Funfetti Cookies With Choc Chips - Bakery Style!

These Funfetti Cookies are oversized, chewy bakery-style cookies packed with white chocolate chips and rainbow sprinkles. They have crisp edges, soft chewy centres and plenty of vanilla flavour, with tips for making perfectly round cookies every time.

About These Funfetti Cookies

These Funfetti Cookies are delicious sprinkle cookies that are easy to make and a pure delight to eat. They have a chewy texture as well crunch from the sprinkles and are generously studded with white chocolate chips which sends this to another level!! These Funfetti cookies taste like they came from a bakery or cafe!

These are hands down, one of the best cookies I've ever eaten. These vanilla scented cookies are super nostalgic.

Video How To Make Funfetti Cookies

Video: Funfetti Cookie recipe

Ingredients For Funfetti Cookies

Butter - I always use salted butter for my baked goods to balance the sweetness.

Caster sugar - Caster or superfine sugar is finer than white sugar which helps it melt into the dough.

Brown sugar - Light brown sugar to add a caramel flavour and to make the cookies chewy.

Egg yolk - Egg yolks add moisture and fat (while egg whites are mostly water) and this creates a chewier, densier, richer flavoured cookie.

Vanilla extract - Or vanilla bean paste. Even vanilla essence will do. This is the main flavouring of the cookie so don't skip this!

Flour - Plain or all purpose flour.

Cornflour - aka fine cornstarch to soften the flour mixture.

Bicarbonate of soda - also called bicarb (different from baking powder).

Salt - Fine salt.

Chocolate - White chocolate bits (not melts). Chocolate bits are designed to keep their shape while melts are designed to melt!

Rainbow sprinkles or jimmies - The ones that look like little lines (sugar strands), not balls (hundreds and thousands).

Tips For Making Funfetti Cookies

1 - So you love chewy cookies? My favourite ways to add moisture into cookies is to use egg yolks only and to use both caster or superfine sugar and brown sugar. White sugar gives the cookies a crisp edge but the brown sugar gives it chewyness. I've got 50+ recipes to use up the extra egg whites here.

2 - Add the sprinkles right at the end and then roll the cookie balls in extra sprinkles.

3 - Make all of your cookies an even size so that they bake evenly. Use a ice cream scoop aka cookie scoop or a scale to weigh your cookie dough. I prefer ice cream scoops as they also give you a rounded shape and are easy. I was given this ice cream scoop over 10 years ago and it's still going strong scooping lots of cookies.

4 - How big do you want your cookie? Remember 80g/2.8oz is perfect for an oversized cafe style cookie (the kind you pay $10 for), 60g/2oz is also a good sized cookie while 40g/1.4oz gives you a nice cookie to have with tea or coffee in the afternoon that isn't a meal in itself. And you will need to reduce the baking time if you reduce the size of your cookie.

5 - Always rest your cookie dough for at least 1 hour and up to 48 hours. This hydrates the flour which breaks down the proteins and starches giving a complex richer flavour and better textured centre. Resting also firms up the butter and creates a thicker, chewier cookie that spreads less while baking. However if you don't have that time, 1 hour will still be good. They will still spread a bit but see the next tip to whip them back into shape!

6 - If your cookies aren't perfectly round or they've spread a bit too much, scoot your cookies into a perfectly round shape using a glass as soon as they come out of the oven. Place the glass over the hot cookie and then swirl and rotate the glass so that the edges of the cookie bump against the glass scooting them into a round shape. Don't wait - after a few minutes they will firm up and you won't be able to do it!

7 - Can you freeze your funfetti cookie dough balls? Yes! Pop them in an airtight container and keep them in the freezer for up to 3 months.

8 - I actually prefer to bake each tray separately so that they get an even amount of heat.

If you love funfetti as much as I do and want more colourful desserts, then try this funfetti pound cake, funfetti chiffon layer cake or this Dot Cake!

Funfetti Cookie Recipe

An Original Recipe by Lorraine Elliott

Recipe Overview

Preparation time: 15 minutes plus 1 hour chilling time

Cooking time: 13 minutes per tray

Makes: 10 large cookies

Ingredients Needed

200g/7oz plain all purpose flour
20g/0.7oz cornflour/fine cornstarch
1/2 teaspoon bicarb
Pinch salt
150g/5oz butter, softened
80g/2.8oz caster or superfine sugar
50g/1.7oz light brown sugar
2 egg yolks
2 teaspoons vanilla
100g/3.5oz white chocolate chips
60g/2oz sprinkles for dough
30g/1oz sprinkles to roll

Step-By-Step Instructions

Step 1 DOUGH- In a bowl or a jug, whisk the flour (200g/7oz) together with the cornflour (20g/0.7oz), bicarb (1/2 teaspoon) and salt (Pinch) and set aside. In a mixer fitted with a beater attachment, beat butter (150g/5oz), caster or superfine sugar (80g/2.8oz) and light brown sugar (50g/1.7oz) together for 2-3 minutes. Beat in the egg yolks (2 egg yolks) and vanilla (2 teaspoons) until smooth. Add the flour mixture on low speed until almost mixed together. Then stir in the choc chips (100g/3.5oz) and first lot of sprinkles (60g/2oz).

Step 2 SCOOP - Scoop out a cookie dough using a 2oz ice cream scoop and roll in the extra sprinkles (30g/1oz). Cover and refrigerate for at least 1 hour up to 48 hours.

Step 3 BAKE - Preheat oven to 160C/320F fan forced or 180C/350F conventional. Line 2-3 baking sheets and place 3 or 4 balls on each tray keeping them 2 inches apart. Bake for 13 minutes.

Step 4 SHAPE - Immediately after the cookies are baked, if they aren't perfectly round, use a glass jar to scoot the edges into a circle using a swirling action. If the cookies are too domed, press down gently with the bottom of the glass. Cool on the tray for 15 minutes. Enjoy with a cup of tea, coffee or glass of milk!

Personal Note

On the day I made these we had to go out to dinner that evening so I quickly got these baked and photographed and then got ready. It was dinner in the city and it was a set menu. I never find set menus that good value but it wasn't our choice, it was something that host had organised. She was so excited and explained that the restaurant had created a special menu just for our table this evening.

I had already told them before about my barramundi allergy and the host assured me that they would bring out something else. She was a coeliac and was very organised about allergies.

The entrees were tasty, although there wasn't quite enough for people and we basically got one piece of sashimi per person or two if we were lucky. Then it came to the mains and I saw that there was barramundi and pork. They brought out the barramundi first. "Don't worry they'll have a dish for you," the host said patting my hand. I waited and then they brought out the pork dish.

I asked about my other dish in place of the barramundi and the waitress scowled. "This is it," she said thrusting the pork towards me. I told her that I understand that's the second main, but I thought I was getting a different dish as I can't eat barramundi. "What, do you want two now?" she sniped shoving the pork towards me.

"No, I don't want two plates of pork," I said slowly trying to be calm. Everyone at the table was silent as she agressively huffed and turned on her heel. They eventually brought something out and she actually apologised for the mix up.

Our dessert was more like a palate cleaner but people were still hungry. I felt so bad for the host who was so excited (and also had her gluten allergy ignored) only to have the restaurant let her down.

When we got home, I actually looked at the menu online and found something very interesting. They hadn't actually created anything special for us. It was all from the regular menu and to make things worse when you added everything up and the portions that we got it only added up to about $70 worth of food whereas the host had been charged $140 just for food alone! And we ended up eating these cookies as late night snacks as we were still hungry!

So tell me Dear Reader, what do you think about set menus? And do you like funfetti?

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Funfetti Cookies With Choc Chips - Bakery Style! was written by Lorraine Elliott and published on Wednesday, September 23, 2026 in Biscuits & Cookies, Chocolate, Desserts and Delicious Recipes.