Imagine biting into a cookie that's not just delicious, but looks like a party in your mouth! These Funfetti White Chip Cookies are about to become your new obsession, transforming an ordinary baking session into a burst of joy and color. Perfect for birthdays, celebrations, or just those moments when you need a sweet pick-me-up, these cookies combine the classic comfort of a soft, chewy cookie with the playful excitement of rainbow sprinkles and creamy white chocolate chips. Get ready to wow your friends, family, and your own taste buds with this irresistible treat that's as fun to make as it is to eat!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup rainbow sprinkles
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cookie removal.
- In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar. Beat on medium speed for 3-4 minutes until the mixture becomes light, fluffy, and pale in color.
- Add the eggs one at a time, mixing thoroughly after each addition. Incorporate the vanilla extract and mix until well combined, scraping down the sides of the bowl as needed.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents and prevent flour clumps.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Gently fold in the white chocolate chips and rainbow sprinkles using a spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- For extra visual appeal, press a few additional white chocolate chips and sprinkles on top of each cookie dough ball before baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, which allows them to firm up slightly.
- Transfer the cookies to a wire rack to cool completely. The cookies will continue to set and develop a delightful texture as they cool.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to prevent sticking.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted. Room temperature butter creates the perfect cookie texture.
- Don't Overmix: Mix your dough just until ingredients are combined. Overmixing can lead to tough cookies.
- Chill for Better Spread: For thicker cookies, refrigerate the dough for 30 minutes before baking.
- Sprinkle Strategically: Save some white chocolate chips and sprinkles to press on top of each cookie before baking for a picture-perfect look.
- Watch the Baking Time: Every oven is different. Start checking your cookies at 10 minutes to prevent over-browning.
- Cool Completely: Let cookies cool entirely to develop their perfect texture and prevent crumbling.
- Storage Tip: Use parchment paper between layers when storing to keep cookies looking pristine.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 2g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
