From Haley’s kitchen
Funfetti Melt Cookies
These cookies stay soft and pillowy because the marshmallows and white chocolate melt slightly in the oven, so resist the urge to bake them until they look fully set. Let them cool on the pan for five minutes and you'll get that perfect texture: crispy edges with a tender, almost gooey center.
Funfetti Melt Cookies
Yield: 12-15 cookies
Gather
Ingredients
- 1 stick unsalted butter softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour leveled off exact
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tarter
- 1/2 cup rainbow sprinkles
- 1/2 cup marshmallows
- 1/2 cup white chocolate chips
Let’s cook
Steps
- Preheat oven to 350 degrees F.;In a large bowl, Using a hand or stand mixer, cream the butter on medium speed for about 20 seconds.";s
- Add the sugar and mix until well combined. (about 30 more seconds)
- Add the egg and vanilla. Continue to mix on medium speed.
- In a separate bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tarter.
- Add the dry ingredients to the wet ingredients in three different parts. Mixing together on low speed.
- Once well combined, use a rubber spatula to fold in the sprinkles, marshmallows, and white chocolate chips.
- Line a cookie sheet with parchment paper, a silicone baking mat, or spray with non stick spray.
- Scoop about 3 tablespoons of dough, and roll into balls.
- It is optional to roll the outsides in sprinkles again. ( You can never have enough sprinkles) (;
- Place the dough balls on the cookie sheet and bake for 10 minutes.
- The cookies will appear quite soft, but allow them to cool on the sheet for about 5 minutes, and then transfer them to a cooling rack to completely cool.
- These cookies freeze well to use later! Enjoy!
The Club
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