White Chocolate Chip Cookies with Sprinkles
Apr 30, 2025
Ingredients:
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter Crisco
- 3/4 cup sugar
- 3/4 cup light brown sugar
- 1 teaspoon vanilla
- 2 large eggs
- 1 1/2 cups white chocolate chips
- 1 cup, plus 1/3 cup sprinkles
Directions:
- Preheat oven to 350 F. Line a large baking sheet with parchment paper and set aside.
- In a medium mixing bowl, whisk together flour, baking soda and salt. Set aside.
- In a separate medium bowl, cream together Crisco, sugars, and vanilla with an electric mixer until light and fluffy.
- Mix in eggs, one at a time, scraping the bowl after each addition.
- Mix in flour half a cup at a time.
- Fold in chocolate chips and 1 cup sprinkles.
- Scoop cookie dough by rounded tablespoon onto your prepared baking sheet. Roll the top of each ball into the 1/3 cup of sprinkles from earlier. Make sure dough balls are about 1 1/2 inches apart and the side with extra sprinkles is facing up.
- Bake for 8-9 minutes. For a bakery-style look, you can press extra chocolate chips into the top of each cookie while they are hot. Let cool on baking sheet for about 3-5 minutes. Enjoy!
*Store cookies in an airtight container at room temperature for 3-5 days.
*If cookies have risen in the center, lightly tap your baking sheet on the counter to get them to flatten.
*I like to line two baking sheets with paper and alter them as the previous cookies are cooling. This helps you already have a sheet prepped and ready to go before the others finish baking. However, you can still only bake one sheet at a time, or they will not bake properly.