Pastel White Chocolate Cookies (Printable View)

Buttery soft cookies with white chocolate chips and colorful sprinkles, ready in under 30 minutes.

# Ingredient List:

→ 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 Make It:

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 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 dry ingredients to wet mixture, mixing until just combined.
06 - Fold in white chocolate chips and pastel sprinkles.
07 - Drop rounded tablespoons of dough onto 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 pan for 5 minutes, then transfer to wire rack to cool completely.

# Expert Suggestions:

01 -
  • These cookies strike that perfect balance between crispy edges and chewy centers, like a warm hug in cookie form
  • The combination of creamy white chocolate and sweet sprinkles makes even the gloomiest day feel like a celebration
  • They're ridiculously easy to throw together, but they look like you spent hours planning them
02 -
  • Sprinkle type matters more than I thought, regular jimmies hold their color while nonpareils turn your dough gray
  • Underbaking by just one minute makes these cookies stay soft for days instead of becoming hard rocks
  • Chilling the dough for 30 minutes prevents excessive spreading, though I'll admit I'm usually too impatient to bother
03 -
  • Use a cookie scoop for uniform sizing, this ensures they all bake at the same rate
  • Rotate your baking sheets halfway through baking for even browning

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