White Chocolate Funfetti Pudding Cookies

Funfetti Cookies are loaded with white chocolate, funfetti sprinkles, and instant pudding mix which makes them so thick, chewy, buttery, and soft-baked! These funfetti cookies will stay soft for days!

Course Dessert

Cuisine American

Keyword funfetti cookies, pudding cookies

Prep Time 10

Cook Time 11

Freezer Time 10

Total Time 31

Servings cookies

Calories 212kcal

Author Jessica

Ingredients

1 cup (2 sticks) salted butter softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
½ teaspoon vanilla extract
¼ teaspoon almond extract
2 cups all-purpose flour
1 small box (3.4 oz) Vanilla Instant Pudding Mix DO NOT prepare!
1 teaspoon baking soda
1 cup white chocolate chips
1/2 cup rainbow sprinkles

Instructions

In a large mixing bowl with a handheld mixer, or in a bowl of a stand mixer, add the softened butter, granulated sugar, and brown sugar. Beat for 1-2 minutes until it's creamy and combined, and lighter in color. Add the egg, vanilla extract, and almond extract. Blend together again until combined.
In a smaller mixing bowl, add the flour, instant pudding mix (do not prepare, just use the dry mix from the box), and baking soda. Stir with a wire whisk to break up an clumps. Add half of it into the wet ingredients mixture and beat together just until combined. Add the other half and blend again.
The dough will look crumbly and that's ok. Take about 2-3 tablespoons of dough and roll into a ball between the palms of your hands. It should look like a golf ball. Place onto a plate and repeat until dough is gone. You will get about 24 of them. Place the plate in the freezer while the oven preheats.
Preheat oven to 350 degrees and prepare two cookie sheets by lining with parchment paper or spraying gently with cooking spray.
Place 12 dough balls onto one cookie sheet and bake for 10-13 minutes. Leave the other dough balls in the freezer while the first ones bake.
For extra pretty cookies, gently press a few white chocolate chips onto the tops of the cookies right when they come out of the oven. Let cook for a few minutes on the cookie sheet and then remove to a cooling rack to cool completely.
Store leftovers covered (I use a gallon-sized Ziploc bag) at room temperature on the counter.

Notes

Sprinkles : 1/2 cup rainbow sprinkles is equal to one of the small bottles of sprinkles (2.7 oz). It's actually slightly less then 1/2 cup but it's not a big deal. I just pour the whole thing in and call it good. If you are measuring from a larger container of sprinkles, then just measure 1/2 cup.

You can use the ball looking sprinkles (really small dot sprinkles) but be sure to mix them in very, very gently to avoid the color leaking all over the dough and turning it a weird color. Or you can use the longer stick looking sprinkles (like what you see in the pictures of the post), and they don't bleed color as easily so you should be fine just mixing them in normally.

Freezer Tip : Do not preheat the oven and prepare the cookie sheets until later in the recipe while the dough balls are in the freezer. The dough needs to freeze for about 10 minutes which is about the same time it takes for the oven to preheat, give or take a few minutes.

Tip : Use different sprinkles for any Holiday! Christmas colored sprinkles for Christmas, Halloween sprinkles, Easter, etc.

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