CRAZY SPRINKLE WHITE CHOC CHUNK SUGAR COOKIES

We need to have a talk about these cookies. They gooooooooooooood!

My nieces and SIL came down for a picnic the other day, so I made them this crazy batch of cookies that I suspected their pretty little minds would love. I found the recipe on The Comfort of Cooking and adapted it by adding white chocolate chunks and coating the tops of the cookies in sprinkles as well as incorporating into the mixture. If you like the soft texture of a Subway cookie, changes are you will enjoy these!

Recipe

1.5 cups plain (all-purpose) flour
1 teaspoon cream of tartar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) unsalted butter, room temperature
3/4 cup sugar
1 large egg
2 teaspoons vanilla extract
1/2 cup sprinkles, plus extras for tops
Optional: 2 chopped white Freddo Frogs (70g white chocolate, chopped)

Method

Preheat oven to 175 degrees C (350 degrees F). Line two cookie sheets with baking paper.

In a medium bowl, mix together flour, cream of tartar, baking powder, baking soda and salt. Set aside.

With an electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla extract, mixing until combined. Add flour mixture 1/2 cup at a time, mixing until combined. Stir in 1/2 cup of sprinkles by hand, and chopped white chocolate (if using).

Roll approximately 2 teaspoons of dough into balls and flatten slightly (so they are roughly 1.5cm high) and then dip tops and sides into a bowl of extra sprinkles. Place on the cookie sheet, leaving 1-2 inches between each cookie.

Bake for 8 minutes. The cookies will not look browned or cooked - they will finish cooking while cooking on the cookie sheet. Leave to rest on the cookie sheets for 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 5 days.