Would you look at that color!?! I think we all need a little something to brighten up our day about this time of year – enter these funfetti cake batter cookies.
They’re super soft, loaded with tons of white chocolate chips and colorful sprinkles(affiliate link), and are absolutely delicious (umm, obviously 😊).
So delicious, that we had another episode of Steph vs. the Cookie Monster (otherwise known as Grant) in which I try to remove these cookies from the house because 1) two dozen cookies is too much for two people to eat and 2) we have friends to share them with.
I guess that just speaks to how yummy these are. If you don’t believe me, you’ll just have to make them yourself 😉.
Don’t skip the white vinegar when you make these – it helps give the dough a little extra lift so that the cookies rise some and aren’t *totally* flat! These have those lovely little rolls and bumps that make a cookie so pleasing to look at – and eat.
And don’t skip the step where we chill the dough! This is another little trick that helps the cookies to keep their shape when we bake them.
We’ve probably all seen those “pinterest-fail” pictures where all the cookies bled into a big, sad, tragic blob on the baking sheet. There’ll be none of that today, friends!
All the soft texture + amazing flavor of funfetti cookies, no cake mix required. So go – make! Brighten up your day in the middle of this cold, cold winter. Use #bluebowlrecipes so I can see your colorful creations 💙💚💛
- ½ cup butter
- ½ cup shortening
- ⅔ cup brown sugar
- ½ cup + 2 TBS cane or granulated sugar
- ¾ tsp vanilla
- 1 tsp white vinegar
- 1 egg
- ¼ tsp salt
- 1 tsp baking soda
- 2 cups flour
- 1 cup white chocolate chips
- ¾ cup sprinkles
- Preheat oven to 375 degrees.
- Soften butter in the microwave for 20 seconds, then add the shortening and mix with electric mixer until combined. Add the sugars and beat until they are creamed into the butter. Add the vanilla and vinegar, and mix. Add the egg and mix.
- Add the salt, baking soda, and flour and mix until combined. Stir in the white chocolate chips and sprinkles.
- Cover the bowl with plastic wrap or foil and chill in the fridge for 30 minutes.
- Form dough into balls and bake on a parchment-paper lined cookie sheet for 8 minutes. Let cool on the cookie sheet for 5 minutes before transferring to a cooling rack to finish cooling. Or eat them while they're warm - you won't regret that.