These Chocolate Chip Cookie Sprinkles are made with homemade cookie dough into tiny little chocolate chip sprinkles, perfect for topping ice cream, hot chocolate, or eating as cereal.

Yesterday started out as such a disappointing day. Roger had the day off from school because the weathermen kept saying we were going to get snow.

So, pretty much all of Birmingham shut down with the expectation of snow & while north Birmingham got quite a bit – 6-8 inches – we just had rain pouring all around us. So incredibly sad!

To help my husband get over his winter blues, we went to Cracker Barrel & I made chocolate chip cookies to munch on while we watched the local news focus all of their attention on the snow outside of Birmingham. Ya, I guess I was a bit bitter too…

I know people from up north think it’s funny when the south shuts down because of snow, but I must admit I am glad that the south likes to play it safe, or at least did this year.

As some of you might recall, last year, Roger had to spend the night in the dental school. When the snow “hit” last year, all of Birmingham shut down at the same time, which meant all of the roads home were blocked by the mass exodus of Birmingham, who all got stuck on the road.

But then that evening… We got snow! It started around 7:45 pm & we measured about 1 inch on our back porch when it was all said & done. And we had so much fun!!!

Anyways, these Chocolate Chip Cookie Sprinkles are perfect for topping ice cream or on top of some hot chocolate & whipped cream – although my husband thinks they would be good in cereal!

But be forewarned, these bite-sized Chocolate Chip Cookie Sprinkles are a lot of fun to eat & it is easy to lose track of just how many mini cookies you eat!

I used my Ultimate Chocolate Chip Cookie recipe to make these sprinkles, & if you are new to this recipe, don’t forget to check out the original post to see all of the tips on how to make it ultimately delicious!

Chocolate Chip Cookie Sprinkles

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These Chocolate Chip Cookie Sprinkles are made with homemade cookie dough into tiny little chocolate chip sprinkles, perfect for topping ice cream, hot chocolate, or eating as cereal.

Author: Giustina Miller

Ingredients

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1 ½ Cups All-Purpose Flour
1 Cup Bread Flour
3 Teaspoons Cornstarch
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Salt
1 Cup Room Temperature Salted Butter
½ Cup White Sugar
1 Cup Packed Fresh Dark Brown Sugar
2 Eggs & 1 Egg Yolk at Room Temperature
1 ½ Teaspoons Vanilla Extract
2 ¾ Cups Chocolate Chips

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Instructions

Sift the 1 ½ cups all-purpose flour, 1 cup bread flour, 3 teaspoons cornstarch, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt into a bowl.
In a separate bowl, use a hand mixer to blend the butter, slowly adding in the white sugar and then the brown sugar to make a nice thick cream.
Next, add one egg at a time, including the yoke, blending until combined between each addition, then blend in the 1 ½ teaspoons vanilla extract.
Use a spoon to stir the dry ingredients into the wet ingredients, just until combined, but don’t overmix.
Then mix in the chocolate chips until they are evenly dispersed.
Refrigerate for 2+ hours (up to 72 hours).
To make Chocolate Chip Cookie Sprinkles, use a 1/8 teaspoon to scoop out the dough. *(1)
- You can use a toothpick to help get it out of the 1/8 teaspoon
Then bake at 350°F for 6-8 minutes on parchment paper. *(2-3)
Your Chocolate Chip Cookie Sprinkles are done when they begin to turn golden brown.
- Note: They will still be hot when you pull them out of the oven and will continue to bake on the pan, so make sure not to overbake them!

Notes

Because it takes some time to do this, the dough will be at room temperature by the time you are finished making all the little Chocolate Chip Cookie Sprinkles. So I like to stick the baking sheet with the sprinkles on it in the freezer for 5 minutes so that when they bake, they hold their shape better.
To make normal cookies, use a large cookie/ice cream scoop to measure the cookie dough for uniform cookies and bake for 15-20 minutes.
If your chocolate chip cookie dough isn’t completely chilled, the cookies will bake faster and spread more.

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