These cute cookies are full of white chocolate, mini chocolate chips, and rainbow sprinkles! They’re soft, chewy and bound to disappear really quickly. If any leftovers exist, store them in an airtight container for up to one week.
In a small bowl, whisk together the flour, cornstarch, baking powder, and salt. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the brown sugar, smearing out any clumps along the side of the bowl. Add in the flour mixture, stirring until incorporated. Fold in the rainbow sprinkles, white chocolate morsels, and half of the mini chocolate chips. Chill the cookie dough for 30 minutes (wider, thinner cookies) or at least 2 hours (thicker cookies).
Drop the cookie dough into rounded scoops onto the prepared baking sheet. Gently press the remaining mini chocolate chips into the tops. Bake at 375°F for 9-11 minutes. Cool on the baking sheet for 10 minutes before turning out onto a wire rack.
Notes: This recipe is easily doubled to serve more!
Any larger sprinkles may be used, but do not use nonpareils (the itty bitty balls). These bleed and will turn the cookie dough an unappetizing gray color.
{low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/04/25/double-chocolate-funfetti-cookies/