Description
These Funfetti Cheesecake Pudding Cookies are soft, chewy, and bursting with colorful sprinkles and white chocolate chips. Infused with instant cheesecake pudding mix and cake batter extract, they deliver a rich, creamy flavor with a fun festive twist. Perfect for parties, celebrations, or an everyday treat that’s easy to make and incredibly delicious.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 box (3.4 ounces) instant cheesecake pudding mix
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 cup salted butter, softened
- 2 large eggs
- 1 teaspoon cake batter extract
Add-ins
- 1 bag (11 ounces) white chocolate chips
- 1/3 cup rainbow sprinkles
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line two large cookie sheets with parchment paper or Silpat liners to prevent sticking and ensure even baking.
- Cream Sugars and Butter: In a stand mixer or large mixing bowl, beat together the light brown sugar, granulated sugar, and softened salted butter until the mixture is creamy and well combined. This creates a fluffy base for your cookie dough.
- Add Pudding Mix, Eggs, and Extract: Incorporate the instant cheesecake pudding mix, eggs, and cake batter extract into the butter and sugar mixture. Beat just until combined to maintain a tender dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step ensures even distribution of leavening agents and seasoning within the dough.
- Combine Wet and Dry Mixtures: Gradually blend the dry ingredients into the wet ingredients. Mix just until everything is combined to avoid overworking the dough, which can make cookies tough.
- Fold in Chocolate Chips and Sprinkles: Stir in the white chocolate chips and rainbow sprinkles evenly throughout the dough, adding bursts of sweetness and color.
- Portion and Bake: Using a small cookie scoop (about 2 tablespoons), drop dough onto the prepared cookie sheets, spacing them evenly. Bake in the preheated oven for 10 minutes until the edges are set but the centers remain soft.
- Cool and Serve: Remove cookies from the oven and allow them to cool on the baking sheets. This lets them set perfectly before serving. Enjoy your festive, creamy Funfetti Cheesecake Pudding Cookies!
Notes
- Do not overmix the dough once the flour is added to keep cookies tender.
- Use cake batter extract for an authentic funfetti flavor; vanilla extract can be substituted but alters taste.
- Softened butter ensures easier mixing and helps achieve a creamy texture in dough.
- For best results, measure flour by spooning into the measuring cup and leveling off to avoid dense cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
