Simply Scratch Chocolate Chip Sprinkle Cookies Simply Scratch

Sprinkles & Chips

Start by creaming the butter and sugars with a stand mixer, like a KitchenAid, or a hand mixer for 4 minutes, or until light and fluffy. Scrape the sides of the bowl to ensure even mixing. Add eggs and vanilla extract. If using birthday cake flavoring, add it in now. Fold in flour, baking soda, and salt.

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Allow about 2 inches of space in between each dough ball. Gently press each dough ball into a thick disk, tuck 2 to 3 chocolate chunks into the top of each dough ball. Bake one sheet at a time, for about 7 minutes. Open the oven and rotate the pan and bake for an additional 5 minutes; the cookies will look golden brown.

Simply Scratch Chocolate Chip Sprinkle Cookies Simply Scratch

Add the confectioners' sugar, salt, and beat until smooth and incorporated, about 2 minutes. Add about 2 to 3 tablespoons of frosting to each cookie, and spread into a smooth, flat layer using a knife, keeping a bare 1/4-inch perimeter. Add sprinkles to each cookie, to taste.

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Stop, scrape down the sides of the bowl, and add the Oreos, chocolate chips, sprinkles, and beat on low speed until just combined, about 30 seconds. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 16 equal-sized mounds of dough, roll into balls, and flatten slightly.

Simply Scratch Chocolate Chip Sprinkle Cookies Simply Scratch

Add the flour mixture to the wet ingredients. Combine until a cookie dough forms. Stir in the chocolate chips and rainbow sprinkles. Step 4: Chill the dough in the refrigerator for 30 minutes. Step 5: Next scoop about 1 1/2 tbsp of the cold cookie dough for each cookie dough ball. Roll into an even round ball.

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Instructions. Preheat your oven to 375° and line a sheet pan with parchment or a silicone baking mat. In a medium bowl, whisk together the all purpose flour, salt and baking soda. In the bowl of your stand mixer, throw in two sticks of butter and both the light brown and granulated sugar.

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Chocolate Chips + Sprinkles — Add chocolate chips and sprinkles and stir until combined. Drop + Bake — Drop rounded spoonfuls of cookie dough about 2 inches apart on a cookie sheet and bake. Cool — Remove cookies from the oven and allow them to cool for a minute or two on the pan before transferring to a wire rack to cool completely.

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Beat in the egg, egg yolk and vanilla extract until smooth. Add in the flour, baking soda and salt. Stir a few times with a rubber spatula, then mix with your electric mixer on a low speed until combined. Fold in ¾ cup chocolate chips and sprinkles using a rubber spatula or wooden spoon. The batter will be thick.

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In ½ cup increments, add flour until incorporated, scraping sides of bowl when necessary. Beat in baking soda and salt. Stir in chocolate chips and sprinkles. Using a medium cookie scoop, place balls of cookie dough onto lined baking sheets, about 2 inches apart. Top with extra sprinkles. Bake for 9 - 11 minutes.

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fudgy dark chocolate cookie baked with fine cocoa powder and chocolate and loaded with white chocolate chips. Salted Oatmeal Cornflake Cookie. toasted rolled oats and cornflakes sprinkled with imported fleur de sel crystals. Gluten Friendly Chocolate Chip Cookie. morsels of semisweet chocolate chips folded into a buttery golden-brown cookie.

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Do a few stirs by hand first, then beat the mixture together starting with the mixer on a low speed until combined. Add in the chocolate chips, white chocolate chips and sprinkles. Stir into the batter using a rubber spatula or wooden spoon. Spoon the dough into balls with about 1.5 to 2 tablespoons of dough each.

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Cream the butter, sugar and brown sugar with an electric mixer for 2 minutes. Add the eggs and vanilla and mix until combined. Add flour, baking soda and kosher salt. Mix well. Add chocolate chips and sprinkles. Mix until well combined. Scoop cookie dough onto parchment lined baking sheets about 2 inches apart.

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With the mixer on low, slowly add in the dry ingredients. Stir in the chocolate chips. Gently fold in 3/4 cup of the sprinkles. Form the cookie dough into balls, about 2 tablespoons of dough. Pour the remaining ¾ cup of sprinkles in a small bowl. Roll the cookies in the sprinkles, covering the entire cookie dough ball.

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Mix on medium-low. Add in the dry ingredients slowly. Add in chocolate chips and sprinkles. Mix on low. Place bowl in fridge and chill for 45 minutes. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Use a large cookie scoop to scoop the cookies. Place 6 cookie dough balls per cookie sheet.

Sprinkles & Chips

STEP 4: Then, pour the chocolate chips into the cookie dough. Use a rubber spatula to fold the chocolate chips in until evenly dispersed. STEP 5: Roll each dough ball into 2- 2 ½ tablespoon dough balls (55-60g of batter). Top each dough ball with additional chocolate chips as desired for a bakery-style look.

Sprinkles & Chips

Beat in the egg and vanilla. Add in the flour, baking powder & salt. Mix until just combined. (Dough will be very crumbly). Stir in white chocolate chips. Divide the dough into 6 equal portions and form each portion into a ball. Just until it comes together. Roll dough balls in sprinkles on all sides. Press in gently.