Funfetti Chip Cookies
These Funfetti Chip Cookies are going to be your new go-to party dessert. They're so sweet and chewy—and everyone's gonna love them!
Servings: 24
Calories: 218kcal
Equipment
- two mixing bowls
- Sauce pot
- Rubber scraper
- Measuring cups and spoons
- Baking pan
- Cookie scoop
- Whisk
- Hand Mixer
- parchment paper
Ingredients
- 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
Instructions
Brown the Butter
- Heat a sauce pan over medium-low heat. Add butter to the pan.
- Allow your butter to melt, stirring frequently to keep solids from sticking and avoid burning. Continue to whisk until the scent is nutty and it's golden brown (roughly 6-10 minutes). 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.
Make the Cookies
- Add chilled brown butter, brown sugar and cane sugar to a mixing bowl. Beat together with a hand mixer. Then, add in vanilla and almond extracts and beat again.
- Add the eggs into the mixing bowl one at a time and beat in between.
- Pour the cake flour, all purpose flour, baking powder, salt, and baking soda into the bowl. Fork gently to stir it, then mix into the batter.
- Mix the wet and dry ingredients; once combined, gently fold in the white chocolate chips and sprinkles.
- 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.
Bake the cookies
- Line a baking sheet with parchment paper and preheat the oven to 400 degrees F.
- Scoop chilled dough into 1” balls, stacking two scoops per cookie like a snowman. Bake 6 per sheet—they’ll spread!
- 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. Enjoy!
Video
Notes
Store cookies in an airtight container at room temp for up to a week or in the fridge for a chewier texture.
To freeze, place cooled cookies in an airtight container with parchment between layers. You can also freeze unbaked dough balls and bake straight from frozen—just add 2–4 minutes to the bake time.
No cake flour? Make your own: Use 2 cups all-purpose flour, remove ¼ cup, and replace it with ¼ cup cornstarch. Sift well.
Nutrition
Serving: 1 cookie | Calories: 218kcal | Carbohydrates: 30g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Monounsaturated Fat: 2g | Cholesterol: 36mg | Sodium: 147mg | Potassium: 53mg | Sugar: 18g