Vanilla Pudding Cookies are sweet, soft, and chewy. They are packed with white chocolate chips and colorful confetti sprinkles for a fun and delicious cookie!
Did you know that using instant pudding mix to make cookies is an easy way to make them soft, chewy, and flavorful? Just like our zesty Lemon Pudding Cookies, and Pistacio Pudding Cookies, these vanilla pudding cookies are just that. Plus, they’re easy to make with tried and true pantry staples!
If you love vanilla and cookies, then you need to give this recipe a try. Trust me – you won’t be disappointed!
I love vanilla-flavored recipes! From Vanilla Ice Cream to Cinnamon Vanilla Rice Pudding, and everything in-between. It’s an essential ingredient in many desserts.
These cookies are bursting with vanilla flavor, and their amazing texture comes from the Royal Vanilla instant pudding mix that is added to the dough. Plus, the confetti sprinkles add a fun twist. Trust us, once you try these cookies you’ll be hooked!
What is in Confetti Vanilla Pudding Cookies
This recipe is fantastic because it only uses common cookie ingredients. Light brown sugar, granulated sugar, all-purpose flour, butter, and baking soda are a few items you’ll need. If you don’t have any baking powder or milk on-hand that is okay because this recipe uses neither.
Rainbow sprinkles are used to achieve the fun confetti effect.
How to Make these Cookies
Gather all your ingredients and prepare your stand mixer with the paddle attachment.
In the bowl of a stand mixer add the softened butter and both sugars. Cream until fluffy, and combined.
Add the pudding mix, eggs, and extract; continue to beat until combined.
In a small bowl whisk the flour and baking soda together. At low speed, slowly add the mixture to the batter. Combine until dough is thick.
Fold in the white chocolate chips and confetti sprinkles. Once they are mixed into the dough, remove the dough, form it into a ball, and place it in plastic wrap. Chill the dough for one hour minimally, or longer for best results.
Once the dough feels firm, preheat the oven to 350°F. Use a 2 tablespoon-size cookie scooper, scoop out the dough balls.
Place them on a parchment-lined baking sheet (2 inches apart as they do not spread) and bake for 10 minutes. The bottom edges will be slightly golden brown and the cookies will firm up as they cool. Transfer cookies to a cooling rack and repeat until all cookies have been baked.
Cookie Tips
Note: These cookies are pretty standard to make, but there are a few things you should know! A stand mixer is very important to work this dough because it will get thick quickly. Unfortunately, a hand mixer will not cut it!
The dough also needs to be chilled for a minimum of 1 hour to achieve the “ice cream scoop” fluffy look and texture. I have made the dough up to one day in advance. Just be sure to cover the dough ball in multiple layers of plastic wrap to keep it from drying out.
You can swap out the pudding mix for any flavor and get desirable results!
More Delicious Pudding Cookie Recipes
Is this recipe not quite what you were looking for? Check out our other highly rated cookie recipes:
- Lemon Cake Mix Cookies
- Brownie Cookies
- 3 Ingredient Peanut Butter Cookies
- Chewy Cherry Chocolate Chip Cookies
Confetti Vanilla Pudding Cookies
Equipment
- large baking sheet
- parchment paper
- Stand Mixer fitted with paddle attachment
- Oven
- Refrigerator
Ingredients
- 2¼ cups All-Purpose flour
- 1 teaspoon baking soda
- ¾ cup unsalted butter softened, do not melt!
- ¼ cup granulated sugar
- ¾ cup light brown sugar
- 3.4 ounces vanilla pudding mix dry, instant type
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups HERSHEY'S white chocolate chips
- ¼ cup rainbow sprinkles Funfetti / confetti sprinkles
Instructions
- In the bowl of a stand mixer add the softened butter, and both sugars. Cream until fluffy, and combined.¾ cup unsalted butter, ¼ cup granulated sugar, ¾ cup light brown sugar
- Add the vanilla pudding mix, eggs, and vanilla extract; continue to beat until combined.3.4 ounces vanilla pudding mix, 2 large eggs, 1 teaspoon vanilla extract
- In a small bowl whisk the flour and baking soda together. On low speed, slowly add the mixture to the batter. Combine until dough is thick.2¼ cups All-Purpose flour, 1 teaspoon baking soda
- Fold in the white chocolate chips and sprinkles. Once they are mixed into the dough, remove the dough, form it into a ball, and place it in plastic wrap. Chill the dough for one hour minimally, or longer for best results.2 cups HERSHEY'S white chocolate chips, ¼ cup rainbow sprinkles
- Once dough feels firm, preheat the oven to 350°F. Use a 2 tablespoon-size cookie scooper, scoop out the dough balls. Place them on a parchment-lined baking sheet (2 inches apart as they do not spread).
- Bake for 10 minutes. The bottom edges will be slightly golden brown and the cookies will firm up as they cool. Transfer cookies to a cooling rack and repeat until all cookies have been baked.
Leave a Reply