Confetti Pudding Cookies

These cookies are super soft, full of sweet vanilla flavor, and covered in colorful sprinkles!

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Confetti Pudding Cookies | A Nerd Cooks

I originally intended to cover these cookies in red, white, and blue sprinkles for the 4th of July, but after trips to 2 different grocery stores, couldn’t find sprinkles in those colors. Very disappointing. They were going to be Firecracker Pudding Cookies.

Once I resigned myself to using multicolored sprinkles, I really debated calling them Funfetti Pudding Cookies. But I feel like they’re not technically Funfetti since the sprinkles are only on the outside and not the inside, too.

Anyway, I settled on Confetti Pudding Cookies. Still an okay name, right? At least the cookies are cute. And they taste great. The sprinkles make the outside a bit crunchy, while the cookies themselves are soft and tender.

Confetti Pudding Cookies | A Nerd Cooks

The original recipe for Pudding Cookies comes from Crazy for Crust; I’ve also shared Lemon White Chocolate Chip Pudding Cookies and Chocolate Cookies and Cream Pudding Cookies, too.

*dough requires ~1 hour of chilling*

You’ll need (yields approximately 24 cookies):

In the bowl of a stand mixer, cream the butter and brown sugar on medium speed. Beat in the egg and vanilla extract until smooth.

Add the pudding mix, baking soda, and kosher salt. Mix until combined. Add the flour. Mix again until well combined. Scrape down the sides of the mixing bowl as needed. Add the white chocolate chips and mix on medium-high speed until they are well distributed throughout the cookie dough.

Line a baking sheet with parchment paper. Pour the sprinkles into a shallow bowl. Scoop ~2 tbs balls of dough and roll it around in the sprinkles. Place the sprinkle-covered dough balls onto the prepared cookie sheet. Cover and chill for at least 1 hour.

When you’re ready to bake the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the chilled balls of cookie dough on the prepared baking sheets, approximately 2 inches apart. Bake 9-11 minutes, or until the edges just start to turn brown.

Remove the cookies from the oven and allow the cookies to cool on the baking sheets for 5 minutes before removing them to a wire rack to finish cooling completely.

Confetti Pudding Cookies | A Nerd Cooks

Confetti Pudding Cookies | A Nerd Cooks
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Chocolate Cookies and Cream Pudding Cookies

These treats include a beloved flavor combination baked into super soft pudding cookies. 

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Chocolate Cookies and Cream Pudding Cookies | A Nerd Cooks

Honestly? I’m not sure what to say about these cookies. What is there to say, really? They’re super soft, chocolate pudding cookies studded with white chocolate chips and chunks of Oreo cookies.

In my opinion, cookies get no better than this. Then again, I’m fairly obsessed with cookies and cream, well, everything. Check out the bottom of this post for more cookies and cream-flavored recipes!

Chocolate Cookies and Cream Pudding Cookies | A Nerd Cooks

The original recipe comes from Crazy for Crust; I’ve also shared Lemon White Chocolate Chip Pudding Cookies, too.

*dough requires ~1 hour of chilling*

You’ll need (yields approximately 24 cookies):

In the bowl of a stand mixer, cream the butter and brown sugar on medium speed. Beat in the egg and vanilla extract until smooth.

Add the pudding mix, baking soda, and kosher salt. Mix until combined. Add the flour. Mix again until well combined. Scrape down the sides of the mixing bowl as needed. Add the white chocolate chips and chopped Oreos and mix on medium-high speed until they are well distributed throughout the cookie dough.

Line a baking sheet with parchment paper. Scoop ~2 tbs balls of dough onto the prepared cookie sheet. Cover and chill for at least 1 hour.

When you’re ready to bake the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the chilled balls of cookie dough on the prepared baking sheets, approximately 2 inches apart. Bake 9-11 minutes, or until the edges just start to turn brown.

Remove the cookies from the oven and press additional white chocolate chips into the warm cookies, if desired. Allow the cookies to cool on the baking sheets for 5 minutes before removing them to a wire rack to finish cooling completely.

Need more cookies and cream-flavored desserts? I got you.

Chocolate Cookies and Cream Pudding Cookies | A Nerd Cooks

Chocolate Cookies and Cream Pudding Cookies | A Nerd Cooks

Lemon White Chocolate Chip Pudding Cookies

These pudding cookies are super soft and packed with bright, zingy lemon flavor.

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Lemon White Chocolate Chip Pudding Cookies | A Nerd Cooks

It’s official: pudding cookies are my new go-to cookie. They addition of pudding mix ensures that they are super soft, bake up perfectly every time, and can be flavored however you like. Want a more traditional chocolate chip cookie? Use vanilla pudding + chocolate chips. Is pistachio your jam? Use pistachio-flavored pudding. You get the idea.

Lemon White Chocolate Chip Pudding Cookies | A Nerd Cooks

Beyond being delicious, lemon and white chocolate strike me as being a perfect flavor pairing for spring time. The sweet and tangy flavor combination is also a refreshing alternative to all-sweet cookies.

In the mood for more lemony treats? Check out these Pink Lemonade Cupcakes and Whole Lemon Bars!

Lemon White Chocolate Chip Pudding Cookies | A Nerd Cooks

These cookies are adapted from the recipe found on Crazy for Crust.

*Before we dive into the recipe, know that this dough will need to be chilled for at least 1 hour before baking.*

You’ll need (yields approximately 24 cookies):

In the bowl of a stand mixer, cream the butter and brown sugar on medium speed. Mix in the egg and lemon extract until smooth.

Add the pudding mix, baking soda, and salt. Mix until combined. Add the flour. Mix again until well combined. Scrape down the sides of the mixing bowl as needed. Add the white chocolate chips and mix on medium-high speed until they are distributed throughout the cookie dough.

Line a baking sheet with parchment paper. Scoop 2 tbs balls of dough onto the cookie sheet. Cover and chill for at least 1 hour.

When you’re ready to bake the cookies, preheat the oven to 350 degrees F. Line two additional baking sheets with parchment paper. Place the chilled balls of cookie dough on the prepared baking sheets, approximately 2 inches apart. Bake 9-11 minutes, or until the edges just start to turn brown.

Remove the cookies from the oven and press additional white chocolate chips into the warm cookies, if desired. Allow the cookies to cool on the baking sheets for 5 minutes before removing them to a wire rack to finish cooling completely.

Lemon White Chocolate Chip Pudding Cookies | A Nerd Cooks

Lemon White Chocolate Chip Pudding Cookies | A Nerd Cooks

Double Chocolate M&M Cookies

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These cookies are chewy, chocolaty, and can be easily dressed up for any holiday or occasion.

Chocolate M&M Cookies | A Nerd Cooks

Since it’s February, I can share these now, right? Right.

Truthfully, I’m not very big on Valentine’s Day. Never have been. My idea of a nice Valentine’s Day is staying in, ordering takeout, and watching a movie in our PJs. I don’t want or need much more than that.Chocolate M&M Cookies | A Nerd Cooks

However, I can’t really resist an excuse to bake cookies. And these little chocolate numbers are all dressed for Valentine’s Day. Though you could easily swap out the red/pink/white M&Ms for red/green for Christmas, your team colors for the Super Bowl, and so on.Chocolate M&M Cookies | A Nerd Cooks

This recipe is an adaptation of the one used for these Peppermint Mocha Cookies, originally found on Sally’s Baking Addiction.

You’ll need (makes ~24 cookies):

  • 1 cup all-purpose flour
  • 3/4 cups cocoa powder (I used half regular and half dark, but use whatever you have)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 eggs
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1/2 cup mini chocolate chips
  • 1 cup M&Ms candy, for pressing into tops of cookies (I went with the Valentine’s Day variety M&Ms)

Line a baking sheet with parchment paper and set aside.

In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt.  Set the bowl aside.

In the bowl of a stand mixer, cream the butter and sugars together for a few minutes, until they are light and fluffy.  Beat in the egg and add the vanilla extract.

Little by little, add the dry ingredients to the wet, on low speed.  Scrape down the sides of the bowl as necessary.  Add the mini chocolate chips.  Turning the speed up a bit higher helps to incorporate them throughout the thick dough.

Next, you’re going to want to scoop and chill the cookie  dough. Scoop and roll the cookie dough into 1.5 tbs-sized balls. Place them on the prepared cookie sheet. Cover the dough balls tightly with plastic wrap and chill it for at least 3 hours, and up to overnight.  I opted for overnight.

Once you’re ready to bake the cookies, preheat the oven to 350 degrees F and line another baking sheet with parchment paper. Move half of the dough balls over to the other cookie sheet and re-position all of the dough so that it is evenly spaced, leaving a couple of inches between each dough ball.

Bake the cookies for 9-10 minutes.  The cookies will look pretty soft in the middle, and that’s okay.  Remove them from the oven and gently press the M&Ms into the warm cookies. Allow the cookies to cool on the cookie sheets for 5 minutes or so before removing them to a wire rack to finish cooling completely.

Chocolate M&M Cookies | A Nerd Cooks

Chocolate M&M Cookies | A Nerd Cooks<div?

Eggnog Cookies

Simply put, these cookies taste like Christmas.

Eggnog Cookies | A Nerd Cooks

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What are your opinions on eggnog?  Love it?  Hate it?  It’s a pretty divisive holiday beverage!  It’s the winter holiday equivalent of candy corn.

Personally, I am staunchly anti-eggnog.  At least when it’s in liquid form.  I cannot abide any dairy-based alcoholic beverages.  Adding it to these cookies, however…  The eggnog imparts a really nice flavor to the cookies.  They’re sweet, warmly spiced, and, well, taste just like Christmas.

So, what I’m saying is, leave your preconceived notions about eggnog at the door.  If you’re an eggnog hater, these cookies just might change your mind.

Eggnog Cookies | A Nerd Cooks

 

This recipe comes from the blog Liv for Cake.  I doubled the recipe listed on her blog, and subbed bourbon for the rum that she used.  Because, bourbon.

You’ll need (makes ~36 cookies):

For the cookies –

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp ground nutmeg
  • 1/4 tsp cinnamon
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 tsp salt
  • 2 tsp bourbon
  • 1 egg
  • 1/2 cup eggnog

For the glaze –

  • 2 cups powdered sugar
  • 2 tsp bourbon
  • 2 tbs eggnog
  • freshly grated nutmeg and/or colored sanding sugar, for garnish (optional)

In a medium-sized bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon.  Set the bowl aside.

In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy.  Add the bourbon, egg, and and eggnog.  Beat until combined.  Scrape the sides of the bowl as necessary.

Bit by bit, add the flour mixture and mix until combined.  Again, scrape down the sides of the bowl as needed.

Refrigerate the cookie dough for at least 3 hours.  I scooped the dough, using a ~1.5 tbs cookie scoop, onto parchment paper-lined baking sheets before tucking them into our chest freezer.

Preheat the oven to 350 degrees F.  Line baking sheets with parchment paper.  Transfer the chilled cookie dough to the prepared baking sheets.

Bake 9-11 minutes or until the cookies are golden around the edges.  Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before removing them to a wire rack to finish cooling completely.

To make the glaze, combine the powdered sugar, bourbon, and eggnog in a small bowl.  Stir until the glaze comes together.  Drizzle over the cooled cookies and top with some freshly grated nutmeg and/or colored sanding sugar, if desired.

Eggnog Cookies | A Nerd Cooks

Eggnog Cookies | A Nerd Cooks

Dark Chocolate Halloween Chip Cookies

These festive cookies are the perfect sweet treat to help you celebrate Halloween!Dark Chocolate Halloween Chip Cookies | A Nerd Cooks

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These cookies are all dolled up for Halloween.  They’re made with dark cocoa powder so they’re nearly black.  PLUS they’re full of white chocolate, semi-sweet chocolate, peanut butter, AND orange candy baking chips.Dark Chocolate Halloween Chip Cookies | A Nerd CooksDark Chocolate Halloween Chip Cookies | A Nerd Cooks

I found this recipe on the blog House of Nash Eats.

You’ll need (yields ~3 dozen cookies):

  • 2 cups all-purpose flour
  • 2/3 cup dark cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2/3 cup brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup Nestle Halloween baking chips
  • 1/2 cup peanut butter baking chips
  • 1/2 cup white chocolate chips

Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper and set aside.

In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt.  Set aside.

In the bowl of a stand mixer, cream the butter and sugars together until light and fluffy.  Add the eggs, one at a time, making sure that each one is combined before adding the next.  Add the vanilla extract and mix well.

In a couple of batches, add the dry ingredients to the wet.  Scrape down the sides of the bowl as needed.  Mix until just combined.

Add 1 3/4 cups of the baking chips/chocolate chips, mixing until they are well distributed throughout the dough.  Reserve the remaining 1/4 cup of chips for topping the cookies.

Using a cookie scoop, or two spoons, scoop dough into 2 tbs-sized balls and place them on the prepared baking sheet, leaving about 2 inches between each ball of dough.  Bake for 8-10 minutes, or until just set.

Once you remove the cookies from the oven, press some of the leftover chocolate chips into the dough.  Allow the cookies to cool for 5 minutes on the baking sheet before removing them to a wire rack to cool completely.

Dark Chocolate Halloween Chip Cookies | A Nerd Cooks

Dark Chocolate Halloween Chip Cookies | A Nerd Cooks

Sweet Potato Chocolate Chip Cookies – Updated!

These Sweet Potato Chocolate Chip Cookies are soft, spicy, and not too sweet.Sweet Potato Chocolate Chip Cookies | A Nerd CooksLike so many of my early blog posts (I originally posted about these 3 years ago!), these cookies really deserved a face lift.  And with Fall right around the corner, what better time to make these sweet and spicy cookies again?

They’re super soft, the cinnamon and cloves make them small like Fall, and the chocolate chips provide the perfect contrast of flavor and texture.  AND – They’re made with sweet potatoes so… they count as a vegetable.  Right?

If you like these cookies, and I bet you will, you should check out these Pumpkin Chocolate Chip Cookies and Sweet Potato Waffles.

Sweet Potato Chocolate Chip Cookies | A Nerd Cooks

My original post about these cookies can be found here.  The recipe comes from Joy the Baker’s first cookbook.

You’ll need (makes ~2 dozen cookies):

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 2 large eggs
  • 1 cup brown sugar, packed
  • 1/2 cup vegetable oil or applesauce
  • 2 tsp vanilla extract
  • 1 cup sweet potato puree (canned or ~1 medium sweet potato, roasted, skin discarded, and mashed)
  • 1 cup chocolate chips, plus more for topping the cookies

Preheat the oven to 350 degrees F.  Line two baking sheets with parchment paper and set them aside.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, and cloves.  Set aside.

In another medium-sized bowl (or in the bowl of a stand mixer), whisk together the eggs an brown sugar until they are thick and pale.  Whisk in the oil/applesauce and vanilla extract.  Fold in the mashed sweet potato.

All at once, add the wet ingredients to the dry ingredients.  Fold together with a spatula (or the stand mixer) until no bits of flour remain.  Fold in the chocolate chips.

Using a cookie scoop, or by the heaping tablespoonful, drop the dough onto the prepared baking sheets, leaving about 2 inches between cookies.  Top the dough with additional chocolate chips.

Bake 10-12 minutes.  Allow to cool on the cookie sheet for about 10 minutes before transferring to a wire rack to finish cooling completely.

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