Confetti Pudding Cookies
Prep Time15 minutes mins
Cook Time11 minutes mins
Chilling the dough2 hours hrs
Total Time26 minutes mins
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories:
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 3.4 oz (1 box) instant vanilla pudding mix
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ¼ cups all-purpose flour
- ¾ cup white chocolate chips
- 1 cup sprinkles
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.
Serving: 0 | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg