These sprinkle cookies taste like cake batter and cookie dough all in one. Small chunks of white chocolate on top of each cookie almost taste like frosting when you get a bite.
These cookies scream celebration and the Valentine’s Day holiday ! They’re loaded with pink, red, and white sprinkles and have a touch of decadent white chocolate.
They aren’t just for enjoying on Valentine’s Day, though. Any color of sprinkles can be used to make these cookies special and festive year-round. If you really want to go the extra mile, you can totally make homemade sprinkles and create custom color combinations or unique flavors!
Ingredients for the chewiest sprinkle cookies—
Besides the basic ingredients like all-purpose flour, rising agents, salt, and butter (lots of it), here is what you will need to make the most chewy cookies ever:
— Cornstarch is the secret ingredient in these cookies to make them extra soft and tender.
— White chocolate is used just for the tops of the cookies to prevent any overwhelming sweetness. Coarsely chop the chocolate into chunks and press a few chunks on to each cookie dough ball, pressing down slightly. Ghiradelli’s white chocolate baking bar was used for these cookies.
— Sprinkles are so fun! You can use any color combination, but pink, red and white sprinkles are used here for a Valentine’s Day theme.
— An egg yolk is added in addition to the large egg. Like the cornstarch, it creates more chewiness. The yolk is the fatty part of the egg, so it creates a richer, moist, and tender cookie.
— Light brown sugar is the main sugar that’s used in this recipe. Again, the goal is to create a soft texture. Brown sugar has more moisture due to molasses being added during processing. Brown sugar also helps the cookies stay chewy days after the cookies have been made.
Tips and tricks—
— Gather all of your ingredients. First, the eggs and butter are set out at least 30-45 minutes before any other steps. Once those ingredients are room temperature, the flour, salt, cornstarch, and baking soda and powder are measured and mixed together. Next, the sugars are measured directly into the bowl of a stand mixer with the butter so it’s ready to go. All that’s left to do is to prepare and measure any extra ingredients, like the sprinkles, vanilla, and white chocolate.
— Refrigerate the dough while preheating the oven. A lot of cookie recipes suggest a rest time of 30 minute or more, like overnight. 30 minutes or longer is great if you have the time. My usual method is putting the cookie dough in the fridge and then preheating the oven. This gives the dough a little time to relax and solidify before baking.
— Measure your dough balls for identical cookies. Whether it’s with a cookie scoop or a scale, I like to make all dough balls uniform in size. For these cookies, I used a large cookie scoop which holds three tablespoons of dough. The dough balls weighed in at 55 grams each.
— Use a silicone baking mat. Parchment is okay, but silicone baking mats seem to bake much better cookies.
How to make these Sprinkle & White Chocolate Cookies—
— Combine all dry ingredients. In a medium bowl, whisk together the flour, leavening agents, salt, and cornstarch. Set aside until ready for use.
— Cream the sugar and butter. In a stand mixer on medium speed, cream the sugar and butter together until it is light and fluffy. This will take about three minutes.
— Add the eggs and vanilla. Add the whole egg and egg yolk one at a time, mixing each time for at least 30 seconds until well combined. Add the vanilla and mix until incorporated.
— Add the flour mixture. Add about half of the flour to the mixing bowl and pulse to combine. Add the rest, pulse a few times, then continue to mix on low speed until just combined.
— Stir in the sprinkles. Mix in the sprinkles by hand with a spatula. Add the sprinkles in increments to different areas of the dough to distribute them evenly.
— Refrigerate the dough and preheat the oven. Place the cookie dough in the refrigerator while the oven preheats.
— Roll the dough into balls. Once the oven is preheated, portion out the dough by hand or with a cookie scoop. A large cookie scoop that holds three tablespoons was used for these cookies. Place the dough balls on baking sheets lined with silicone mats.
— Press white chocolate and extra sprinkles into dough balls. Press two to four white chocolate chunks into each dough ball, pushing down slightly. It’s optional, but pressing a few extra sprinkles to the tops of the cookie dough balls ensure the sprinkles are visible and vibrant.
— Bake and cool the cookies. Bake each baking sheet for 11 minutes. The middles of the cookies will still look undercooked, but the edges should be set. Once baked, let the cookies cool on the baking sheet for about seven minutes or until they can be easily transferred to a wire wrack to continue cooling.
— Store the cookies. Keep the cookies in an airtight, sealed container for up to three days. They can be frozen in an airtight container as well.
More favorite cookie recipes:
Orange, Chocolate Chunk, & Walnut Cookies
Autumn Spice Brown Butter Cookies
Bourbon Chocolate Chunk Cookies
Hazelnut, Toasted Oat, & Chocolate Cookies
SPRINKLE WHITE CHOCOLATE COOKIES
Makes 11-12 large cookies
INGREDIENTS
- 2 cups (240 g) all-purpose flour
- 13 tablespoons (182 g) unsalted butter, at room temperature
- 3/4 cup (150 g) light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg + 1 egg yolk from a large egg, at room temperature
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 2 ounces white chocolate, coarsely chopped
- 1/3 cup sprinkles, plus a few additional for sprinkling on top (optional)
INSTRUCTIONS
In a medium bowl, whisk together the flour, baking powder, baking soda, kosher salt, and cornstarch; set aside. Chop the white chocolate into chunks and set that aside as well.
With a stand mixer on medium speed, cream the butter and sugar for about three minutes or until the mixture is light and fluffy. Add the egg and mix on medium speed for about 30 seconds to one minute until well combined. Repeat with the egg yolk, then mix in the vanilla.
Add half of the flour mixture and pulse until halfway combined, then add the rest of the flour. Pulse, then continue mixing on low until just combined. Intermittently stir in the sprinkles to different areas of the dough, folding as you go.
Refrigerate the dough and preheat the oven to 350 F. Once the oven is preheated, roll the dough into balls using a large cookie scoop or by hand using three tablespoons worth of dough. If measuring, the cookie balls will weigh about 55 g.
Press 2-4 white chocolate chunks in to each cookie dough ball, pressing down slightly. If desired, press a few extra sprinkles to the tops of each dough ball to make the cookies extra colorful.
Bake for 11-12 minutes or until the edges are set but the middle still looks doughy, and the cookie is lightly golden. Let them cool on the baking sheet for about seven minutes, then move to a wire wrack to finish cooking.
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