It was my brother’s birthday last Friday, and so the family got together for lunch at Pacific Catch over the weekend. I was excited to meet up for two reasons. First, it had been a while since we’d all seen each other – and I was eager to play with my 10-month-old nephew. And second, I could dispense some freshly baked confetti cookies at the party.
If you like soft, chewy and colorful treats, this recipe is for you. Confetti cookies are quick and easy to prepare and sure to satisfy a sugar craving. Studded with candy-coated chocolate gems and sprinkles, the confections scream celebration. They’ll go fast, too, so consider doubling the quantity. In fact, I’m tempted to make another batch soon.
Recipe adapted from Lil’ Luna.
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 6 tablespoons unsalted butter, melted and cooled
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup candy-coated chocolate gems (see notes*), plus more for garnish
- 1.5 ounces chocolate, roughly chopped (see notes**)
- 3 tablespoons sprinkles (jimmies or nonpareils)
- In a medium bowl, whisk together the flour, baking soda and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the butter and sugars at medium speed until well blended. Add the egg and vanilla extract and continue to beat until well blended.
- Gradually add the dry ingredients and beat on low speed until just combined. Add the chocolate gems, chopped chocolate and sprinkles and stir to combine.
- Line a baking sheet with parchment paper.
- Divide dough into 8 equal pieces and shape each piece into a ball. Place the balls on the prepared baking sheet about 3 inches apart. Place a few chocolate gems on top of each ball.
- Transfer to the refrigerator to chill until firm, about 2 hours or overnight.
- When you're ready to bake the cookies, preheat oven to 350 degrees.
- Bake cookies until the tops are lightly golden and the centers are still soft, 10-12 minutes.
- Remove from the oven and allow cookies to rest on the baking sheet for a few minutes before transferring to a wire rack.
**I used a HERSHEY's Cookies 'n' Creme Candy Bar.
