White Chocolate Chip Sprinkle Cookies

Did you like the my Funfetti Cake Batter Cookies? I will assume you’re nodding your head. These are a spin off of my funfetti cookies but make without any cake mix! I know you will like these cookies, they have a soft center with crispy golden edges – just how I like my cookies. I rolled these cookies a little taller than they were wide to make them a little thicker and chewier. The secret to the cake batter taste without the any cake mix? Butter extract, which can be found in some grocery stores or online here, if you dont have any try using almond extract, its not quite the same but its pretty close. I used the same base as my Chewy Chocolate Chip Cookies, but swapped out the semi sweet chocolate chips for a fraction of white chocolate chips and added a a handful of sprinkles. Oh, and we cant forget that we added the butter extract instead of the vanilla – seeing as all the cake batter tastes comes from one small ingredient! And with all those pretty sprinkles, how can you go wrong? Have you started to make these yet? They’re so easy and delicious, I would make them if I were you.

What You’ll Need

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White Chocolate Chip Sprinkle Cookies
 
Serves: 40 Cookies
Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter - softened to room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg - at room temperature
  • 2 teaspoons butter extract - or almond extract if you dont have any around.
  • 3/4 cup white chocolate chips
  • 1/4 cup sprinkles - not nonpareils as they tend to bleed into the dough as its baking
Instructions
  1. Using your stand mixer - with the paddle attachment - beat the butter for a minute on medium speed until creamy.
  2. Add the brown and white sugar and beat on medium speed until light and fluffy.
  3. Mix in your egg and vanilla and beat until well combined.
  4. In a separate bowl combine the flour, cornstarch, baking soda and salt.
  5. Slowly add your dry ingredients to the wet ingredients on low speed until just mixed.
  6. Fold in the white chocolate chips and sprinkles.
  7. Cover your dough with pastic wrap and chill for at least 1 hour - this step is mandatory.
  8. Take the cookie dough out of the fridge and let sit at room temperature for 10 minutes.
  9. Heat your oven to 350 degrees and line your cookie sheet with your silpat or parchment paper.
  10. Roll the dough into balls that are slightly taller than they are wide - about 1-2 teaspoons.
  11. Bake for 8-9 minutes - the cookies with will soft in the center, this is how they should look.
  12. Let cool for 5 minutes before transferring to a wire rack.
  13. *Store in an air tight container at room temperature for up to a week.

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