Description
Delight in the sweet celebration of Funfetti Cheesecake Pudding Cookies, combining the rich creaminess of cheesecake-flavored pudding mix with colorful rainbow sprinkles and luscious white chocolate chips. These soft, chewy cookies are an irresistible treat perfect for parties or any festive occasion.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 box (3.4 ounces) instant cheesecake pudding mix
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 the Oven: Set your oven to 375°F (190°C) and prepare two large cookie sheets by lining them with parchment paper or Silpat liners to prevent sticking and ensure even baking.
- Cream the Sugars and Butter: In a stand mixer bowl or large mixing bowl, beat together the light brown sugar, granulated sugar, and softened salted butter until the mixture becomes creamy and well combined, creating a smooth base for the cookies.
- Add Pudding Mix and Eggs: Incorporate the instant cheesecake pudding mix, eggs, and cake batter extract into the sugar-butter mixture. Beat just until all ingredients are combined to maintain a tender cookie texture.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Mix Dry Ingredients Into Wet: Gradually blend the dry flour mixture into the wet ingredients, mixing only until just combined to avoid overdeveloping gluten, which can make cookies tough. Gently fold in the white chocolate chips and rainbow sprinkles for bursts of sweetness and color.
- Portion Dough onto Sheets: Using a small cookie scoop or tablespoon measure (about 2 tablespoons per cookie), drop dough onto the prepared cookie sheets, spacing them evenly to allow for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 10 minutes, or until cookies are set and edges are lightly golden. Avoid overbaking for soft, chewy results.
- Cool and Serve: Remove the cookie sheets from the oven and allow the cookies to cool on the sheets to finish setting. Once cooled, serve and enjoy the colorful, creamy funfetti cheesecake cookies!
Notes
- Do not overmix the dough to ensure a soft, tender cookie texture.
- Use room temperature butter for easier mixing and better consistency.
- Chilling the dough for 30 minutes before baking can help prevent excessive spreading.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Rainbow sprinkles add festive color but can be adjusted or omitted according to preference.
