The Chocolate Chip Sprinkle Cookie Recipe

Name: The Chocolate Chip Sprinkle Cookie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups White Whole Wheat Flour; 3/4 cups All-purpose Flour; 1 teaspoon Baking Soda; 1 teaspoon Cream Of Tartar; 1/4 teaspoons Salt; 1/4 cups Butter; 1/3 cups Granulated Sugar; 1/4 cups Unsweetened Applesauce; 1 whole Egg; 1 whole Egg Yolk; 1 teaspoon Vanilla Extract; 1/4 teaspoons Rum Extract; 1/3 cups Semi-sweet Mini Chocolate Chips; 1/3 cups Sprinkles

Servings: persons

3/4 cups White Whole Wheat Flour
3/4 cups All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Cream Of Tartar
1/4 teaspoons Salt
1/4 cups Butter
1/3 cups Granulated Sugar
1/4 cups Unsweetened Applesauce
1 whole Egg
1 whole Egg Yolk
1 teaspoon Vanilla Extract
1/4 teaspoons Rum Extract
1/3 cups Semi-sweet Mini Chocolate Chips
1/3 cups Sprinkles

1
Preheat oven to 350u00b0F.
2
In a small bowl, whisk together flours, baking soda, tartar and salt. In a separate bowl, beat butter and sugar together until creamy, then add applesauce, egg, egg yolk, vanilla and rum extract. Beat dry ingredients into wet until completely mixed. Stir in the chocolate chips and sprinkles.
3
Refrigerate for at least 1 hour. This is important since your dough will be sticky. Chilling it will make it easier to form into balls and will help it keep its form as it bakes.
4
Roll into balls (about 1 to 1 1/2 tablespoon in size) and place on greased cookie sheets. If you are having issues with the dough still being too sticky, dab a bit of water on your hands before rolling. Bake for approximately 7 minutes. Do not over-bake! Pull them out when they still look slightly underdone. They will continue to bake as they cool on the hot cookie sheet.
5
I got 19 cookies out of this batch at 105 calories a piece. Enjoy.

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cups White Whole Wheat Flour, 3/4 cups All-purpose Flour, 1 teaspoon Baking Soda, 1 teaspoon Cream Of Tartar, and more.

Yes, The Chocolate Chip Sprinkle Cookie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

The Chocolate Chip Sprinkle Cookie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions