Chocolate Chunk Sprinkle Cookies
I love these cookies! Chocolate Chunk Sprinkle Cookies are the B-E-S-T!! 🙂 Who doesn’t like a cookie with sprinkles in it? These delicious cookies start with my favorite Mrs. Field’s Chocolate Chip Cookie Copycat Recipe. I swapped out the chocolate chips for chocolate chunks and added a LOAD of sprinkles. Yes, they turned out yummy indeed!
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Last month I got word that our church was having a youth fellowship for the guys. The meat was going to provided, but the host home asked for sides. I sent over a Feta Cheese Pasta Primavera Salad and these scrumptious cookies. Who can resist a good chocolate chip cookie? Not me. This version turned out extra chocolaty and special because of all those itty bitty chocolate sprinkles mixed throughout the dough. Yes, these cookies were terrific.
If you’re looking for a dynamite cookie for tailgating parties, Christmas cookie exchanges, or just because you’re in the mood to bake, then Chocolate Chunk Sprinkle Cookies should be on your list. But beware! These cookies are seriously addictive. 🙂
Chocolate Chunk Sprinkle Cookies are spectacular!
These cookies are perfect for tailgating parties, potlucks, or even Christmas cookie exchanges!
If you need a dose of chocolate, these cookies will sure give it to you!
Here’s what I did.
I used these ingredients.
Soften butter. Add sugar, brown sugar, eggs, vanilla, sea salt, baking powder and baking soda.
Mix with an electric mixer until smooth and creamy.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add chocolate chunks and chocolate sprinkles.
Stir ingredients with a wooden spoon to combine.
Spray large cookie sheets with cooking spray. Roll dough into balls and place on prepared cookie sheets.
Bake at 350 about 13-15 minutes or until done. (If I am running multiple racks at once, sometimes these cookies take as long as 20 minutes).
Every bite of Chocolate Chunk Sprinkle Cookies will have you drooling.
Yes, I could have eaten this many in one setting. 🙂
Chocolate Chunk Sprinkle Cookies will cure any sweet tooth craving you’re having.
Enjoy a large dose of chocolate today!
Here’s the recipe.
CHOCOLATE CHUNK SPRINKLE COOKIES
(My own concoction)
Chocolate Chunk Sprinkle Cookies
Chocolate Chunk Sprinkle Cookies are spectacular! These outrageous cookies start with a scrumptious copycat recipe of Mrs. Field’s Chocolate Chip Cookies. Chocolate chunks and chocolate sprinkles are added for amazing chocolaty goodness. Perfect for tailgating parties or Christmas Cookie Exchanges. If you enjoy Chocolate Chip Cookies, this version is a “must make!”
- 18×26" cookie sheet pans
- large mixing bowl
- electric mixer
- wooden spoon
- spatula
- measuring cups
- measuring spoons
- 1 cup unsalted butter (softened (2 sticks))
- 1/2 cup granulated sugar
- 1 1/2 cups light brown sugar (packed)
- 2 large eggs
- 2 1/2 tsp. real vanilla extract
- 3 1/2 cups UNBLEACHED all-purpose flour ((Bleached flour toughens baked goods))
- 3/4 tsp. sea salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 3 cups chocolate chunks
- 1 cup chocolate sprinkles
- Preheat oven to 350°.
- In a large mixing bowl, mix the butter, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth.
- Stir in flour, chocolate chunks and chocolate sprinkles with a wooden spoon to combine.
Stir until dough mixture is very well mixed; this may take 4-5 minutes.
- Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on greased cookie sheets.
- Bake for 13-15 minutes or until edges are light brown.
- Rotate cookies on racks every six to eight minutes while baking.
Cool completely.
NOTE: There are times when I’m making a double batch of this recipe where I have to add an additional quarter to half cup of flour in order to be able to roll the dough into balls. If the dough gets too sticky. Add a little flour to the batter.
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NOTE: You can use less flour in the recipe if you want your cookies to flatten more. I recommend decreasing to 3 cups, but you will need to refrigerate the cookies on cookie sheets about 10 minutes before baking so they will hold their shape.
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© Can’t Stay Out of the Kitchen
If you’re looking for a dessert to make for company this one is quick and easy, along with being delicious.
Chocolate Chunk Sprinkle Cookies are great to take on picnics. They pack up really well. You can also freeze them and ship them for holiday cookies.
Every bite of these cookies will have you quickly grabbing for another!
If you enjoy Chocolate Chip Cookies, these wonders need to be on your bucket list of goodies to enjoy!
You may also enjoy these delicious recipes!
Gluten Free Chocolate Chunk Cookies
Mrs. Field’s Chocolate Chip Cookie Copycat Recipe
Recipe originally published October 16, 2017.
Chocolate Chunk Sprinkle Cookies
Chocolate Chunk Sprinkle Cookies are spectacular! These outrageous cookies start with a scrumptious copycat recipe of Mrs. Field’s Chocolate Chip Cookies. Chocolate chunks and chocolate sprinkles are added for amazing chocolaty goodness. Perfect for tailgating parties or Christmas Cookie Exchanges. If you enjoy Chocolate Chip Cookies, this version is a “must make!”
- 18×26" cookie sheet pans
- large mixing bowl
- electric mixer
- wooden spoon
- spatula
- measuring cups
- measuring spoons
- 1 cup unsalted butter (softened (2 sticks))
- 1/2 cup granulated sugar
- 1 1/2 cups light brown sugar (packed)
- 2 large eggs
- 2 1/2 tsp. real vanilla extract
- 3 1/2 cups UNBLEACHED all-purpose flour ((Bleached flour toughens baked goods))
- 3/4 tsp. sea salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 3 cups chocolate chunks
- 1 cup chocolate sprinkles
- Preheat oven to 350°.
- In a large mixing bowl, mix the butter, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth.
- Stir in flour, chocolate chunks and chocolate sprinkles with a wooden spoon to combine.
Stir until dough mixture is very well mixed; this may take 4-5 minutes.
- Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on greased cookie sheets.
- Bake for 13-15 minutes or until edges are light brown.
- Rotate cookies on racks every six to eight minutes while baking.
Cool completely.
NOTE: There are times when I’m making a double batch of this recipe where I have to add an additional quarter to half cup of flour in order to be able to roll the dough into balls. If the dough gets too sticky. Add a little flour to the batter.
Â
NOTE: You can use less flour in the recipe if you want your cookies to flatten more. I recommend decreasing to 3 cups, but you will need to refrigerate the cookies on cookie sheets about 10 minutes before baking so they will hold their shape.
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