There’s one thing I always have in my freezer: an emergency cookie stash. These Baking Therapy white chocolate funfetti cookies are the perfect sweet treat, especially when you have a sudden sugar craving. They’re the ideal cookie: crispy edges and chewy inside. Start your emergency cookie stash today, you’ll thank me later.
ingredients
directions
This recipe requires 20 minutes of resting time.
Line two cookie sheets with parchment paper.
In a medium saucepan, melt the butter on medium-high. Cook the butter, swirling occasionally until it turns golden brown. Transfer the brown butter to a measuring cup and add more butter, one Tbsp at a time, to reach 1 cup mark (about 2 Tbsp). Set aside to cool slightly.
Dissolve the espresso powder in 1 tsp of hot water.
In the bowl of a stand mixer, whisk together the brown sugar, white sugar and brown butter. Add the eggs one at a time and whisk until well combined. Add the espresso and vanilla extract.
In a medium bowl, sift the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet and mix until just combined. Fold in the sprinkles and white chocolate.
With an ice cream scoop, portion the dough onto the cookie sheets leaving 2 inches between each cookie. Place cookies in the fridge to chill for 20-30 minutes.
Preheat oven to 350°F.
Bake the cookies, straight from the fridge, for 12 to 14 minutes until the cookies are golden brown. Cool on pan for 2 minutes and then transfer to a wire rack. Enjoy with a cold glass of milk!
