Description
Delight in these Funfetti Cheesecake Pudding Cookies, a playful twist on classic cookies with a creamy cheesecake pudding mix, white chocolate chips, and vibrant rainbow sprinkles. Perfectly soft and subtly sweet, these cookies bring a festive funfetti flair to your cookie jar, ideal for celebrations or anytime indulgence.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 package (3.4 oz) cheesecake pudding mix (vanilla can be substituted)
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 2 cups white chocolate chips
- 1/2 cup rainbow sprinkles
Instructions
- Preheat Oven and Prep Baking Sheets: Preheat your oven to 350°F. Line baking sheets with parchment paper to ensure cookies don’t stick and bake evenly.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, and cheesecake pudding mix until well combined. Set this aside for later use.
- Cream Butter and Sugars: Using a mixer, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which will help incorporate air for soft cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract, mixing until fully incorporated for a smooth batter.
- Mix Dry Ingredients and Add-Ins: Gradually add the dry ingredients bowl to the wet ingredients, mixing just until combined. Gently fold in the rainbow sprinkles, followed by the white chocolate chips, ensuring even distribution throughout the dough.
- Scoop Cookie Dough: Use a cookie scoop or tablespoon to form dough balls about 1 inch in diameter and place them spaced apart on the prepared baking sheets.
- Bake Cookies: Bake for 10-12 minutes or until the edges are slightly golden but centers remain soft. Avoid overbaking for maximum softness.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy your festive Funfetti Cheesecake Pudding Cookies!
Notes
- Cheesecake pudding mix adds a unique creamy flavor and soft texture to the cookies; vanilla pudding mix can be used as a substitute though flavor will differ slightly.
- Do not overbake to keep cookies soft and chewy.
- For a dairy-free version, substitute butter with a plant-based margarine and use a suitable pudding mix.
- Use parchment paper or silicone baking mats to prevent sticking and aid cleanup.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
