These Funfetti Chocolate Chip Cookies are perfectly soft and chewy. Loaded with two kinds of chocolate chips and rainbow sprinkles — these are the perfect cookies for a celebration!

These are the ultimate cookies for a birthday party or any celebration! Fun and colourful sprinkles and chocolate chips all encased in a soft, chewy and delicious cookie. They were a hit with everyone who tried them!

The recipe starts off like any other cookie recipe — creaming the butter and sugars, adding eggs, vanilla, flour etc. The not-so-secret ingredient that gives these cookies it's extremely soft texture is vanilla pudding mix! Not only does the pudding mix give the cookies a soft centre and crispy edge, it adds extra vanilla flavour. Win, Win! Make sure to use dry instant vanilla pudding mix, not cook and serve. And if you want to get a bit more experimental and have more of a birthday cake flavour, you can try replacing the vanilla pudding and some of the flour with dry vanilla cake mix!

I then stuffed the cookies with semisweet chocolate chips, white chocolate chips and rainbow sprinkles. The texture of the crunchy sprinkles and taste of two different chocolates in each bite is pure perfection! You don't want to overfill these cookies because they won't hold together. I added ¾ cup each for the chocolate chips and ¼ cup of rainbow sprinkles, which all around comes out to 1 and ¾ cup of add-ins. This is the perfect amount.

Chill the Dough!

Chilling is a MUST for these cookies, especially since the dough is a bit sticky. Do not be tempted to just bake the cookies right away. Doing this will cause the dough to spread too quickly, resulting in a flat and crispy cookie. Chilling the dough results in a cookie that is thicker, chewier and all around tastes better! I usually chill the cookie dough after rolling the cookies out, but this time I chilled the dough before. This made the cookie dough a bit tougher to scoop out, so you can try doing this before you chill the dough. I chilled mine overnight but it depends on how long you’re willing to wait to experience the greatness of these bad boys.

The final trick to making these cookies soft and chewy is leaving them to sit on the baking sheet. Just like any chocolate chip cookie, I recommend removing these from the oven when they still look slightly under baked. It’ll take about 10-12 minutes to reach that stage (mine took 11). Once you remove the cookies from the oven, leave them on the hot baking sheet for at least 10-15 minutes so they could continue to cook. After that, transfer the cookies to a wire rack and allow them to cool completely. The cookies will get chewier as time passes and they’ll taste even better the next day!

>>PIN ME FOR LATER<<

SHOP THE RECIPE

Baking Sheet | Parchment Paper | Stand Mixer | Rainbow Sprinkles |

Follow Queenslee Appétit

Pinterest | Instagram | Facebook | Twitter |

Did you make a recipe? I'd love to see how it turned out! Follow me on Instagram and use the hashtag #queensleeappetit so I can see all of the Queenslee Appétit recipes you've made!

Let's get baking!

Funfetti Chocolate Chip Cookies

Yield: 36 cookies

Cook Time: 10 minutes

Total Time: 10 minutes

These Funfetti Chocolate Chip Cookies are perfectly soft and chewy. Loaded with two kinds of chocolate chips and rainbow sprinkles — these are the perfect cookies for a celebration!

Ingredients

1 cup unsalted butter, softened to room temperature
¾ cup light brown sugar, packed
½ cup granulated sugar
2 large eggs, room temperature
1 and ½ teaspoons pure vanilla extract
2 and ¼ cups all purpose flour
1 teaspoon baking soda
¾ teaspoon salt
1 (3.4 ounce) box instant vanilla pudding mix
¾ cups semisweet chocolate chips + extra for topping
¾ cups white chocolate chips + extra for topping
¼ cup rainbow sprinkles

Instructions

Line a baking sheet with parchment paper or a silpat mat. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl.

Turn the mixer to medium-low speed and add eggs one at a time and mix until just combined. Add vanilla and mix until combined.

In a separate bowl, add flour, baking soda, salt and dry pudding mix. Whisk to combine.

Add dry ingredients to the stand mixer bowl and mix until incorporated. Fold in both chocolate chips and rainbow sprinkles.

Scoop out 2 tablespoons of dough and roll into a ball. Place on prepared baking sheet. Repeat with the rest of the dough. Make sure dough balls are a few inches apart so they have space to spread. Press a few extra chocolate chips on top, if desired. Cover the baking sheet with plastic wrap and chill in the refrigerator for at least 1-2 hours or overnight.

Preheat oven to 350°F. Remove cookies from refrigerator and bake in preheated oven for 10-12 minutes, or until edges are set and the center of the cookies still look undercooked. Allow to cool on baking sheet for 10-15 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.

©QUEENSLEE APPÉTIT. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

BON APPÉTIT!

Love, Dedra ❤

This post may contain affiliate links. Please see my full disclosure policy for details.

You May Also Like:

Chocolate Chip Banana Cake

Watermelon Lemonade

Coffee Brownie Cheesecake