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Chocolate Rainbow Sprinkle Cookies | Can't Stay Out of the Kitchen

Chocolate Rainbow Sprinkle Cookies

Teresa Ambra
These luscious cookies are filled with finely chopped Ghirardelli chocolate bars and rainbow sprinkles.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Cookies, Brownies and Bars
Cuisine American
Servings 52

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.
© Can’t Stay Out of the Kitchen
Keyword chocolate, chocolate chip cookie, chocolate chips, chocolate dessert, cookie, dessert, funfetti
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