Rainbow Sprinkle Chocolate Chip Cookies
Prep time
Cook time
Total time
Serves: 15
  • 175g unsalted butter
  • 150g light brown sugar
  • 75g caster or golden caster sugar
  • 1 tbsp vanilla bean paste
  • 2 large eggs
  • 2 tsp corn flour
  • 1 tsp baking powder
  • 300g plain flour
  • 30g bright sprinkles
  • 1 tsp salt
  • 250g chocolate chunks / chips or a combination of both
  • plus more sprinkles to decorate the tops of the cookies
  1. Preheat your oven to 170C/350f/gas mark 5 and line three large cookie sheets with parchment paper or non-stick baking mats.
  2. First, melt your butter in a large heatproof bowl until completely liquid. Add the two kinds of sugar and beat thoroughly. Next, break in and beat in the two eggs, and then stir in the vanilla bean paste.
  3. In another large bowl, sift together the corn flour, baking powder, plain flour and salt, and gently stir into the butter mixture. Add in the 250g of chocolate chunks, briefly stir, then add your bright sprinkles. Pop into the fridge to chill for 30 mins.
  4. Remove the cookie dough from the fridge and use a spoon or ice cream scoop to separate walnut sized balls of dough. Roll into a ball in your palm and pop onto your baking tray. Press down gently, and add more sprinkles on top.
  5. Bake for ten minutes, until the edges are JUST starting to brown. Remove from the oven and allow to completely cool on the baking sheet.
Recipe by Kerry Cooks at https://kerrycooks.com/no-bake-terrys-chocolate-orange-millionaires-shortbread/