Description
Delicious white chocolate chip cookies loaded with rainbow sprinkles!
Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs (room temperature)
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 3/4 cups all purpose flour (measured properly)
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 cup rainbow sprinkles
- 12 ounces white chocolate chips
Instructions
- In a large bowl, add butter, granulated sugar, and brown sugar. Using a hand mixer or stand mixer, cream together until light and fluffy, about a minute.
- Add eggs, vanilla extract, and almond extract. Beat until light and fluffy, about 1 minute.
- In a separate bowl, whisk or sift together the flour, salt, and baking soda. Gently stir dry ingredients into butter mixture until just combined (do not overmix).
- Add white chocolate chips and sprinkles and stir until just combined.
- Cover bowl or wrap dough in wax paper. Chill for at least 1 hour (up to 24 hours) in the refrigerator. Refrigerating allows the flavors meld and also creates a firmer dough to roll into balls.
- Preheat oven to 350℉ and line a baking sheet with parchment paper. Set aside.
- Remove dough from refrigerator. Scoop dough using a medium (1 tablespoon) scoop or shape by hand into 1 inch balls.
- Place cookie dough balls 2 inches apart onto a parchment lined baking sheet. Bake for about 10-12 minutes, or until lightly browned around edges and across the tops.
- Allow to cool for 5 minutes before removing to a wire rack to cool completely.
Notes
- Chilling the dough enhances the flavors.
- For best results, measure flour correctly for accurate texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg