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!
Why You'll Love This Recipe
What’s better than dark chocolate chip cookies? Dark chocolate chip cookies with rainbow sprinkles in them! And what’s even better than that? Eggless sprinkle cookies. So, you put all that together and we have Sprinkle Dark Chocolate Chip Cookies, that are eggless!
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! Plus, these cookies are eggless! Making cookies without eggs can actually yield in a more soft and chewy cookie, as eggs can dry out baked goods! Go ahead, see why I love them so much!
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! I 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 nosh on the cookie dough while you bake with absolutely no worries! So, what are you waiting for? Try my eggless sprinkle cookies now!
Tips for making Eggless Sprinkle Dark Chocolate Chip Cookies
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 1/2 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.
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!
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 1/2 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.
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.
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!
Ingredients for Sprinkle Dark Chocolate Chip Cookies
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Sprinkle Dark Chocolate Chip CookiesDifficulty: Easy
These easy eggless sprinkle cookies have dark chocolate chips and sprinkles on top for a festive but classic cookie. Try these Sprinkle Dark Chocolate Chip Cookies next time you're craving something sweet!
1/2 cup (113 grams) organic salted butter, softened
113 grams (1/2 cup) packed organic light brown sugar
57 grams (1/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
1/4 cup organic milk
28 grams (2 tablespoons) organic cream cheese
255 grams (2 cups) organic all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
198 grams (1 cup) organic dark chocolate chips
85 grams (1/2 cup) India Tree Nature’s Colors Carnival Mix Sprinkles
- 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 1/2 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.
- Gluten Free – Replace the organic all purpose flour with 269 grams (1 3/4 cups) organic gluten free flour blend.
- High Altitude – Bake at 375°F for 10 to 12 minutes or until lightly golden brown on the bottoms.
- Make Them Pro – Add some extra chocolate chips and sprinkle on top of the dough balls before you refrigerate and you'll have cookies that look like they're bursting with chocolate chips and sprinkles.
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