Pastel White Chocolate Cookies (Printable view)
Buttery soft cookies loaded with creamy white chocolate chips and colorful pastel sprinkles. Perfect for celebrations and sweet occasions.
# 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
# Steps:
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 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 Advice:
01 -
- The white chocolate stays perfectly gooey while the edges get golden and crisp
- These cookies bring instant joy to anyone who sees them on a platter
02 -
- Underbaking slightly is the secret to keeping these cookies soft for days
- Pressing extra sprinkles on top before baking makes them look professionally done
03 -
- A cookie scoop ensures uniform sizing so they all bake at the same rate
- Rotating the baking sheet halfway through helps them brown evenly