Pastel White Chocolate Cookies (Print Version)
Buttery soft cookies loaded with white chocolate chips and colorful pastel sprinkles, ready in under 30 minutes.
# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup light brown sugar, packed
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
→ Mix-ins
09 - 1 1/4 cups white chocolate chips
10 - 1/2 cup pastel-colored sprinkles
# How to Prepare:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and light, about 2-3 minutes.
04 - Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined.
06 - Fold in the white chocolate chips and pastel sprinkles.
07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10-12 minutes, or until edges are lightly golden. Centers should look soft.
09 - Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- They taste like a white chocolate bar but with the comfort of a soft baked cookie
- The sprinkles make people smile before they even take a bite
02 -
- Overbaking is the enemy of soft cookies so pull them out when centers still look slightly underdone
- Room temperature ingredients incorporate better and prevent cookies from spreading too thin
03 -
- Chill the dough for 30 minutes if your kitchen is warm to prevent excessive spreading
- A cookie scoop ensures uniform size so everything bakes evenly