Funfetti Cookie Bars

🥣 What you need to make funfetti cookie bars

You only need a few basic pantry ingredients plus some regular baking equipment to make these delicious cookie bars.

EQUIPMENT:

• 9″x13″ baking dish – I find that a glass baking dish works best for this recipe. The baking times in this recipe are for baking with a glass baking dish. Glass heats faster than metal, so if you use a metal baking pan instead, you might need to add more time and/or increase the oven temperature.
• parchment paper – when making cookie bars, I always lightly grease the baking dish with butter, then line fully with parchment paper. This means the parchment paper doesn’t just line the bottom – it goes up the sides as well. This makes it much easier to lift out the baked cookie bars and transfer them to a cooling rack to cool before slicing.
  

🍫 Ingredient notes

• flour – use all-purpose flour for this baking recipe.
• kosher salt – not all salt is created equal. I prefer to use Diamond Crystals kosher salt. If you use Morton’s kosher salt, use just a little less than the recipe calls for; if you are using table salt, use a little more. Here’s a general guideline: 1 part table salt = 1½ parts Morton kosher salt = 2 parts Diamond Crystal kosher salt. If you’d like to learn more about the differences between salts, this link takes you to an information article.
• baking soda
• unsalted butter – I use Tillamook unsalted butter in most of my baking recipes. If I am making a dairy-free baking recipe, I use Earth Balance Dairy-Free Butter Sticks.
• light brown sugar – make sure you pack the light brown sugar into your measuring cup
• granulated sugar – I use both sugars to balance the flavors in the bars
• eggs – this recipe, like most of my baking recipes, works best with room temperature cage free brown eggs. Take the eggs out of the refrigerator and place them on your kitchen counter 1 to 2 hours before you are ready to start making this recipe.
• vanilla extract – pure vanilla extract has amazing flavor compared to imitation vanilla extract. It is, however, considerably more expensive. If you like to bake, then I highly recommend investing in pure vanilla extract. It makes a difference in how your baked goods taste! But you can, of course, use imitation vanilla extract if that’s what you have in your pantry. You can also sub in almond extract.
• semi-sweet white chocolate chips – I have found that most grocery store brands of white chocolate chips work
• funfetti colored sprinkles – you can use any fun rainbow sprinkles (or rainbow jimmies) you have on hand.

Exact measurements of ingredients and instructions are in the printable recipe card toward the bottom of this post. Here are some helpful tips to guide you as you make this recipe.

✅ Step-by-step guide: how to make funfetti cookie bars

Baking these funfetti bars is super easy – and fun!

• Start by melting the butter in a microwave safe bowl and allow to cool for at least 10 minutes before using in the recipe. If you haven’t taken the eggs out of the fridge yet, do so now and let them sit on your counter to come up to room temperature.
• Preheat the oven to 325°F.
• Prepare a 9″ x 13″ baking pan by lining the bottom and sides with parchment paper. This will allow you to lift the bars out of the pan easily.

• In a medium bowl, whisk together the flour, salt, and baking soda; set aside.

• In a different large bowl, whisk together the melted butter (make sure it’s cooled!), brown sugar, and granulated sugar until the sugars and butter are well-combined. Then add the egg, egg yolk, and vanilla, and mix well.
  
• Using a rubber spatula, gently fold the dry ingredients into the wet ingredients, just until blended. Next, gently fold in the white chocolate chips and sprinkles. Be careful not over-mix the batter.
  
  The dough may be slightly crumbly, so just use your hands to incorporate any loose dry crumbs into the dough. Then use a spatula to bring the dough into the prepared pan covered with parchment paper. Even out the dough and smooth the top with a spatula or even with your hands.