Slice and Bake Chocolate Chip Cookies with Sprinkles Recipe is one of those delightful treats that feels like a festival in every bite. Imagine crispy edges, a chewy center bursting with melty mini chocolate chips, and the playful pop of colorful sprinkles greeting you as you open the oven. This recipe is especially great to whip up when you want scrumptious homemade cookies without fussing over messy dough balls. Whether you're baking with kids, hosting a casual get-together, or simply craving a sweet pick-me-up, these cookies always hit the spot. I love keeping chilled logs of dough in my freezer — they’re ready to slice and bake whenever the cookie monster strikes you or your crew!
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What Makes This So Good
This Slice and Bake Chocolate Chip Cookies with Sprinkles Recipe balances simplicity with festive fun. The dough's creamy butter base blends just enough sweetness and vanilla, while the mini chocolate chips ensure every bite is chocolatey perfection. Adding sprinkles doesn’t just jazz up the look—there’s a subtle crunchy contrast that makes these cookies extra special.
- Big Flavor, Minimal Fuss: No scooping or rolling—just slice, bake, and enjoy freshly baked cookies fast.
- Family-Friendly: Kids love helping roll dough and sprinkle the colors on, making it perfect for bonding time.
- Simple Ingredients: Pantry staples combine for jumbo cookie magic anyone can master without specialty items.
- Works Any Night: Whip up dough ahead, chill, and bake fresh cookies whenever cravings hit.
Ingredient Guide
Understanding your ingredients will help your Slice and Bake Chocolate Chip Cookies with Sprinkles Recipe turn out just right every time. Each element plays a specific role—whether it’s texture, flavor, or that magical color pop from sprinkles. Let’s break it down so you feel confident picking and prepping.
- Unsalted Butter: Use softened but not melted butter—it creates that tender but firm dough that slices cleanly and browns beautifully.
- Granulated Sugar: Provides sweetness and helps cookies get those golden edges you see in the best bakery versions.
- Egg: Binds ingredients and adds moisture. Using a large egg keeps the dough balanced and silky.
- Vanilla Extract: Don’t skip this! Pure vanilla adds depth and warmth that brings the chocolate and sprinkles to life.
- All-Purpose Flour: The backbone of your cookie dough; sifted for a light, even texture.
- Baking Powder: Just enough leavening helps your cookies puff slightly for that tender crumb.
- Salt: Amplifies the sweetness and rounds out flavors—tiny but mighty.
- Mini Chocolate Chips: Smaller size means chocolate in every bite without overwhelming the dough.
- Sprinkles: Choose your favorite colors or shapes for a fun festive touch; they also add a slight crunch.
Quick Reminder: Full measurements and step-by-step instructions are all laid out in the recipe card below, so follow along easily when you’re ready to bake!
How to Make Slice and Bake Chocolate Chip Cookies with Sprinkles Recipe
Step 1 — Prep & Ready
Start by softening your butter—it should give just a little when you press but not be oily or melted. Cream the butter and sugar together until light and fluffy; this step traps air for that nice tender bite. Beat in your egg and vanilla extract; you'll notice the mixture becomes glossy and smooth, a great sign the fats and sugars are blending well. When mixing the dry ingredients, whisk them to avoid clumps, then gently combine with the wet. Folding in mini chocolate chips is the fun part—try to mix just enough so they’re spread evenly without overworking the dough. Split your dough into two logs—you want them roughly two inches in diameter for even slicing. Wrap tightly with plastic wrap to prevent drying out. Now refrigerate for at least two hours. This firm chill step is crucial because it makes slicing clean, uniform rounds so that your cookies bake evenly.
Step 2 — Cook with Confidence
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper—that little prep step prevents sticking and helps with clean-up later. When your dough logs are chilled and firm, unwrap them and if you want, roll them gently on a plate of sprinkles to coat the outside. This creates a festive burst of color as cookies bake. Slice the logs into fairly thin rounds, about a quarter-inch thick; this thickness crisps nicely while staying chewy in the centers. Arrange the slices an inch apart on your baking sheets—that spacing lets heat circulate so cookies bake evenly without fusing together. Bake for 10 to 12 minutes—during which your kitchen will fill with a cozy vanilla-chocolate aroma. Watch the edges for a light golden hue; this is your cue that the cookies are perfectly done. Taking them out just before they’re deep golden protects that soft middle texture.
Step 3 — Finish & Serve
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. This step helps them firm up so they don’t break apart. As they cool, notice the sprinkles harden slightly adding a sweet crunch to each bite. If you’re feeling fancy, dust them lightly with a pinch of powdered sugar or serve with a scoop of vanilla ice cream for dessert upgrades. These cookies look great piled high in a pretty bowl or stacked on a colorful plate, inviting everyone to grab one (or two!). I often keep a batch wrapped tightly in the fridge so I can slice and bake little fresh batches when guests arrive unexpectedly.
Extra Helpful Tips
From my experience, mastering this Slice and Bake Chocolate Chip Cookies with Sprinkles Recipe is all about the dough’s chill time and slicing precision. Here are a few nuggets of wisdom to keep your batch flawless and fun.
- Watch for This Sign: Dough that's too soft will crumble when sliced—if this happens, pop the logs back in the fridge for 15-20 more minutes before slicing.
- Temperature Trick: Preheat the oven fully; an oven that’s too cool leads to cookies spreading too thin and losing that perfect chew.
- Prep-Ahead Option: These dough logs freeze beautifully—wrap tightly in plastic, then foil, and freeze up to 3 months. Slice frozen and add a minute or two to baking time.
- Avoid This Common Mistake: Don’t skip parchment paper or a silicone mat. Cookies spread a bit and can stick, making your sprinkles peel off with them.
Serve & Enjoy
Easy Enhancements
Ready to take your Slice and Bake Chocolate Chip Cookies with Sprinkles Recipe up a notch? Try swirling a bit of peanut butter into the dough for a nutty surprise, or sprinkle coarse sea salt on top before baking—it creates a lovely sweet-salty balance. If you want a flavor twist, swap some mini chips for white chocolate or toasted coconut flakes. You can also dip cooled cookies halfway into melted chocolate and then add sprinkles for a party-ready finish.
Tasty Pairings
These cookies are quite the versatile treat. Pair them with a cold glass of milk for classic comfort or with a steaming cup of coffee or chai to warm those hands on chilly days. For brunch or snack time, serve alongside fruit salad or a creamy yogurt dip lightly dusted with cinnamon. They’re also delightful crumbled over vanilla ice cream for a quick sundae fix.
Quick Plating Tips
Presentation doesn’t have to be complicated to impress. Stack your cookies in neat towers or spread them out on a bright platter with a scattering of fresh sprinkles for a festive vibe. Add a few colorful napkins and a small bowl of sprinkles as a garnish—they double as a fun DIY option when guests grab their cookie. Even simple parchment wraps tied with twine elevate these sweet bites into gift-worthy treats.
Store, Freeze & Reheat
Fridge Storage
You can keep your baked cookies fresh in an airtight container at room temperature for up to 3 days, but storing them in the fridge extends their life to about a week. Just be aware the fridge sometimes firms up the butter fats, so cookies might feel a touch harder—bring them to room temp or warm slightly before serving to revive that soft chew.
Freezer Friendly?
Absolutely! Both the dough logs and fully baked cookies freeze well. Wrap dough tightly to avoid freezer burn and freeze for up to 3 months. When ready, thaw dough in the fridge overnight before slicing and baking. For baked cookies, thaw at room temperature for 30 minutes, then they’re ready to enjoy without losing flavor or texture.
Reheat Like New
Leftover cookies can be refreshed in a flash. Microwave for 10-15 seconds on a microwave-safe plate to revive softness. For a crispier edge and warm center, pop them in a 325°F oven for about 5 minutes. I sometimes use a dry skillet on low heat, flipping cookies gently to warm both sides evenly—just keep an eye so they don’t burn.
Slice and Bake Chocolate Chip Cookies with Sprinkles Recipe FAQs
Yes, you can! Regular size chips work fine, but mini chips distribute more evenly, so every bite gets chocolate without making the dough too heavy or the cookies uneven.
Look for high-quality, baking-safe sprinkles labeled as “non-bleeding” or “fondant” sprinkles. Also, adding them right before baking and using a cooler oven temperature helps keep their bright colors intact.
Absolutely! Freezing dough logs is a great way to have cookie dough on hand. Wrap them well and slice while still slightly frozen for best handling, then bake fresh slices as needed.
Dough that’s too warm or sliced too thin may spread excessively. Make sure your dough logs are firm from chilling and slice evenly around ¼ inch thick. Also, don’t overcrowd the baking sheet to help cookies hold their shape.
Final Flavor Thoughts
I hope this Slice and Bake Chocolate Chip Cookies with Sprinkles Recipe becomes your go-to for quick, delicious homemade cookies every time. They’re fun to make, endlessly customizable, and sure to earn smiles from family and friends. Don’t forget to tell me how your batch turns out or share your favorite sprinkle combos. And if you try a variation—like sea salt or peanut butter swirl—let me know! Happy baking and enjoy every warm, colorful bite.
Print📖 Recipe
Slice and Bake Chocolate Chip Cookies with Sprinkles Recipe
These classic slice and bake cookies are buttery, soft, and studded with mini chocolate chips. Easy to prepare and perfect for decorating with sprinkles, they offer a fun way to enjoy freshly baked cookies with minimal effort. Just slice, bake, and indulge in a delicious treat that's perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 2 hours 27 minutes
- Yield: Approximately 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup mini chocolate chips
Decoration
- Sprinkles, for decoration
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which creates the perfect base for the cookie dough.
- Add Wet Ingredients: Beat in the egg and vanilla extract until the mixture is well combined and smooth, ensuring even flavor throughout the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt within the flour.
- Combine Wet and Dry: Gradually add the dry mixture to the wet mixture, stirring until a soft dough forms without overmixing to maintain tenderness.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips to evenly distribute them throughout the dough.
- Shape Dough Logs: Divide the dough in half and shape each half into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap to prepare for chilling.
- Chill the Dough: Refrigerate the wrapped dough logs for at least 2 hours, allowing the dough to firm up, which helps maintain shape when slicing and baking.
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy release and cleanup.
- Decorate and Slice: Unwrap the chilled dough logs and optionally roll them in sprinkles for added color and texture, then slice each log into ¼-inch thick rounds to form the cookies.
- Arrange and Bake: Arrange the sliced rounds on the prepared baking sheets about 1 inch apart to allow for slight spread. Bake for 10–12 minutes or until the edges are lightly golden for a perfect texture.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for a few minutes to set, then transfer to wire racks to cool completely before serving.
Notes
- The chilling step is essential for firm dough that slices cleanly and bakes into evenly shaped cookies.
- You can substitute mini chocolate chips with other mix-ins like chopped nuts or dried fruit.
- For best results, use room temperature butter to ensure proper creaming with sugar.
- Store baked cookies in an airtight container at room temperature for up to one week.
- Sprinkles add festive color but can be omitted if preferred.
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