These Milk Chocolate Confetti Cookies are soft, chewy, buttery, and packed with creamy milk chocolate chips and colorful confetti sprinkles. They’re basically everything I want in a chocolate chip cookie, just a little more fun!
I originally made these cookies for my Milk Chocolate Confetti Cookie Ice Cream Sandwiches, but honestly, the cookies were so good on their own that they deserved their own recipe. They have soft centers, lightly golden edges, plenty of milk chocolate, and colorful sprinkles throughout.
The melted butter helps give them that perfectly chewy texture, while a little cornstarch keeps the centers nice and soft. And because we’re using milk chocolate instead of semi sweet chocolate, they have a sweet, classic chocolate chip cookie flavor that works so well with the buttery vanilla dough.
They’re also one of those cookies you can easily change for different occasions. Use rainbow confetti sprinkles for birthdays or celebrations, or swap in seasonal colors to make them work for practically any holiday.
Why You’ll Love These Milk Chocolate Confetti Cookies
Soft and chewy: Melted butter, cornstarch, and a short bake time give these cookies the best soft and chewy centers.
Milk chocolate in every bite: Milk chocolate chips give them a sweet, creamy chocolate flavor that pairs perfectly with the buttery cookie dough.
Easy to make: The dough comes together quickly with simple ingredients and only needs 30 minutes in the refrigerator before baking.
Perfect for celebrations: The confetti sprinkles make these such a fun birthday or party cookie without requiring any decorating.
Easy to customize: Change the sprinkle colors and you can make these for just about any holiday or occasion.
Recipe Tips
1. Let the melted butter cool
The butter should be melted but cooled back to room temperature before you start making the dough. If the butter is still hot, your dough can become too warm and the cookies may spread more than you want them to.
2. Measure your flour correctly
Too much flour is one of the easiest ways to end up with dry or cakey cookies. For the most accurate measurement, weigh your flour with a kitchen scale. If you’re using measuring cups, spoon the flour into the cup and level off the top instead of scooping directly from the bag.
3. Don’t overmix the dough
Once the dry ingredients go in, mix just until everything is incorporated. Then fold in the milk chocolate chips and sprinkles by hand with a rubber spatula. Overmixing the dough can give you a tougher cookie instead of the soft and chewy texture we want.
4. Use a cookie scoop
Using a cookie scoop makes your cookies evenly sized so they bake at the same rate. I use a large cookie scoop for these cookies to divide the dough into 24 portions. A good cookie scoop is one of my most used baking tools and makes portioning cookie dough so much easier.
5. Chill the cookie dough
Don’t skip this step! Once the dough is portioned, cover it and refrigerate for at least 30 minutes. Chilling the dough helps control how much the cookies spread in the oven and gives you a thicker, chewier cookie.
You can also refrigerate the portioned dough for up to 24 hours if you want to make it ahead of time.
6. Keep the remaining dough cold
I like to bake about five cookies at a time so they have plenty of room to spread. Keep the rest of your cookie dough in the refrigerator while each batch is baking so every batch goes into the oven cold.
7. Use a rimless cookie sheet
I prefer baking my cookies on a flat, rimless cookie sheet lined with parchment paper. The flat surface makes it easy to slide the parchment and cookies on and off the pan, and it’s the type of cookie sheet I use for almost all of my cookie recipes.
8. Don’t overbake
This is probably my biggest cookie tip. Take the cookies out when the edges are lightly golden and just set but the centers still look soft.
The cookies will continue baking from the residual heat of the pan as they cool. If you wait until the centers look completely baked before taking them out of the oven, they can end up overbaked once they cool.
9. Add extra chocolate chips and sprinkles
As soon as the cookies come out of the oven, press a few extra milk chocolate chips and confetti sprinkles into the tops. This is completely optional and doesn’t change the flavor, but it makes the finished cookies look so much better!
How to Make Perfectly Round Cookies Every Time
Cookies don’t always spread into perfect circles, especially when they’re loaded with chocolate chips and sprinkles. Luckily, there’s an easy fix!
As soon as the cookies come out of the oven, place a round cookie cutter or glass that’s slightly larger than the cookie around it. Gently move it in a circular motion to smooth out the edges and shape the cookie into a perfect circle.
You have to do this while the cookies are still hot and soft, so work quickly. Once they start cooling, they won’t reshape as easily.
This is one of my favorite cookie tricks and makes homemade cookies look bakery perfect with almost no extra effort.
What Kind of Sprinkles Should I Use?
I love confetti sprinkles in these cookies because they add plenty of color without completely taking over the texture of the cookie.
You can stick with rainbow sprinkles like I did or change the colors to match whatever you’re making them for. Red and green would be perfect for Christmas, pink and red for Valentine’s Day, pastels for Easter, or orange and black for Halloween.
I would avoid using nonpareils in the dough. Because they’re so small, the colors can bleed into the cookie dough while you’re mixing everything together.
Can I Use Different Chocolate Chips?
Absolutely! Milk chocolate is my favorite for these because it gives you that sweet, creamy chocolate flavor, but you can substitute semi sweet or dark chocolate chips if that’s what you prefer.
You could also do a combination of milk chocolate and semi sweet chocolate chips if you want to cut some of the sweetness.
Make Them for Any Occasion
These are such an easy cookie to customize because all you have to do is change the sprinkles.
They’re obviously perfect for birthdays, but you can use different sprinkle colors for holidays, baby showers, school parties, game days, or pretty much any celebration.
You don’t have to change anything about the actual cookie dough, which makes this a great base recipe to keep around and use throughout the year.
Turn Them Into Ice Cream Sandwiches
Want to take these cookies to the next level? They make the BEST ice cream sandwiches! Let the cookies cool completely, then sandwich a scoop of your favorite ice cream between two cookies and gently press them together. You can even roll the edges in extra sprinkles for a little more color and crunch. I originally created these cookies for my Milk Chocolate Confetti Cookie Ice Cream Sandwiches, so head over to that recipe for all of my tips for assembling, freezing, and serving them!
Can I Freeze the Cookie Dough?
Yes! I love keeping cookie dough in the freezer so you can bake a few fresh cookies whenever you want them. Scoop the cookie dough into individual portions and place them on a parchment lined baking sheet. Refrigerate until the dough balls are firm, then transfer them to a freezer safe zip top bag or airtight container.
The cookie dough can be frozen for up to 3 months. You can bake the cookie dough straight from frozen. Just add an extra minute or two to the baking time and keep an eye on the centers. You still want to take them out when the edges are set and the centers look slightly underdone.
How to Store Milk Chocolate Confetti Cookies
Store the baked cookies in an airtight container at room temperature for up to 4–5 days. Make sure the cookies are completely cool before placing them in the container. You can also freeze the baked cookies in an airtight freezer safe container or zip top bag for up to 3 months. Let them thaw at room temperature before serving.
These Milk Chocolate Confetti Cookies are one of those easy, fun recipes that works for just about any occasion. They’re soft, chewy, loaded with milk chocolate, and the confetti sprinkles make them a little more fun than your everyday chocolate chip cookie. Make them for a birthday, swap out the sprinkles for a holiday, turn them into ice cream sandwiches, or just make a batch because you’re craving cookies. If you make them, be sure to leave a comment and rating below. I always love hearing what you think!
Milk Chocolate Confetti Cookies Recipe
Ingredients
- 1 ¼ cup salted butter melted, room temperature. You can use unsalted if you prefer!
- 1 cup light brown sugar packed down
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 3 cups all-purpose flour
- 2 tsp corn starch
- 1 tsp baking soda
- ½ tsp kosher salt
- ¾ cup milk chocolate chips plus more for topping if desired
- ½ cup confetti sprinkles plus more for topping if desired
Instructions
- Add the melted and cooled butter, light brown sugar, granulated sugar and vanilla extract to the bowl of a stand mixer or large bowl. Mix on low speed or whisk until combined. Add the eggs one at a time, mixing after each addition.
- Add the flour, cornstarch, baking soda and kosher salt. Mix just until the dry ingredients are incorporated. Be careful not to over mix.
- Remove the bowl from the mixer and use a rubber spatula to fold in the milk chocolate chips and confetti sprinkles until evenly distributed throughout the dough.
- Line a baking sheet with parchment paper or wax paper. Using a large cookie scoop, divide the dough into 24 evenly sized balls. Cover the cookie dough and refrigerate for 30 minutes or up to 24 hours.
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper. Arrange about 4- 5 chilled cookie dough balls on the prepared cookie sheet, leaving approximately 2 inches between each cookie. Keep the remaining cookie dough refrigerated while each batch bakes.
- Bake for 10–12 minutes, or until the edges are lightly golden and just set. The centers should still look soft. Immediately after removing the cookies from the oven, place a round cookie cutter or glass around each cookie and gently move it in a circular motion to shape the cookies into even circles. If desired, press a few additional milk chocolate chips and confetti sprinkles into the tops of the cookies while they’re still warm. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.