Imagine biting into a soft, chewy cookie that's bursting with vibrant sprinkles and an irresistible vanilla flavor that will make your taste buds dance with joy! These Pudding Cookies are not just another ordinary cookie recipe - they're a magical treat that combines the creamy smoothness of instant pudding mix with the playful crunch of colorful sprinkles. Perfect for birthday parties, family gatherings, or when you simply want to add a splash of happiness to your day, these cookies are guaranteed to bring smiles and create sweet memories.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 package instant vanilla pudding mix
- 2 cups all-purpose flour
- 1 cup sprinkles
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and continue mixing until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, instant vanilla pudding mix, and baking soda until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the sprinkles using a spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days. For best texture, enjoy within 2-3 days of baking.
Tips
- Make sure your butter is truly softened but not melted - this ensures the perfect cookie texture.
- Use room temperature eggs for better ingredient incorporation and smoother dough.
- Don't overmix the dough after adding dry ingredients to keep cookies tender.
- For extra colorful cookies, use rainbow sprinkles or mix different types of sprinkles.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Let cookies cool completely before storing to maintain their soft texture.
- For maximum freshness, store in an airtight container and consume within 3 days.
- Experiment with different pudding mix flavors like chocolate or butterscotch for variety.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 30mg
