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Ingredients
- 2 ¼ cup All Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 1 cup Unsalted Butter, softened
- ½ cup Light Brown Sugar
- ½ cup Granulated Sugar
- 3.4 ounces White Chocolate Instant Pudding Mix
- 2 Large Eggs, room temperature
- 1 tablespoon Vanilla Extract
- 1 cup White Chocolate Chips
- 1 cup Rainbow Sprinkles
Directions
- In a medium bowl, whisk together flour, baking soda, and baking powder; set aside
- In a large bowl with a mixer beat together butter and sugars on medium speed; mix until light and fluffy; add white chocolate instant pudding mix; mix until combined
- Scrape the sides of the bowl; add eggs and vanilla extract; mix until just combined
- Add flour mixture to wet ingredients; mix until just combined making sure not to over mix; fold in white chocolate chips and sprinkles
- Cover cookie dough with plastic wrap; refrigerate for one hour or up to two days
- Preheat oven to 350F
- Scoop chilled dough into tablespoon balls; place on an ungreased baking sheet; keep dough chilled between batches
- Bake 10-13 minutes until lightly golden brown
- Cool cookies on a wire rack for 10 minutes while still on the pan then transfer to a cooling rack