Description
Delight in these White Chocolate Funfetti Pudding Cookies, a vibrant and soft treat bursting with colorful sprinkles and creamy white chocolate flavor. Perfectly soft and chewy, these cookies combine instant white chocolate pudding mix with cake mix for an irresistibly moist texture. Ideal for celebrations or anytime you want a fun, festive cookie with a sweet twist.
Ingredients
Scale
Cookie Dough
- 3/4 cup butter, softened
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 (3.4 oz) package instant white chocolate pudding mix, dry
- 3/4 cup white cake mix, dry
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 2 1/4 cups all-purpose flour
- 1/2 tsp salt
Add-Ins
- 1/2 cup jimmy sprinkles
- 1/2 cup mini rainbow sprinkle chocolate chips
Instructions
- Preheat and Cream Butter and Sugars: Preheat your oven to 350°F (177°C). In a large bowl, cream together the softened butter, brown sugar, and sugar until the mixture is light and fluffy. This step is essential to create a smooth base for your cookies.
- Mix in Pudding and Cake Mixes, Eggs, and Vanilla: Add the instant white chocolate pudding mix and the white cake mix to the creamed butter and sugar. Beat well until fully blended. Then incorporate the eggs and vanilla extract, mixing until the dough is smooth and evenly combined.
- Combine Dry Ingredients and Add Sprinkles: In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add this dry mixture to the wet ingredients, stirring slowly to fully incorporate. Once combined, gently fold in the jimmy sprinkles to distribute them evenly throughout the dough.
- Shape Cookies and Add Toppings: Roll the dough into 1-inch diameter balls and place them spaced apart on a greased or lined baking sheet. Lightly press mini rainbow sprinkle chocolate chips onto the tops of each cookie ball to add extra color and texture.
- Bake and Cool: Bake the cookies in the preheated oven for about 10 minutes or until edges are lightly golden. Remove from the oven and allow the cookies to set on the baking sheet for about 4 minutes before transferring them to a wire rack to cool completely. This resting time helps the cookies firm up while staying soft and chewy.
Notes
- For best results, use room temperature butter to ensure proper creaming.
- Do not overbake; cookies should appear slightly underdone in the center to preserve softness.
- You can substitute the mini rainbow sprinkle chocolate chips with regular chocolate chips or other festive toppings.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To freeze, place cookie dough balls on a tray, freeze until solid, then transfer to a sealed bag for up to 3 months. Bake from frozen, adding a couple of extra minutes to the baking time.
