Funfetti Milkshake Cookie Bars 

The recipe for the cookie version of the funfetti milkshake cookie is only available in my cookbook, Cookies for Days, but now the internet can enjoy the same exact (delish) flavors in cookie bar form! 

Funfetti Milkshake Cookie Bars are a copycat for the Cr*mb….cookie. We start with a chewy sugar cookie dough that is dotted with vibrant sprinkles and press it into a pan. Baked until it is perfectly golden and soft, you will let the sugar cookie bars cool. Then, it’s time for my favorite part: topping the bars with a cake batter and white chocolate frosting that tastes exactly like a milkshake. It’s so good, it will trick your mind into thinking you’re eating the real thing! Especially if you finish it off with a dollop of whipped cream to seal the milkshake illusion. Funfetti milkshake cookies are the ultimate party bar for any celebration (or Tuesday).

You can find exact quantities and step-by-step instructions in the recipe card below.

• Salted butter, softened – I like to use salted butter. You can sub unsalted butter, just add a pinch of salt to the dough. 
• Granulated sugar
• Eggs
• Vanilla extract
• Canola oil – This helps the cookies spread slightly and gives the cookie a slight buttery edge. 
• All-purpose flour
• Baking powder
• Rainbow sprinkles – I like to get my sprinkles from Walmart! They don’t include brown sprinkles in the mix which makes them so much cuter.

Frosting

• White chocolate chips, melted and cooled 
• Salted butter, softened – Again, you can use unsalted butter if that is your preference. 
• Powdered sugar
• Heavy cream
• Cake batter flavoring – I recommend using my high-quality, super-strength cake batter flavoring! It gives the very best flavor to the frosting! 
• Whipped cream, if desired

1. Preheat the oven to 350°F (180°C). Spray a 9×13 baking pan with nonstick spray and set aside.
2. In the bowl of a stand mixer or with an electric hand mixer, cream together the salted butter and granulated sugar until light in color and fluffy in texture.
3. Scrape the sides of the bowl and add in the eggs, vanilla, and canola oil. Mix until combined.
4. Next, add the flour, baking powder, and rainbow sprinkles. Mix until a soft dough forms.
5. Press the dough into the prepared baking pan evenly.
6. Bake at 350°F (180°C) for 15-18 minutes or until the dough has puffed up and the center no longer looks wet and glossy. Allow the cookie bars to cool completely before frosting.

To make the frosting:

1. First, melt the white chocolate chips in the microwave by heating them at full power for 30 seconds and then stirring. Repeat until the white chocolate is completely melted. Set aside.
2. With a stand mixer or with an electric hand mixer, cream the butter. 
3. Alternate adding 1/2 cup of powdered sugar with just enough heavy cream to bring the mixture together. Repeat until all of the powdered sugar has been added. The frosting should stay thick.
4. Next, mix in the cake batter flavoring. Once incorporated, slowly mix in the melted white chocolate.
5. You can further adjust the thickness of your frosting by adding more heavy cream, if desired.
6. Spread on the cooled cookie bar and top with sprinkles.
7. Cut into bars and then top each bar with a dollop of whipped cream.
8. Store in the fridge and serve chilled. Enjoy!