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Slice and Bake Chocolate Chip Cookies with Sprinkles Recipe

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4.6 from 97 reviews

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.

Ingredients

Cookie Dough

  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup mini chocolate chips

Decoration

  • Sprinkles, for decoration

Instructions

  1. 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.
  2. Add Wet Ingredients: Beat in the egg and vanilla extract until the mixture is well combined and smooth, ensuring even flavor throughout the dough.
  3. 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.
  4. Combine Wet and Dry: Gradually add the dry mixture to the wet mixture, stirring until a soft dough forms without overmixing to maintain tenderness.
  5. Fold in Chocolate Chips: Gently fold in the mini chocolate chips to evenly distribute them throughout the dough.
  6. 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.
  7. 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.
  8. 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.
  9. Decorate and Slice: Unwrap the chilled dough logs and optionally roll them in sprinkles for added color and texture, then slice each log into 1/4-inch thick rounds to form the cookies.
  10. 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.
  11. 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.

Find it online: https://alinacooks.com/slice-and-bake-chocolate-chip-cookies-with-sprinkles-recipe/