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–+ servings
Five cookies sit stacked one on top of the other with sprinkles and chocolate chips scattered around.

Birthday Cake Cookies

The Dashley's Kitchen
Full of colorful sprinkles and white chocolate chips these cookies are perfect for any celebration. Chewy and tender they are joyfully delicious!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 9 minutes
Cooling Time 3 minutes
Total Time 3 minutes
Course Desserts
Cuisine American
Servings 24
Calories 273 kcal

Ingredients
  

  • 3 cups flour*
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup salted butter softened
  • 2 cups packed brown sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 2 cups white chocolate chips
  • 2-3 tablespoons sprinkles

Instructions
 

  • Pre-heat oven to 350° F.
  • In a large bowl use a hand mixer to cream butter, brown sugar and vanilla.
  • Add eggs to mixture in large bowl and combine with hand mixer. Batter will start to become light brown and a little fluffy.
  • In small bowl combine flour, baking soda and salt.
  • Gradually add half of the dry ingredients, roughly a cup and a half, to the wet ingredients in the larger bowl. Fold in the dry ingredients using a spoon to be sure you do not over mix the dough.
  • When flour is mostly mixed in add the last of the dry ingredients, chocolate chips and sprinkles to the large bowl of dough. Again fold in flour and chips till dough comes together. Avoid over mixing.
  • Line a baking sheet with parchment paper.
  • Using a small or medium cookie scoop, scoop balls of dough on to the baking sheet. Lightly press an additional 4-6 chocolate chips in the top of each scoop of dough for optimal presentation.
  • Bake cookies in oven for 7-8 minutes. When cookies begin to turn just barely golden pull them!
  • Allow cookies to cool on baking sheet on top of wire racks for 5 minutes before moving the cookies off the sheet and on to the wire racks to finish cooling.

Video

Notes

  • Butter needs to be softened NOT melted. To bring to room temperature set out an hour beforehand on the counter.
  • Be sure to use fresh brown sugar. If brown sugar is old and dried out it is missing vital moisture the cookies need. Fresh brown sugar is necessary for perfectly chewy cookies.
  • The more you beat the butter and sugar the happier your cookie will be!
  • When it comes to flour you may need a little extra or less depending on elevation and humidity levels. We have found that drier places require less flour (closer to 2 ¾ cups) and more flour for more humid locations (like 3 ¼ cups).
  • Using a spoon, scoop flour into the measuring cup to prevent using too much flour in the recipe. If using the measuring cup to scoop flour directly from container the flour will be compacted, putting too much flour in the cookies. Scooping the flour gives the most accurate measurement short of weighing out the flour.
  • My favorite sprinkles are the confetti sprinkles, the flat circular ones.
  • It’s really hard to get all the flour at the bottom mixed in, I always finish off by mixing/ more like pressing by hand. When there are so many chocolate chips it’s the best way to bring the dough all together and make sure the dough isn’t crumbly. 
  • Use parchment paper to line the baking sheet do NOT use cooking spray.

Nutrition

Serving: 1gCalories: 273kcalCarbohydrates: 36gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 4gCholesterol: 39mgSodium: 225mgSugar: 24g
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