My hubby and I just got back from a much needed mini vacation. We hit up Las Vegas with some of our closest friends. We had a great time eating at delicious restaurants, swimming at the pool and partying it up! It was nice to have some time without the kids, even though we missed and talked about them the whole time :/
Speaking of kids, I don’t know one that isn’t mesmerized by sprinkles! Colorful, yummy, awesome sprinkles! Last weekend, before our trip, I surprised my kiddo’s with some FUNFETTI Cheesecake Cookies for dessert. These cookies are soft, chewy and sprinkle-packed, with a hint of cheesecake flavor. So good!
I whipped up a batch for them while they were playing outside, having their water war in our front yard. They were super happy to come inside to some freshly made cookies. Actually, I don’t think I could’ve got them to come inside if it wasn’t for the cookies…
FUNFETTI Cheesecake Cookies
1 (15 ounce) box Funfetti Cake mix
1 small (3.4 ounce) Instant Cheesecake Pudding mix
1/2 cup vegetable oil
2 large eggs, beaten
1 teaspoon vanilla
1 Tablespoon sprinkles
3/4 cup white chocolate chips, divided
Directions: Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment or wax paper.
In a large bowl, add the cake mix, pudding mix, oil, eggs and vanilla. Stir until combined and dough forms. Stir in the 1 Tablespoon sprinkles and 1/2 cup chocolate chips.
Drop tablespoonfuls of dough onto the prepared cookie sheets, spacing 2 inches apart. Use the remaining white chocolate chips to press into the tops of each cookie. About 3-4 chips per cookie.
Bake for 8-10 minutes, or until slightly golden brown. The centers will still be very soft. Cool for at least 10 minutes before serving.
Makes 20 cookies.
Recipe adapted from: Kitchen Meets Girl