Sweet buttery cookies, with a hint of sweet funfetti cake batter flavor, studded with festive colorful sprinkles and white chocolate chips that tastes like the icing on the cake!
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These cookies have a perfect chewy center and crispy edges with a hint of sweet almond and vanilla throughout, that make it taste just like funfetti cake batter, without any cake mix!
The ooey gooey white chocolate add the perfect amount of sweetness that taste just like frosting, and what cake is complete without some sprinkles?!
I used my favorite chocolate chip cookie recipe for the base of these cookies and added a tiny bit of almond extract to add a little extra cake batter flavor to pair with the white chocolate, to really makes these cookies taste like funfetti cake. Just look at this dough, it's like a party in a bowl!!
If you guys give this a try be sure to tag me in a picture on social media @LindsayAnnBakes!
These cookies have a perfect chewy center and crispy edges with a hint of sweet almond and vanilla throughout, that make it taste just like funfetti cake batter, without any cake mix!
The ooey gooey white chocolate add the perfect amount of sweetness that taste just like frosting, and what cake is complete without some sprinkles?!
I used my favorite chocolate chip cookie recipe for the base of these cookies and added a tiny bit of almond extract to add a little extra cake batter flavor to pair with the white chocolate, to really makes these cookies taste like funfetti cake. Just look at this dough, it's like a party in a bowl!!
These are perfect for birthday parties, celebrations, or a fun weekend baking activity. The best part is, you can use any kind of sprinkles you like, to really customize your cupcakes.
If you guys give these a try, be sure to tag me in a picture on social media @LindsayAnnBakes!
White Chocolate Chip Funfetti Cookies
Yield: about 2 dozen cookies* (Recipe can easily be doubled)
*Click here for a small-batch (8 cookie) version
*Click here for a small-batch (8 cookie) version
Ingredients
- 10 tablespoons (141g) unsalted butter, softened
- 2/3 cup (127g) packed dark brown sugar
- 1/2 cup (96g) granulated white sugar
- 1 large egg, room temperature
- 1/4 teaspoon imitation almond extract
- 1 1/4 teaspoon vanilla extract
- 1 3/4 cups + 2 tablespoons (225g) all-purpose flour, weighed or spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (9oz) white chocolate chips
- 1/3 cup sprinkles
Directions
With an electric mixer, beat together the softened butter, brown sugar, and white sugar, on medium speed for about 3 minutes, until light and fluffy. Scrape down bottom and sides of bowl. Beat in the egg, almond extract and vanilla.
In a small bowl, whisk together the flour, baking soda and salt. Slowly add the flour mixture, on low speed, just until incorporated. With a rubber spatula or wooden spoon, mix in chocolate chips and sprinkles. Scoop dough into balls, 3 tablespoons each, adding a few extra chocolate chips on top for perfect looking cookies. Cover, and refrigerate for at least 2 hours or up to 3 days. Dough balls may also be frozen for later use.
In a small bowl, whisk together the flour, baking soda and salt. Slowly add the flour mixture, on low speed, just until incorporated. With a rubber spatula or wooden spoon, mix in chocolate chips and sprinkles. Scoop dough into balls, 3 tablespoons each, adding a few extra chocolate chips on top for perfect looking cookies. Cover, and refrigerate for at least 2 hours or up to 3 days. Dough balls may also be frozen for later use.
When ready to bake, preheat oven to 350 degrees F. Place dough balls onto a baking sheet lined with parchment paper, 2 inches apart. Bake for about 9-12 minutes, until edges just start to turn golden brown. Do not over bake. Cool on baking sheet for 3-5 minutes, before transferring to a wire rack to cool completely. Serve immediately, or store at room temperature in an air tight container.
Notes for perfect cookies:
- Refrigerating the dough allows the flavors to develop and time for the dough to absorb the moisture for a flavorful, hydrated and firm dough yielding rich, golden brown cookies that bake up thicker with less spreading.
- If you do not plan on making all of the cookies at once, the unbaked cookie dough balls can be can be placed in a ziploc bag and refrigerated for up to 3 days or frozen for up to 3-4 months, to be baked in desired quantities. When baking cookie dough balls straight from the freezer, add about 1 minute to the baking time.
- Baked cookies can be stored in an airtight container at room temperature for a few days or frozen for up to a few months.
