Chocolate Chip Cookies with Sprinkles
These chocolate chip sprinkle cookies are soft, chewy, and bursting with chocolate chips and colorful sprinkles. A joyful, bakery-style treat that’s easy to make and hard to resist.
Servings 32 cookies
Calories 176kcal
Equipment
Ingredients
- ½ cup vegan butter
- ½ cup peanut butter
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 tablespoons ground flaxseed
- 2 tablespoons cornstarch
- ¼ cup almond milk (substitute soy or oat milk)
- 2 teaspoons apple cider vinegar
- 1 tablespoon vanilla extract
- 2 ½ cup all-purpose flour
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 teaspoon sea salt
- 1 cup semi-sweet chocolate chips
- ½ cup white chocolate chips
- 1 cup sprinkles (plus extras)
Instructions
- Preheat oven to 350°F/177°C. Line a cookie sheet with parchment paper.
- Beat butter and peanut butter in a mixing bowl using an electric mixer on medium high speed until light and fluffy, about one minute. Add sugars and beat again until fluffy. Add the ground flax seeds, cornstarch, vinegar, vanilla, and almond milk. Mix to combine.
- In a separate bowl combine the flour, baking soda, baking powder, and salt. Stir to combine. Pour the flour mixture over the butter mixture and use your mixer to combine.
- Assess the dough: If it's too stiff, mix in a tablespoon or two plant-based milk. If it's too sticky, mix in a tablespoon or two of flour.
- Add the chocolate chips and sprinkles and mix some more until the sprinkles are incorporated throughout the dough.
- Use a cookie dough dispenser to drop cookie dough roughly 1½ inches apart on your cookie sheet. Pour some additional sprinkles on a plate and grabbing one ball of cookie dough at a time, dab the top of the cookie dough ball into the sprinkles. Place it on the pan and gently press the top of the cookie to make sure the sprinkles stick. Repeat with each cookie.
- Place the prepared pan of cookie dough balls in the oven and bake for 8-9 minutes. These cookies are best when they're slightly undercooked so be careful not to over bake. You'll be rewarded with a dense, rich, moist cookie!
- Remove the pan from the oven and allow the cookies to cool for up to 2 minutes on the pan before placing on a wire rack to cool completely.
- Repeat until all the cookies are done. Store in an airtight container.
Video
Nutrition
Calories: 176kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 174mg | Potassium: 105mg | Fiber: 1g | Sugar: 17g | Vitamin A: 143IU | Vitamin C: 0.03mg | Calcium: 39mg | Iron: 1mg
