Sprinkle Dark Chocolate Chip Cookies
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Soft and chewy dark chocolate chip cookies are made even better with the addition of rainbow sprinkles. And, these cookies are naturally eggless! No eggs, no problem. Making eggless cookies can actually provide more chewiness to a cookie and leave them softer longer!
If you're looking for more eggless chocolate chip cookies, try my Eggless Chocolate Chip Cookies, Eggless Sea Salt Dark Chocolate Chunk, Eggless Sea Salt Dark Chocolate Honey Cookies, or my Coffee Creamer Cookies!
Table of Contents
Why You'll Love This Recipe
Dark Chocolate: This is a classic dark chocolate chip cookie base that has the addition of rainbow sprinkles. You will love this classic combination that makes any occasion festive! This recipe for Sprinkle Dark Chocolate Chip Cookies will please anyone!
Eggless Sprinkle Cookies: This simple recipe for eggless sprinkle cookies is perfect for any celebration or just an afternoon baking session. I love making eggless cookies as they are even softer and chewier than cookies with eggs! These eggless sprinkle cookies are a classic chocolate chip cookie with the addition of sprinkles. But, you could even remove the chocolate chips if you just want plain eggless sprinkle cookies.
Soft & Chewy: These cookies are soft, chewy and loaded with dark chocolate chips. If you love chocolate chip cookies and rainbow sprinkles, this will be your new fave! This classic cookie makes that soft in the center, kinda crispy on the outer edges cookie. It's perfect for dipping in milk or just eating on its own.
Do you need eggs to bake cookies?
So, if you’ve been having trouble finding eggs at the grocery store lately or if you just feel that the prices have skyrocketed, then it’s time to start baking some eggless desserts! You really do not need eggs to make delicious eggless sprinkle cookies! I also have so many eggless dessert recipes on my site, and my new book Effortless Eggless Baking is out now!
Eggless cookies are soft, chewy, and can actually last even longer in a soft and chewy state than cookies with eggs! Woah, did I blow your mind? Egg whites contain water and water can dry out baked goods. So, these eggless sprinkle cookies would actually fair better at your New Year’s Eve party out on a platter than a cookie with eggs.
These Sprinkle Dark Chocolate Chip Cookies are just as easy to make as traditional cookies with eggs, and they are actually even easier! No eggs to crack, no worries of getting shells in your cookie dough, and you can snack on the cookie dough while you bake with absolutely no worries! So, what are you waiting for? Try my eggless sprinkle cookies now!
Ingredients
Costco Kirkland Organic Cane Sugar
Simply Organic Vanilla Extract
Cairnspring Mills All Purpose Flour
Nuts.com Organic Dark Chocolate Chips
India Tree Nature’s Colors Carnival Mix Sprinkles
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Line a baking sheet with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, cane sugar, and vanilla extract. Mix on low until combined, then mix for 5 minutes or until it is light in color and fluffy.
Add the milk, cream cheese, flour, baking soda, and sea salt in that order. Mix on low until combined.
Add the chocolate chip sand sprinkles and mix on low until combined.
Step 3
Using your hands (or a 1 ½ tablespoon cookie scoop) roll the cookie dough into balls and place on the prepared baking sheet. Refrigerate the dough for at least 1 hour, or overnight if you want.
Step 4
Preheat the oven to 375°F. Line a second baking sheet with parchment paper. Transfer 12 of the cookie dough balls onto the second baking sheet, and space all the dough balls at least 1-inch apart.
Step 5
Bake for 12 to 14 minutes or until lightly golden brown on the bottoms. Allow to cool completely on the baking sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Baker's Tips
Use Soft Butter
Using soft butter is crucial in soft and chewy cookies that have eggs or that are eggless. So, just like Classic Chocolate Chip Cookies require soft butter, these Sprinkle Dark Chocolate Chip Cookies do too.
Make sure to leave butter out on the counter and let it soft naturally at room temperature. If you must soften butter in the microwave, only do 10 seconds per ½ cup at a time, even if you have to do multiple intervals. I hate softening butter in the microwave as it melts pockets of the butter at a time and doesn’t soften evenly like it does when it sits out. So, plan to bake cookies ahead of time and soften your butter the right way.
Cream Butter & Sugars
Make sure to take the time to cream the butter and sugars together. Because there are no eggs in these cookies, we want to add air into the butter to create a great texture when the cookies are baked. Creaming the butter and sugars together will take about 5 minutes, you can set a timer, and then check your cookie dough then. How do you know if it’s creamed? The butter and sugar mixture will look noticeably lighter in color and it will be whipped, almost like a whipped cream cheese texture vs a regular cream cheese.
Milk
I add milk into these cookies for fat and flavor in place of eggs. If you don’t want to use traditional cow’s milk, you can use coconut milk, almond milk, pistachio milk, or oat milk!
Dark Chocolate
I use dark chocolate here, but you can use semi sweet, milk chocolate, or white chocolate. Whatever you want, you can easily swap it out!
Scooping or Balling
You can use a 1 ½ tablespoon cookie scoop for this recipe, or you can portion them out and roll with your hands. Either way will work. If you know me, then you know I loathe cookie scoops as I am terrible at using them, so I always use my hands! But whatever works best for you is what you should do. Watch my struggle below.
Refrigerate
Refrigerating helps with two things in this recipe. It helps with cookie spread so they don’t spread too much in the oven. But it also helps them become even more chewy as the fat has time to chill in the fridge. So, chill for at least 1 hour, but you can also chill overnight!
Bake Until Golden Brown
Make sure to bake these cookies until they are golden brown on the bottoms and edges. Trust me, they will still be incredibly soft and chewy thanks to the creamed butter, milk, and cream cheese! But, if you like a really doughy cookie, you can bake for a few minutes less.
Storage
Make sure to store these in an airtight container. While they will stay softer than cookies with eggs, they still should be stored properly. Use an airtight container like a Tupperware or zipbag!
FAQ's
Yes, just replace the butter with your favorite vegan butter or shortening. And replace the milk with coconut, oat, or almond milk and the cream cheese with vegan cream cheese, like Miyoko's (that's my fave!).
These eggless cookies are soft and chewy, so they need to be stored in an airtight container.
Yes, you can freeze them in a tupperware for up to 1 month. Check out my post How to Freeze Cookies Properly for more info!
Craving More?
Sprinkle Dark Chocolate Chip Cookies
Ingredients
- 113 grams salted butter (softened)
- 113 grams light brown sugar (packed)
- 57 grams cane sugar
- 1 teaspoon vanilla extract
- ¼ cup milk
- 28 grams cream cheese
- 255 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 198 grams dark chocolate chips
- 85 grams India Tree Nature’s Colors Carnival Mix Sprinkles
Instructions
- Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, cane sugar, and vanilla extract. Mix on low until combined, then mix for 5 minutes or until it is light in color and fluffy.
- Add the milk, cream cheese, flour, baking soda, and sea salt in that order. Mix on low until combined.
- Add the chocolate chip sand sprinkles and mix on low until combined.
- Using your hands (or a 1 ½ tablespoon cookie scoop) roll the cookie dough into balls and place on the prepared baking sheet. Refrigerate the dough for at least 1 hour, or overnight if you want.
- Preheat the oven to 375°F. Line a second baking sheet with parchment paper.
- Transfer 12 of the cookie dough balls onto the second baking sheet, and space all the dough balls at least 1-inch apart.
- Bake for 12 to 14 minutes or until lightly golden brown on the bottoms. Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
Video
Notes
Nutrition
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