Comments on: Chocolate Sprinkle Cookies

By: Diane

Diane — Mon, 08 Dec 2025 05:42:46 +0000

In reply to Andrea.

If they spread, there are two likely causes when baking, the butter is to warm/soft or the better is over whipped creating too much air, and the cookies spread, either one or both of those things will make cookies spread. Butter is best at about 65°, and mix so it’s well blended, some air is incorporated, but not so beaten, that it doesn’t look thick. I rolled the entire ball into the nonpareils. I’ve made them with different sprinkles, and rolled in sugar here https://www.createdby-diane.com/chocolate-sprinkle-cookies/ I have not had them spread beyond what you see. If you feel the butter is warm, the kitchen is hot pop them in the fridge until they are cooler before baking. I also bake on thick bakery style baking pans, 1/2 sheet pans. thin, dark pans will heat fast, melt the butter, and the cookies will spread before the rise. Thicker pans, allow the pan and the cookie dough to bake more evenly. Hope those tips help! ~Diane

By: Andrea

Andrea — Sun, 07 Dec 2025 19:42:18 +0000

I wasn’t sure why but I thought they’d be smaller. Recipe suggests 2 T per cookie- they spread out to be about 3″ wide! Next sheet I made them smaller but they still spread a bit and the nonpareills are not nice & compact like yours. They’re a lot more sporadic once baked. Also- do you roll the whole ball or just half of it so nonpareils are only on top?

By: Diane

Diane — Wed, 15 Oct 2025 04:56:45 +0000

In reply to Nidia.

I typically use salted butter, and have mentioned it often. Feel free to use what you like. I use salted butter and yes, add additional salt when the recipe calls for it. I do not prefer sweet items, overly sweet. If you prefer to use unsalted butter, please use what you prefer the first time making the recipe. Next time you’ll know if you want to adjust it.
Happy Baking!
~Diane

By: Nidia

Nidia — Wed, 15 Oct 2025 04:31:19 +0000

salted or unsalted butter?

By: Cinnamon Sugar Pumpkin Donut Holes | Created by Diane

Cinnamon Sugar Pumpkin Donut Holes | Created by Diane — Thu, 02 Oct 2025 05:34:47 +0000

[…] I use this two tablespoon sized scoop, I’ve had this one for over 25 years, The quality is evident as I use it every week for meatballs and cookies. […]

By: Diane

Diane — Sat, 14 Dec 2024 05:26:16 +0000

In reply to Jj.

You can use any type of sprinkle or chopped nuts, coconut you’d like 🙂
Happy Baking!

By: Jj

Jj — Fri, 13 Dec 2024 20:59:04 +0000

can I use any sprinkle or fo they have to be non pariells

By: Diane

Diane — Tue, 03 Dec 2024 05:06:35 +0000

In reply to Mary Kaldahl.

Honestly in these cookies I’ve used both with great results. I typically have dark brown sugar on hand and love the added molasses flavor in it. Use what you have or what you like best, the dark brown sugar will help them stay chewier!

By: Mary Kaldahl

Mary Kaldahl — Mon, 02 Dec 2024 23:01:10 +0000

In reply to Linda Nystrom.

Would light or dark brown sugar be better in this recipe?

By: Diane

Diane — Sun, 01 Dec 2024 08:38:10 +0000

In reply to Kate.

When I make them they do not taste dry… not sure what could be the problem More sugar can be added, be aware they may spread when adding sugar. For less dry cookies take them out a minute or two “earlier” than you think and allow to cool on tray and see if that helps as over baked cookie will be dry.The brown sugar in these cookies keeps them moist.