Funfetti Cheesecake Cookies
Serves 12
15 mins prep
12 mins cook
27 mins total
These are super simple, fluffy and flavorful cookies! Made with sourdough discard and dye free sprinkles, its a cookie you can feel good about your kids enjoying :)
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Save $4 cashback on Banza Spaghetti Made From Chickpeas. Scan QR-code and claim coupon
In a small-medium bowl, whisk together your dry ingredients.
In a small saucepan, brown your butter on the stove over medium high heat. Careful not to burn the butter, just brown. Let cool slightly.
Add your butter and sugar to a mixing bowl and mix on low speed. Add the egg, then the sourdough discard and mix until incorporated.
On low speed, add the dry ingredients slowly. Chop the cream cheese into small cubes and add them to the bowl until a cookie batter forms. It's okay if there are chunks of cream cheese.
Fold in the chocolate chips and sprinkles.
Preheat your oven to 375 degrees.
With a cookie scoop or tablespoon, roughly scoop the batter out of the bowl and onto a parchment lined baking sheet. Lightly flatten the cookies with your hands.
Bake for 10 - 12 minutes, until they are cooked through.
Let the cookies cool on the baking sheet for 5 minutes and then transfer to a cooling rack.
Enjoy with a class of milk for an after-school treat!
