It's the only kind of boxed cake I would ever eat when I was little, and whenever we used to go to Kings Island, I would refuse to leave without my rainbow sprinkle ice cream cone.
Okay that might've been like...this year...but whatever. Who doesn't love rainbow sprinkles on and in everything anyway? The more color, the better! And that crunch...perfect!
I took the plunge and bought a giant jar of sprinkles because well...why the hell not! That and Joann's coupons are dangerous... But there's never anything wrong with a mountain of colorful sprinkles to brighten your day, and I really wanted to make something fun!
Every once in a while I like my cookies to taste a little different, so these ones don't puff up much, but they have an amazingly soft center. The cornstarch in the recipe helps get that texture. And what's not to love about chocolate chips, sprinkles, and marshmallows?? Beware though, I'm about to show you something terrifying so you understand my urgency with paying attention to directions.
Okay so probably some of the ugliest cookies I've ever made.
I don't generally like to share my ugly trial runs with everyone, but this is here to make you understand that cookies need some tender love in order to be beautiful like in the photos you see all over Pinterest.
All of us bakers screw up once in a while in the kitchen, forgetting to add an egg, or that last 1/4 cup of flour, but for these, the problem was the marshmallows. It's wise to be careful that when you're rolling your cookies out onto the pan, that no marshmallows are on the sides of your "cylinders" (you'll know what I mean if you read the blog post I linked). Unless you want crispy marshmallowy goop around the edges of your cookies, I suggest making sure they're completely inside the cookie for the best results.
This batch makes roughly 22 cookies depending on the size, so for the second sheet, I rolled them a bit higher, tucking in all of those pesky marshmallows, and they turned out so much better.
Do you guys have any snacks or sweets that you just can't grow out of?? I want to know!
Have a great rest of the week friends!
Loaded Funfetti Cookies
Makes roughly 20-24 cookies
1 stick unsalted butter
3/4 cup granulated sugar
1 large egg
2 teaspoons vanilla
1 1/2 cups all purpose flour
3 teaspoons corn starch
1 teaspoon baking soda
1 teaspoon salt
1 cup of sprinkles
1/2 cup marshmallows
1/2 cup chocolate chips
*Feel free to add other small nuts, pretzel pieces, or oats as well!
Preheat oven to 350 degrees
Line baking sheet with wax paper, dust with flour, or set silpat on and set aside.
1. In a large mixing bowl, or in the bowl of your stand mixer, whip butter until light and fluffy with the whisk attachment, then add sugar on medium to high speed until fully mixed. Add in the egg, and vanilla extract and whisk until just combined.
2. Sift together the rest of the dry ingredients and slowly add to the wet mixture on a medium speed. Remove the bowl from your mixer and add your sprinkles and other special ingredients, using a spatula to fold them in.
3. Once incorporated, you can chill the dough for at least an hour, or roll out the dough immediately, (I didn't find that it made too much of a difference). Roll out about 10-12 "cylinders" of dough keeping in mind the instructions I mentioned in the post, set on the baking sheet, and bake for 8-9 minutes. They should look a little underdone, the edges pretty thin and wrinkly, and the center shiny and puffy, so take them out and let them cool for 20-30 minutes so they can solidify a little before serving. Happy eating!