Before I get started with these cookies, I want to talk about age for a minute. For some reason, I have been thinking about it a lot lately. I don’t know if it is because I have decided to expand my age range on the dating apps (somehow thinking that upping my age range is going to make a difference in my love connections) or the fact that I got mistaken for a high schooler last week.

No joke. I was with my 18 year old cousin and her friend and this lady asked me if we were going to the high school football game. Ummm…no Ma’m. I am in my LATE TWENTIES and am almost 10 years older than these girls, but thank you for asking.

Anyway, there are definitely some circumstances in life where age matters – drinking, driving (never acceptable to do at the same time), discounted movie tickets, medicare, trying out for the voice (I don’t know this from personal experience…I have a terrible voice). But, there are other instances where age should never play a role, and one of those instances is Birthday food.

Since I was old enough to form memories, birthdays have always been about the sweets for me – it is actually the only reason I even consider acknowledging my birthday. It doesn’t matter if you are turning 2 or 62, every person gets to use their birthday as the ultimate cheat day. A day where you are the boss and you don’t have to give AF about calories or cavities or anyone else’s judgement. You get to just do you.

So in honor of this amazing birthday cheat day idea, I made chocolate chip birthday cookies. A take on the classic chocolate chip cookie with some added fun – white chocolate chips, sprinkles and some pretty pink dipping action. But the best part about these cookies is the pudding mixed into the dough. The instant pudding guarantees these cookies are super soft (my favorite) and chewy! It doesn’t get much better than that…even if I do still look like a teen.

CHOCOLATE CHIP BIRTHDAY COOKIES

5 from 9 votes

Author: Lindsay Nathanson

Ingredients

CHOCOLATE CHIP BIRTHDAY COOKIES

1 cup unsalted butter, room temperature
1 1/2 cups sugar
2 eggs
2 teaspoons imitation vanilla extract
2 1/2 cups flour
1/2 cup vanilla pudding mix
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cream of tartar
1 cup white chocolate chips
1 cup chocolate chips or chunks
1/4 cup sprinkles, plus more for topping
10 oz. pink melting chocolate

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Instructions

FOR THE COOKIES

In a mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy.
Add egg and vanilla extract. Mix until combined.
In a medium bowl, whisk together flour, pudding mix, salt, baking powder, baking soda, and cream of tartar.
Add to mixer on a slow speed. Mix until just combined.
Stir in white chocolate chips, chocolate chips and sprinkles.
Using a medium scooper, scoop out dough balls and put them in the fridge for at least an hour.
Preheat the oven to 350 degrees and prepare a baking sheet with parchment paper.
Place the cookie dough balls on the baking sheet and bake for 13-15 minutes.
Allow cookies to cool on baking sheet. Once cooled, place the cookies in the fridge for one hour.
Melt chocolate according to package instructions.
Once chocolate is melted, take cookies out of the fridge. Dip each cookie halfway into the melted chocolate.
Place on parchment paper and add extra sprinkles.