Sprinkle Chocolate Chip Peanut Butter Cookies are quick and easy cookies perfect for any holiday cookie tray. No rolling or chilling required! If you don’t like sprinkles – leave them off.
Welcome to our second annual Must Love Home Cookie Extravaganza! This year it’s more important than ever to celebrate all of the good things in our lives – and we are rejoicing with a collection of easy cookie recipes to help make your holiday a special one.
These incredibly easy Sprinkle Chocolate Chip Peanut Butter Cookies start with our basic recipe used to make Peanut Butter Cup Cookies. We added mini chocolate chips and sprinkles to make them flavorful and festive for any celebration.
Ingredients needed for Sprinkle Chocolate Chip Peanut Butter Cookies.
- Peanut Butter – we used creamy peanut butter to make these incredible cookie cups. If you love crunchy peanut butter (or it’s what you have on hand) use that instead. If you are using natural peanut butter, make sure the oil and peanuts are completely mixed before using!
- Butter – we always use unsalted butter for our recipes so WE control the salt!
- Granulated Sugar – white sugar adds sweetness to the dough.
- Brown Sugar – for sweetness, subtle maple flavor and moisture.
- Eggs – binds the elements of the dough and helps it rise.
- Vanilla Extract – a flavor staple in baking!
- Flour – we used everyday all-purpose flour…nothing fancy here!
- Baking Powder – helps the cookies rise. Make sure your baking powder is fresh! Drop a spoonful of your baking powder into a cup of hot water…if it bubbles up your powder powder is good to go. If it doesn’t bubble, it’s time to buy a new can.
- Mini Chocolate Chips – we used mini chips for these cookies to add chocolate to the dough, but let the sprinkles have the surface of the cookies all to themselves.
How to make the Sprinkle Chocolate Chip Peanut Butter Cookies
This recipe couldn’t be easier. Just mix the dough, roll into balls, dip in sprinkles, flatten with a cup…then bake to a delicious golden brown.
?TIP – roll the cookie dough and set balls onto parchment paper lined baking sheet. One at a time, set the dough ball into a dish of sprinkles then use a flat-bottom glass to flatten. The sprinkles will stick only to one side of the cookies this way. Carefully peel the dough from the glass and place sprinkle side up on the baking sheet to bake. (The dough contains a lot of fat so it shouldn’t stick to the bottom of the glass.)
Tips For Making the Best Holiday Cookies
The best tip for making any baking recipe is to measure your ingredients as accurately as possible, and making sure your ingredients are at the right temperature for blending. Baking is really just the science of how measured, blended ingredients respond to heat, so accuracy matters…a lot!
- Use a spoon, not the measuring cup, to over-fill powdered or ground ingredients into your measuring cup, then use a knife to scrape the excess off the top. Spoon filling helps to keep dry ingredients from compacting in the measuring cup. This method works well for powdered sugar, baking powder, soda and ground spices, too.
- Make sure to use softened butter and room temperature eggs. If you forget to take them out, here are shortcuts for warming butter and eggs to save you some time.
- Warm the butter, in it’s wrapper, in the microwave. Microwave on High for 5 second intervals, turning the butter over each time. No microwave? First, cut the cold butter into cubes. That’ll give it more surface area to warm. Get out a large mug and a paper towel. Pile up the butter so it will fit under the mug, or do this method in batches. Run water until it is very hot. Fill the mug with the hot water and wait for the outside of the mug to feel warm. Then quickly dump out the water, wipe it dry with the paper towel and sit it upside down over the butter. The heat will transfer from the mug to the butter and gently soften it.
- To warm eggs to room temperature, fill a bowl with warm (not hot) tap water and place the eggs in the bowl. Let the eggs sit in the bowl for 4 – 5 minutes until the egg shell is no longer cool to the touch.
What’s MLH’s Cookie Extravaganza?
Must Love Home’s Cookie Extravaganza is a tradition started in 2019. Every December we are counting down the days till Christmas with the most deliciously easy cookie recipes for the holidays. We’ll be sharing simple, fun recipes that are perfect for beginners as well the experienced baker, using easy pantry ingredients.
Click to see MLH’s Cookie Extravaganza thru the years! ?
Sprinkle Chocolate Chip Peanut Butter Cookies
Ingredients
- 3/4 cup peanut butter
- 1/2 cup butter or margarine softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar light or dark
- 2 large eggs
- 1 tsp vanilla
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup mini chocolate chips
- 1/2 cup candy sprinkles
Instructions
- Preheat oven to 375°F. Get out baking sheets and line with parchment paper for easy clean-up. Pour candy sprinkles into a shallow bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or electric hand mixer) mix peanut butter and butter at medium speed until well combined. Beat in sugars, eggs and vanilla until well mixed, scraping bowl as needed. Stir in flour, baking powder and salt until well blended and smooth. Gently stir in the chocolate chips.
- Use hands to shape dough into 1-1/2 inch balls. Place dough ball into shallow dish on top of sprinkles. Use a flat bottom drinking glass to press dough into sprinkles and flatten to about a 1/4 inch. Carefully peel dough off bottom of glass and place sprinkle side up on baking sheet.
- Bake 10 – 12 minutes until cookies are starting to brown around the edges.. Remove from oven and cool on pan for 5 minutes before transferring to wire rack to cool completely.
Chef Tips
Equipment Used
Nutrition Facts
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.
