Pastel White Chocolate Cookies (Printer-friendly)
Buttery soft cookies loaded with creamy white chocolate chips and festive pastel sprinkles—ideal for celebrations and everyday treats.
# 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 Prepare:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat softened butter, granulated sugar, and brown sugar in a large bowl 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 until evenly distributed.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10-12 minutes until edges are lightly golden while centers remain soft.
09 - Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The white chocolate melts into creamy pockets throughout each soft chewy bite
- They look like tiny edible parties on your plate
- The dough comes together in under twenty minutes flat
02 -
- Overbaking is the enemy of soft cookies so pull them when edges barely start to color
- Room temperature ingredients blend better so plan ahead and set everything out
03 -
- Use a cookie scoop for uniform cookies that bake evenly every time
- Sprinkle flaky sea salt on top right after baking for a sophisticated sweet salty contrast