Funfetti Chocolate Chip Cookies

Bake up a batch of these funfetti chocolate chip cookies for the best birthday celebration! These cookies are crisp on the edges, chewy in the center, and are packed with semisweet and white chocolate chips and rainbow sprinkles.

Ingredients for Funfetti Chocolate Chip Cookies

• Unsalted butter – Room temperature.
• Dark brown sugar – Dark brown sugar makes chewy chocolate chip cookies and provides that classic cookie flavor. Use light brown sugar as a substitute, if preferred.
• Granulated sugar
• Eggs – Large eggs, room temperature.
• Vanilla extract – Pure vanilla extract for the best vanilla flavor.
• All-purpose flour
• Baking soda
• Salt
• Chocolate chips – For this recipe, I used a combination of semisweet chocolate chips and white chocolate chips.
• Rainbow sprinkles – Go with rainbow jimmies for the best pop of color in these cookies.

How to Make Funfetti Chocolate Chip Cookies

1. Make the cookie dough: Cream the butter, brown sugar, and granulated sugar until smooth and creamy. Add in the eggs and vanilla extract and mix until smooth. Add in the dry ingredients (all-purpose flour, baking soda, and salt) and mix until the cookie dough forms. Fold in the chocolate chips and rainbow sprinkles.
2. Chill the cookie dough: Portion the cookie dough using a large cookie scoop (3 tablespoons) and place the cookie dough balls on a parchment-lined baking sheet pan. Chill the cookie dough for 30 minutes. 
3. Prep: Preheat the oven to 350 degrees F. Line baking sheet pans with silicone baking mats or parchment paper.
4. Bake the cookies: Place the cookie dough balls on the prepared baking panallowing room for spreading. Bake the cookies for 12 to 13 minutes until slightly golden brown on the edges. Allow the cookies to sit on the pan for two minutes and then transfer to a wire rack to cool completely.

Other Cookie Recipes You Will Love

• Chocolate chip cookies
• Double chocolate chip cookies
• Easy chocolate chip cookies
• Brown butter chocolate chip cookies
• Sprinkle cookies

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Funfetti Chocolate Chip Cookies

Prep Time 15 minutes mins

Cook Time 13 minutes mins

Chill Time 30 minutes mins

Yield: 26 cookies

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Bake up a batch of these funfetti chocolate chip cookies for the best birthday celebration! These cookies are crisp on the edges, chewy in the center, and are packed with semisweet and white chocolate chips and rainbow sprinkles.

Equipment

• Electric hand mixer or stand mixer fitted with a paddle attachment

Ingredients 

1x2x3x

• ▢ 1 cup (227 g) unsalted butter room temperature
• ▢ 1 ½ cups (330 g) dark brown sugar packed
• ▢ ½ cup (100 g) granulated sugar
• ▢ 2 (2) large eggs room temperature
• ▢ 2 tsp (2 tsp) vanilla extract
• ▢ 3 cups (375 g) all-purpose flour
• ▢ 1 tsp (1 tsp) baking soda
• ▢ 1 tsp (1 tsp) salt
• ▢ 1 cup (180 g) semisweet chocolate chips plus more for adding on the top of the cookies, if desired
• ▢ 1 cup (180 g) white chocolate chips plus more for adding on the top of the cookies, if desired
• ▢ ¼ cup (40 g) rainbow sprinkles plus more for adding on the top of the cookies, if desired

Instructions

• In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream together the unsalted butter, dark brown sugar, and granulated sugar until well combined and smooth. Add in the eggs and vanilla extract and mix until well combined.
• Add the all-purpose flour, baking soda, and salt. Mix on low speed until the cookie dough forms. Fold in the semisweet chocolate chips, white chocolate chips, and rainbow sprinkles until well dispersed throughout the cookie dough.
• Use a large cookie scoop (3 tablespoons) to portion the cookie dough. Place the cookie dough balls on a parchment-lined baking sheet pan. If desired, press additional chocolate chips and rainbow sprinkles into the dough balls. Chill the cookie dough for 30 minutes.
• Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
• Place the chilled cookie dough balls on the prepared baking pans, allowing room for spreading. Bake the cookies for 12 to 13 minutes until the cookies are golden-brown on the edges and slightly underbaked in the center.
• Remove the baking pan from the oven. Allow the cookies to cool on the pan for about 2 minutes and then transfer the cookies to a wire rack to cool.

Notes

• Store the cookies in an airtight container at room temperature for 2 days.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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About Courtney

Baker | 80s Lover | Cookbook Author

Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.

Meet Courtney