Who doesn’t love a soft, chewy and crunchy sprinkle cookie? At first glance these look like they are just for kids. With a white chocolate surprise and cream cheese mixed into the batter, they are definitely a treat for adults as well. My favorite thing about these cookies is that you can customize the colors for specific events or holidays. Rainbow for Easter and birthday parties, red and green for Christmas, orange and black for Halloween, there are no limits. These are also very easy to whip up for a playdate and a fun treat to make with your kids. Mine love rolling the balls of dough in the sprinkles. This recipe makes between 25-32 cookies, depending on the size of your scoop. You can use any kind of sprinkles that you like. The non-pareils add crunch to the cookie but can be a little more messy when baking. The white chocolate in the centre adds a subtle sweetness and another level of texture. These can be stored in an airtight container up to 1 week.
Ingredients:
- 2 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1/4 cup cream cheese, at room temperature
- 2 tsp vanilla extract
- 1 egg, room temperature
- 1/4 cup white chocolate chips
- 1-2 cups sprinkles of your choice ( I like nonpareils )
Directions:
- Preheat oven to 350 F and line 2 baking sheets with parchment paper or a silpat
- In a large bowl, mix the softened butter and sugar together until well combined
- Add cream cheese and continue to whisk until fully incorporated
- Add egg and vanilla and mix until smooth
- In a separate bowl, add baking powder and salt to flour
- Add flour one cup at a time, mixing on low speed until well combined
- Pour sprinkles into a small bowl
- Scoop the dough into 1-2 tbsp scoops and roll into balls
- Gently push 4 white chocolate chips into the middle and make sure the dough covers it all the way around
- Roll each ball in the sprinkles, pressing down to make sure the ball is coated all over
- Place on baking sheet and press down lightly until about 1/4 inch thick
- Bake 15-18 minutes (tops should be light and bottoms should be pale golden brown)
- Remove from oven and let cool on baking sheet for about 10 minutes
- Transfer to a wire rack to cool completely
- Enjoy!
