I am not much of a baker because I want to eat the baked good from start to finish – the cookie dough, the spoons, the bowl, chocolate chips from the jar, and, of course, I can’t stop at just one, especially when they’re hot out of the oven. So, the best way for me not to eat 1,000 calories of sugar and butter is to leave the baking to other people.
However, when this face says “Let’s bake cookies” I put on my mom hat and we bake away!
I debated looking for an oatmeal-and-nut-filled healthy “breakfast” cookie with no added sugar and wholewheat flour, but if I’m going to make cookies – a treat – I might as well go big or go home. I scoured the internet for “the world’s best cookies” and then, per usual, I ended up coming up with a recipe of my own based on the ingredients I had and my cravings. Let’s be honest, I was really just craving the dough!
So, the final cookies ended up tasting like just-baked cookie dough. These were AMAZING fresh out of the oven. When we ate them throughout the week, I heated them for 30 seconds in the microwave to bring that gooey center right back out. These are not buttery, crunchy-style cookies. They are melt-in-your-mouth, doughy, and oh-so-soft. Honestly, my favorite way to eat them all week was heated and mashed into some vanilla ice cream!
The recipe is also very easy. Stir the dry ingredients together, beat the wet, slowly add the dry, scoop, and bake! Easy from start to finish and no time-consuming steps.
Mazen and I used mini chocolate chips (more per bite!) and star sprinkles for a rainbow punch. Plus, I always top anything chocolatey with sea salt and nature’s sprinkles – chia seeds – because why not?!
After 12 minutes in the oven, these were warm and gooey, and I definitely ate two!
How many do you plan to eat?!
Cookie Dough Sprinkle Cookies
Yield 24 cookies
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup (12 tbsp) unsalted butter at room temp (softened)
- 1 cup dark brown sugar
- 1/2 cup regular sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 cup mini chocolate chips
- Sprinkles of your choice (chia, rainbow, stars)
- Sea salt for sprinkling
- Preheat oven to 325 degrees.
- Prepare two large baking sheets with parchment.
- Combine the dry ingredients (flour, baking soda, salt) in a bowl and mix together.
- Using a Kitchenaid mixer, beat sugars and butter together until well combined, 3-5 minutes. Add the two eggs and vanilla and beat for another minute.
- Turn mixer to low and add dry ingredients, mixing until just combined into cookie dough.
- Stir in chocolate chips.
- With an ice cream scooper, scoop out about half a scoop of dough at a time and press down to flatten a bit. Try not to eat dough!
- Top each slightly-flattened cookie with sprinkles of your choice and a little sea salt.
- Bake for 12 minutes for ultra doughy cookies (making sure the center is indeed cooked though) and closer to 16 for firmer cookies.