Thinking up a title for this new cookie recipe was extremely difficult. This recipe came about only because I found some adorable little pumpkin and autumn sprinkles and some mini dark chocolate chips at a local Amish market where nearly everything is packaged bulk and sold by the pound. It’s so much fun strolling the isles of this store and deciding what baking ingredients I need (or want).
So, with only these two simple ingredients in front of me I went to work and created what is now my new favorite cookie.
A little of this and a little of that, and…
I’m pleased to introduce you to The Cookie.
These cookies are soft. And they are even softer if they are stored in an airtight container overnight. The flavor of these cookies is best described as a cross between a scrumptious sugar cookie and a great chocolate chip cookie – all morphed into one.
The Cookie
1/2 c. margarine, softened
1 egg
3/4 c. granulated sugar
1/4 c. sour cream
2 tsp. vanilla extract
2 tsp. cornstarch
1 tsp. baking soda
1/4 tsp. salt
1 3/4 c. all-purpose flour
4 tbsp. sprinkles
1/4 c. plus 1 tbsp. mini dark chocolate chips
Preheat oven to 350 degrees. Line two large cookie sheets with parchment paper. Makes about 1 1/2 dozen cookies.
In a large bowl, cream margarine, egg, sugar, vanilla, and sour cream together. Add cornstarch, baking soda, salt, and flour; mix thoroughly. Fold in sprinkles and chocolate chips. Refrigerate dough 30 minutes before baking.
Using a dining sized teaspoon scoop onto prepared cookie sheets. Bake for 8 minutes, or until lightly golden. Do not over bake. The cookies will firm up once they are removed from the oven. Allow to cool completely before removing from cookie sheets.
Store in airtight container under lock and key!
Last year at this time, I shared a post each month (from September to December) where I featured a delicious new cookie recipe. If you’re already thinking ahead to the holidays (are you?) then be sure to check out these great recipes, and don’t forget to bookmark or pin this post for future reference too!
September – Walnut & Chocolate Cappuccino Chunk
October – Shortbread Sprinkles
November – Chocolate Chip Shortbread Bars
December – Kahlua Chocolate Shortbread Bars
Happy Baking!
THE JOY OF CAKING 
THE COOKIE has arrived! Looks scrumptious. Hugs ~ D and Sharon too!
I need to find these fun sprinkles now! I love the name, simple, to the point, and I bet DELISH! Yum, Hugs, Terra
Love me some cookies! Eileen I’ve nominated you for the Very Inspiring Blogger Award. To accept your award please visit my site for the rules at: http://sweetbakedlife.com/2013/09/21/honored-very-inspiring-blogger-award/
I am a big sucker for cookies. I wish I could visit that Amish market! We don’t have any around here. 😦
Haha, I love it! “The Cookie.” It’s so final, like this is the BEST cookie in all the world. By the looks of it, it could be! Can’t wait to try your recipe and experience it myself, Eileen.
The Cookie is the Bomb!!!!!!
These look pretty and pretty dellicious!
“The Cookie” would be a big hit in this house!
My cookies have to be soft…and these look just about right! I can see why they became THE cookie. Thank you for sharing. What a sweet way to end my week (and start the new one!) I hope you have a wonderful Monday!
I look forward to making THE cookie! 🙂 clever.
LOL – What can I say, I’m just a simple girl…