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. 
Oh my word!!
Pass me a spoon! This sounds amazing, Jen!
I need this ice cream right now!
I absolutely love cookie dough ice cream and this looks like a fabulous one! I love your bowls, too 🙂
beantownbaker — June 24th, 2013 @ 3:47 pm
Thanks! They’re from Pier 1.
Wow… I’m not a cookie dough ice cream fan for the same reason, but this is amazing. How much do you think the coconut milk plays in the flavor?
beantownbaker — June 24th, 2013 @ 8:25 pm
I personally don’t find coconut milk very coconuty. I know some people do. I think you could use the cow’s milk varieties in the recipe and it would taste similar. I just have to use the coconut milk since i can’t eat cow’s milk.
I love this! Ice cream has to be my favorite dessert, this looks amazing 🙂
I made this recipe from Tracey a couple of weeks ago too (I haven’t post about it yet) – so good!!!
beantownbaker — June 27th, 2013 @ 9:11 pm
Isn’t it? It’s definitely one of my favorite ice cream recipes to date!
This sounds delicious! I’m with you–regular cookie dough ice cream is a snooze. (Unless I’m sharing a pint with someone who doesn’t mind if I go through and pick out all the goodies–but let’s be real–everyone minds!) I’ll have to try this variation–it sounds like the perfect solution!
beantownbaker — June 28th, 2013 @ 7:17 am
I agree completely – everyone does mind!
This looks amazing!!! We would love it if you would link up at our We Scream For Ice Cream linky party/giveaway:
http://www.lifewiththecrustcutoff.com/we-scream-for-ice-cream-linky-party/
Live the whole month of July.
Hosted by:
http://www.lifewiththecrustcutoff.com/ Parrish @ Life with the Crust Cut Off
http://thissillygirlslife.com/ Dana @ This Silly Girl’s Life
We hope to see you there!
beantownbaker — July 3rd, 2013 @ 5:05 pm
Thanks for the link!
Cookie dough ice cream is my favorite and this recipe makes me want to buy an ice cream maker immediately! Which kind do you recommend?
beantownbaker — July 6th, 2013 @ 11:09 am
I have the ice cream maker attachment for my Kitchenaid mixer. If you don’t have a Kitchenaid mixer, I’ve heard good things about the Cuisinart ice cream maker.
I’ve never made cookie dough ice cream but am wanting to try this one. Is there a way to substitute the egg yolks or leave it out?
Thanks!
beantownbaker — April 16th, 2014 @ 6:00 pm
I would assume you could find a Philadelphia style ice cream recipe to use as the base with some brown sugar in it to give it more of a cookie dough taste. I wouldn’t recommend just leaving them out of this specific recipe though.