Pastel White Chocolate Cookies (Printable Version)
Soft buttery cookies bursting with white chocolate and pastel sprinkles
# What You 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 the 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 until edges are lightly golden and centers look soft.
09 - Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The buttery dough stays soft in the center while developing those perfectly chewy edges that make a cookie unforgettable
- White chocolate creaminess balances the sweetness without overwhelming your palate like dark chocolate sometimes does
02 -
- Underbaking by just one minute makes all the difference between a good cookie and an unforgettable one
- Room temperature ingredients prevent the dough from separating which leads to uneven baking
03 -
- Use a cookie scoop for uniform sizing so everything bakes evenly and looks professional
- Rotate your baking sheets halfway through baking to account for any hot spots in your oven