White Chocolate Funfetti Cookies

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If you want a fun cookie for your next get together then this funfett cookie with white chocolate chips is it. It’s a soft thick chewy cookie with white chocolate chips and sprinkles. I have a secret ingredient for you for this cookie that will not only help with the texture but also add in some great flavor. These are some seriously delicious fun cookies I know you are going to love baking up for your friends and family.

Sometimes your day needs a cookie. With sprinkles. 

Because I mean who doesn’t love sprinkles am I right? 

Ok everyday of my life needs a cookie with sprinkles. Yours does too I bet. 

How To Make These Funfetti Cookies

First start by combining your dry ingredients- flour, baking powder, baking soda, and salt. And vanilla pudding mix.   

The secret to these is adding in vanilla pudding mix to the dry ingredients. This helps to keep the cookies soft.

Then cream your butter and sugar together. Creaming your butter and sugar helps to add air into the mixture which will help the cookies from spreading. Then add in your eggs one at a time.

Pro Tip: You need to use room temperature butter so your dough is properly creamed and aerated. To cream your butter quickly, here are 3 quick ways. 

Then add in your dry ingredients. Be sure to not overmix. And then stir in with a spatula your sprinkles and chocolate chips.

This dough needs to chill for 24 to 72 hours. Scoop your cookie dough then chill. Trying to scoop afterwards will take a Herculean effort. And then bake on a parchment lined baking sheet for 18 to 22 minutes.

Do I Need To Chill The Dough?

Yes! Chilling your dough is like marinating your meat before cooking. It helps to develop the flavors. It will also help with the cookies not spreading as much.

A Few Tips To Make These Cookies

• Measure your flour correctly. I use the spoon and level method. Meaning I spoon my flour into my cup then level off with a spatula or the back of a knife. By measuring your incorrectly means you could end up with more flour then you want. Added flour in your cookie recipe means your cookie may end up cakier or tougher than you would like. 
• This recipe contains vanilla pudding mix. Why? Vanilla pudding mix contains additional flavor but also keeps these cookies soft and tender. 
• The dough is chilled. Chilling the dough will help having the cookies spread less in the oven.
• The dough is scooped into tall mounds of dough. By scooping the dough this way, you will have thick and taller cookies than if you just simply scooped them and placed them on the cookie sheet. 

Can I Make These Cookies Ahead Of Time?

Yes!  The great thing about these cookies (and all scoop and bake cookies) is that they freeze so well! I freeze my cookie dough first uncovered for about 30 minutes. Then place them in a zip-loc bag. You can have cookies whenever you need them. Because seriously some days just need a cookie, don’t they? 

And they super easy to pull out of the freezer and pop into the oven. Just simply bake them for a couple minutes longer, no need to thaw!

How is Unbleached Flour Different Than Bleached Flour?

Ok the first difference is obvious. Bleached flour has been treated with chemicals to make it whiter and softer in texture. Typically the flour is treated with benzoyl peroxide and chlorine gas.

Unbleached flour is bleached naturally as it ages (although some brands still use some chemicals so check the labels!) But the bigger difference is what that bleaching does to the baked goods in the end.

Because the bleached flour is softer in texture due to the bleaching, the baked goods ends up being lighter in color, softer in texture, and have more volume. Because of this, bleached flour is best to use in cookies, pies, muffins, pancakes, and quick breads. Unbleached flour will have a denser texture so tit is best to use for baked good like yeast breads, eclairs, cream puffs, and pastries.  (Source: The Kitchn)

For More On Flour, check out my Ultimate Guide On Types Of Flour post here.

If you like this recipe, let me know and leave me a comment..and would you do me a favor and PIN this for later? I would so greatly appreciate the share..thank you friends!

Print Recipe

Funfetti White Chocolate Chip Cookies

A classic chewy chocolate chip cookie made with white chocolate chips and sprinkles!

Prep Time30 mins

Cook Time20 mins

Resting Time1 d

Total Time50 mins

Course: Dessert

Cuisine: Cookies

Keyword: cookies, funfetti, white chocolate

Author: Heather Perine

Ingredients

• 3 2/3 cup all purpose flour
• 1 ¼ teaspoons baking soda
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons coarse salt
• 1 package of vanilla pudding mix
• 2 ½ sticks 1 1/4 cups unsalted butter
• 1 ¼ cups 10 ounces light brown sugar
• 1 cup plus 2 tablespoons 8 ounces granulated sugar
• 2 large eggs
• 1 teaspoon natural vanilla extract
• 1 cup sprinkles
• 2 cups white chocolate chips

Instructions

• Whisk flour, baking soda, baking powder, vanilla pudding mix and salt into a bowl. Set aside.
• Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Stir in the white chocolate chips and sprinkles in and incorporate them without breaking them. Scoop dough into 1-inch balls, place a second 1-inch ball on top for a tall cookie. Repeat with rest of dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
• When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
• Bake until golden brown but still soft, 12 to 15 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Notes

• Measure your flour correctly. I use the spoon and level method. Meaning I spoon my flour into my cup then level off with a spatula or the back of a knife. By measuring your incorrectly means you could end up with more flour then you want. Added flour in your cookie recipe means your cookie may end up cakier or tougher than you would like. 
• This recipe contains vanilla pudding mix. Why? Vanilla pudding mix contains additional flavor but also keeps these cookies soft and tender. 
• The dough is chilled. Chilling the dough will help having the cookies spread less in the oven.
• The dough is scooped into tall mounds of dough. By scooping the dough this way, you will have thick and taller cookies than if you just simply scooped them and placed them on the cookie sheet.