Cookie Sprinkles
Save RecipeHi 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.
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.
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!
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.
Use these Cookie Sprinkles to spruce up any cake, cupcake, or dessert! They will be most welcomed.
- 2 Tbsp (1oz/30g) butter
- 3 Tbsp light-brown sugar
- 1 pinch salt
- 1 tbsp whisked egg*
- 1/4 tsp vanilla extract
- 5 tbsp all-purpose flour
- 1/8 tsp baking soda (this is a ½ of a ¼ tsp)
- 4 tbsp chocolate chips (I use dark chocolate)
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Preheat oven to 350oF (180oC).
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Place butter in a microwave safe mixing bowl and melt
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To the melted butter, add brown sugar, salt, egg, vanilla, flour and baking soda. Stir with a spoon until well combined.
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Mix in the chocolate chips.
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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
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Bake in preheated oven for 7-10 minutes, until cookie is lightly golden.
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Serve warm or allow to cool on a wire rack then store in an airtight container for 4 days.
*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
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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Hi Gemma!
I wanted to halve this recipe and was wondering if it would still work.
Could you check if my measerments are right?
1 tablespoon butter
1 1/2 tablespoon light brown sugar
Small pinch of salt
1 1/2 teaspoon whisked egg
1/8 teaspoon vanilla
2 1/2 tablespoon flour
Dash of baking soda (half of 1/8 teaspoon)
2 tablespoon chocolate chips
Michaela 😄
Hi Michaela,
It is always worth writing out the recipe when you are going to cut it down, or multiply it up.
1 tablespoon butter
1 1/2 Tbsp light-brown sugar
1 pinch salt (touch, if you use salted butter you cal leave this out).
1/2 tbsp whisked egg*
1/8 tsp vanilla extract
2 1/2 tbsp all-purpose flour
pinch baking soda 1/16th teaspoon, so very little, this is for crispness not so much for leavening.
2 tbsp chocolate chips (I use dark chocolate)
good job, you really worked this out very well,
Gemma 🙂
Hi Gemma!
I’m from the Philippines. I love to bake. I have copied most of your recipes and downloaded your videos on youtube. And I’m excited to try it all. I already tried your best-ever banana bread. Wow! It’s so delicious. My friends likes it. This time, I want to try your homemade ferrero rocher because it’s my favorite 😊. Thank you for your generosity. God bless your heart and your family. Maganda ka in our language meaning your pretty. 😊 Thanks again 😊
Hi Vicky,
Thank you very much for your lovely message. I am thrilled that you like my recipes and I’m happy to have you apart of the BB community.
Best,
Gemma.
I made these before and they were really yummy. Should I scoop 1/4 teaspoon for the dough and should I chill it?
Hi Emily,
Cookie dough is always best chilled before baking. it really helps to keep the shape of the cookie.
1/4 teaspoon is very tiny, perhaps too small for these. I think a teaspoon will be better.
Thank you for being in touch,
Gemma 🙂
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
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 🙂
thankyou Gemma, you are very kind. i will try it again later.
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?
Check out the recipe here (https://www.biggerbolderbaking.com/chocolate-chip-cookies/)
Gemma 🙂
Thanku for the reply, u r so sweet.
I actually used this cookie dough to make 6 small-ish cookies and they turned out fabulous.
Can I bake them for 15 minutes the same time as the cheesecake base and have them crispy?
What can be done if someone doesn’t have an oven in their house?? Can these be made in a microwave??
H Ramishah, no, I am sorry to say these need a convection heat in order to get the result, Gemma 🙂
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
Hi Piya,
Check out the egg substitute chart here on my site, you can bake lots of recipes using this!
Gemma 🙂
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
Ha ha Richard, I think i want now too! thank yuo for these suggestions 🙂
Can you make a recipe for the chocolate chips
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 🙂
I like our recipes. .not only like ,but I love them. Specially recipes in a mug.!!!.. hehehe
#❤❤❤
Hi Mae,
That is great, I am happy to have you with us,
Gemma 🙂
Hi! Can you please make no knead dinner rolls and how to make full fat milk? Thanks 🙂
Hi there,
I have added this to my list, you can experiment by using the pizza dough. Check out all of the dough recipes and experiment! (https://www.biggerbolderbaking.com/category/recipes/breads-doughs/)
Gemma 🙂
Hi chef Gemma?
Is there any substitute for the eggs??
Thanks?
Check out my downloadable egg substitute Chart and see what you can add for cookies
Hai Gemma
Need receipe fr choc ganache in cups..I mean the choc chips in cup measurement thank you
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 🙂
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 ?
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 🙂
Thank you for your advice
Rawan ?
hey gemma! does this make 50 cookie sprinkles as written in the recipe box?
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 🙂
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?
These are delicious Rawan, do try these out,
Gemma 🙂
Hi gemma. Should the butter be at room temperature before I add anything to it. Please answer .
Rawan☺
Hi Rawan,
You melt the butter for this recipe, so it does not matter,
Gemma 🙂
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!!!
Hi Gloria,
Yes you can, use granulated sugar, there will be little difference,
Gemma 🙂
cookie sprinkles are my cookie cheesecake guide!
thanks chef Gemma!
Ha ha zainab,
Thank you so much 🙂
Gemma
awesome idea! but can you cook recipes for pregnant women?
pls… <3
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 🙂
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.
I’ll add it to my list and see what I can do 🙂
What can I do if I don’t have a parchment paper
Rawan??
Should the melted butter be at room temperature before I add anything to it
Rawan ??
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??
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 🙂
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?
Hi Gloria,
Yes, granulate sugar will be good for this, just a slight difference in flavor,
Gemma 🙂
Gemma, I think that you are my favorite cooker! Today, I’ll make the cookie cheesecake
Hi Zainab,
Thank you, I am really happy to hear that. Good luck with your baking,Gemma 🙂
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!!
Yea!
Aishani, that is great, i am happy when you are happy,
Gemma 🙂