Pastel White Chocolate Cookies (Printable Version)

Buttery, soft cookies with creamy white chocolate chips and festive pastel sprinkles. Ready in under 30 minutes.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup light brown sugar, packed
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Mix-ins

09 - 1 1/4 cups white chocolate chips
10 - 1/2 cup pastel-colored sprinkles

# How To Make:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter, granulated sugar, and brown sugar until creamy and light, about 2-3 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Gradually add dry ingredients to the wet mixture, mixing until just combined.
06 - Fold in white chocolate chips and pastel sprinkles.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10-12 minutes, or until edges are lightly golden. Centers should look soft.
09 - Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • These cookies strike that perfect balance between crispy edges and a center so tender it practically melts on your tongue
  • The white chocolate adds this mellow creamy sweetness that keeps the cookies from being too sugary or overwhelming
  • They look like a celebration happened in your kitchen but come together in under thirty minutes with zero fuss
02 -
  • I once learned the hard way that nonpareil sprinkles bleed into the dough creating this strange grayish purple color that nobody wants to eat
  • Underbaking by one minute is always better than overbaking, these cookies firm up significantly as they cool and nobody wants a crumbly dry disappointment
  • Room temperature dough spreads into thinner cookies while chilled dough stays thicker and puffier, both are good but know which result you want before baking
03 -
  • Chill your dough for thirty minutes before baking if you want thicker, puffier cookies with more pronounced edges and a softer center
  • Rotate the baking sheets halfway through baking time since most ovens have hot spots that can cause uneven cooking

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