These funfetti and white chocolate cookies are delicious and chewy. They are very easy to prepare and their colourfulness makes them even more appetising.
Funfetti cookies are cookies that contain colourful sprinkles throughout. Adding white chocolate chips to them makes them even more tasty. You can even use milk or plain chocolate instead or you can enjoy your funfetti cookies with both white and milk chocolate chips. Whatever you decide to do, I assure you will thoroughly enjoy these cookies. You can have these cookies prepared and baked in 20 minutes so perfect if you want to make a delicious recipe with limited time.
Ingredients for Funfetti and White Chocolate Cookies
- 220g plain flour
- 1 teaspoon bicarbonate soda
- ¼ teaspoon salt
- 1 teaspoon cornflour (corn-starch)
- 1 medium egg (room temperature)
- 2 teaspoon vanilla extract
- 140g unsalted butter (soft)
- 165g granulated sugar
- 40g sprinkles
- 190g white chocolate chips
How to Make Funfetti and White Chocolate Cookies
1. To a bowl, add and whisk together the plain flour, bicarbonate soda, salt and cornflour then set aside. In a second bowl whisk together the egg and vanilla extract also set aside. In a third bowl or stand mixer, cream together the butter and caster sugar until creamy and fluffy and then pour in the egg and vanilla and continue to mix until well combined.
2. Add the white chocolate and sprinkles then pour in the dry ingredients and continue to mix until all the ingredients are well incorporated. Take a heaped spoon of dough and roll the dough into a small ball then place the dough on a large plate lined with baking paper. Repeat this until all the dough is used up and then wrap the plate with plastic wrap and place the plate in the refrigerator for 1 - 2 hours.
3. Whilst the cookie dough is in the refrigerator prepare a baking tray with baking paper and preheat the oven to gas mark 4/350oF/180oC. Remove the plate from the fridge and place the cookies that you want to bake on the baking tray ensuring there is space for them to spread around 10cm. If you do not have enough space on the tray then you can place the remaining cookie dough balls back in the refrigerator and bake them in batches or you can freeze the rest and bake as needed.
4. Bake in the lower part of the oven for 10 minutes. They may seem slightly underdone after 10 minutes but remove them anyway. Immediately after the cookies are removed from the oven, place a few white chocolate chips on top of the cookies and sprinkle on some sprinkles. You can leave this part out if you wish. After 10 minutes, use a spatula and place the cookies on a cooling rack to completely cool then enjoy.
Recipe Tips
- Remove the egg and butter from the fridge a few hours before you bake.
- Cornflour helps the cookies stay chewy in the middle. In the US and other countries cornflour is also known as corn starch.
- You can prepare the dough in advance and refrigerate overnight. The cookie dough can also be frozen and baked straight from the freezer. They will need slightly longer in the oven if baking from the freezer (12 minutes).
- You can use a white chocolate bar/block and chop it into small pieces. The white chocolate I use contains 20% cocoa.
- The sprinkles make these cookies fun but you can leave the sprinkles out and make white chocolate cookies if you prefer.
- For the sprinkle, ensure you use sprinkles or hundreds and thousands. Nonpareils tend to bleed into the batter so avoid these.
Nutrition
| Calories | Fat | Saturates | Carbs |
| 166kcal | 8.5g | 5.2g | 20.7g |
| Sugars | Fibre | Protein | Salt |
| 13.4g | 0.3g | 1.6g | 0.15g |
Storage
These baked cookies can be stored in an airtight container for up to 6 days though best consumed within 4 days. Unbaked cookie dough can be stored in the fridge for a few days or in the freezer for around a month.
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Super Quick Funfetti and White Chocolate Cookies
Ingredients
- 220g plain flour
- 1 teaspoon bicarbonate soda
- ¼ teaspoon salt
- 1 teaspoon cornflour
- 1 medium egg room temperature
- 2 teaspoon vanilla extract
- 140g unsalted butter soft
- 165g granulated sugar
- 40g sprinkles
- 190g white chocolate
Instructions
- To a bowl, add and whisk together the plain flour, bicarbonate soda, salt and cornflour then set aside. In a second bowl whisk together the egg and vanilla extract also set aside. In a third bowl or stand mixer, cream together the butter and caster sugar until creamy and fluffy and then pour in the egg and vanilla and continue to mix until well combined.
- Add the white chocolate and sprinkles then pour in the dry ingredients and continue to mix until all the ingredients are well incorporated. Take a heaped spoon of dough and roll the dough into a small ball then place the dough on a large plate lined with baking paper. Repeat this until all the dough is used up and then wrap the plate with plastic wrap and place the plate in the refrigerator for 1 - 2 hours.
- Whilst the cookie dough is in the refrigerator prepare a baking tray with baking paper and preheat the oven to gas mark 4/350oF/180oC. Remove the plate from the fridge and place the cookies that you want to bake on the baking tray ensuring there is space for them to spread around 10cm. If you do not have enough space on the tray then you can place the remaining cookie dough balls back in the refrigerator and bake them in batches or you can freeze the rest and bake as needed.
- Bake in the lower part of the oven for 10 minutes. They may seem slightly underdone after 10 minutes but remove them anyway. Immediately after the cookies are removed from the oven, place a few white chocolate chips on top of the cookies and sprinkle on some sprinkles. You can leave this part out if you wish. After 10 minutes, use a spatula and place the cookies on a cooling rack to completely cool then enjoy.
Chris
I made these with my 6 year old son and he loved them. We made them larger instead and made 10 larger sized cookies.