White Chocolate Confetti Cookies - gorgeous, soft and chewy, sugar cookies with white chocolate pudding mix, white chocolate chips, and sprinkles.
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I've had cookies on the brain lately! I've been thinking about baking cookies AND eating cookies! Unfortunately, cookies are not conducive to losing my medication weight.
And yet still...I've been baking cookies and at least trying them and wishing I could eat all the cookies. #iamtherealcookiemonster
These cookies are a recipe adaptation of Very Vanilla Confetti Cookies from the lovely Christi of Love from the Oven. Her cookies look magnifique and so I HAD to bake them, with my own personal twist of course.
And thus, White Chocolate Confetti Cookies were born.
White Chocolate Confetti Cookies are freakin' delicious! I cannot stress that enough!
I took one bite of these cookies, closed my eyes and savored it, drooled a bit, and then thought there is NO WAY I can eat only one of these. I have to try them all! I need to for scientific blogger reasons. 😉
I am not exaggerating. These sugar cookies are THAT good. They've even hit "new favorite" status.
White Chocolate Confetti Cookies are beyond delicious with white chocolate instant pudding mix in the batter, as well as gorgeous with their white chocolate chips and rainbow sprinkles.
I mean seriously, who doesn't like damn delicious cookies with simple ingredients and gorgeous presentation? If your answer to that question is "me", then I have no words for you. We just can't be friends. 😉
Tips + Tricks for Making White Chocolate Confetti Cookies
1. The white chocolate instant pudding mix should be added to the ingredients as a dry mix. Do NOT make the pudding or actually add pudding. These cookies are also delish with vanilla instant pudding mix and french vanilla instant pudding mix.
2. The point of refrigerating the dough is to help alleviate the cookies from over spreading. The dough should be refrigerated for at least an hour but can be refrigerated for up to 2 days.
3. When it comes to sprinkles be sure to use jimmies (rod-shaped sprinkles). Nonpareils will bleed like crazy. Sprinkles 101: Know Your Sprinkles is an excellent sprinkle guide.
4. You don't need any special baking tools to bake these cookies, but I LOVE and use these EVERY time I bake cookies so I feel they are worth mentioning: Farberware Baking Sheet, Silpat Baking Mat, OXO Cookie Scoop, and Wilton Cooling Rack.
White Chocolate Confetti Cookies, for the REAL cookie monsters who positively adore tasty cookies!!
White Chocolate Confetti Cookies
Ingredients
- 2 and 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
- 1 (3.4-ounce) box white chocolate instant pudding mix
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 cup white chocolate chips
- 1 cup rainbow sprinkles
Instructions
- In a medium size bowl, whisk together flour, baking soda, and baking powder. Set aside.
- In a large bowl using an electric mixer, beat together butter and sugars on medium speed until light and fluffy. Add white chocolate instant pudding mix; mix until combined.
- Scrape down the sides of the bowl, add eggs and vanilla extract; mix until just combined.
- Add flour mixture to wet ingredients; mix just until combined. Do NOT over-mix. Fold in white chocolate chips and sprinkles.
- Cover cookie dough with plastic wrap and refrigerate for a minimum of one hour or up to two days.
- Preheat oven to 350F degrees.
- Scoop chilled dough into tablespoon balls, or use a #40 disher to scoop balls of dough. Place on a ungreased baking sheet, or silicone mat/parchment paper lined baking sheet. Keep dough chilled in between batches.
- Bake 10-13 minutes or until lightly brown around the edges.
- Cool cookies on baking sheet on wire rack for 10 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!
Nikima says
Do you think think these cookies would work well with cookie cutters? I want to make them for my daughter’s birthday party and I would like them to be in fun shapes.
Sarah says
Hi Nikima – I’ve never tried it, but I am going to go with no. The dough is sticky and requires refrigeration, plus it has white chocolate chips in it; it’s not cookie cutter dough. I also suspect it will not keep its shape. Sorry, I don't have a better response for you. Thanks for stopping by and happy baking!
Mónica says
Is the white chocolate pudding necessary? If so what can I use to substitute it.
Sarah says
Hi Monica - the white chocolate pudding is kind of the point of the recipe, so it really should be added. That being said, you could substitute the pudding mix for flour, but I have not tried this so I can't vouch that the cookies will be as good. Thanks!
Ticia says
I used vanilla pudding instead and they turned out amazing! (I didn’t have white chocolate at home) I’ll definitely try the white chocolate pudding though soon since these turned out so good!
Sarah says
Hi Ticia! I agree vanilla pudding is also a delicious addition. Thank you for making and sharing!! 🙂
Sanchia Tibshraeny says
Would you be able to freeze the dough ?
Sarah says
Hi Sanchia - I do not freeze baked goods so I can't personally attest to freezing the dough, however, I don't think it would be a problem. Thanks & Happy Baking!
Mel Hart says
I could only find sugar-free white chocolate pudding mix... Do you think that will effect the taste?
Sarah says
Hi Mel! Yes, I do think it is going to change the recipe but to what extent I do not know as I have not made with sugar-free before. This recipe is also super delicious with vanilla pudding mix and would suggest that over a sugar-free version. Thanks & Happy Baking!