|Birthday Cake White Chocolate Pudding Cookies|
|Each cookie has two scoops, one on top of the other, leaving a higher cookie with a cakey center.|
To continue the sprinkle theme this week, I have a recipe for some sweet and festive white chocolate pudding cookies. These are special in the fact that I added one cup of butter yellow cake mix to the batter along with one cup of rainbow sprinkles. The addition of almond extract along with the vanilla intensifies the cake-like taste.
An extra trick to making these cookies unique is in how you drop the dough onto the cookie sheet. I used a 1&1/2 Tablespoon scoop and placed one scoop on top of the other, leaving these cookies higher than your average pudding chip cookie. The edges come out nicely golden, while the centers are soft and cakey.
- 1 cup butter, softened
- 1 cup light brown sugar, packed
- 1 small package instant white chocolate pudding mix
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 2 extra large eggs
- 1&3/4 cups all-purpose flour
- 1 cup butter yellow cake mix
- 1 teaspoon baking soda
- 2 cups white chocolate chips
- 1 cup rainbow sprinkles
- Preheat oven to 375 degrees. In a large bowl, cream together the butter, brown sugar, pudding mix, vanilla, and almond extracts.
- Beat in the eggs.
- Add the flour, cake mix, and baking soda, stirring until well combined.
- Add the white chocolate chips and sprinkles, mixing until incorporated.
- Using a 1&1/2 Tablespoon scoop, drop dough onto ungreased cookie sheets. Top each one with an additional scoop of dough on top, so that the batter is tall.
- Bake for 10–11 minutes, or until edges are slightly golden and centers are almost set.