It’s Friday! So how about some sugar mixed in with more sugar and rolled in sprinkles of sugar? Sound good?

Chocolate chip cookies were the first baking recipe that I taught myself how to make {thank you Nestle Tollhouse!}. And 20+ years later I still can’t make them without looking at a recipe. It’s a pretty simple recipe too… flour, sugar, eggs etc. Yet I cannot remember if it’s a cup or 3/4 or a teaspoon or two. I have the world’s worst memory and I’m only 33.

Now how about something positive? And in the form of soft, chewy chocolate chip cookies rolled in colorful sprinkles.

After all Fridays were meant to have sprinkles, right?

I probably could have gotten a tad more creative about the cookie underneath the sprinkles. Truth be told ANY cookie can be rolled around in a bowl of sprinkles. But it was both of my daughters’ idea so I went with it and held the camera as they measured, mixed and made the cookies that will probably throw them and everyone else into some form of diabetic shock.

In a medium bowl combine the 2-1/4 cups of flour and 1 teaspoon of both salt and baking soda.

Whisk that together and set off to the side.

Throw two sticks of unsalted butter into a mixer. Fun Fact: At one point in my life {like early-twenties} I always bought unsalted butter. Like for bread smearing, popcorn drizzling… you name it. Why? I ask myself that ALL the time. I guess I didn’t realize there was a taste difference between salted and unsalted butter. OMG. There so is!

Add a 3/4 cup of both light brown sugar and granulated sugar.

Blend on medium-low speed until the sugars are mixed into the softened butter and the mixture is light and fluffy.

With the mixer on low, slowly add in one egg at a time and blend well after each egg.

Add in one teaspoon of pure vanilla extract and mix only until combined.

Gradually add in a third of the dry ingredients at a time blending well until incorporated.

Add in a cup of milk chocolate chips and mix on low until the chips are even throughout.

Now comes the fun part.

Scoop out two tablespoons of cookie dough…

…and drop it into the sprinkles.

Roll them around to coat in the rainbow.

Place an inch or two apart.

Allow the chocolate chip sprinkle cookies to cool for a few minutes on the pan before transferring them to a wire rack to cool completely. Truth: I prefer chocolate chip cookies the next day, when the chips are solid again. Don’t get me wrong, I will still eat {and love} a warm, gooey cookie from the oven.

These chocolate chip sprinkle cookies are so much fun! A great recipe to make with kiddos {or anyone with a major sweet-tooth, for a birthday party or if you’re in the mood and need a little wish-I-was-a-kid-still pick me up.

No go grab an ice cold glass of milk.