These chewy sprinkle cookies are filled with white chocolate and rolled in nonpareils. Soft and chewy inside with a crisp, colorful exterior—pure cookie perfection.
Welcome to my newest cookie obsession.
These cookies are ultra-chewy, studded with white chocolate and surrounded by crunchy sprinkles. They have the best combination of tender interior and crisp, sprinkle-crusted edges.
We absolutely love these cookies and I’m thrilled to add one more favorite to the rotation.
I was inspired by a birthday cake cookie I tried from Last Crumb—a sugar cookie filled with white chocolate and covered in sprinkles. I adapted the idea into a slightly smaller, chewier cookie that still delivers that cake-batter vibe. The white chocolate and nonpareils together really make it taste like cake.
These also remind me of a sprinkle-crusted crinkle cookie I love, though those are darker and more brownie-like. The defining feature here is the sprinkle-coated exterior, which gives crunch and a delightful pop of color.
Details
- I developed this version from my long-standing giant rainbow cookie recipe: chewy on the inside with a slightly crisp outside.
- I prefer chopping a bar of white chocolate rather than using chips—Lindt or another high-quality bar works well. Chop a mix of larger and smaller pieces and either fold some into the dough or stuff them inside each dough ball for melty pockets.
- Roll each dough ball in nonpareils on a plate so the sprinkles adhere all around the cookie. This creates that signature crunchy coating.
- Bake until the edges are just turning golden; I like to underbake by a minute for an extra-soft center that still cooks through as it cools.
You can use any color or mix of sprinkles—holiday palettes, rainbow, or single-color nonpareils all work beautifully.
If you prefer milk or dark chocolate instead of white, that will work too, though the flavor will lean away from the birthday-cake profile. Still delicious—just a different cookie vibe. The contrast of a melty interior and a crunchy sprinkle exterior is what really makes these special.
Chewy Sprinkle Cookies
Chewy Sprinkle Cookies
24
cookies
45 mins
12 mins
3 mins
57 mins
Ingredients
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 egg + 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 6 ounces white chocolate, chopped
- 1/2 cup nonpareil sprinkles
Instructions
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Preheat the oven to 350°F. Line a baking sheet with parchment paper.
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Whisk the flour and baking soda together in a small bowl.
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In a large bowl, whisk the melted butter with the brown and white sugars until combined. Add the egg, egg yolk and vanilla, stirring until fully mixed. Gradually add the flour mixture and mix until a dough forms; it may look crumbly at first but will come together. Stir in some of the chopped white chocolate or reserve the pieces to stuff into dough balls.
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Scoop dough into 1 to 2 tablespoon portions. Roll each portion into a ball, pressing extra white chocolate pieces into the center if desired. Spread the nonpareils on a plate and roll each dough ball through the sprinkles, pressing gently so they stick.
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Bake 8 to 12 minutes, or until the edges are lightly golden and the centers remain soft and puffy. Do not overbake. Cool completely on the baking sheet before serving.
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Note: To melt the butter, microwave briefly and let it cool for about 10 minutes before combining with the sugars.
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So festive and fun—perfect for parties, holidays, or any time you need a cheerful, chewy cookie.