Sprinkle Cookies with White Chocolate Chunks

May 31

Written By Amelia

These chewy sprinkle cookies with white chocolate chunks are soft, buttery, and packed with rainbow sprinkles and melty white chocolate with a few rogue marshmallows for fun. Finished with flaky salt (which is optional but DELICIOUS), they have the perfect bakery-style texture with dense, chewy centers.

About These Chewy Sprinkle Cookies with White Chocolate Chunks and Maldon Salt

If you love soft and chewy bakery-style cookies, these sprinkle cookies with white chocolate chunks and marshmallows are about to become your ABSOLUTE FAVORITE! They’re rich, buttery, loaded with rainbow sprinkles, and finished with flaky salt for the perfect balance of sweet and salty.

Unlike fluffy sugar cookies, these chewy sprinkle cookies stay dense and soft in the center thanks to melted butter, brown sugar, and a short chill time.

Why You’ll Love

Dense, chewy bakery-style texture
Loaded with melty white chocolate chunks and gooey marshmallows
Easy homemade cookie recipe
Perfect make-ahead dough
Soft centers with slightly crisp edges
Finished with flaky salt for balanced sweetness

Ingredients You’ll Need

Butter, melted and cooled (I use salted, but you can use unsalted)
Granulated sugar
Light brown sugar
Egg + egg yolk
Vanilla extract
Almond extract
All-purpose flour
Cornstarch
Baking soda
Salt
White chocolate chunks
Rainbow sprinkles
Mini Marshmallows
Maldon Sea Salt for finishing

How to Make

Whisk together melted butter and sugars until glossy, then mix in the egg, egg yolk, vanilla, and almond extract. Fold in the dry ingredients along with white chocolate chunks and rainbow sprinkles. Scoop the dough into large balls and stick 3-4 marshmallows in the center, refrigerate until chilled, then bake until the edges are set and the centers are still soft for perfectly chewy sprinkle cookies.

Tips for Success

Chill the cookie dough for at least 2 hours for thicker cookies
Leave the dough balls tall for extra chewy centers
Slightly flatten the dough if you prefer wider cookies
Underbake slightly for soft bakery-style texture
Finish with flaky salt while the cookies are still warm

Frequently Asked Questions

Why are my sprinkle cookies spreading too much?
The dough likely wasn’t chilled long enough. Refrigerating the dough helps create thicker, chewier sprinkle cookies.

How do I keep sprinkle cookies soft and chewy?
Using melted butter, brown sugar, and slightly underbaking the cookies helps keep the centers soft and dense.

Can I make these sprinkle cookies ahead of time?
Yes! The cookie dough can be refrigerated for up to 48 hours before baking.

Why do my white chocolate chunks burn?
White chocolate can brown quickly, so avoid placing large chunks directly on the edges of the cookies.

Can I freeze sprinkle cookie dough?
Yes. Freeze the dough balls in an airtight container for up to 2 months.

What kind of sprinkles work best in sprinkle cookies?
Rainbow jimmies work best because they hold their color and texture during baking.

Can I use unsalted butter in these sprinkle cookies?
Yes! These sprinkle cookies work with either salted or unsalted butter. I used salted butter and added 1 teaspoon of salt to balance the sweetness from the white chocolate and sprinkles. If using unsalted butter, you can adjust the salt to your preference depending on how sweet or salty you like your cookies.

Why did my marshmallows melt out of the cookies?
Mini marshmallows can melt and leak if they're exposed. Make sure the marshmallows are completely covered with cookie dough before chilling and baking.

How do I keep the marshmallows gooey inside the cookies?
Place 3–4 mini marshmallows in the center of each cookie dough ball and fully seal them inside the dough. Chilling the dough balls for at least 2 hours before baking helps slow down melting and keeps more marshmallow inside the cookie.

What to Serve With

These chewy sprinkle cookies are perfect with cold milk, homemade hot chocolate, coffee drinks, or vanilla ice cream.

More Recipes You’ll Love

Chewy Sprinkle Cookies with White Chocolate Chunks

Yield: 16

Author: Amelia is NOT a Chef

Prep time: 20 MinCook time: 13 MinTotal time: 33 Min

These chewy salted sprinkle sugar cookies are soft, dense, and packed with white chocolate chunks and rainbow sprinkles. Finished with flaky Maldon salt, they have a rich bakery-style flavor with hints of vanilla and almond and perfectly chewy centers.

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Ingredients

1 cup (2 sticks) butter, melted and cooled (I prefer salted, but if you're sensitive to salt, use unsalted)
½ cup granulated sugar
1 cup light brown sugar
1 large egg
1 egg yolk
1 tablespoon vanilla extract
¼ tsp almond extract
2 ¾ cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon salt
1 cup white chocolate chunks
⅓ cup rainbow sprinkles
Maldon Sea Salt for finishing

Instructions

In a large bowl, whisk melted butter, brown sugar, and granulated sugar until glossy and smooth.
Add egg, egg yolk, vanilla, and almond extract. Whisk until fully combined.
Fold in flour, cornstarch, baking soda, and salt until just combined.
Fold in white chocolate chunks and sprinkles.
Scoop large dough balls (about 3 tablespoons each).
For thicker, chewier cookies, leave the dough balls tall and rounded.
For slightly flatter cookies, gently flatten and round out the tops before chilling.
Refrigerate the dough balls for at least 2 hours.
Place cookies on parchment-lined baking sheets.
Bake at 350°F for 9–13 minutes until the edges are set and the centers still look soft. Thicker cookies may need a few extra minutes.
Finish with flaky salt. (optional)
Let cool on the baking sheet for 5–10 minutes before serving.

Notes

Keeping the dough balls tall creates thicker bakery-style cookies with chewier centers.
Slightly flattening the dough before baking creates a wider, softer cookie.
Slightly underbaking keeps the centers soft and dense.