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Preheat oven to 375 F. Line baking sheet with parchment paper.
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Whisk together flour, baking soda, salt and baking powder in a medium bowl.
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In a separate bowl, cream the butter with an electric mixer for 1 minute. Add the sugar and cream for another 3 minutes. Beat in the vanilla and egg. Gradually beat in the dry ingredients until uniform. Then add about 2 tbsp half-n-half to moisten the dough and make it soft but not wet.
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Fold in the sprinkles and ⅔ cup white chocolate chips.
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Roll the dough into balls, dip fingertips into remaining half-n-half and slightly flatten the top of each cookie.
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Bake until the cookies are set on top and light golden brown around the edges, about 15 minutes. Transfer to wire rack to cool completely. Repeat with remaining dough.
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Once cookies are baked and cooled, melt the 1 cup white chocolate chips in a microwave safe bowl on high for 30 seconds. Stir and cook for another 30 seconds. Use a spoon to drizzle the chocolate over the cookies. Allow the chocolate to set before serving, about 30 minutes.