The Party Cookie

I recently saw a funfetti cookie and felt inspired to create my own version. I call it The Party Cookie, because it’s basically a party in a cookie and it’s the perfect treat to bring to any party celebration. It’s a classic riff on the sugar cookie filled with vibrant rainbow sprinkles and white chocolate chip callets. Inspired by the birthday cake truffle from Milk Bar, it’s the perfect balance of a crisp edge and a chewy, slightly under-baked center.

I like to create my own blend of sprinkles because I feel like there’s always something missing from the store bought containers. For this batch, I used rainbow jimmies plus a few fun animal and star-shaped sprinkles in lime green, violet and electric blue. The key to making the ultimate party cookie is the extra topping to the cookie dough balls. Rolling them in extra sprinkles and topping with white chocolate callets ensures full party coverage. Not only are they insanely delicious, but it’s hard not to smile just looking at them. It’s a celebration cookie worthy of any party or if you’re in need of a little cheer.

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THE PARTY COOKIE

MAKES 12-14 LARGE COOKIES

ingredients + TOOLS

• 2 baking sheets

• 2 silicone baking mats

• 3 cups all purpose flour

• 3 tsp baking powder

• 1/2 tsp salt

• 1 cup unsalted butter, room temp

• 1 1/2 cup granulated sugar

• 2 large eggs, room temp

• 2 tsp pure vanilla extract

• 1/2 cup rainbow sprinkles

• 1/2 cup white chocolate chip callets

• Topping: 1/2 cup rainbow sprinkles and 1/4 cup white chocolate callets

STEPS

1. In a mixing bowl, whisk the dry ingredients (flour, baking powder, salt) until combined and set aside.

2. In a large bowl with a hand mixer or a stand mixer using the beater attachment, combine the butter and sugar until evenly mixed. Using a silicone spatula, wipe down the sides of the bowl to ensure an even mix.

3. Add the eggs and vanilla to the wet mixture and beat on low until combined. Using the spatula, wipe down the sides to ensure even mix.

4. Slowly add the dry ingredients to the wet mixture and beat on low until combined.

5. Remove the bowl from the stand mixer. Add the sprinkles and white chocolate callets and using a spoon, gently mix to combine.

6. Scoop out 3-4 Tbsp size dough balls and roll the dough in the extra sprinkles and set a few additional white chocolate chips on top.

7. Place the dough balls on parchment paper lined tray. Using a flat spatula, flatten the dough balls until they are about 3” rounds.

8. Place in the fridge and chill for 2 hours or more.

9. Preheat the oven to 350 degree.

10. Remove the dough balls and place on silicone baking mats, 6 on a sheet. There should be about 2-3 inches between dough balls.

11. Bake for 15-17 minutes or until lightly browned on the sides. The center should be slightly soft.

12. Remove from oven and let cool on baking sheet for 10-15 minutes then move to a cooling rack. This will allow the cookies to fully set before moving. Serve immediately or store in an airtight container for up to 5-6 days.