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Chocolate Chip Cookies: Sprinkle Explosion

Betty Crocker
Print Recipe Pin Recipe
Prep Time 15 mins

Ingredients
  

Ingredients:

  • 2/3 Cup Shortening Part butter
  • 1/2 Cup Granulated Sugar
  • 1/2 Cup Brown Sugar Packed
  • 1 Egg
  • 1 tsp Vanilla
  • 1 ½ Cups GF Baking Flour
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 Cup Chocolate Chips Mix your favorites together
  • ½ Cup Sprinkles Mix size and color for a rainbow
  • Other baking chips (Optional) Toffee, butterscotch, etc.

Instructions
 

Directions:

  • Preheat oven to 375°.
  • Mix shortening, sugars, egg, & vanilla thoroughly.
  • Sift flour into medium bowl and mix in remaining dry ingredients.
  • Blend flour into wet ingredients.
  • With spoon, mix in chocolate chips, sprinkles, and whatever add-ins you would like.
  • Drop rounded teaspoonfuls of dough about 2" apart on ungreased baking sheet.
  • Bake 8 to 10 minutes, or until delicately browned. (Cookies should still be soft.)
  • Cool slightly before removing from baking sheet, around 2 minutes.

Notes

  • My favorite baking flour for this recipe is Bob's Red Mill 1-to-1 Baking Flour (it comes in a resealable light blue bag, usually found in the baking aisle).
  • Please double check that whatever add-ins you are using are gluten free. Double check the labels!
  • Cookies can be frozen in a sealed bag or container.
  • I've used these cookies to make ice cream sandwiches. Just be sure your ice cream isn't too hard to avoid breaking the cookies when taking your first bite.