Chocolate Rainbow Sprinkle Cookies
These luscious cookies are filled with finely chopped Ghirardelli chocolate bars and rainbow sprinkles.
Ingredients
- 3 cups Gold MedalUNBLEACHED all-purpose flour bleached flour toughens cookies
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 1 cup Land ‘O Lakes unsalted butter softened
- 2 large eggs
- 1 1/2 tsp. McCormick real vanilla extract
- 1/2 cup rainbow sprinkles
- 6 oz. Ghirardelli semisweet chocolate baking bars, finely chopped (1 ½ bars)
Instructions
- Preheat oven to 350°.
- Spray baking sheets with cooking spray.
- Cream the sugars, butter, eggs, vanilla, salt and baking powder together with an electric mixer until fluffy.
- Stir in flour, chopped chocolate and rainbow sprinkles with wooden spoon.
- Roll dough into balls and place onto sprayed baking sheets, about 1 inch apart.
- Bake for 13-15 minutes or until lightly browned.
- Cool on the baking sheet for 1-2 minutes then transfer to a wire rack.
Notes
Recipe source: adapted from Bake or Break.
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