I am obsessed with rainbow sprinkles.
Ever since I was a kid, I made sure that my ice cream was liberally coated with the bright and colorful specks.
But then I found out that you can BAKE WITH THEM.
So I did.
Rainbow sprinkles has been falling like confetti from the sky in my kitchen. They have been the star of the show in my traditional brownie recipe recently, but I knew that they could take another classic to the next level.
So I added them to regular ‘ole chocolate chip cookies.
And turned blah into confetti-infused deliciousness.
Oh, and they could not have been easier to make!
It starts with the cookie dough base.
In a large bowl, cream softened unsalted butter, granulated sugar, brown sugar, and unsweetened applesauce together. Yes, unsweetened applesauce. I have it hanging out in the fridge to make Vegan Wacky Cake, but I wondered if I could add it to cookie dough to cut down on the sugar. It ended up working beautifully! The cookies are still soft and sweet but contain a third less sugar (yay!).
Add in some vanilla extract and half an egg…
Okay, confession time. I’m lazy when it comes to cookies. I usually make a big batch of base and then split it in half and make two types of cookies. This is a half base recipe, so feel free to double everything (and add in a whole egg!). But if you want to be like me and put in half an egg, beat the egg until completely smooth and add in half. Save the other half for more cookie dough or add to your morning eggs!
Cream the wet ingredients together. Then slowly add in the dry ingredients and continue mixing until just combined.
Now comes the fun stuff!
Add in some chocolate chips and rainbow sprinkles (confetti time!!!). Using a spatula, fold the chips and sprinkles into the bowl.
Now stick the bowl into the fridge for thirty minutes to allow the cookie dough to chill.
When the dough is chilled, you can portion out tablespoon-sized dough balls/roll them in sprinkles/pop them on a baking sheet/bake in a preheated 350 degree oven OR you can portion out tablespoon-sized dough balls/pop them on a wax paper-lined baking sheets/pop them in the freezer/put then frozen dough balls into a baggie for later. (I did both!!!)
If you are baking the cookies, bake them for 8-10 minutes until golden and delicious.
Then dig in!!
Colorful, sweet, and a perfect way to liven up snack time!
What’s your favorite way to use rainbow sprinkles?
- 4 tablespoon butter
- 2½ tablespoon sugar
- 2½ tablespoon brown sugar, packed
- 2½ tablespoon unsweetened applesauce
- ½ egg - beat the egg until smooth and add in half
- ½ teaspoon vanilla
- ¾ cup flour
- ¼ teaspoon baking soda
- ⅛ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips
- 1½ tablespoon rainbow sprinkles
- Extra chocolate chips and sprinkles for garnish
- In a small bowl, combine flour, baking soda, baking powder, and salt. Whisk to combine and set aside.
- In a large bowl, combine butter, sugar, brown sugar, and applesauce. Using a hand mixer, beat the wet ingredients together until smooth. Add in the egg and vanilla.
- Add the dry ingredients to the wet ingredients and mix until just barely combined.
- Add in the chocolate chips and rainbow sprinkles - stir to combine. Pop the bowl into the fridge to chill for 30 minutes.
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
- Portion out tablespoons of dough, roll into a ball, and top with extra sprinkles and chocolate chips. Bake the cookies for 8-10 minutes until golden on the bottom... they will be a bit oozy in the middle!! Transfer cookies to a cooling rack to cool slightly before digging in! Enjoy