Happy first day of Spring! The forecast is calling for snow…again and I for one, don’t think that snow is the perfect spring weather.
Since there’s nothing we can do about the weather, I say we ignore the snow and head to the kitchen and bake cookies!
Have you seen the cake batter cookies that have been all over Pinterest? The secret ingredient in most of the cake batter cookie recipes I’ve looked at (and I stopped counting how many) was a boxed cake mix. While I have nothing against boxed cake mixes, I don’t usually keep one in the pantry.
I didn’t want to just add sprinkles to my favorite chocolate chip cookies, they needed something more. Do you remember the amazing things that powdered milk did for these cookies? I decided to give it a try in today’s cookies too! I subbed powdered milk for some of the flour and it gave these cookies just the hint of something special that I was looking for. #score
Now on to the sprinkles. I chose to use confetti sprinkles (they’re the flat and round ones). I think using jimmies or non-parallels would be problematic since they like to bleed and would turn your cookies crazy colors.
Just look at the sprinkles! They are so happy!
Ok, let’s break down what makes these Chocolate Chip Sprinkle Cookies so special:
- Powdered milk
- A mix of semi-sweet and white chocolate chips
- Confetti sprinkles
Let’s go celebrate Spring with fun cookies!
Why settle for chocolate chip cookies when you can have Chocolate Chip Sprinkle Cookies!
- 3/4 cup unsalted butter softened to room temperature
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup powdered milk
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1/4 cup sprinkles
In a large mixing bowl or the bowl of a stand mixer, beat together the butter, sugar, and brown sugar until fluffy and combined, about 1 minute. Add egg and vanilla and beat until combined.
In a separate bowl, combine the flour, powdered milk, cornstarch, baking soda, and salt. Gradually add the flour mixture to the butter mixture and mix until just combined. Add the chocolate chips and sprinkles and mix combined. Cover and chill cookie dough for 2-4 hours or overnight.
Preheat oven to 350 and remove cookie dough from the refrigerator while the oven is preheating. Line a large cookie sheet with parchment paper or a silicone baking mat.
Using a medium cookie scoop, drop rounded balls of cookie dough onto the baking sheet. Bake for 9-11 minutes, bottoms of the cookies will be lightly browned. Let cookies cool for 5 minutes on the cookie sheet before removing to a cooling rack to cool completely.
Tip: Did you know if you press a few extra chocolate chips into the tops of the cookies as soon as they came out of the oven, it makes them look even prettier.