White Chocolate Confetti Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 and ¼ cup all-purpose flour
02 -
1 teaspoon baking soda
03 -
½ teaspoon baking powder
04 -
1 (3.4-ounce) box white chocolate instant pudding mix
→ Wet Ingredients
05 -
1 cup unsalted butter, softened
06 -
½ cup brown sugar
07 -
½ cup granulated sugar
08 -
2 large eggs, at room temperature
09 -
1 tablespoon vanilla extract
→ Mix-Ins
10 -
1 cup white chocolate chips
11 -
1 cup rainbow sprinkles
# Instructions:
01 -
In a medium size bowl, whisk together flour, baking soda, and baking powder. Set aside.
02 -
In a large bowl using an electric mixer, beat together butter and sugars on medium speed until light and fluffy. Add white chocolate instant pudding mix; mix until combined.
03 -
Scrape down the sides of the bowl, add eggs and vanilla extract; mix until just combined.
04 -
Add flour mixture to wet ingredients; mix just until combined. Do NOT over-mix. Fold in white chocolate chips and sprinkles.
05 -
Cover cookie dough with plastic wrap and refrigerate for a minimum of one hour or up to two days.
06 -
Preheat oven to 350F degrees. Scoop chilled dough into tablespoon balls, or use a #40 disher to scoop balls of dough. Place on a ungreased baking sheet, or silicone mat/parchment paper lined baking sheet. Keep dough chilled in between batches.
07 -
Bake 10-13 minutes or until lightly brown around the edges.
08 -
Cool cookies on baking sheet on wire rack for 10 minutes; transfer to a wire rack to cool completely.
# Notes:
01 -
White Chocolate Confetti Cookies should be stored in an airtight container and will keep 4+ days.
02 -
Recipe adapted from Love from the Oven.