Funfetti Cake Batter Cookies are soft and chewy, and full of white chocolate chips and bright, colorful sprinkles! They take minutes to mix up, require just 30 minutes of chill time, and are utterly delicious.
Keyword Easy Cookie Recipes, Funfetti recipes
Prep Time 15minutes
Cook Time 8minutes
Chill Time 30minutes
Author Stephanie Simmons
1cupsalted butter, softened at room temperature(2 stick, 16 tbsp, or 226 grams)
2/3cupbrown sugar, packed
1/2cup+ 2 TBS granulated sugar
2cups+ 2 tbsp all-purpose flour
1cupwhite chocolate chips
3/4cupsprinklesUse any kind you like, but jimmies work well!
Make the Cookie Dough: Add the butter to a large mixing bowl, and mix with electric mixer until well creamed. Add the sugars and beat until they are creamed into the butter. Add the vanilla and vinegar, and mix until just combined. Add the egg and mix until just combined. Add the flour, salt, and baking soda, and mix until a dough forms. It may be a bit crumbly at first, but keep mixing until it clumps together into a dough. Mix in the white chocolate chips and sprinkles last, just to distribute them evenly.
Chill: Cover the bowl with a clean kitchen towel and chill in the fridge for 30 minutes. Once the chill time is about up, preheat your oven to 350 degrees F.
Bake: Form dough into balls that are 45 grams each or about 1 1/2 tbsp in size. Bake on a parchment-paper lined cookie sheet for 8 minutes. The cookies will look a tad underdone when they come out, but that's normal. Don't be tempted to bake them longer or they'll be a bit dry by the second day. Tip: I always recommend baking a test cookie - just bake one cookie on it's own first, let it cool for a bit, then taste it. This way you can make sure the bake time is correct for your oven.
Serve + Store: Let cookies cool on the cookie sheet for 5 minutes before transferring to a cooling rack to finish cooling. These cookies (in my opinion) are at their absolute best on the first day. They're not bad by any means after that - store the cooled cookies in an airtight container at room temp for 3-5 days. Tip: Place a piece of plain bread in the tupperware container to help the cookies retain their moisture.
Make-Ahead + Freezer Tips: The cookie dough can be chilled (well-covered with a lid or plastic wrap) overnight before baking. The cookie dough can also be chilled, scooped into balls, and then frozen. Freeze the balls on a baking sheet first, then transfer to a large freezer-safe bag or container. Cookies keep in the freezer for 2-3 months. Once you are ready to bake them, simply bake them as directed, from frozen, without thawing first.