Description
These Funfetti Cheesecake Pudding Cookies are soft, chewy, and bursting with fun rainbow sprinkles and creamy white chocolate chips. Made with cheesecake pudding mix for a rich, tangy twist, they’re perfect for celebrations or anytime you want a delightful treat with a colorful pop.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 package (3.4 oz) cheesecake pudding mix (vanilla can be used as a substitute)
- 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 the oven and prepare pans: Set your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent the cookies from sticking and to make cleanup easier.
- Mix dry ingredients: In a large mixing bowl, combine the flour, baking soda, salt, and cheesecake pudding mix thoroughly. Set this bowl aside for use later.
- Cream wet ingredients: Using a stand mixer or hand mixer, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy. This creates the perfect base for the cookie dough.
- Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract, mixing until everything is well incorporated.
- Combine dry and wet ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix to ensure tender cookies.
- Add sprinkles and chocolate chips: Gently fold in the rainbow sprinkles and white chocolate chips, distributing them evenly throughout the dough for colorful, melty bites in every cookie.
- Form cookie dough balls: Using a cookie scoop or spoon, scoop out about 1-inch diameter balls of cookie dough and place them spaced evenly on the prepared baking sheets.
- Bake: Bake in your preheated oven for 10 to 12 minutes or until the edges are slightly golden but centers still look soft.
- Cool and enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Then, enjoy your fun, creamy, and colorful Funfetti Cheesecake Pudding Cookies!
Notes
- For a slightly tangier flavor, use cheesecake pudding mix instead of vanilla.
- You can substitute vanilla pudding mix but the texture and flavor will be slightly different.
- Ensure butter is softened to room temperature for easier creaming.
- Do not overbake; cookies will firm up as they cool.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Sprinkles add a fun burst of color but can be omitted or substituted with other mix-ins like mini chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
