Easy funfetti cookies packed with big white chocolate chunks made completely from scratch.
I made those cookies in so many versions and all of them are insanely good. But the Funfetti white chocolate version is one of my favorite. I loaded them with colorful sprinkles making them the perfect festive treat for my little girl first birthday to go with the unicorn/rainbow theme colors.
And to make them even more perfect, they come together in under 30 minutes. You can prepare them the night before and let them rest overnight before baking. Letting the cookies dough rest is very recommended if you have time.
These cookies are crisp on the edges, gooey in the center. Full of colors from the sprinkles and deep in flavor from the white chocolate. Very easy to prepare with simple ingredients and they are freezer friendly.
If you liked this recipe make sure to stay tuned for more funfetti rainbow inspired sweets that i prepared for Jeanna birthday. Meanwhile you can check my other Cookies recipe especially my favorite carob molasses twisted cookies.
and now let’s bake some cookies!
Funfetti white chocolate chunks cookies
These cookies are crisp on the edges, gooey in the center, full of colors from the sprinkles and deep in flavor from the white chocolate, very easy to prepare with simple ingredients and they are freezer friendly.
Ingredients
- 400 g all-purpose flour
- 4 tsp baking powder
- ½ tsp salt
- 170 g unsalted butter cut into cubes
- 200 g brown sugar light cooking brown sugar
- 100 g white sugar caster
- 1 tsp vanilla extract
- 2 large eggs
- 200 g white chocolate cut into big chunks
- 80 g funfetti sprinkles
- extra funfetti and chocolate chunks for garnishing the top of the cookies
Instructions
Step 01: prepare your ingredients
- Preheat oven on 180 C°. Grease 2 large baking tray with some butter or line it with some parchment paper. Prepare and weigh your ingredients.
Step 02: mix ingredients
- in a bowl, mix your dry ingredients (flour, baking powder, salt) and set aside.
- In a stand mixer or hand mixer, add the sugar and butter and beat until fully incorporated and fluffy.
- If you melted the butter on heat before adding to the sugar make sure it is completely cooled down before adding the next ingredients.
- Add eggs and vanilla extract and beat it into the mixture until light and fluffy.
- Now add your dry ingredients mix and beat until JUST COMBINED make sure you don’t over mix.
- Turn the mixer on high speed and add the funfetti sprinkles and beat just until the sprinkles are distributed in the dough mix and turn off. Don’t over mix.
Step 03: assembling and baking
- I always like to let the dough rest covered in the fridge for around 2 hours up to overnight for the best results, it will give a great boost to the cookies texture, but you can also proceed immediately and bake the cookies.
- When you are ready to bake, divide your dough into 16 equal balls you can do 12 for bigger cookies.
- Press some chocolate chunks into each dough ball and decorate with one on top. Arrange the balls on your baking tray leaving enough space between ( 5 cm approx.)
- Bake the cookies for 11 minutes until the cookies are just set on the edges but still gooey in the centre. Don’t worry they will continue cooking outside the oven. Remove from oven and immediately sprinkle some of the funfetti on top and let them rest on the baking tray for extra 10 minutes before removing and setting on a cooling rack.
- Serve and enjoy!
Notes
- White chocolate: make sure you use a high-quality chocolate. For the best result buy a big bar of chocolate and cut it into big chunks. You can use white chocolate chips but it won’t have the same result and texture of these cookies.
- Sugar: they usually use dark brown sugar for cookies but I used the light cooking brown sugar to keep the colour of these cookies lighter and to keep the white chocolate taste dominant in cookies.
- Storage: these cookies can be stored in an airtight container at room temperature for up to 5 days. Or in the fridge for up to 10 days. And you can store them in the freezer for up to 3 months. When in freezer simply defrost the cookies overnight in fridge and before serving rewarm in microwave for couple of minutes depend on your microwave.
- Freeze cookies dough: you can freeze the dough in the freezer. Scoop and form your balls. Add the white chocolate and arrange them on a tray. put in the freezer to freeze individually for at least 1 hour.
Transfer to a zip-lock bag and store for up to 1 year. Whenever you are ready to bake. Remove as much ball as you want and arrange on baking tray. Preheat the oven for around 15 minutes as instructed in the recipe while the dough balls are slightly thawing at room temperature Bake the cookies for 15 minutes until the edge are set but still gooey in the middle. Because it is from freezer it will take little bit longer to bake.