Chocolate Chip Confetti Cookies!
Get in my mouth. Right now. It’s cookie time!
I think any time is a perfect time for cookies. These Chocolate Chip Confetti Cookies started with a classic chocolate chip base and a few extras I had sitting on the counter.
I chopped leftover pecans from last weekend’s Hummingbird Cake and added them to the dough for a pleasant crunch.
Pastel M&M’s from Easter added bright color and a candy-coated pop. Use any color combo you like—these cookies are forgiving and fun.
I used E. Guittard semi-sweet chocolate wafers for big pockets of rich chocolate. If you usually use little morsels, try these discs sometime—you get more indulgent chocolate in every bite. I picked mine up at Williams-Sonoma, but use whatever semisweet baking chocolate you prefer.
Mix the dough as you would for any chocolate chip cookie. Fold in the chopped pecans if you’re using them; they add a nice texture but aren’t essential.
Stir in the M&M’s for color.
Then fold in the chocolate wafers so the dough is studded with generous chunks of semi-sweet chocolate.
Dough it!
Scoop the dough into portioned rounds and bake. For a playful finish, gently press the tops into confetti sprinkles before baking so the sprinkles stick and create an extra colorful look.
If you like a salty-sweet contrast, sprinkle a little sea salt on top just before baking.
Chocolate Chip Confetti Cookies: soft and chewy with candy pops and big chocolate pockets.
It’s like a party in every bite—best served warm with a cold glass of milk.
Chocolate Chip Confetti Cookies
30 minutes
15 minutes
45 minutes
Ingredients
- 2-3/4 cups all purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup sugar
- 1 cup packed light brown sugar
- 2 teaspoons vanilla
- 2 eggs
- 3/4 cup pecans, finely chopped
- 1-1/2 cups M&M’s
- 2 cups semisweet chocolate wafers – or morsels
- Confetti sprinkles
- Sea salt
Instructions
- Sift together flour, baking soda and salt with a wire whisk and set aside.
- In a mixer, cream butter and sugars together for about two minutes until light and fluffy.
- Add eggs and vanilla and mix until combined. On low, add the flour mixture and mix until just combined. Stir in chopped pecans, M&M’s and chocolate wafers.
- Chill dough for about 30 minutes.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Scoop chilled dough with a 2-inch scoop. Gently press tops in a small dish of confetti sprinkles and place 2 inches apart on the cookie sheet.
- Sprinkle tops with sea salt if desired.
- Bake for about 16 minutes or until lightly browned. If using a smaller scoop, bake 12–14 minutes. Transfer cookies to a wire rack to cool and repeat with remaining dough.
Enjoy warm with a big glass of milk.