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 mins
Cook Time 15 minutes mins
Total Time 45 minutes mins
Course Cookies, Brownies and Bars
Cuisine American
- 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)
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.
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