Funfetti Cheesecake Pudding Cookies
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 15
Ingredients
- ½ cup 1 stick unsalted butter, softened to room temperature
- ¼ cup white granulated sugar
- ¾ cup light brown sugar
- 1 large egg
- 1 and ½ cups all-purpose flour
- 1 package of instant cheesecake pudding mix
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ cup funfetti sprinkles
Instructions
-
In a large mixing bowl, cream together the butter, white granulated sugar, and light brown sugar on medium speed. Add in the egg.
-
Slowly add in the flour ½ cup at a time until everything is completely mixed together. Add in the instant cheesecake pudding mix, salt, and baking powder.
-
Using a plastic spatula, fold in the sprinkles.
-
Cover with plastic wrap and allow the cookie dough to chill in the refrigerator for at least 2-3 hours. Overnight is best.
-
Preheat oven to 350 degrees and line a cookie sheet with parchment paper or a silicone baking mat.
-
Spoon the cookie dough onto the cookie sheet and bake for 10 minutes. Allow the cookies to cool for 1-2 minutes, then transfer to a cooling rack.
Recipe Notes
Stores in an airtight container for one week.
You can substitute the instant pudding mix for any flavors that you might like. If you need a larger batch, you can always double or triple the recipe.