The Best Pudding Sprinkle Cookies

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 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 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
The Best Pudding Sprinkle Cookies

Use the paddle attachment if you have a stand mixer, beat the butter and sugar on medium speed for 2 minutes. The butter should be firm, take it out about an hour before baking. If the butter is too soft then the cookies flatten out while baking. When they flatten out they tend to be crunchy instead of gooey and they don’t look as pretty. 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.

The Best Pudding Sprinkle Cookies


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.

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.

I would have to say that 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:

3 Ingredient Cherry Dump Cake

The Best Pumpkin Bread

Super Simple Smoothie Recipe

Homemade Hot Buttered Rum Batter

Super Simple Drizzle Frosting

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3 thoughts on “The Best Pudding Sprinkle Cookies”

  1. I had to try these cookies after I read your post. I had a large pack of Van Inst Pudding. (5.1 oz) I decided to make 1 1/2 batches with that size. I had to warm up my brain a bit to convert 3/4c butter to 1 1/2 that. 8 tbsp=1/2c 12 tbsp=3/4 c so to get half that, 12tbsp + 6 tbsp=butter. And 1 egg plus 1 yolk turned into 2 whole eggs. The rest was easy. And I even had 3/4 cup of little rod shaped sprinkles. Mine needed about 10-12 minutes. They were yummy! Next time I want to add white chocolate or butterscotch chips and macadamia nuts.
    You were right, these were great!

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