Pastel White Chocolate Cookies (Printable Version)

Soft, buttery cookies loaded with creamy white chocolate chips and vibrant pastel sprinkles—perfect for celebrations and everyday treats.

# What You'll Need:

01 - 2 1/4 cups all-purpose flour

02 - 1/2 teaspoon baking soda

03 - 1/2 teaspoon salt

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

09 - 1 1/4 cups white chocolate chips

10 - 1/2 cup pastel-colored sprinkles

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 the 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, or until edges are lightly golden. Centers should look soft.

09 - Cool on pan for 5 minutes, then transfer to wire rack to cool completely.

01 -

The white chocolate melts into these buttery pockets of pure comfort that make everyone pause mid bite
They somehow manage to feel festive enough for celebrations but simple enough for a Tuesday afternoon craving

02 -

Overbaking is the enemy of soft cookies, so pull them from the oven when centers still look slightly underdone
Chilling the dough for 30 minutes prevents excessive spreading and gives the flavors time to become friends

03 -

Room temperature ingredients are non negotiable here, so set your butter and eggs out an hour before baking
A cookie scoop creates uniform sizes that bake evenly, but slightly heaping tablespoons make for beautifully thick cookies