Pastel White Chocolate Cookies (Printable)
Soft, buttery cookies bursting with creamy white chocolate and cheerful pastel sprinkles—perfect for celebrations.
# 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 It:
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 pan for 5 minutes, then transfer to wire rack to cool completely.
# Expert Hacks:
01 -
- These cookies bake up with chewy centers and crisp edges, making them impossible to stop at just one
- The pastel sprinkles slowly bleed into the dough creating the most beautiful marble effect that looks like you tried way harder than you actually did
02 -
- Underbaking by 1 to 2 minutes makes all the difference between soft cookies and hard discs
- Room temperature ingredients prevent the dough from separating and creating greasy cookies
03 -
- Chilling the dough for 30 minutes prevents excessive spreading and creates thicker cookies
- Using a cookie scoop instead of spoons ensures uniform baking times