Funfetti Chocolate Chip Cookies

After this weekend, I’ve come to the conclusion that I have a severe lack of sprinkles and funfetti in my life and that needs to change.

This weekend, I baked 3 different things (2 new, 1 old) because I had finished my homework before the weekend and why not? These funfetti chocolate chip cookies were the first thing I baked this weekend and were definitely the most fun. And colourful.

I think I’ve decided to make sprinkle Saturday a thing?

These cookies are my basic chocolate chip cookie recipe, which was my original best chocolate chip cookie recipe until I discovered brown butter. I wanted to sprinkles to be the star of the show though, so regular softened butter it was.

I actually made these cookies because I have three coworkers celebrating birthdays this week and as the official clinic baker I decided I needed to come up with something new to keep everyone on their toes. I think they’ve had my brown butter chocolate chip cookies enough recently. And by recently I mean they had them last week.

Got to keep everyone happy! Give the people what they want.

Funfetti is, I think, the unofficial birthday treat. I mean, you really can’t go wrong by adding sprinkles to things. I’m going to start doing it more often. And I’m going to head back to the kitchen and make more of these for this week’s birthday festivities!

Funfetti Chocolate Chip Cookies

Yield: 30 cookies


  • 1/2 cup unsalted butter, softened
  • 1/4 cup sugar
  • 3/4 cup packed light brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/2 tsp. baking soda
  • 1 tsp. hot water
  • 1/4 tsp. cream of tartar
  • 1/4 tsp. salt
  • 1 1/2 cups all-purpose flour
  • 1 cup semisweet chocolate chips
  • 1/2 cup sprinkles


  1. Preheat oven to 350°F.
  2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the egg, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt and cream of tartar. Stir in flour, chocolate chips and sprinkles. Drop by large spoonfuls onto ungreased pans.
  3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

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