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These funfetti pudding cookies are soft and chewy with the perfect amount of rainbow sprinkles. Although, let’s be honest, you can never have too many sprinkles!

My sister got me into pudding cookies a little over a year ago with her last minute {let’s be honest, that’s how she always makes a recipe} decision to make chocolate pudding cookies. I was skeptical but her experiment turned out to be worth it. So, so worth it y’all. What I love about them is that the pudding mix sans milk helps keep the cookies nice and pillowy soft. Plus it allows you to add so many flavors to your cookies without breaking out expensive ingredients. Pistachio cookies without spending $8 on pistachios? Yes, please.

So in honor of my sister I found this recipe over on Jennifer Meyering because basically everything she makes is delicious, delicious gold. She’s one of the few bloggers I live close to and I love to hang out with this girl! If any of you work from home and/or run your own business you know how valuable finding people who do what you do that you can physically hang out with can be. So we love our taco and margarita dates. And I love all the recipes on her site. Like these peach wine pops. Or these pumpkin donuts. Or these peanut butter cookie truffles. Basically just grab a cup of coffee and eat your way through her blog. You’re welcome.

Now that I’m done fan girling we can get back to these cookies. My sister loves all the funfetti things and she was pretty excited over this white chocolate raspberry funfetti cake I made and demanded it when I was home in may. I also ended up making 2 batches of these frosted sugar cookies so maybe it’s just the sprinkles she’s madly in love with. Either way I know she’d LOVE these cookies! And don’t tell her but she might be getting a cookie care package soon 😉

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Funfetti Pudding Cookies

Yield: 1 dozen

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

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Ingredients

• 1/3 cup salted butter, softened
• 1/4 cup brown sugar
• 1.5 Tbs sugar
• 1 egg
• 1/3 tsp vanilla
• 1 1 oz boxe cheesecake pudding mix
• 3/4 cup all-purpose flour
• 1/2 tsp . baking soda
• 1/4 cup rainbow sprinkles

Instructions

1. Cream together butter and both sugars until fluffy and then add egg and vanilla and mix until combined.
2. Add pudding mix, flour, and baking soda and mix until just combined. Gently fold in sprinkles until evenly distributed
3. Using a small cookie scoop, scoop cookie dough out onto lined baking sheets and bake at 350 degrees for 12-14 minutes or until slightly golden around the edges.
4. Let cool on baking sheet for about 3-5 minutes before transferring to flat surface to cool.