White Chocolate Confetti Cookies (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1¼ cup salted butter, melted and cooled to room temperature
02 -
1 cup light brown sugar
03 -
1 cup granulated sugar
04 -
2 teaspoons vanilla extract
05 -
2 large eggs, room temperature
→ Dry Ingredients
06 -
3 cups all-purpose flour
07 -
2 teaspoons cornstarch
08 -
1 teaspoon baking soda
09 -
½ teaspoon kosher salt
→ Mix-ins
10 -
¾ cup white chocolate chips, plus extra for garnish
11 -
½ cup rainbow sprinkles, plus extra for garnish
# Instructions:
01 -
In a stand mixer bowl, combine your melted (but cooled) butter with both sugars and vanilla. Mix these together on low speed until well combined.
02 -
With the mixer still on low, add eggs one at a time. Then gradually mix in all your dry ingredients until just combined.
03 -
Take the bowl off the stand mixer and use a rubber spatula to gently fold in the white chocolate chips and rainbow sprinkles.
04 -
Line a cookie sheet with parchment paper. Scoop out 24 even-sized dough balls. Cover with clear wrap and refrigerate for at least 45 minutes or up to 24 hours.
05 -
Heat your oven to 350°F. Place 5 chilled cookie dough balls on your baking sheet, leaving about 2 inches between each. Keep remaining dough chilled.
06 -
Bake for 11-12 minutes until edges are golden brown and centers are just set. Immediately after baking, use a round cookie cutter or glass to gently reshape into perfect circles.
07 -
Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. While still warm, top with extra white chocolate chips and sprinkles if desired.
# Notes:
01 -
These cookies will spread significantly during baking
02 -
Dough can be chilled for up to 24 hours before baking
03 -
Can use unsalted butter if preferred