These Funfetti Chip Cookies are going to be your new go-to party dessert. They're so soft, chewy, thick and chewy — and everyone's gonna love them!
About these Cookies
If you don't know what kind of dessert to bring to a party, you have to make these Funfetti Chip Cookies. They're the kind of cookie that everyone LOVES! Seriously—imagine brown butter sugar cookies meet funfetti cake and add sweet white chocolate. Now that’s a COOKIE!
Not sure what funfetti is? You may also know it as confetti or birthday cake. All you do is add rainbow sprinkles to whatever you're making—in this case, cookies, but you'll also find funfetti cakes and blondies are popular, too! It's a fun flavor that many people love, so it's always a safe bet if you're stumped on what to contribute.
I added white chocolate chips to these funfetti cookies because I love them and thought they'd add a delicious touch (which they 100% did!). However, if white chocolate isn't your thing, feel free to omit or replace with another chocolate chip of your choice. Or try these Lucky Charm Sugar Cookies if you're into marshmallows instead of sprinkles.
Get ready to bring the party with these tasty cookies. The whole tray will be gone before you can even blink! If you love white chocolate, check out these Cranberry White Chocolate Bars, too! Or if funfetti is your thing, try these Funfetti Cinnamon Rolls.
- Browned Butter: I share how to make browned butter below. It adds such a nutty richness to these fun cookies. You'll want to have it cooled to room temperature before using. I used Kerrygold Irish butter.
- Sugar: Grab both brown sugar and cane sugar.
- Vanilla Extract: Vanilla does a ton of work when your cookies are baking. The sweetness brings such a balance to the cookie flavor!
- Almond Extract: This won't make your cookies taste too nutty. I like to add it to create more flavor depth and a bit of a fruitiness.
- Flour: We'll be using both cake flour AND all purpose flour.
- White Chocolate Chips: I love the way the white chocolate chips taste in these cookies, but feel free to swap for another type of chocolate or omit all together if it's not your thing.
- Rainbow Sprinkles: This is what adds the funfetti element to the cookies. And some sweetness, too!
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. First, we'll start by browning the butter. Heat your sauce pan over medium-high heat. Cut your butter into slices and add it to the heated pan. It’s best to use unsalted butter for this and a high quality brand like Vermot Creamery or Tillamook. Allow your butter to melt, stirring frequently to keep milk solids from sticking to the bottom of your pan. Once melted, remove it from the heat and pour into a glass bowl. Place in the refrigerator or freezer to bring to room temperature. It will harden and resemble a soft caramel.
2. Next, take the chilled brown butter and add it to a mixing bowl. Add brown sugar and cane sugar and beat together with a hand mixer. Then, add in vanilla and almond extracts.
3. Beat again. Add the eggs into the mixing bowl one at a time and beat in between.
4. Then, in the other mixing bowl, fold together cake flour, all purpose flour, baking powder, salt, and baking soda. Add wet ingredients to the bowl.
5. Beat everything together. I find it easiest to start with the hand mixer to start and then transition to a rubber spatula once mostly incorporated.
6. Once dough is thoroughly combined, add the white chocolate chips and sprinkles. Mix gently. Then, chill the dough for 30 minutes! If you do not do this step, your cookies will cook much faster and be less doughy when they chill.
7. Next, line a baking sheet with parchment paper and preheat the oven to 400°F. Using a cookie scooper, scoop the chilled dough into 1” round balls. Stack two scoops on top of each other for each cookie, like you're building a snowman. You’re going to want to place about 6 cookies at a time on the baking sheet. They will spread while baking.
7. Then, bake for 4 minutes and then remove from the oven and give the baking sheet a little slam on the counter. Bake for another 3-4 minutes. Slide the parchment and cookies from the hot baking pan (to stop the cooking process) and repeat the baking process for the rest of the dough. Let cool and enjoy!
storing and freezing
These can be stored in an airtight container either on the counter or the refrigerator if you like a chewy, chilled cookie. In your storage container, add a piece of bread (I like to use the end piece of a loaf). The cookies will draw out the moisture from the bread and keep your cookies soft.
You can also freeze these cookies baked or unbaked.
- To freeze unbaked dough, scoop, roll in the sugar and place on a cookie sheet as if you’re going to bake them. Place the entire cookie sheet in the freezer for 3-4 hours until each dough ball is frozen (this’ll prevent them from sticking together). Then, place in a Ziplock or airtight container until ready to bake. You can bake the dough balls from frozen for 2-3 extra minutes.
- To freeze baked cookies, allow them to cool completely before adding to a freezer bag or airtight container. I recommend layering parchment between the cookies to avoid freezing them together.
Don’t over mix your dough! This will result in a very tough cookie and a rainbow glob instead of beautiful sprinkles throughout.
Cake flour has a lower protein content (~8%) as compared to all purpose (~11%). This gives it a much lighter, airy texture making these cookies perfectly soft and fluffy.
If you don’t have cake flour on hand, I don't recommend just adding more all purpose flour. You will not achieve the same texture. You can, however, make your own cake flour by measuring out 2 cups of all purpose, removing 4 tablespoons (¼ cup) of that flour and add 4 tablespoons of cornstarch to the flour. Sift the mixture to evenly distribute the cornstarch throughout and aerate the flour for that fluffier texture.
The type of sprinkle matters!
What to use: Cylinder sprinkles (what I used) or confetti sprinkles. Cylinder sprinkles, also known as Jimmies, are the classic sprinkle most people think of. These won’t dissolve much and won’t lose their color when baking, which is what we want. Similarly, you can use confetti sprinkles which are the flat, circular kind. These will spread their color slightly, but not lose it (these actually result in a much more colorful cookie).
What not to use: Round sprinkles (nonpareils) because their color will rub off and you’ll have crunchy, unpleasant pearls in your dough. Also avoid using sugar crystal sprinkles. These will lose all of their color and result in a gray cookie dough.
More Recipes You'll Love
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Funfetti Chip Cookies
- two mixing bowls
- Sauce pot
- Rubber scraper
- Measuring cups and spoons
- Baking pan
- Cookie scoop
- Hand Mixer
- parchment paper
- 1 cup browned butter, cooled to room temp
- 1 cup brown sugar
- ½ cup cane sugar
- 2 tsp vanilla extract
- ½ tsp almond extract
- 2 eggs
- 2 cups cake flour
- ½ cups all purpose flour
- 1 ½ teaspoon baking powder
- 1 tsp salt
- 1 tsp baking soda
- ½ cup white chocolate chips
- ½ cup sprinkles
- First, we'll start by browning the butter. Heat your sauce pan over medium-high heat. Cut your butter into slices and add it to the heated pan. It’s best to use unsalted butter for this and a high quality brand like Kerrygold or Tillamook.
- Allow your butter to melt, stirring frequently to keep milk solids from sticking to the bottom of your pan. Once melted, remove it from the heat and pour into a glass bowl. Place in the refrigerator or freezer to bring to room temperature. It will harden and resemble a soft caramel.
- Next, take the chilled brown butter and add it to a mixing bowl. Add brown sugar and cane sugar and beat together with a hand mixer. Then, add in vanilla and almond extracts. Beat again.
- Add the eggs into the mixing bowl one at a time and beat in between.
- Then, in the other mixing bowl, fold together cake flour, all purpose flour, baking powder, salt, and baking soda.
- Combine the wet ingredients into the dry ingredients bowl and beat everything together. Use the hand mixer to start and then transition to a rubber spatula.
- Once dough is thoroughly combined, add the white chocolate chips and sprinkles. Mix gently.
- Then, chill the dough for 30 minutes! If you do not do this step, your cookies will cook much faster and be less doughy when they chill.
- Next, line a baking sheet with parchment paper and preheat the oven to 400 degrees F.
- Using a cookie scooper, scoop the chilled dough into 1” round balls. Stack two scoops on top of each other for each cookie, like you're building a snowman. You’re going to want to place about 6 cookies at a time on the baking sheet. They will spread while baking.
- Lastly, bake for 4 minutes and then give the baking sheet a little slam on the counter. Bake for another 3-4 minutes. Remove the cookies and parchment paper from the hot baking pan and repeat the baking process for the rest of the dough.
- Let your cookies come to room temperature or chill before serving.
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I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
How would you adapt the recipe for higher altitude?
Sydney Van Acker says
Hi Krista! I made these cookies in Colorado Springs (6000ft elevation!) and they turned out AMAZING. I adjusted the recipe by raising the oven temp 15 degrees and I did 3 minutes in the oven at first then slammed on the counter as the recipe says to, and then 3 minutes after. I kept all ingredient measurements the same. Hope this helps! Can't wait to hear how they turn out.
Jennie Hunt says
One of THE BEST cookies I’ve ever had! My kiddos and I had fun making brown butter for the first time (which was sooo delicious and really made these cookies taste special), and the only thing we omitted was the almond extract because we have nut allergies in our house, but I don’t think it mattered because they still came out awesome! Will definitely be making these again!
Krista Sigui says
Has anyone in high altitude tried making these cookies?
Courtney Paige says
Hey Krista! I’m not positive but this is what I’d think to do: Decrease by 5-8 minutes per 30 minutes of baking time. Baking at higher temperatures means products are done sooner. Increase by 1 to 2 tablespoons at 3,000 feet. Increase by 1 1/2 teaspoons for each additional 1,000 feet.
Courtney Paige says
hold the phone - these are INCREDIBLE!
Sydney Van Acker says
these cookies are not only delicious but so photogenic. Phone eats first guilty!!!!
Molly Everly says
These are seriously addicting. Such good flavor!! I have a hard time stopping after just one 🙂
ABSOLUTELY love! Easiest 5 stars from me!