I’m that type of person that hoards sprinkles, cupcake toppings, cake toppings, different icings; basically any and all baking toppings and add-ins.  So recently when I was rummaging through my pantry on a Sunday afternoon and spied a bag of Sno-Caps and a giant jar of rainbow sprinkles I thought, why not mix it up by making Funfetti Chocolate Chip Cookies.  I mean sprinkles make people happy, and chocolate chip cookies make people happy, so Funfetti Chocolate Chip Cookies seemed like the unicorn of happiness.   

The recipe is easy, and really one of those eyeballing recipes; a little bit more of this a little bit more of that if you get my drift.  I start with the classic Tollhouse Chocolate Chip Cookies recipe found on the back of the bag; it’s not broken, so why try to fix it!  And then when it comes to adding in the chocolate chips I add an additional cup of Sno-Caps, one cup of mini white chocolate chips, and an entire jar of rainbow sprinkles.  This will make your cookies extra extra chocolate-y, gooey and beyond happy. 

Check out the recipe below, but I think you’ll find my Funfetti Chocolate Chip Cookies are simple yet perfect for a birthday or celebratory occasion.  The colorful twist on everyone’s favorite cookie just makes it that much more fun.  Enjoy!  Truly, MKR

P.S. This isn’t the first time I’ve taken the classic chocolate chip cookie recipe and added an unexpected twist; hello Pretzel and Peanut Butter Chocolate Chip Cookies.  

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Funfetti Chocolate Chip Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 3/4 cup packed brown sugar
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cups Nestle Toll House Semi-Sweet Chocolate Morsels
• 1 cup Sno-Caps
• 1 cup mini white chocolate chips
• 1-2 cups sprinkles

Instructions

1. Preheat oven to 375 degrees F.
2. Combine flour, baking soda and salt in small bowl.
3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
4. Add eggs, one at a time, beating will after each addition.
5. Gradually beat in flour mixture.
6. Stir in morsels and sprinkles last.
7. Drop by rounded teaspoon onto ungreased baking sheet.
8. Bake for 9-11 minutes or until golden brown.
9. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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Is there anything better than a warm, fresh-out-of-the-oven chocolate chip cookie?  The answer is no…or so I thought, until I had today’s Chocolate Chip Peanut Butter Cup Cookies with Pretzels & Sea Salt.  Sweet, salty, crunchy, gooey, chocolatey, peanut buttery, and salty all in one bite.  Is your mouth watering yet?  If not, let me add in that they’re super easy to make.  That did the trick, didn’t it?

Now, I’ve always appreciated and respected a classic recipe I was raised on, a recipe like the Nestle Tollhouse cookie recipe.  But with a few small tweaks, and the addition of a salted crunch factor, I promise today’s cookies will be your new go-to.  For these chocolate chip peanut butter cup cookies, the trick is to use a small ice cream scoop to scoop all the dough onto a baking sheet.  Next, each scoop gets a small pretzel and a generous sprinkle of coarse sea salt. Here, make sure not to press down too hard; use two fingers to keep the pretzel in the center of the cookie as much as possible, and just slightly indented into the dough. 

Like baking anything, be sure to remember that each oven heats differently so always watch your cookies making sure to not over-bake them.   And always remember that the cookies continue to bake after you take them out of the oven.  I always remove them when their edges start to turn golden brown, but their centers still seem a little soft and almost underdone.  Once removed, the centers will continue to bake just a smidge, giving you that perfect, ooey-gooey amazing bite.  Enjoy!  Truly, MKR