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Funfetti Cheesecake Pudding cookies are some of the best tasting and best looking cookies you’ll ever have! Made with pudding mix, these are soft, chewy and oh so delicious!
Funfetti is just fun, it makes everything so colorful and tasty! Try these other Funfetti recipes, Popcorn, Blondies and Cheesecake Bars.
Funfetti Cheesecake Pudding Cookies
My mom made cookies for the family last week and she made this recipe! It has been years since I have made it and it has totally gotten buried. These are easily one of my favorite cookies on the blog and I knew that it needed an update and brought back to the top. These Funfetti cookies are the most chewy, delicious cookies that you will ever make. They bake perfectly and the pudding inside is the secret ingredient. Plus sprinkles seem to make everything better right? I promise you are going to love this cookie recipe just as much as we do!
Funfetti cookies are the perfect addition to any party, lunch box, or afternoon snack. They are so colorful and cheery, just looking at them will brighten your day. Then after you taste the scrumptious cheesecake flavor, the crunch of the sprinkles, and the smoothness of the white chocolate, then your day becomes amazing! These were the best cookies that I have made to date. And sprinkles make everything better! This was the best cookie that I have had in a really long time. Soft, chewy, and packed with amazing flavor. They baked perfectly and stayed soft. These were awesome and I know without a doubt, you will love them too!
Funfetti Pudding Cookie Ingredients
With simple ingredients these Funfetti cookies are just so fun to make and eat! The cheesecake pudding is a hidden secret that will create soft, chewy and delicious!
- Flour: All-purpose flour is perfect for these cookies.
- Baking Soda: This is the leavening that helps the cookies puff up.
- Cheesecake pudding mix: 3.4 oz., vanilla will also work as a substitute.
- Salt: Balances the sweetness.
- Unsalted butter softened: Using unsalted keeps the dough from being overly salty.
- Brown sugar Adds moisture, sweetness and helps them brown.
- Granulated sugar: White sure also adds sweetness and tenderness.
- Eggs: Large or extra-large.
- Vanilla extract: Great flavor enhancer.
- White chocolate chips: These are the perfect addition to these cookies.
- Rainbow sprinkles: This is what makes them Funfetti.
How to Make Funfetti Cookies
Pudding adds so much flavor, moisture and insanely delicious! Funfetti cookies are super chewy and full of flavor with these simple steps to make the perfect cookies!
- Prep: Preheat your oven to 350 and prepare baking sheets by lining with parchment paper.
- Mix: In a large bowl mix together flour, baking soda, salt, and cheesecake pudding mix. Set aside.
- Cream: In your mixer cream together butter, sugar, and brown sugar. Add eggs and vanilla and mix together. Then mix in your bowl of dry ingredients. Pour the rainbow sprinkles and mix them together. Lastly, add the white chocolate chips.
- Form: Scoop out the cookie dough into about 1 inch balls.
- Enjoy: Bake for about 10-12 minutes or until slightly golden. Let cool and enjoy!
Funfetti Cheesecake Pudding Cookie Tips and Variations
These cookies are going to be worth every single calorie. Your whole family is going to love them!
- The Pudding: You want to add the pudding and no you do not want to leave it out. Besides adding a dreamy creamy flavor it helps the cookies become fluffy and soft.
- Cream: When you cream the butter, eggs, and sugars together, you really want to cream it till it’s good and fluffy.
- Room Temperature: Having the eggs and butter at room temperature will help the ingredients incorporate more evenly and leave you with a smooth decadent cookie batter.
- Chips: You can use different chips if you would like in these cookies. The white chocolate chips pair beautifully with the cream cheese pudding but so would butterscotch, peanut butter, or even milk chocolate chips.
- Chill The Dough: If you have time chill the dough for about 30 minutes before baking. This helps the cookies cook up nice and fluffy
Storing Your Funfetti Cookies
These cookies are so soft and tender you will want to keep them that way as long as possible.
- Store: Keep the cheesecake pudding cookies in a tightly sealed container or even better a sealed bag where you can push out all the air. They will keep beautifully for up to 1 week. But good luck keeping them around that long.
- Freeze: If you are going to make the effort to make a batch, why not make two at the same time. Double the recipe and freeze a batch for those days when you just need a great cookie. Let the cookies cool to room temperature then place in a freezer-safe bag with all the air removed for up to 3 months. Let them thaw at room temperature. Can’t wait that long, then pop the funfetti cookies in the microwave for about 10-15 seconds, depending on how many you are going to scarf down.
More Cookies To Love
Cookies are one of the best desserts invented. They are handheld morsels of sweetness! Cookies can be rich and decadent or more mild and tart. The range of flavors of a cookie varies so widely it’s impossible to name them all. There are stores solely dedicated to making and selling cookies because everyone loves them. Super easy to make, cookies are perfect for large crowds, after-school snacks, and parties. The next time you need a cookie recipe to really wow the crowd, reach for one of these tried and true.
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Funfetti Cheesecake Pudding Cookies
Ingredients
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 package cheesecake pudding mix 3.4 oz., vanilla will also work as a substitute
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups white chocolate chips
- 1/2 cup rainbow sprinkles
Instructions
- 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 vanilla 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A Reader’s Review
“I just made these for my co-workers birthday tomorrow. I plan to take them to work- but of course, I had my husband sample them. He had 4! Then….shamefully I say…I did, too. I keep justifying it by saying they were tiny cookies. Oh man- self control went out the window. GREAT cookies! Let’s hope the rest actually MAKE it to work tomorrow. Thank you Alyssa” – Bethany
I made this with Valentine’s Day colored sprinkles and used the new Hershey’s Cream Cheese Chips. Omg. Topped with flat red and pink heart confetti and they were not only delish but also gorgeous. Pudding cookie recipes never fail. Thanks for a great, versatile recipe. I will use it again and again.
Muchas gracias, excelente receta, me encanto, amo los postres, y mas con café
My husband said, “these are hands down his favorite”. I added some butterscotch chips in as well. Every kid loves them and they are soooo attractive at any gathering. I have made these 3 times this summer! You must make these for a change from chocolate chip. The white chocolate is very decadent and stands out in this cookie and pudding mix makes them melt in your mouth.
Made this for Christmas and they turned out perfect! Thanks
I am a kindergarten teacher and am in charge of baking cookies for the WHOLE school next Tuesday! This will be such a fun cookie to bake for all these little ones! Thanks so much!!!:)
These look great! I’m thinking of making them for “Cookie Monster’s cookies” for my son’s Sesame Street themed bday party- how far ahead do you think I could make them? Would they freeze well?
I’m gonna have a million cupcakes and a 2 tier cake to make so I’m trying to plan out my baking schedule 🙂
Thanks!
These are so yummy! I am not sure how they would freeze especially because you use a pudding mix in the dough so they are soft. :/
They freeze well and still come out soft if you let them thaw a few minutes. They taste amazing
I followed this recipe to the tee….they were absolutely yummy but the cookies didn’t look like yours. They didn’t spread. They sorta looked like small hockey pucks. I wonder if it had anything to do with the unsalted butter–next time I’ll use regular butter instead.
Hii I really want to make these but can’t seem to find the cheesecake pudding mix.. Is there anything else I can use to replace the cheesecake pudding mix?
You can use vanilla and it will still turn out great!