We love cookies as I am sure most of you know by now. We eat them in every variety that there is from chocolate chip to brown butter cookies and everything in between! I have this great recipe for a Moist and Chewy Funfetti Cookie that uses instant vanilla pudding mix to keep these cookies nice and soft.

This recipe makes approximately 36 cookies (tablespoon drops) vary your cooking time if you want smaller or bigger cookies. They also freeze well. Make the recipe below and roll into balls and freeze prior to cooking. Simply take the prepared cookies out of the freezer and allow them to defrost and bake as you normally would.

Moist and Chewy Funfetti Cookies

Ingredients

2-1/4 cups flour

1 tsp baking soda

1 tsp salt

2 sticks unsalted butter, room temperature

1 cup sugar

1 large egg + 1 additional egg yolk

2 tsp vanilla extract

1 tsp almond extract

1 pkg (3.5 oz) instant vanilla pudding mix

2/3 cup rainbow sprinkles

3/4 cup mini chocolate chips (I used milk chocolate)

Instructions

In an electric mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy (5 minutes)

Add in egg, egg yolk, vanilla and almond extract and pudding mix.

Add in the dry ingredients: flour, salt, baking soda until combined. If mixture looks dry add a TBSP or two of milk.

Add in the chocolate chips and sprinkles until it comes together.

Refrigerate dough for 1 hour.

Preheat oven to 350.

Line baking sheets with silicon mats and set aside.

Scoop the cookie mixture by rounded tablespoons onto baking sheets about 2 inches apart.

Bake for 10-14 minutes until edges are lightly golden.

Cool for a few minutes before removing from pans to cool completely.

Don’t they look fabulous? Give this recipe a try- they are definitely a big hit with the smaller children- they love anything with sprinkles in them! Have a look at the other cookie recipes I have on the blog too- there are bound to be a few more recipes you might like to try!

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