Ingredients
Equipment
Method
- Preheat the oven to 350°F.
- Line two baking sheets with parchment paper.
- Whisk the flour, baking soda, and salt together in a medium bowl.
- Beat the butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 2 minutes.
- Beat in the pudding mix.
- Beat in the eggs one at a time.
- Beat in the vanilla extract.
- Mix in the flour mixture on low speed just until no dry streaks remain.
- Fold in the white chocolate chips.
- Fold in the sprinkles.
- Cover the dough and refrigerate for 30 minutes.
- Scoop rounded 1 1/2-tablespoon portions onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake one sheet at a time for 9 to 12 minutes, until the edges are set and lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
Notes
For soft cookies, take them out when the edges are set and lightly golden. Store in an airtight container at room temperature for up to 5 days; freeze baked cookies for up to 3 months. For a dairy-free option, use dairy-free butter, white chocolate chips, and vanilla pudding mix.
