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Funfetti Chocolate Chip Cookies

Golden Funfetti Chocolate Chip Cookies packed with chocolate chips and sprinkles. There’s no need to chill the dough so these chewy cookies are ready in just 30 minutes.

Funfetti Chocolate Chip Cookies on a wire rack

It’s party time 🎉

Meet my new favourite cookies. Golden, chewy Funfetti Chocolate Chip Cookies filled to the brim with chocolate chips and colourful funfetti sprinkles.

These big, buttery cookies are my kryptonite.

A bowl of Funfetti Chocolate Chip cookie dough

There is something therapeutic about making a big batch of cookies. And these Funfetti Chocolate Chip Cookies are no exception.

They’re quick and easy to make, with no need to chill the dough. And with almost a cup of chocolate chips stuffed inside the cookie dough, they’ll satisfy ALL your chocolate cravings.

Funfetti chocolate chip cookie dough in white bowl

It is no secret that I love cookies. And I know you do too. Here are some of my favourites we shared so far:

Top view of Funfetti Chocolate Chip Cookies

To make these cookies, you first need to cream the butter and sugar. For these cookies, I use a combination of caster sugar and brown sugar.

Brown sugar is my secret weapon in cookies. It adds so much flavour. And vanilla. I add vanilla to e-v-e-r-y-t-h-i-n-g.

The best part? The fix ins. We’re talking almost a cup of chocolate chips and a ton of funfetti sprinkles. Can you even?

My only advice is to invite friends over when you bake these because these Funfetti Chocolate Chip Cookies are I-R-R-E-S-I-S-T-I-B-L-E.

A plate of Funfetti Chocolate Chip Cookies

Tips for making perfect cookies

  • Make sure your butter is at room temperature – not fridge cold and no gooey and soft.
  • If the recipe says to chill the dough, chill the dough (this cookie recipe doesn’t require chilling)
  • Never put your cookie dough on a hot cookie tray, it will cause the butter to start melting and the cookies to spread too much.
  • Cookies firm up as they cool, wait a few minutes before carefully sliding them to a wire rack to cool completely.

For more cookie tips, check out this post.

A close up of a Funfetti Chocolate Chip Cookie

Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.

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Funfetti Chocolate Chip Cookies

★★★★★ 4.7 from 3 reviews
  • Author: Jessica Holmes
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: Makes 14 cookies
  • Category: Cookies
  • Cuisine: American
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Description

Golden chewy cookies packed with chocolate chips and sprinkles.

Ingredients

  • 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
  • 90 grams (1/2 cup) brown sugar
  • 50 grams (1/4 cup) caster sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 210 grams (1 and 1/2 cup) plain flour
  • 1/2 teaspoon baking soda
  • 135 grams (3/4 cup) milk or dark chocolate chips, plus extra for decorating
  • 30 grams (1/4 cup) coloured funfetti sprinkles

Instructions

  1. Line two baking trays with baking or parchment paper. Preheat the oven to 180 C (360 F). In a large mixing bowl, beat the butter and sugars using an electric beater for 1-2 minutes or until pale and creamy.
  2. Add vanilla and egg and beat until combined. Sift in flour, baking soda and mix to combine. Add chocolate chips and sprinkles.
  3. Use a cookie scoop to roll balls of dough in your hands and place them onto your prepared trays, leaving room for the cookies to spread out.
  4. Bake for approximately 11-12 minutes or until golden brown on the edges. Press a few extra chocolate chips on top. Carefully transfer to a wire rack to cool completely.

Notes

If you prefer a thin and crispy cookie, add 1/4 cup (35 grams) less flour.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 259

Keywords: Chocolate chip cookies, Funfetti cookies, Funfetti chocolate chip cookies

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A Funfetti Chocolate Chip Cookie with a bite taken out of it

This recipe was first published in October 2015. 

Reader Interactions

Comments

  1. Just a tip–use LIGHT brown sugar not DARK. I only had dark in the house so I figured it would be alright–the extra molasses content took all the chew out of the cookie and I had to make a second batch!

    Also if you find your cookies to be a little too dry add 1/2 teaspoon of milk. My cookies came out chewy and gorgeous after doing that.

    ★★★★

    Reply

    • Hi Peter! My cookies are roughly 1.5 tablespoons of cookie dough or size #40 cookie scoop. Hope you enjoy them!

      Reply

  6. Well… I’m thinking I need some sprinkles up in my classic chocolate chip cookie recipe really soon! Sprinkles just make everything better!

    Reply

  7. These are so so fun, Jess! Great for a party – the sprinkles really do put you in a party mood! I love a crispy cookie like this, especially warm out of the oven with a glass of cold milk 🙂 I’ve also been dying to see how I can make a super soft cookie like the ones they make for store-bought ice cream sandwiches. The cookies in those sandwiches are always thin like these are, but so soft, almost to the point that they are cakey really. I’d be so stoked if you were able to do a recipe like that too! 😀

    Reply

  17. How fun are these colorful sprinkle-loaded cookie beauties?? I seriously just want to grab a handful out of my screen and go cookie crazy! They look perfect, Jessica!

    Reply

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