White Chocolate Funfetti Cookies

White Chocolate Funfetti Cookies are loaded down with white chocolate chips and studded with sprinkles - exactly what you need and want!

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I absolutely adore these white chocolate funfetti cookies!  They came about on a day when I really really wanted cookies but had no chocolate chips in my house, and even less of a desire to go to the grocery store.  If you know, you know. 

I did happen to have a bag of white chocolate chips, and decided to zhush (technical term) them up with two different kinds of sprinkles. 

If you’re not me, and you don’t have at least 8 different types of sprinkles on hand you can just use one type, or you can leave them out altogether and still have a delicious, but maybe less fun cookie.

Room temperature dairy:

While butter is solid at room temperature, it’s also whippable, which means it’s capable of holding air.  This is what happens during the creaming stage, where you mix together the butter and sugar.  The edges of the sugar crystals are cutting into the butter and creating air pockets, which in turn creates a lighter dough, which makes a lighter final product.

If the recipe calls for room temperature butter, it’s generally a good idea to make sure that any other dairy called for in the recipe, be it milk or eggs (which aren’t really dairy but are lumped in with dairy when it comes to baking) are also room temperature.

Most recipes call for room temperature butter, but very few call for room temperature eggs or milk.  But if you put cold eggs or other liquids into room temperature butter, it will cause the butter to seize up, and will affect the final product.

If you don’t have time to let the eggs and milk come to room temperature naturally, you can do the following:

• Milk – microwave the milk in 10 second intervals at 30% power until milk has warmed to room temperature.
• Eggs:  place eggs in a bowl of warm but not hot tap water for 5-7 minutes, and voila!  Room temperature eggs!

Ingredient List

• Butter
• Brown sugar
• White sugar
• Eggs
• Vanilla
• All-purpose flour
• Salt
• Baking soda
• Baking powder
• White chocolate chips
• Sprinkles

The chilling time, while not necessary is strongly recommended.  The
difference in the end result is pretty dramatic.

In the image below, the cookies on the left were baked right after mixing the dough. The cookies on the right were baked after letting the dough chill for 2 hours. The difference in the texture of the cookie and the amount of spreading of the dough is clearly visible.

Tips and Tricks

1. Use high quality ingredients.  Use the best quality butter, flour and chocolate that you can afford.  It really does make a difference.
2. Under bake your cookies by just a minute.  They’ll continue to bake as they cool due to carryover cooking, and you’ll end up with a soft and chewy cookie.

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Storing Leftovers

Cookies will last for 3-5 days in an air tight container at room temperature.

Freezing Cookie Dough

Scoop the cookies out onto a baking sheet lined with parchment, and then set the whole baking sheet in the freezer for an hour.  Once the cookie dough balls are frozen, you can place them in a freezer bag, wrap that bag in foil, and toss it in the freezer.  The frozen dough will stay good for up to 3 months.

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