Funfetti Cheesecake Pudding Cookies
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 3.4 oz package cheesecake pudding mix (vanilla will also work as a substitute)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2¼ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups white chocolate chips
- ½ cup rainbow sprinkles
Level of difficulty Average
Preparation time 15mins
Cooking time 10mins
Cost Average budget
Preheat your oven to 350 and prepare baking sheets by lining with parchment paper.
In a large bowl mix together flour, baking soda, salt, and cheesecake pudding mix. Set aside.
In your mixer cream together butter, sugar and brown sugar. Add eggs and mix together. Add your bowl of dry ingredients. Add rainbow sprinkles and mix together. Lastly add the white chocolate chips.
Scoop out the cookie dough into about 1 inch balls.
Bake for about 10-12 minutes or until slightly golden. Let cool and enjoy
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.