Description
Soft, chewy, no-bake Funfetti Cookie Dough Bites bursting with sprinkles and a creamy, sweet cream cheese filling. Perfect for parties or a fun snack!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup rainbow sprinkles, plus more for coating
- 1 cup mini semi-sweet chocolate chips (optional)
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Cream the Butter and Sugars: In a large bowl (or stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
- Add the Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Stir in Sprinkles and Chocolate Chips: Gently fold in the rainbow sprinkles and mini chocolate chips (if using).
- Chill the Dough: Cover and refrigerate the dough for at least 30 minutes (up to 24 hours).
- Cream the Cream Cheese and Butter: In a large bowl (or stand mixer), cream together the softened cream cheese and butter until smooth and creamy.
- Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, mixing on low speed until combined. Then, stir in the vanilla extract. Adjust with milk or powdered sugar if needed.
- Chill the Filling: Cover and refrigerate the filling for at least 30 minutes (up to 24 hours).
- Scoop the Cookie Dough: Remove the cookie dough from the refrigerator. Use a small cookie scoop (about 1 tablespoon) to scoop out balls of cookie dough. Roll each ball between your palms to make it smooth and round.
- Flatten the Cookie Dough: Gently flatten each cookie dough ball into a disc shape. You can use your fingers or the bottom of a glass to do this. The disc should be about ¼ inch thick.
- Fill the Cookie Dough: Place a small spoonful (about ½ teaspoon) of the cream cheese filling in the center of each cookie dough disc.
- Wrap the Filling: Carefully wrap the cookie dough around the filling, pinching the edges together to seal. Make sure the filling is completely enclosed in the cookie dough. Roll the ball between your palms to make it smooth and round again.
- Coat with Sprinkles: Roll each cookie dough bite in rainbow sprinkles to coat completely. Gently press the sprinkles into the dough to help them adhere.
- Chill the Bites: Place the assembled cookie dough bites on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes before serving. This will help the bites to firm up and prevent the filling from melting too quickly.
Notes
- Use softened butter and cream cheese for best results.
- Don’t overmix the cookie dough.
- Chilling the dough and filling is crucial.
- Use a cookie scoop for uniform bites.
- Don’t skip the sprinkles!
- Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 0 minutes