Funfetti Chocolate Chip Cookies
Who doesn’t love some sprinkles?!? They are just so fun and festive. I love using them to decorate cookies and cupcakes, but it’s especially fun to bake with them. I wanted to see if I could turn my favorite chocolate chip cookie recipe into a funfetti cookie. I made the same changes that I used back when I made these Funfetti Blondies.
By adding almond extract, white chocolate, and sprinkles, these cookies are transformed into a funfetti treat without the use of boxed cake mix. I left the chocolate chips in there too so they really would be Funfetti Chocolate Chip Cookies. My brother-in-law is a self-proclaimed funfetti expert so I took these with us when we went to visit my sister a couple weeks ago. Everyone really enjoyed them and wished I had brought more!
One Year Ago: White Chocolate Layer Cake with Blueberry Curd Filling and Spaghetti and Meatballs for a Crowd
Two Years Ago: Lemon Meringue Cupcakes and Short Rib Ragu
Three Years Ago: Alton Brown’s Stovetop Macaroni and Cheese and Layered Marshmallow Brownies
Four Years Ago: Chicken Sausage, Spinach, Tomato and Goat Cheese Quiche
Five Years Ago: Fake Apple Pie A La Mode and Vegan Chocolate Cupcakes with Dairy Free Mexican Hot Chocolate Frosting
I am submitting this for this month’s What’s Baking, hosted by ME! I chose a theme of SPRINKLES! for this month. Be sure to check back at the end of the month to see what everyone else made.
Funfetti Chocolate Chip Cookies
The almond extract and white chocolate chips bring the flavors while the sprinkles bring the look of funfetti to chocolate chip cookies!
Yield: 2.5 dozen large cookies
Ingredients:
1 cup (2 sticks) butter
4 oz cream cheese, softened
3/4 cups brown sugar
3/4 cups sugar
2 eggs
3/4 tsp almond extract
3 1/4 cups flour
1 tsp salt
1 tsp baking soda
1 cup white chocolate chips
1/2 cup chocolate chips
3/4 cup sprinkles
sea salting, for sprinkling (optional)
Directions:
Melt the butter in a saucepan until brown and set it aside to cool.
Cream the butter, cream cheese and both sugars together with an electric mixer until smooth.
Add the eggs and almond extract and beat until combined.
Turn the mixer on low and mix in the flour, salt and baking soda until just combined.
Add the chocolate chips and sprinkles and mix until just incorporated.
Cover the dough and refrigerate until chilled, several hours or overnight.
When ready to bake, preheat the oven to 375 degrees and line a few trays with baking paper.
Roll 1/4 cup size balls of dough and place them on the trays. Flatten slightly. Sprinkle with sea salt.
Bake for 9-12 minutes, until the edges are golden.
Recipe adapted from these Funfetti Blondies and these Chocolate Chip Cookies
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
these look so fun! i, too, am LI, but i carry lactaid with me everywhere… and jp licks makes a lactose free flavor 🙂
Lactaid is my best friend. I have spare pills in the car, in Hubby’s wallet, in my purse and desk. Can’t ever be too prepared! I have had their lactose free flavors and they’re quite tasty. I wish they had more than one a month though!
Ooooh. This looks too good. I’m gonna have to try that.
I love the idea of using the cone method for ice cream cupcakes. I hadn’t thought of that. That strawberry down the middle of the cupcake is so perfect! I’m so glad you entered again!
I wouldn’t be able to live without ice cream! Your cupcakes are beautiful. Good luck in the competition!!!
They look pretty! Love the photo of the cross section where you can see the strawberry.
~ingrid
Those cupcakes look scrumptious! Oh, and you’ve gotta try Purely Decadent made with Coconut Milk Ice Cream! It’s rich and creamy, a lot like gelatto!
Thanks Vegiegail – I’ll have to check that out.
So cute! These are so pretty with the strawberry in the middle and they look delicious.
voted for your strawberry one..good luck!
gorgeous. love the inset strawberry. love the Neapolitan theme.
bethany@scoopalicious
I agree with you about the non-dairy ice creams available in stores. However, If you have an ice cream maker vegan chick-0-stick ice cream is unbelievably rich, creamy and delicious.
Here is the recipe http://couldntbeparve.blogspot.com/2008/09/chick-o-stick-ice-cream_04.html
Hey, these cupcakes sound awesome! I use to be Lactose Int., but I found the best cure ever & seriously have been L.I. cured for 7 years. I could not give up my dairy & use to take 3 Lactaid every time I ate.I heard about “Lactogen” on the radio on the way home from a trip. I would do anything to get rid of my L.I. so it was $90.00 at the time so I said what the heck I spent $200.00 a year on Lactaid. I was floored that it worked & 7 years later still no signs. I drink milk every morning, cheese everyday, & ice cream when ever. It retrains your body to except lactose, so for 42 days while you take it (a mix to drink with water) you have to stay away from all dairy & anything with dairy in it. I just went to the health food store during that time. I am sure you can find it on the web. Lactogen is the name
This is my second post, it erased my first. But for all you suffering with Lactose Int. try Lactogen it really works I have been cured for going on 7 years now. It was only $90.00 when I tried it & I was spending $200 a year on Lactaid at the time. I now can drink milk every morning, & eat cheese every day & ice cream when ever. It is not an on going thing you take it once for 43 days & that is it.