WHITE CHOCOLATE CONFETTI COOKIES
Gorgeous, soft and chewy, white chocolate and sprinkles, sugar cookies.
INGREDIENTS
2 and 1/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
1 box 3.4 ounces white chocolate instant pudding mix
2 large eggs, at room temperature
1 tablespoon vanilla extract
1 cup white chocolate chips
1 cup rainbow sprinkles
INSTRUCTIONS
In a medium size bowl, whisk together flour, baking soda, and baking powder. Set aside.
In a large bowl using an electric mixer, beat together butter and sugars on medium speed until light and fluffy. Add white chocolate instant pudding mix; mix until combined.
Scrape down the sides of the bowl, add eggs and vanilla extract; mix until just combined.
Add flour mixture to wet ingredients; mix just until combined. Do NOT over-mix. Fold in white chocolate chips and sprinkles.
Cover cookie dough with plastic wrap and refrigerate for a minimum of one hour or up to two days.
Preheat oven to 350F degrees.
Scoop chilled dough into tablespoon balls, or use a #40 disher to scoop balls of dough. Place on a ungreased baking sheet, or silicone mat/parchment paper lined baking sheet. Keep dough chilled in between batches.
Bake 10-13 minutes or until lightly brown around the edges.
Cool cookies on baking sheet on wire rack for 10 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!
NOTES
White Chocolate Confetti Cookies should be stored in an airtight container and will keep 4+ days.
Recipe adapted from Love from the Oven.
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