Fall Sprinkle Chocolate Chip Cookies

Fall Sprinkle Chocolate Chip Cookies

Even though down South temperatures are still in the 80s (or higher!), here in the Midwest fall is upon us! The nights are cooler, days are shorter, and everyone and their mom has plans to go to a pumpkin patch! One of the things I love most about Fall and Winter is that it puts me in the mood to bake. I don’t know if it’s some sort of primitive gene wanting me to fatten up for winter or the fact that it’s getting cold and I little time in a warm kitchen is very welcomed!

Either way, I’m a sucker for some good old fashioned chocolate chip cookies but for a little festive fun, it’s fun to dress them up for the season.

For my chocolate chip cookies, I use the recipe from Pillsbury’s website¬†with a couple of small edits.

Ingredients

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine (softened)
1 teaspoon vanilla
1 large egg
2 & 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 bag (12 oz) semi-sweet chocolate chips (try using minis for a different look/taste)
sprinkles of your choice

Directions
My directions vary slightly from, but are still based closely upon the Pillsbury directions.

Heat oven to 375 degrees Fahrenheit.

Pour sprinkles/colored sugar into separate bowls, set aside.

In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, and salt (dough will be stiff). Stir in chocolate chips.

Use hands to roll dough into ~1.5 inch balls. Dip balled up cookie dough into sprinkles of your choice. Place on ungreased cookie sheet* about 2 inches apart.

Bake 8 to 10 minutes or until light brown** (centers will be soft). Cool 1-2 minutes, remove to wire rack.

*I much prefer to use a baking stone rather than a traditional cookie sheet. I find I have much more even heat and no burned bottoms!

You are welcome! Now, go! Get out of here and go make some delicious and adorable treats!

Happy Fall Y’all!

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