This is the first recipe I’ve ever used pudding in and it definitely kept my cookies soft and chewy the next day. The trick to the soft cookies is to not over-bake them though. They will not look done when you take them out of the oven, but as they sit on the baking sheet, they will firm up. If you want the cookies crispy, bake a couple minutes longer.

• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 egg, plus 1 yolk
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 (3.5-ounce) packet instant vanilla pudding mix
• 2 cups flour (spooned into cup and leveled)
• 1/4 – 1/2 cup sprinkles

1. Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
2. In a large bowl or stand mixer with paddle attachment, beat butter and sugar on medium speed for 2 minutes.
3. Add in the egg, vanilla, baking soda, and salt. Mix until combined, scraping the sides of the bowl as necessary.
4. Add pudding packet and mix well.
5. Mix in flour on low, until just combined.
6. Add sprinkles and fold dough until mixed.
7. Drop 1 tablespoon sized dough balls onto prepared baking sheet, spacing 2 inches apart. Bake for 8-10 minutes, until the cookies are almost set (slightly firm around the edges). The cookies will look like they’re not done in the middle.
8. Allow cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
Yields about 24 cookies.

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Original recipe can be found on this website.
https://cookiesandcups.com/super-soft-sprinkle-pudding-cookies/