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!
Prep Time:
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PinDescription
Classic, BIG bakery style Confetti Cookies with white chocolate chips.
Ingredients
- 8 tablespoons butter, room temperature
- 3/4 cup white granulated sugar
- 1 1/2 teaspoons clear imitation vanilla extract
- 1/2 teaspoon almond extract
- 1 egg plus 1 egg yolk
- 2 tablespoons powdered milk
- 1/2 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
- 1/2 cup white chocolate chips
Instructions
In a stand mixer fitted with the paddle, cream together butter and sugar until SUPER fluffy (7-10 minutes on medium-high). Then with mixer still running slowly, add in both vanilla and almond extracts. Then crack in the egg and extra yolk. Mix on medium-high until combined (2-3 minutes).
In a separate 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 dough using a 4 tablespoon cookie scoop (its easiest to scoop then chill the dough). 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 properly chilled, preheat oven to 350°. Place cookie dough 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 before moving to a wire rack to cool completely.
Notes
You can add up to 1/4 cup MORE sprinkles for extra confetti fun.
I’ve gotten quite a few questions about which sprinkles are best in this recipe: I recommend artificially colored cylinders. A few brands I love are Fancy Sprinkles, Sweetapolita and Wilton.
Keywords: confetti cookies, funfetti cookies, sprinkle cookies, bakery style cookies
Thanks for baking with me! – Loody
I’ll be trying these for friends. Looks great.
Do you have a recipe for the puppy?
haha, 1/2 adorable cocker spaniel and 1/2 pesky poodle and a pinch of love.
I noticed that nowhere in the directions does it mention where to add the powdered milk and salt. I put it in with the dry ingredients, I hope that was right!
ah! my apologies, I updated the recipe but you were right to add them into the dry ingredients 🙂
Hooray! They’re baking now!!
These cookies are amazing! Thanks for the wonderful recipe!
You’re so welcome! Did you try the recipe?
Yes! They’re perfect! I knew once I read the recipe that it would be a good one, and actually work! There are so many blogs and “bakers” out there with recipes that just don’t work, and it infuriates me! I steer clear of most, but unfortunately the majority of people don’t know that when they make those recipes, that it will undoubtedly fail. Thank you for always sharing recipes that actually work. You obviously have a real understanding of baking, the science that’s involved and what actually makes a recipe successful! Its not just throwing a bunch of sh*t in a bowl, and calling it a cookie! Oh, and I love your photography!
This the nicest thing anyone could ever say. Thank you so much! Happy baking!!
What a great looking recipe! I’d like to try it. I do have a question, as a novice baker compared to yourself. What is the purpose of an additional egg yolk? Thanks! Also, just out of curiosity, because powdered milk is not something I keep on hand (but probably should!), is there a substitute for powdered milk? Thank you, and wonderful blog!
Hi Lauren! Apologies for the delay – took a nice long computer break for the holidays! The extra egg yolk ensures the cookies are extra rich. Powdered milk also gives a delicious flavor and texture to the cookies that milk would without adding extra wet ingredients! I hope you try this recipe!
Hi Aimee! Thank you for your comments. I tried your recipe, and used 6 tablespoons of light butter and 2 tablespoons of regular butter, and the cookies were great! Mine weren’t as big as yours, though, but they were a good size. I think I got around 22 cookies! Thank you for the recipe. They were great!
Yay! I’m so glad you made them!