White Chocolate FUNfetti Cookies
White Chocolate Chip cookie with colourful sprinkles that are thick and chewy!
Equipment
- Cookie Scoop
- Electric Mixer
- Spatula
- Cookie Sheet
- Parchment Paper
Ingredients
- 1/2 cup sprinkles
- 1/2 cup salted butter softened
- 1 cup light brown sugar packed
- 1/3 cup granulated sugar
- 1 egg room temperature
- 1 tsp vanilla
- 1 1/2 cup flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1 cup white chocolate chips divided
Instructions
- Line cookie sheet with parchment paper.
- Add sugars and butter to mixing bowl, and cream together
- Add vanilla and egg the mix until combined
- Add 2/3 of the chocolate chips, leaving some for the tops of the cookies. Add sprinkles, flour, baking powder & soda, and salt to bowl. Mix until combined. Dough may seem a crumbly but mix 1 minute longer and it will combine.
- Scoop dough into balls on parchment lined paper using 1 or 2 inch cookie scoops. Add remaining white chocolate chips to the top of the cookie dough balls.
- Chill in fridge for 1-24 hours. The longer it chill the thicker the cookies will be. I recommend 5-12 hours for best results.
- Preheat oven to 350 degrees.
- Cook cookies for 9-10 minutes for 1 inch cookies and 11-12 minutes for 2 inch cookies.
- OPTIONAL: after the cookies cool, drizzle with melted white chocolate or melted candy melts. Melt either option in a heat proof bowl in microwave for 30 second intervals and stir in between to avoid over heating and/or burning.
Notes
ONE: these cookies can have a bit of a short shelf life. Be sure to store them in an airtight container lined with paper towel. The paper towel will help to absorb any extra moisture leaving baked goods fresher longer.
TWO: the longer you let the dough chill the thicker your cookies will be! If you bake them right away they will still taste great but are likely to be on the crunchier side.