Description

These White Chocolate Confetti Cookies are soft, chewy, and packed with creamy white chocolate chips and colorful sprinkles. Perfect for birthdays, celebrations, or whenever you need a nostalgic, fun treat that’s as joyful as it is delicious. They’re easy to make and sure to be a crowd-pleaser for kids and adults alike.

Ingredients

Units Scale

Dry Ingredients

2 and 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract

Mix-ins

1 and 1/4 cups white chocolate chips
1/2 cup rainbow sprinkles (jimmies style preferred)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add Eggs and Vanilla: Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Then mix in the vanilla extract until smooth.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in White Chocolate and Sprinkles: Gently fold in the white chocolate chips and rainbow sprinkles using a spatula, making sure they’re evenly distributed.
Scoop and Arrange: Scoop heaping tablespoons of dough (about 2 tablespoons per cookie) and place on the prepared baking sheets, spacing them about 2 inches apart.
Bake: Bake the cookies for 10-12 minutes, until the edges are set but the centers still look slightly underbaked.
Cool: Remove from the oven. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use jimmies (rod-shaped sprinkles) for the best color—nonpareils can bleed color into the dough.
The dough can be chilled for 30 minutes if you want a thicker cookie.
Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
Mix in up to 1/2 cup chopped nuts or swap chocolate chips for variety.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 15g
Sodium: 95mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 0.5g
Protein: 2g
Cholesterol: 25mg