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.
1/2 c. margarine, softened
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!