Ingredients
1 cup (2 sticks) unsalted butter, softened
¾ cup packed brown sugar
½ cup granulated sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
½ tsp butter extract (optional, for birthday cake flavor)
2½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
¾ cup white chocolate chips
¾ cup semi-sweet chocolate chips
⅔ cup rainbow sprinkles
Instructions
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Cream butter and sugars together in a large bowl until light and fluffy (2–3 minutes).
Add eggs and vanilla, mixing until fully incorporated.
In a separate bowl, whisk flour, baking soda, and salt. Gradually add dry ingredients to wet mixture.
Fold in chocolate chips and sprinkles gently until just combined.
Scoop dough (about 2 tbsp each) onto prepared baking sheets, leaving space between cookies.
Bake 10–12 minutes, until edges are lightly golden and centers are soft.
Cool for 5 minutes on the tray, then transfer to a wire rack to finish cooling.
Notes
For a stronger birthday cake flavor, add ½ tsp butter extract or a few drops of almond extract.
Chill the dough for 30 minutes before baking for thicker cookies.
Store in an airtight container for up to 5 days or freeze dough balls for up to 3 months.
Add extra sprinkles on top before baking for a fun, bakery-style look!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18g
- Sodium: 95 mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg