White Chocolate Confetti (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
10 tablespoons unsalted butter, fully melted and brought to room temperature
02 -
1 cup granulated sugar
03 -
1 packed cup of light brown sugar
04 -
2 large eggs, warmed to room temperature
05 -
2 teaspoons of pure vanilla extract
→ Dry Ingredients
06 -
½ teaspoon of kosher salt
07 -
2 teaspoons of cornstarch
08 -
1 teaspoon baking soda
09 -
3 cups of all-purpose flour
→ Mix-ins
10 -
½ cup of colorful sprinkles, plus more to sprinkle on top
11 -
¾ cup of white chocolate chips, with extra for decoration
# Instructions:
01 -
In your mixer, stir melted (and cooled) butter, both kinds of sugar, and vanilla on low until it's blended nicely.
02 -
Crack in one egg at a time while the mixer stays at low speed. Slowly add the dry ingredients until it just comes together.
03 -
Take the bowl off your mixer and fold in the white chocolate chips and sprinkles by hand using a spatula.
04 -
Lay parchment paper on a tray, then scoop and roll 24 evenly sized dough balls. Cover them up with plastic and chill for at least 45 minutes or up to a full day.
05 -
Preheat the oven to 350°F. Space out 5 chilled dough balls on a lined baking tray, ensuring a couple inches apart, leaving the rest in the fridge.
06 -
Bake for 11-12 minutes till the edges turn golden and the centers are barely set. Quickly reshape cookies into neat circles using a round cutter or a glass while they're still soft.
07 -
Let the cookies sit on the tray for a few minutes, then shift them to a rack to cool fully. Top warm cookies with extra sprinkles and chocolate chips if you'd like.
# Notes:
01 -
Cookies will spread a lot as they bake.
02 -
Dough stays good in the fridge for up to 24 hours before baking.
03 -
You can choose unsalted butter if that's what you have.