White chocolate funfetti pudding cookies
Soft and fluffy funfetti cookies made with pudding mix!
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
- 2 and ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 3.4-ounce package cheesecake or vanilla pudding mix
- 1 cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups white chocolate chips
- ½ cup rainbow sprinkles
Preheat your oven to 350 degrees F.
Line two baking sheets with parchment paper or use a silicone baking mat. Set aside.
In a large bowl, whisk together the flour, baking soda, salt, and dry pudding mix. Set aside.
In the bowl of a stand mixer or in a large bowl if using a handheld mixer, cream together the butter and sugars on medium to medium-high speed until light and fluffy. Add eggs and vanilla and continue to mix until they are fully incorporated.
Turn the mixer down to low and slowly add the dry ingredients. Then add the sprinkles and chocolate chips. The mixture will be very thick.
Using a cookie scoop or two spoons, scoop out the dough into 1-inch balls and place on the prepared baking pans.
Bake in your preheated oven for about 10-12 minutes (I baked for 10 minutes) or until the tops are slightly golden. Turn off the oven, remove the pan and allow the cookies to cool completely.
Cookies can be stored in an airtight container at room temperature for several days.
Source: The Recipe Critic