White Chocolate Chip Funfetti Cookies

• ½ C Country Crock Olive Oil stick butter, room temperature (or regular unsalted butter)
• ½ C brown sugar, packed
• ½ C Stevia
• 1 egg, room temperature
• 1 tsp almond extract
• ¼ tsp vanilla extract
• 1 C all-purpose flour
• ½ C vanilla protein powder (or more flour)
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1½ Tbsp rainbow sprinkles
• ½ C Lily's White Chocolate Chips, divided

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Cream together the butter and sugars together until light and fluffy, about 2 minutes. Add in the egg, almond extract, and vanilla extract, mixing until smooth, about 2 minutes.
3. In a separate bowl, whisk together the flour, protein powder, baking powder, baking soda, and salt. Slowly mix with the wet ingredients until just combined (there should be a few streaks of flour remaining). Fold in the sprinkles and ⅓ cup white chocolate chips.
4. Use a small cookie scoop to portion out 1-tablespoon-sized balls of cookie dough.* Once the all the cookie dough is portioned, roll together two balls of dough until smooth, then place on the prepared baking sheet and press slightly to adhere. Place cookies at least 2" apart with no more than 5 cookies per pan. Repeat until all cookie dough is combined. Press the remaining chocolate chips into the cookies.
5. Bake for 11-13 minutes until the edges have set and the middles are slightly underbaked. Bang the pan on the counter two or three times, then allow the cookies to cool on the pan for 5 minutes before transferring to a cooling rack.

*See blog post for more details about the preparation process.

Nutrition facts are a calculated estimate of 1 big cookie.