Ingredients
Scale
- 1 cup (227g) unsalted butter, softened
- ¾ cup (150g) packed light brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg
- 2½ cups (315g) all-purpose flour
- 1 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp salt
- ½ cup (90g) mini chocolate chips
- ¼ cup (45g) white chocolate chips
- 2 tbsp rainbow sprinkles
- 2 tbsp colorful candy bits (e.g., M&Ms or jelly beans)
Instructions
- In a large bowl, beat softened butter and both sugars until light and fluffy, about 2 minutes.
- Add egg and vanilla; mix until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients, mixing on low until just combined.
- Fold in chocolate chips, white chocolate chips, sprinkles, and candy bits.
- Chill dough for 10–15 minutes (optional, for firmer texture), then serve immediately or store in fridge for up to 5 days.
Notes
- This recipe is completely raw egg-safe if you use pasteurized egg or an egg replacer (e.g., flax egg or commercial egg替代).
- For gluten-free: swap flour for 1:1 gluten-free flour blend.
- Firmly chilled dough can be scooped and baked at 350°F for 9–11 mins for actual cookies!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 220 Kcal
- Sugar: 16g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
