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Soft and delicious cookies loaded with colorful sprinkles and white chocolate chips are perfect for a party. They are also a fabulous birthday treats for folks who prefer cookies to cake.
These funfetti style cookies are super delicious and really fun. There is pudding mix in the dough which gives them the perfect soft and chewy texture. The sprinkles add a pop of color and make them super festive. The white chips add a bit of creamy texture, though you can use chocolate if you prefer.
It has come to my attention that not everyone wants a giant cake with loads of frosting for their birthday. My sister-in-law is one of those people.
Don’t get me wrong, she’s always up for trying whatever cake I’ve baked, but that’s not her “thing.” Her thing is cookies.
Last year when I asked her what she wanted for her birthday treat she requested something vanilla with sprinkles. Preferably made in cookie form.
I obliged and made her a sprinkle filled cookie cake. It had yellow buttercream piped on to because it’s her favorite color.
That was fun, but I thought this year I’d do individual cookies instead. They are more practical in a lot of applications.
She is an elementary school teacher, so I should bake her a batch to share with her students. I’m sure they’d love that!
Anyway I know she prefers soft cookies so I used an old recipe we live for chocolate chip cookies with pudding mix inside as the base. The flavor and texture of those cookies are always delicious.
Instead of chocolate chips I used vanilla chips. It adds big vanilla flavor which is what she loves.
Plus it is almost like having bits of frosting baked inside which you know I live! Toss in a ton of colorful sprinkles and they are ready for a birthday party.
Tips and tricks
Make sure you use full sized sprinkles or jimmies and not the little balls or nonpareils. The nonpareils have a way of melting into the dough and aren’t as visually pleasing.
While you can bake the cookies immediately after making the dough, the final shape and texture of the cookies will be better if you chill the dough first. A half hour is sort of a minimum chill time, but you can chill them for up to a few days. The longer time lets more flavor develop.
I love using cookie scoops to keep my cookies a uniform size. A thick and chunky dough like this requires a sturdy scoop. I really like the OXO cookie scoops. They are the only ones that don’t break on me.
You could very easily adjust the colors of the sprinkles to coordinate with your party colors. The options of mixes and individual colors are just about endless.
Storing your cookies
Cookies can be stored at room temperature for several days. Put them in an airtight container to keep them fresh.
Adding a slice of sandwich bread to the container helps keep them softer for longer. The bread will help keep a higher level of moisture in the container.
These cookies freeze well. You freeze baked cookies for several months in a freezer bag.
You can also freeze balls of dough on a cookie sheet and then transfer the frozen dough balls into a freezer bag. You can bake the dough from frozen, just add a minute or two to the baking time.
Do you prefer cake or cookies for your birthday treat? Or do you request something altogether different? Tell me all about your favorite birthday treats in the comments or on social media.
- 1 cup butter, softened
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 (3.4 ounce) box instant vanilla pudding mix
- 2 eggs
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 cups vanilla baking chips
- 1/2 cup rainbow sprinkles (jimmies)
- Cream together the butter, brown sugar and granulated sugar until the mixture is light and fluffy.
- Add the eggs and vanilla, mixing until incorporated.
- In a small bowl, mix together flour, pudding mix and baking soda. Stir the flour mixture into the butter mixture until just combined.
- Fold in the white chips and sprinkles. Cover and chill the dough for at least an hour.
- Preheat oven to 350° F. Use a medium cookie scoop to scoop dough onto parchment or silicone mat lined cookie sheet. Leave about 2 inches between each scoop. Bake for 10-12 minutes or until the edges are just starting to turn golden brown, the centers should still look a little soft.
- Cool on the cookie sheet for 5 minutes then remove to a wire rack to cool completely.
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Amount Per Serving: Calories: 119Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 94mgCarbohydrates: 13gFiber: 0gSugar: 8gProtein: 1g
All nutritional information is estimated and will depend on the exact ingredients you use.
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