Who loves soft gooey cookies? I do, I do!!! I love cookies that stay soft even after they have cooled. Originally I found this recipe on cookiesandcups.com. I have to give her the credit for the recipe and her pictures look way better than mine but the cookies still tasted amazing. When I originally saw this recipe on cookiesandcups.com I was intrigued by the fact that you put a box of vanilla instant pudding in the dough, I couldn’t imagine what a box of pudding would do to the cookies. Well, let me tell you it is the best thing ever I don’t think I will make plain sugar cookies the same way again. Here’s the recipe for the best pudding sprinkle cookies.
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Here’s what you need:
- 3/4 cup butter
- 1 cup granulated sugar
- 1 egg, plus 1 yolk
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon kosher or regular salt
- 1 (3.5-ounce packet instant vanilla pudding mix)
- 2 cups flour
- 1/2 cup sprinkles
Use the paddle attachment if you have a stand mixer, beat the butter and sugar on medium speed for 2 minutes. Add in the egg, vanilla, baking soda, and salt. Mix everything well and make sure to scrape down the sides.
Pour in the dry pudding mix and stir for 30 seconds. Make sure it’s the Vanilla Instant Pudding, you could also try the Cheesecake flavored Instant Pudding. Yes there’s cheesecake flavored instant pudding and it’s delicious, I think those cookies would be amazing!!!
Add the flour, mix on low just until combined.
Mix in the sprinkles until they are distributed evenly. The first time we made these I didn’t have sprinkles I had red crystal sugar sprinkles. However, they worked and gave the cookies a little crunch. I thought it was good, you can use whatever combination of sprinkles that you have on hand.
Preheat your oven to 350°F. Line your baking sheet with parchment paper. It says to use a medium (2tablespoon) sized cookie scoop and drop dough 2 inches apart. I don’t have a (2 Tablespoon) sized cookie scoop. There is a great set on Amazon that has 3 sizes, 1, 2, and 3 Tablespoons, probably couldn’t hurt to invest in one.
I had to improvise so my cookies aren’t uniform in shape but they still tasted good. Bake 8-10 minutes until the cookies are almost set. I always set my timer for the least amount of time, I like my cookies to be soft, not crunchy. Let them cool on the pan and then move to a wire rack to finish cooling. The recipe says a batch should make 24 cookies, we never get 24 cookies, we barely get 12. In other words, I think we make them too big, probably why I should buy the (2 Tablespoon) sized cookie scoop.
In conclusion, these are the best cookies ever! Thank you to Cookies & Cups for the recipe, she has a lot of delicious dessert recipes on her blog. We have some yummy recipes here on the Sisters with Stuff blog, check these out: