sometimes you just need a big effing cookie. i’m here for you.
its been one of those weeks around here. but short story, my dad reminded me of something I told him a few years ago – you are not a tree. you are not stuck. if you’re unhappy with your situation, do something about it.
funny how we don’t always listen to our own advice.
also, i’m pretty sure you can’t help but be happy when you see a confetti cookie. and not just any confetti cookie, a big ass bakery style confetti cookie loaded with more sprinkles than you’d think was humanly possible to shove into a cookie AND ultra creamy white chocolate chips.
Jesse said these tasted like the butternut donut from dunkin…which I think is a compliment? I’m not sure what the butternut donut tastes like, but these cookies are rich, gooey and taste like my childhood to me. They taste like the cookies that sold out first at the annual middle school bake sale. My secret ingredients? A wee little bit of almond extract to balance out the 90s imitation vanilla and a few tablespoons of powdered milk to keep the cookies gooey. so grab your favorite sprinkles and lets get baking!
bakery style confetti cookies
yields 13 BIG bakery style cookies
what you’ll need
8 tablespoons butter, room temperature
3/4 cup white sugar
1 1/2 teaspoons clear imitation vanilla
1/2 teaspoon almond extract
1 egg plus 1 yolk
2 tablespoons powdered milk
1 teaspoon cream of tartar
1 teaspoon corn starch
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups all purpose flour
1/2 cup rainbow sprinkles (add up to 1/4 cup more sprinkles for extra FUNfetti cookies)
1/2 cup white chocolate chips
how to whip it up
In a stand mixer fitted with the paddle, cream together butter and sugar until SUPER fluffy (7-10 minutes). With mixer still running slowly, add in both vanilla and almond extracts. Then crack in egg and extra yolk. Beat until combined (2-3 minutes). In a small bowl, whisk together dry ingredients: cream of tartar, powdered milk, baking soda, corn starch, salt and flour. With the mixer running on a low speed, slowly add in half the dry ingredients mixture. Once mostly combined, pour in sprinkles and white chocolate chips. Then pour in remaining half of the dry ingredients. Slowly mix until just combined.
Scoop using a 4 tablespoon cookie scoop (its easiest to scoop then chill). Chill scooped cookie dough for at least 1 hour, overnight is best. If you don’t chill, these cookies will spread like crazy.
Once dough is chilled, preheat oven to 350°. Place cookie dough balls on baking sheet lined with parchment or silicone mat. Leave a good amount of space between each cookie as they’re going to be BIG. Bake 15-16 minutes or until edges are just slightly browned and middles are just set. let cool on pan for 10 minutes, take a picture of your giant cookies (tag me in it @loodyskitchen! I’d love to see what you’re baking) and enjoy the bounty of a bakery style cookie without leaving your kitchen.