There’s something inherently joyful about confetti. It evokes memories of celebrations, joy, and childlike wonder. So, what if you could capture that same feeling in a cookie? Enter the white chocolate confetti cookie—a delightful treat that combines the creamy sweetness of white chocolate with the colorful crunch of sprinkles. These cookies are perfect for any occasion, whether it’s a birthday, a holiday, or just a day when you need a little extra happiness. Let’s dive into the magic of these festive cookies!
Recipe tips
- Underbaking the cookies: This is essential to getting the texture right. I bake my cookies for 11 minutes on the dot and then remove from the oven and let cool completely on the cookie sheet. Letting them cool on the hot pan will keep cooking them but at a lower temperature, not drying out the cookie entirely. If you prefer a crispier cookie, feel free to bake for 13-14 minutes. They’re still delicious, but I’m a sucker for a chewy cookie 🙂
- Chocolate: For this recipe I used white chocolate chips. You can use semi-sweet or whatever type you like and they will still be delicious, but I love the sprinkle/white chocolate combination!
- Sprinkles: I love baking with confetti quin sprinkles. They’re such a pretty pastel color, they hold their shape and don’t bleed into the dough. You can use other types of sprinkles, and can even customize if you’re celebrating a specific holiday!
- Corn starch: Corn starch gives the cookies that chewy texture (along with baking for the correct time) and makes them soft on the inside. If you aren’t able to use corn starch I have had people substitute arrow root. I’ve never tried it but I heard it works well!
- Chilling the dough: Chilling the dough will help with two things: cookie spreading and flavor. These cookies will spread when they bake but by chilling the dough for 45 minutes prior to baking, it will keep them from spreading too much! Also as the dough chills the flavor will enhance. It’s truly a win-win 🙂 I leave my cookie dough in the refrigerator and only pull out how many I need for the pan. They should be baked up straight from the fridge.
- Cookie dough scoop: I always get a ton of questions about what scoop I use, so I wanted to link the ones I used for this recipe! I like this set because it comes in 3 different sizes. For these cookies I used the large size. Using a cookie dough scoop gives you perfect cookie dough balls that are even and therefore will bake evenly!
- Baking sheet: For all of my cookie recipes you I suggest you use a cookie sheet. You can use a jelly roll however I find the edges of the cookies tend to brown a little faster and they bake differently.
These cookies are fun but totally delicious. The recipe is simple and they freeze super well, either before baking or after! For more cookie recipes, click here!
White Chocolate Confetti Cookies
Ingredients
- 1 ¼ cup salted butter melted and cooled to room temperature. you can use unsalted if you prefer!
- 1 cup light brown sugar
- 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 white chocolate chips
- ½ cup rainbow sprinkles
Instructions
- In the bowl of a stand mixer combine melted butter, brown sugar, granulated sugar and vanilla. Mix on low until combined. While the mixer is on low add in the eggs, one at a time, followed by the dry ingredients. Remove the bowl from the stand and use a rubber spatula to gently mix in the white chocolate chips and sprinkles.
- Line a cookie sheet with parchment paper and scoop 24 even dough balls. Cover with clear wrap and chill in the refrigerator for 45 minutes, but up to 24 hours.
- Preheat the oven to 350°. Space 5 cookie dough balls about 2 inches a part and bake for 11-12 minutes, or until the edges golden brown and just set. Leave the rest of the cookie dough in the refrigerator until needed.
- These cookies will spread! As soon as the cookies come out of the oven use a round cookie cutter or glass to gently reshape the cookies into perfect circles. Place the cookie cutter over the cookie and gently scoot it around until the cookie melds into a circular shape. Let cool for 5 minutes on the baking sheet before gently transferring to a cooling rack to cool completely. Feel free to top with additional white chocolate chips and sprinkles for garnish while the cookies are warm!
Leave a Reply