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!
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- 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
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Love, Dedra ❤
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