These fun and colorful cookies are MASSIVE and are a copycat from Crumbl – they contain oodles of white chocolate chips and sprinkles!
This has been a fun and busy summer. With work travel and camps, the 3 of us have had something goin on almost every single day since June. There have been days when I’m on work calls until 5pm and beyond, and I barely get a chance to say hello to my family.
One afternoon, I was on a work call and my nose picked up a pleasant smell of cookies being baked. When I had a quick 2 minute break between meetings, I went downstairs to see what was happening. It turns out that Addie created these beautiful cake batter blondie cookies all on her own.
These cookies were massive (way bigger than my hand, but I know that’s not saying much since I have small hands) and only yielded about 6 or 7 total cookies. I immediately started smiling when I saw them because sprinkles = happiness.
The cookies tasted even better than they looked. They had fun crunchy textures from the white chocolate chips and the sprinkles. Since they were so big, we could only eat about a third of one at a time. Some of us may have snarfed closer to a whole cookie, but I’m not naming names. 🙂
Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5
Copycat Crumbl cake batter blondie cookies
Ingredients
- 1 and ⅔ cup all-purpose flour
- 1 Tablespoon corn starch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (8 Tablespoons or 1 stick) unsalted butter room temperature
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon cake batter extract we omitted
- ¾ cup white chocolate chips
- ½ cup sprinkles
Instructions
- Preheat your oven to 350℉. Line two baking sheets with silicone mats or parchment paper and set aside.
- In a medium sized bowl, whisk together the flour, corn starch, baking soda, and salt together and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter with the brown and granulated sugars together on medium speed until light and fluffy, about 2-3 minutes.
- Turn the mixer down to low and add in the egg, vanilla extract, and cake batter extract if using. Mix well.
- Keep the mixer on low and slowly add in the dry ingredients. Mix until everything comes together. Fold in the white chocolate chips (you can do this by hand with a spatula or let the mixer do the work for you).
- Scoop out ¼ cup portions of dough and roll them into spheres.
- Place the sprinkles on a flat surface. Roll the sphere through the sprinkles so that only the middle of the sphere gets sprinkles (it should look like it has a single stripe down the middle).
- Place the sphere on top of your baking sheet so that an un-sprinkled side of the sphere is facing up. Gently press down on the dough with your palm so that it is about ¼ inch thick. The sprinkles should now adorn the exterior ring of your cookie on the edges.
- Repeat with the other dough spheres.
- Bake in your preheated oven, one tray at a time, for 10 minutes or until the edges look set. The middles of the cookies may appear puffy and/or underdone, and that's OK. They will continue to set as they cool.
- Allow the cookies to cool before serving.