White chocolate sprinkle cookies

Chocolate chip cookies are one of my favourite desserts..they're so easy to make and you can customise them however you want. These delicious white chocolate sprinkle cookies are so soft in the middle and perfectly crisp on the outside. I actually made these to share with my friends to celebrate my birthday and I had so much fun making them and it was really hard to resist eating all of the cookie dough before it went into the oven.

Sprinke some flakey sea salt to balance out the sweetness

Customising your cookie dough

You can add pretty much anything you want in your cookie dough and I've listed a couple of things that are my favourite:

  • Chocolate chips: These can be either milk, white, or dark chocolate chips, and I also like to add in chunks of chocolate too.

  • Sprinkles: You can use any kind of sprinkles you like! Mix them into the cookie dough or sprinkle them on top of the cookies after making them into balls.

  • Nuts and sweets: Rather than chocolate chips, I like to add m&ms, smarties, or nuts such as pistachios, almonds and macadamia nuts.

  • Flavourings: Rather than using vanilla extract, I sometimes like to try experimenting with different flavours like using orange or lemon zest, cinnamon, coconut or caramel. The possibilities are endless.

Tips for baking cookies

I've made my fair share of chocolate chip cookies and I've learned quite a few tricks to making the perfect cookie.

  • Scoop the cookie dough using an ice-cream scoop so that each cookie are roughly the same size when they're finished baking

  • These can be kept in the freezer for up to 9 months giving you plenty of time to use them before they go bad. Bake in a pre-heated oven from frozen for 14-16 minutes.

  • If you can wait, leave the cookie dough in the fridge overnight or at least for 30 minutes. This process solidifies the butter and controls how much the cookie spreads in the oven. The flavour is also enhanced the longer it's in the fridge.

  • Remove the cookies slightly undone. When they're out of the oven, they'll continue to cook on the baking sheet.


Makes: 15 cookies | Prep time: 15 minutes | Chill time: 30 minutes - overnight

Baking time: 8-10 minutes



  • 110g unsalted butter, room temperature

  • 100g soft brown sugar

  • 100g caster sugar

  • 1 medium egg

  • 1 tsp vanilla extract

  • 100g plain flour

  • 90g strong white flour

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp cinnamon

  • Pinch of salt

  • 65g white chocolate chips

  • 4 tbsp sprinkles


  • Pre-heat your oven to 175°/350F/gas mark 3.

  • In a bowl, mix the flour, baking powder, baking soda, cinnamon and salt.

  • Cream the butter and sugars together in a separate bowl using a stand mixer or handheld mixer for 3 minutes or until pale and fluffy. Beat in the egg then add the vanilla extract.

  • Slowly mix int he dry ingredients into the wet ingredients with a spatula or wooden spoon.

  • Fold in the white chocolate chips and sprinkles into the batter.

  • Scoop into balls using an ice-cream scoop and add more chocolate chips on top (optional). These can be put straight into the oven or left in the fridge overnight or at least for 30 minutes.

  • Bake for 8-10 minutes. Remove from the oven and leave to cool on the cookie tray, then transfer to a cooling rack.



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