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Funfetti White Chocolate Cookie Sandwich

Chewy brown butter funfetti cookie that is full of golden Oreos, white chocolate chips, and sprinkles! With a smooth funfetti American Buttercream inside, these are golden perfection that is a perfect dessert even when it's not your birthday.
Prep Time25 minutes
Cook Time15 minutes
Chill Time30 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Cookie Dough, Cookie Lover, Cookie Sandwich, Cookies, Desserts, Funfetti, Funfetti Cookie, Small Batch Dessert, Vanilla Buttercream
Servings: 5 Cookie Sandwiches

Ingredients

  • 12 tbsp unsalted butter, browned, 170 g
  • 1 egg, room temperature
  • 1/2 tsp vanilla
  • 1 tsp cake batter extract
  • 3/4 cup light brown sugar, 150 g
  • 1/2 cup white granulated sugar, 50 g
  • 11/2 cup all purpose flour, 180 g
  • 1 tsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup white chocolate chips, 80 g
  • 1 cup crushed golden Oreos (7-8 cookies), 75 g
  • 1/4 cup funfetti sprinkles 50 g

Funfetti Buttercream Frosting:

  • 4 tbsp unsalted butter, room temperature, 56 g
  • 1 cup powdered sugar, 120 g
  • 1 tbsp heavy whipping cream, 15 ml
  • 2 tbsp funfetti sprinkles, 30 g

Instructions

  • In a medium saucepan over medium heat, melt 12 tablespoons of unsalted butter. Continue cooking until the butter foams, turns golden brown, and develops a nutty aroma (about 5–7 minutes). Stir constantly to prevent burning. Remove from heat and pour into a heatproof bowl, allow the browned butter to cool for 10–15 minutes.
  • In a separate medium size bowl, mix together all the dry ingredients. Set aside.
  • In a large mixing bowl, mix the cooled browned butter with white granulated sugar and light brown sugar, mixing until fully incorporated. Add in 1 egg, ½ tsp vanilla extract, and 1 tsp cake batter extract (optional but highly recommended for that cake mix cookie taste), mix until smooth and slightly creamy.
  • Add the dry ingredients to the wet mixture, continuing to use a spatula to mix until almost combined (you want a few streaks of flour to still be visible).
  • Gently fold in the white chocolate chips, funfetti sprinkles, and crushed golden Oreos to the cookie dough mixture. Do not over mix! Using a large #16 cookie scooper, scoop out 10 large cookie dough balls (roughly 83g each). Place on a baking sheet lined with wax or parchment paper, and chill dough in freezer for 30 minutes.
  • Bake at 350 14-16 minutes ("scoot" the cookies while still on hot baking sheet immediately after taking them out of the oven to create a perfect circle, if desired). Let cool on baking sheet 5-10 minutes then transfer to a cooling rack while you make the funfetti filling.

Funfetti American Buttercream Frosting:

  • In a small bowl or using a stand mixer, beat the room temperature butter until smooth. Add the powdered sugar, vanilla extract, and heavy whipping cream. Beat on medium - medium high speed until light and fluffy. Incorporate the funfetti sprinkles either mixing by hand or using the mixer.
  • Once the cookies are fully cooled, spread or pipe the funfetti frosting on one side of the cookie (for a total of 5 cookies). Gently place another cookie on top and press down to create a sandwich. Chill for at least 15 minutes before serving.