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Cookie Sprinkles - These sprinkles give a whole new meaning to the word Sprinkle! I want to sprinkle them on EVERYTHING!!

Cookie Sprinkles

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Hi Bold Bakers!

Sprinkles to a baker are just another one of our tools to make our desserts even more fabulous! Sprinkles come in all colors and shapes, but we never think that they can made from anything other than just sugar.

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Recently, I covered the top of my Chocolate Chip Cookie Cheesecake with Cookie Sprinkles! Yes you read that right. My cheesecake was layer upon layer of cookie so I wanted to make sure that even the decoration was a cookie. When I pick a theme, I commit to it.

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Essentially they are teenie tiny Cookies but I prefer Cookie Sprinkle. I saw the idea for Cookie Sprinkles on Just Putzing Around The Kitchen . I just can’t believe I never thought of a Cookie Sprinkle myself!

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The cookie dough is my recipe for The Best Ever Chocolate Chip Cookie. Not to boast but it is hands down the BEST cookie dough I have ever made.

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Use these Cookie Sprinkles to spruce up any cake, cupcake, or dessert! They will be most welcomed.

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5.0 from 3 reviews
Cookie Sprinkles
 
Prep time
Cook time
Total time
 
Author:
Serves: 50
Ingredients
  • 2 Tbsp (1oz/30g) butter
  • 3 Tbsp light-brown sugar
  • 1 pinch salt
  • 1 tbsp whisked egg*
  • ¼ tsp vanilla extract
  • 5 tbsp all-purpose flour
  • ⅛ tsp baking soda (this is a ½ of a ¼ tsp)
  • 4 tbsp chocolate chips (I use dark chocolate)
Instructions
  1. Preheat oven to 350oF (180oC).
  2. Place butter in a microwave safe mixing bowl and melt
  3. To the melted butter, add brown sugar, salt, egg, vanilla, flour and baking soda. Stir with a spoon until well combined.
  4. Mix in the chocolate chips.
  5. With the spoon, scoop tiny scoops of dough. Roughly you will only get around 1 chocolate chip per cookie. That's how small they should be. Place on a parchment paper lined baking sheet
  6. Bake in preheated oven for 7-10 minutes, until cookie is lightly golden.
  7. Serve warm or allow to cool on a wire rack then store in an airtight container for 4 days.
Notes
*To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and white are well blended, then measure out 1 Tbsp.
*If you don’t have brown sugar you can use white

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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51 Comments

  1. Ratu on May 24, 2017 at 10:18 pm

    Hi Gemma, yesterday i made this cookies. the taste is very good but the cookies is hard, very hard i think. why it can be hard and what should i do next time to fix it ? (im sorry for my bad english) thankyou

    • Gemma Stafford on May 25, 2017 at 3:09 am

      Hi there,
      First of all your English is not bad, do not apologize for it!
      I think you over-baked the recipe, cut back on the time, or reduce the temperature the next time. Keep an eye on it too,
      Gemma 🙂

      • Ratu on May 26, 2017 at 12:08 am

        thankyou Gemma, you are very kind. i will try it again later.

  2. Pavi on April 3, 2017 at 11:12 am

    I just made these and they are so yum? Thank you for the amazing recipe, btw could u give the measurements to double the recipe? Is 4tbsp 1/2 cup?

  3. Sudha Murali on November 19, 2016 at 10:53 pm

    I actually used this cookie dough to make 6 small-ish cookies and they turned out fabulous.

  4. Katie on October 2, 2016 at 7:43 am

    Can I bake them for 15 minutes the same time as the cheesecake base and have them crispy?

  5. Ramishah Fahim on September 17, 2016 at 5:47 am

    What can be done if someone doesn’t have an oven in their house?? Can these be made in a microwave??

    • Gemma Stafford on September 18, 2016 at 6:18 am

      H Ramishah, no, I am sorry to say these need a convection heat in order to get the result, Gemma 🙂

  6. Piya on August 29, 2016 at 9:59 pm

    Hey Gemma!!
    I m a vegan.. I don’t use egg to my baking or cooking.. Can u pls suggest me some substitute for egg.
    I want try many of ur receipts but cannot, due to the presence of egg.
    I wish to get an earlier response from..
    Thank you

    • Gemma Stafford on August 30, 2016 at 2:05 am

      Hi Piya,
      Check out the egg substitute chart here on my site, you can bake lots of recipes using this!
      Gemma 🙂

  7. Richard Feaganes on August 25, 2016 at 8:40 am

    Pumpkin Chocolate-Chip Muffin single serving recipe makes just one muffin I don t know this looks good enough to make dozens! No Bake Pudding Graham Cracker Cake pudding, chocolate, vanilla, whip cream, graham crackers. want. lj

    • Gemma Stafford on August 26, 2016 at 3:06 am

      Ha ha Richard, I think i want now too! thank yuo for these suggestions 🙂

  8. Tara on August 22, 2016 at 9:35 am

    Can you make a recipe for the chocolate chips

    • Gemma Stafford on August 23, 2016 at 2:41 am

      Hi Tara,
      Homemade chocolate chips are just chopped chocolate!
      There is a recipe here on the website for pizza dough, which can be baked as a loaf! give it a try,
      Gemma 🙂

  9. Mae Feb Libawan on August 14, 2016 at 11:54 pm

    I like our recipes. .not only like ,but I love them. Specially recipes in a mug.!!!.. hehehe
    #❤❤❤

    • Gemma Stafford on August 15, 2016 at 1:40 am

      Hi Mae,
      That is great, I am happy to have you with us,
      Gemma 🙂

  10. Arooj Malik on August 9, 2016 at 5:56 pm

    Hi! Can you please make no knead dinner rolls and how to make full fat milk? Thanks 🙂

  11. Sama on August 9, 2016 at 8:33 am

    Hi chef Gemma?
    Is there any substitute for the eggs??
    Thanks?

    • Gemma Stafford on August 9, 2016 at 11:38 am

      Check out my downloadable egg substitute Chart and see what you can add for cookies

  12. Benazir on August 8, 2016 at 1:40 pm

    Hai Gemma
    Need receipe fr choc ganache in cups..I mean the choc chips in cup measurement thank you

    • Gemma Stafford on August 8, 2016 at 1:51 pm

      Hi Benazir,
      One part chocolate to two parts cream is the usual proportion. then you can pour it to frost a cake, cool it to make a frosting, or scoop it to make a chocolate treat!
      Gemma 🙂

  13. Rawan on August 5, 2016 at 6:47 am

    Hi gemma. Do you remember me? Because I always ask you questions every day. I made pop tarts and cookie sprinkles last week. I can’t tell you how they were delicious and yummy. I am not too old. I am 13 years old only . Do you have any hacks or ideas to be a good and professional baker when I grow up. Please help me and tell me what is the steps to become a professional baker. I love you and trust you so please help me

    Rawan ?

    • Gemma Stafford on August 6, 2016 at 2:36 am

      Hi Rawan,
      Yes, I remember you, you are one of my most regular visitors. I was guessing that you are young, so that means that you have plenty of time to figure out what you can do for your profession. Finished secondary education, and then started at Culinary College in Ireland. You need a good professional training now to be a chef. I graduated as a professional chef, then went on to another college for a bit of ‘polish’ as my Mum would say. Then I started to work all around the world, and began to specialize in Pastry/baking/Breads. So I had a lot of experience before I started my own business, and now BBB. So, school first, it is important, no matter what you decide to do,
      Gemma 🙂

      • Rawan on August 6, 2016 at 9:29 am

        Thank you for your advice

        Rawan ?

  14. myameen on July 31, 2016 at 2:28 pm

    hey gemma! does this make 50 cookie sprinkles as written in the recipe box?

    • Gemma Stafford on August 1, 2016 at 2:22 am

      Hi Myameen,
      it depends on how big the sprinkles are. Really the dough ball should be about the size of a chickpea for the largest yield,
      Gemma 🙂

  15. Rawan on July 31, 2016 at 9:42 am

    Hi gemma, can I make cookie sprinkles and eat them without using them to design anything or it won’t be nice because I loved how they look

    Rawan?

    • Gemma Stafford on July 31, 2016 at 12:52 pm

      These are delicious Rawan, do try these out,
      Gemma 🙂

  16. Rawan on July 31, 2016 at 8:34 am

    Hi gemma. Should the butter be at room temperature before I add anything to it. Please answer .

    Rawan☺

    • Gemma Stafford on July 31, 2016 at 8:44 am

      Hi Rawan,
      You melt the butter for this recipe, so it does not matter,
      Gemma 🙂

  17. Gloria on July 30, 2016 at 9:29 am

    Hi Gemma, I’ve tried some of your recipes and they turned out great! I would like to try even this one but in Italy light-brown sugar is hard to find. Could I just replace it with some regular cane sugar or should I use something else? Thanks!!!

    • Gemma Stafford on July 31, 2016 at 8:27 am

      Hi Gloria,
      Yes you can, use granulated sugar, there will be little difference,
      Gemma 🙂

  18. Zainab on July 30, 2016 at 4:03 am

    cookie sprinkles are my cookie cheesecake guide!
    thanks chef Gemma!

    • Gemma Stafford on July 31, 2016 at 11:14 am

      Ha ha zainab,
      Thank you so much 🙂
      Gemma

  19. Jaja Fresnido on July 29, 2016 at 7:08 pm

    awesome idea! but can you cook recipes for pregnant women?
    pls… <3

    • Gemma Stafford on July 31, 2016 at 12:08 pm

      Hi there,
      Ha ha! do you mean for cravings?
      I imagine what you need when you are pregnant is lots of fresh fruit and veg! I do know your nutrition is even more important when you are growing another little person. I am sure you can also have a little treat, here and there. balance is everything!
      Gemma 🙂

      • Lily on August 3, 2016 at 11:08 am

        Hi Gemma,
        Can you makee zepolli? I’m not sure how it’s spelled but it’s like and Italian doughnut. I tried them before with powdered sugar , a raspberry sauce, and a chocolate sauce.

        • Gemma Stafford on August 4, 2016 at 1:57 pm

          I’ll add it to my list and see what I can do 🙂

  20. Rawan on July 29, 2016 at 3:31 am

    What can I do if I don’t have a parchment paper

    Rawan??

  21. Rawan on July 29, 2016 at 3:28 am

    Should the melted butter be at room temperature before I add anything to it

    Rawan ??

  22. Rawan on July 29, 2016 at 3:26 am

    Hi gemma. Can I make cookie sprinkles and eat them without using them to design anything or it won’t be nice because I loved how they look.

    Rawan??

    • Gemma Stafford on August 1, 2016 at 2:47 am

      Hi Rawan,
      I think I already answered these queries, but just in case here we go:
      1. No parchment paper – you can grease and flour your pans. Brush with melted butter, throw in a hand-full of flour, shake around, and pour off the excess. You can also press grease-proof paper on to a buttered pan.
      Melted butter – when melting butter keep an eye on it, you do not want to ‘fry’ the milk solids and brown the butter. So, melt it until it is almost there, then allow to stand to finish the melting, then you can use it, it will not be too hot.
      Cookie sprinkles – yep! eat and enjoy!
      Gemma 🙂

  23. Gloria on July 29, 2016 at 2:45 am

    Hi Gemma! I’ve tried some of your recipes and they turned out great! I’d like to try even this one but I live in Italy and here light-brown sugar is hard to find! Could I just replace it with some regular cane sugar or should I use something else?

    • Gemma Stafford on August 1, 2016 at 2:48 am

      Hi Gloria,
      Yes, granulate sugar will be good for this, just a slight difference in flavor,
      Gemma 🙂

  24. Zainab on July 29, 2016 at 2:36 am

    Gemma, I think that you are my favorite cooker! Today, I’ll make the cookie cheesecake

    • Gemma Stafford on August 1, 2016 at 2:49 am

      Hi Zainab,
      Thank you, I am really happy to hear that. Good luck with your baking,Gemma 🙂

  25. Aishani on July 28, 2016 at 6:42 pm

    i just found your channel and have started binge watching it. i am also trying out your marshmallow fondant. living in india we have so few ingredients, and your channel just has all the right things. thanks!!

    • Gemma Stafford on July 29, 2016 at 1:19 am

      Yea!
      Aishani, that is great, i am happy when you are happy,
      Gemma 🙂

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