Delish Funfetti Cheesecake Pudding Cookies

I’ll admit it: I made cookies that taste like the lovechild of birthday cake and cheesecake, matched them with instant pudding for the softest crumb possible, and then pretended it was a responsible adult decision. These Delish Funfetti Cheesecake Pudding Cookies are exactly as ridiculous as they sound — fluffy, slightly tangy, and studded with sprinkles like tiny party confetti for your mouth. Try them because they’re quick, they cheer up anyone who walks in the door (including your most skeptical self), and because dessert that makes you smile is a legitimate life skill.

I tested these on a Monday because I enjoy chaos. My husband, trying to be helpful, “supervised” the sprinkles and somehow managed to spill half the jar directly into the flour bin. The kids declared it “a snowstorm” and ate two cookies each before they were even cooled. The dog staged a covert operation and stole one off the cooling rack when my back was turned — I cried, then ate ice cream. Lesson learned: hand sprinkles to adults only, and keep an eye on anyone with thumbs, tails, or a bowl-shaped face.

Time-Saving Hacks

– Use a stand mixer? Great. No mixer? Whisk the wet stuff like you mean it — the pudding mix does half the heavy lifting.
– Shortcuts that work but feel a little wrong: swap real cream cheese for the softened tub kind if you’re in a rush. Nobody will lecture you at the table.
– Hacks to avoid dishes: mix the dry stuff in the bowl you’ll be using for the wet stuff, then dump. One bowl, fewer lies to tell yourself about “after dinner cleanup.”
– Sneaky tricks I actually use: chill the dough for 15 minutes instead of an hour — still good, less time pretending to be patient. Use a cookie scoop so you don’t cry over uneven cookies.

Serving Ideas

– Pair with a tall glass of milk for the kids, or a small glass of sparkling wine if the kids are yours and they just finished a 12-step glitter extraction program.
– Serve warm with a drizzle of leftover cream cheese frosting because yes, more dairy is the answer.
– Overstated proclamation: serve with wine if the school called and you need to reconsider your life choices.
– Keep it simple: pile them on a plate, let guests choose their own adventure. No one needs a soufflé stand for cookies.

What to Serve It With

– Vanilla or coffee ice cream, because cold + cake-cookie = party.
– Coffee (strong), hot chocolate (for the dramatic), or tea (if you must).
– Fresh berries if you want to pretend it’s health-conscious. I see you.

✔Tips & Mistakes

– Pro tip: Don’t overbake. These are at their best when slightly underdone in the center — cookies will set as they cool.
– Common mistake: Using too much flour. Measure like you care about the outcome, not like you’re guessing the weather.
– Equipment cheat: If your pan is too small (mine always is), bake in batches. Yes, it’s more time, but the alternative is a cookie casserole and that’s a different recipe.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Room temp: Keep in an airtight container for 2 days if you’re serving them like civilized people.
– Fridge: Up to a week, but they’ll prefer a quick 10-second zap in the microwave to reclaim softness.
– Freezer: Freeze individual cookies for up to 2 months; thaw on the counter or nuke for 15 seconds if you’re impatient (which you are).

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Want gluten-free? Use a 1:1 gluten-free flour. Add a touch of xanthan if your flour blend lacks structure.
– Dairy-free? Use cream cheese alternative and a dairy-free pudding mix. Texture may be slightly different, but the sprinkles still win.
– Want to jazz it up? Fold in chocolate chips, swap rainbow sprinkles for jimmies, or swirl in jam like you’re trendy.

Delish Funfetti Cheesecake Pudding Cookies

These Funfetti Cheesecake Pudding Cookies are soft, chewy, and packed with colorful sprinkles. Perfect for any celebration!

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.5 cups all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ 0.5 cup unsalted butter, softened
• ▢ 1 cup cream cheese, softened
• ▢ 1 packet vanilla pudding mix
• ▢ 0.5 cup sprinkles assorted colors
• ▢ 2 large eggs

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C).
• In a large mixing bowl, cream together the softened butter, sugar, and cream cheese until smooth.
• Add the eggs one at a time, mixing well after each addition, then stir in the vanilla pudding mix.
• Gradually blend in the flour until just combined, then fold in the sprinkles.
• Drop rounded tablespoons of dough onto a lined baking sheet.
• Bake for 10-12 minutes or until the edges are lightly golden.
• Cool on a wire rack and enjoy!

Notes

Store cookies in an airtight container for up to one week.