Pastel White Chocolate Cookies (Printable)

Soft, buttery cookies bursting with creamy white chocolate chips and festive pastel sprinkles. A delightful treat ready in under 30 minutes.

# 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

# Steps:

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 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, or until edges are lightly golden. Centers should look soft.
09 - Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • These cookies strike that perfect balance between crispy edges and irresistibly soft centers
  • The white chocolate chips create these amazing creamy puddles that contrast beautifully with the buttery dough
  • Pastel sprinkles make every batch look like you spent hours decorating when really it took seconds
02 -
  • Overbaking is the enemy—pull them out when edges are set and centers still look slightly underdone
  • Room temperature ingredients prevent the dough from separating and ensures even baking
  • The sprinkles will bleed slightly into the dough, creating those beautiful swirls of color
03 -
  • For extra chewy cookies, underbake by one minute and let them finish cooking on the hot pan
  • Mix your sprinkles with a tablespoon of flour before adding to prevent them from sinking

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