Birthday Cake Pudding Cookies
Birthday Cake Pudding Cookies are quick and easy to make with instant pudding. The perfect party treat that’s packed with colorful flecks, delicious flavor, and plenty of fun!
Servings: 36
Calories: 120kcal
Ingredients
- 2¼ cups flour
- 1 teaspoon baking soda
- pinch of salt
- 2 sticks butter softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3.4 ounces instant vanilla Jello pudding mix
- 1 cup white chocolate chips
- 1½ cups rainbow sprinkles
Instructions
- Preheat the oven to 350 degrees and prepare a 11x17 baking sheet with parchment paper.
- In a large bowl, combine the flour, baking soda, and salt. Mix well and set aside.2¼ cups flour, 1 teaspoon baking soda, pinch of salt
- In a separate mixing bowl, cream together butter and sugars until smooth using an electric hand or stand mixer.2 sticks butter, ½ cup brown sugar, ½ cup granulated sugar
- Add the eggs and vanilla and continue to mix until smooth.2 large eggs, 1 teaspoon vanilla
- Add the pudding package and mix for another minute until fully combined.3.4 ounces instant vanilla Jello pudding mix
- Add dry ingredients to the pudding mixture and blend until all ingredients are fully incorporated.
- Using a rubber spatula, fold in the white chocolate chips and most of the rainbow sprinkles (reserve a handful to the side).1 cup white chocolate chips, 1½ cups rainbow sprinkles
- Using a 1-2 inch cookie scoop, scoop each cookie compactly and roll in the palms of your hands, creating an even and round shape.
- Dip each cookie into the remaining sprinkles and place on cookie sheet, sprinkle side up. Spacing cookies 2 inches apart. Repeat until the sheet is full.
- Bake for 8-10 minutes.
- When done, allow the cookie to cool on the baking sheet for about 1 minute before transferring to a cooling rack. Serve immediately or when completely cooled.
Notes
Storage:
- To Store: Store these cookies in an air-tight container at room temperature for up to 5 days.
- To Freeze: You can freeze the baked cookies in a freezer safe-container for up to 3 months. You can also freeze the cookie dough in an airtight container for up to 5 months. Allow the cookie dough to thaw in the refrigerator overnight before scooping and baking.
- Be sure you do not overcook these cookies. They will continue cooking slightly on the sheet. If they are overcooked, they will lose a lot of that moist flavor!
- These cookies are delicious right out of the oven at room temperature.
- Be sure not to use Cook and Serve pudding. Make sure you’re using instant pudding for this recipe.
- Don't forget, you are not making the actual pudding, rather you are simply adding the powder to your cookie batter.
- You will likely cook 3 baking sheets of cookies.
Nutrition
Calories: 120kcal | Carbohydrates: 23g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 57mg | Potassium: 31mg | Fiber: 0.2g | Sugar: 17g | Vitamin A: 15IU | Vitamin C: 0.03mg | Calcium: 15mg | Iron: 0.4mg