Birthday Cake Cookies
These Birthday Cake Cookies filled with sprinkles and chocolate chips are super fun and easy to make! They are also buttery, chewy and delicious!
Servings: 18 cookies
Calories: 287kcal
Ingredients
- 1 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 cup brown sugar light or dark, packed
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 2 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup rainbow sprinkles
- 3/4 cups mini chocolate chips or regular sized semi sweet, white, or dark chocolate chips
Instructions
- Line baking sheets with parchment paper.
- Whisk together the flour, baking soda, baking powder and salt Set aside.
- Cream the sugar and butter in the bowl of an electric mixer with the paddle attachment or with a handheld mixer on medium speed until smooth and combined.
- Scrape down the sides of the bowl then add the eggs and blend well then add the vanilla.
- With the mixer on low speed, gradually add the dry ingredients followed by the sprinkles then the chocolate chips.
- Use a 2 ounce cookie scoop* to drop the cookies onto the cookie sheet. Place them 3″ apart. Cover the cookie dough balls with plastic wrap and chill for at least an hour.
- After chilling the dough for at least an hour, preheat oven to 375 F. Keep remaining balls in fridge while the first batch bakes.
- Bake 11-13 minutes until edges have started to turn light brown. Let cool on the baking sheet for 5 minutes before then transferring them to a rack to cool completely.
Notes
Use a cookie scoop. Forming the dough balls with a cookie scoop is less messy. It also makes sure the cookies are all the same size and bake evenly.
Cookie scoop size. This recipe makes about 17 cookies using a 2 tablespoon cookie scoop and 27 cookies using a 1.5 tablespoon scoop. Bake 2 tablespoon cookies for 11-13 minutes. Bake 1.5 tablespoon sized cookies for 9-11 minutes.
Chill the dough. Chilling the cookie dough is important. This is a buttery dough and the colder the cookie dough, the less the cookies will overspread when baking. Scoop the dough before chilling, pop the dough balls in the fridge for a couple hours, then bake!
Storage. Store leftover Birthday Cake Cookies in an airtight container at room temperature for 5 days.
Nutritional Information. The nutrition information provided is an estimate. The calorie accuracy is not guaranteed.
Nutrition
Serving: 1cookie | Calories: 287kcal | Carbohydrates: 40g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 136mg | Potassium: 46mg | Fiber: 1g | Sugar: 26g | Vitamin A: 359IU | Vitamin C: 0.05mg | Calcium: 40mg | Iron: 1mg
