Why should kids have all the fun when it comes to dessert? Sure they’ll love the multicolor sprinkles, but the rest of us will appreciate the chewy texture and butterscotchy flavor of these funfetti cookie bars.…and don’t forget those creamy white chocolate chips (one of the best parts about these cookie bars imo!)
I patterned these funfetti cookie bars after my Perfect Chocolate Chip Cookie Bars, one of my favorite desserts ever. I have to be careful around them because I can’t eat just one. And, as predicted, these cookie bars have the same effect on me 🙂
funfetti* cookie bars ingredients
- butter
- brown and white sugar
- egg
- vanilla
- baking soda and salt
- flour
- white chocolate chips
- creamy white chips add the perfect touch, and make these bars even more tempting.
- sprinkles
- the sprinkles are what put the fun in funfetti. Make sure they’re colorful, fresh, and good quality.
*The term “Funfetti” is actually a trademarked name for a product produced by Pillsbury who marketed their Funfetti cake mix with colorful sprinkles in the late 1980s.
funfetti cookie bars tips
Funfetti cookie bars bake up a lot like blondies; the dough is thick and needs to be spread out evenly in the pan before popping it in the oven. I use floured fingers to distribute the dough and then an offset spatula to smooth it out.
I like to press in a few extra sprinkles and chips to accent the surface, it really makes a difference in the baked bars since we won’t be adding any glaze or frosting to the top.
Take care not to over bake these cookie bars, the texture should be nice and soft.
your questions…
Gluten free? Yes, just use a good gf baking mix that works in a 1:1 ratio with all purpose flour.
Vegan? Try an egg substitute made for baking, I like Bob’s Red Mill Egg Replacer. Look for dairy free white chocolate chips like Pascha Organic White Chocolate Chips or Nestlé Allergen Free White Baking Chips.
Ditch the sprinkles? Sure, you might want to add chopped macadamias or pecans instead.
Make funfetti cookie bars in advance? Yes, you can bake the bars the day before, just keep on the counter overnight, covered with foil. You can also make the dough ahead, just wrap the pan in plastic and pop in the fridge overnight. Bring back to room temperature before baking.
Can I bake this recipe in a 9 inch round pan? Yes! In that case you’ll cut the cookie bars into wedges. A springform pan or tart pan with removable bottom would work especially well.
Can I bake this dough as cookies? I assume you could, but I haven’t tried that! Use a medium cookie scoop to scoop the dough and bake at 350F. Check them at 12 minutes and go from there.
Can I double in a 9×13 pan? Yes, the baking time will be similar, but keep an eye on it.
Do funfetti cookie bars freeze well? Yes, I like to wrap the individual bars so I can snack on them over time.
I love bar desserts!
They’re more satisfying than a cookie, but not as decadent as a piece of cake…they just hit the spot. These festive funfetti cookie bars are ideal for casual birthday celebrations ~ easy to package and transport to school or the office. Perfect for shipping to a far away loved one on their special day.
- Hummingbird Cake Bars
- Creamy Lemon Crumble Bars
- Chewy Coconut Bars
- Blueberry Poppy Seed Squares
- Pumpkin Pie Crunch Bars
- Nutella S’mores Bars
Funfetti Cookie Bars
5 from 1 vote
Indulge your inner kid with funfetti cookie bars. Chewy texture, butterscotchy flavor, and colorful sprinkles make them a hit for all ages.
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Prep Time:10 minutes minutes
Cook Time:35 minutes minutes
Total Time:45 minutes minutes
Servings: 16 servings
Equipment
9×9 baking pan
Ingredients
- 1/2 cup butter, at room temperature, I use salted butter.
- 1/2 cup light brown sugar, lightly packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups all purpose flour Note: for best results measure your flour by first fluffling it up, then scoop, and level off the cup with the edge of a knife.
- 1 cup white chocolate chips
- 1/4 cup colored sprinkles
Instructions
Preheat oven to 325F. Spray and line a 9×9 baking pan with parchment paper with long ends so that you can lift the bars out for easy slicing after baking. This is optional.
Cream the soft butter with the brown and white sugar, beating until fluffy. Beat in the egg and vanilla.
Beat in the baking soda and salt, then fold in the flour until no dry streaks remain. Don't over-mix your dough at this point. When the flour is almost completely folded in, add the white chocolate chips and sprinkles and finish folding until everything is well combined.
Drop the dough by spoonfuls across the bottom of your prepared pan and spread it out evenly. I like to use my floured fingertips to distribute it, and then an offset spatula to get it smooth and even.
Bake for 30-35 minutes, or until starting to wrinkle and turn golden around the edges. The center will still look a bit soft. I check with a toothpick at 30 minutes, and if there is any batter clinging to it I bake another 5 minutes. Be careful not to over bake these bars!
Let the bars cool before lifting them out using the parchment paper sling. Cut them into 16 bars.
Notes
Love your cookie bars extra soft and gooey? Check them at 25 minutes.
If you want a memorable dessert, slightly under-bake these bars and serve hot, scooped in bowls and topped with vanilla ice cream.
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Course: Dessert
Cuisine: American
Author: Sue Moran
Keyword: baking, chocolate chip, cookie bars, cookies, dessert, funfetti, sprinkles
Nutrition
Calories: 208 kcal · Carbohydrates: 28 g · Protein: 2 g · Fat: 10 g · Saturated Fat: 6 g · Polyunsaturated Fat: 0.4 g · Monounsaturated Fat: 3 g · Trans Fat: 0.2 g · Cholesterol: 29 mg · Sodium: 124 mg · Potassium: 61 mg · Fiber: 0.3 g · Sugar: 19 g · Vitamin A: 198 IU · Vitamin C: 0.1 mg · Calcium: 33 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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