Chocolate Chip Sprinkle Cookies
These chocolate chip sprinkle cookies are soft, chewy, and packed with colorful fun! An easy-to-make, festive cookie that’s fun to eat.
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If you’re like me, you believe cookies bring a little joy into your day, and these chocolate chip sprinkle cookies deliver just that. They’re the stuff of cookie dreams…soft, chewy, and loaded with melty chocolate chips and cheerful bursts of color.
The sprinkles add that party-on-a-plate vibe that makes these cookies perfect for birthdays, bake sales, or just because it’s Tuesday. I’ve made countless cookie recipes, and I keep coming back to this one. Why? Because it’s easy, reliable, and tastes like pure happiness in every bite.
Some cookies are good. These are unforgettable. I love how the peanut butter adds richness without stealing the show, and those pops of white chocolate? Total game-changer. This is the kind of recipe I turn to when I want guaranteed oohs and ahhs.
Whether I’m baking with my niece or just need a feel-good treat at the end of a long day, this one’s in regular rotation at my house.
I guess colorful cookies are in my wheelhouse. Take these unreal vegan cookies. They are just as tasty as they are pretty. The sprinkles in this recipe have the same impact. Sprinkles makes the everyday vegan chocolate chip cookie even better!
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Vegan Butter – Stick-style vegan butters like Earth Balance or Miyoko’s work great here. Avoid soft tub varieties as they contain more moisture.
- Peanut Butter – Creamy, no-stir peanut butter yields the best texture. Natural PB can separate too much unless thoroughly mixed.
- Granulated Sugar – Regular cane sugar keeps the cookies light and sweet.
- Brown Sugar – Adds moisture and depth. Light or dark brown sugar both work here.
- Ground Flaxseed – This replaces eggs and adds a bit of nuttiness. Find it in the baking aisle or bulk section.
- Cornstarch – Softens the dough and helps bind. Don’t skip it!
- Apple Cider Vinegar – Reacts with the baking soda for lift. White vinegar works in a pinch.
- Almond Milk — You can substitute oat or soy milk.
- Vanilla Extract – Go for real vanilla for the best flavor.
- All-Purpose Flour – Be sure to measure properly—spoon into your cup and level off.
- Baking Soda & Baking Powder – Both are needed for just the right rise and spread.
- Salt – Balances sweetness and enhances flavor.
- Chocolate Chips – Classic chips work well, but dark chocolate chunks? Even better.
- White Chocolate Chips – Look for vegan-friendly options like Enjoy Life. Adds creamy contrast. Check out my Dairy-Free Chocolate Chip Guide for more tips.
- Sprinkles – Jimmies hold up best in the oven and won’t bleed color.
Storage Tips
Once cooled, store cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy! For longer storage, freeze baked cookies in a zip-top bag with parchment between layers. Or freeze unbaked dough balls and bake them straight from the freezer—just add a minute or two to the bake time.
I have discovered a few tricks to make the best vegan cookies, so I’m happy to share them with you so you can experience the joy of delicious cookies, too!
Step One: Cream the Butters
Use a mixer to beat the vegan butter and peanut butter together until smooth and creamy. Add the granulated sugar and brown sugar and beat until fluffy. This helps emulsify the fats and break down the sugars for that signature chewy cookie texture. Now, add in the vinegar and vanilla and you’re on your way to cookie bliss!
Step Two: Dry Ingredients
You’ve got two options here. For a one-bowl approach, stir the flour, baking soda, baking powder, and salt together right in the same bowl. Otherwise, whisk them in a separate bowl and then mix them into the butter mixture. Either way, beat until just combined.
Now, time for the fun stuff—fold in those chocolate chips and sprinkles until evenly distributed.
Step Three: Assess the Dough
If your dough feels too sticky, add 1–4 tablespoons of flour to firm it up. Too dry or crumbly? A splash (1–2 tablespoons) of plant milk should do the trick. Try not to overmix here—too much stirring can make your cookies tough. Gentle is the name of the game!
Step Four: Scoop, Sprinkle, and Bake
Line two baking sheets with parchment. Use a cookie scoop to portion out dough balls for even baking. Place all the dough balls on one sheet and chill briefly while you preheat the oven and get your sprinkle station ready.
Dip the tops of dough balls in extra sprinkles, press gently to stick, and place on the second prepared pan, about 2 inches apart.
Bake for 8–10 minutes, but don’t overdo it! These cookies are best slightly underbaked for that soft, gooey center.
Pro tip: Right after baking, press a few more chocolate chips on top for that bakery-style look. Cool for 2-5 minutes on the pan before transferring to a wire rack.
Expert Tips
Use these expert tips to make these chocolate chip sprinkle cookies perfect every time!
- Leave the vegan butter out for about 30 minutes to soften it.
- Do not overbake these cookies — we’re going for a gooey chocolate chip cookie with this recipe.
- Feel free to make a batch of this cookie dough and freeze the dough balls for later. That way freshly baked chocolate chip sprinkle cookies are only a freezer door away!
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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.
Recommended Equipment
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
If you like these chocolate chip sprinkle cookies, you are a cookie fan, just like me! Might I suggest some more of my favorites, such as my Almond Joy Cookies. They’re amazing! Here are even more of my favorite colorful cookie recipes.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
41 Responses to Chocolate Chip Sprinkle Cookies
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I am a classroom teacher and have been thinking about what to bring back to class after these online classes and you just gave me the best idea ever! These look delicious.
Hi John. I’m so glad you like these sprinkle cookies for your class. I have great respect for you and the work you’re doing!