle chocolate chip cookies! Since there’s a decent amount of brown sugar in the recipe, these cookies have crispy edges with soft and chewy center. And the sprinkles make them…just fun! You could easily change up the sprinkles and make these cookies fit any occasion, although the traditional sprinkles tend to be my ultimate favorite!
Next time you have something to celebrate or your kids just want to bake something fun and easy, these sprinkle chocolate chip cookies are the answer!
Sprinkle Chocolate Chip Cookies
Festive and fun small-batch sprinkle chocolate chip cookies. These cookies are perfect for celebrating any occasion!
- 1/2 cup butter, softened
- 1/4 cup sugar
- 3/4 cup brown sugar
- 1 egg
- 1 tsp water
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1-1/2 cup flour
- 3/4 cup chocolate chips
- 1/2 cup sprinkles
Preheat oven to 350 degrees and line baking sheets with parchment paper.
In a medium bowl, cream butter and sugars until smooth.
Add egg, water, and vanilla extract and mix well.
Stir in baking soda and salt.
Add flour, half at a time and mix until just combined.
Fold in chocolate chips and sprinkles.
Scoop by the tablespoon onto cookie sheets 2 inches apart.
Bake for 12-14 minutes.
Cool on pan for 5 minutes and then transfer to a wire rack.
Store in an airtight container.