Instructions

1. Using an electric mixer and a large bowl, cream butter and sugars until light and fluffy. Add pudding mix, eggs, additional egg yolk, vanilla and almond extract and continue beating on medium speed for about one minute.
2. In a separate bowl, whisk together flour, baking soda and salt. Slowly add dry ingredients to wet ingredients mixing just until well combined.
3. Fold sprinkles into batter.
4. Cover cookie dough with plastic wrap and chill for an at least one hour. (If you chill longer you will want to bring dough to room temperature before next step so it's easier to handle).
5. Preheat oven to 350° F and line baking sheets with parchment paper or silicon mat.
6. Using a cookie scoop, scoop out about 1½ tablespoons of cookie dough about two inches apart onto lined baking sheet.
7. Bake cookies for 13-15 minutes. Cool on the pan for a few minutes before transferring to a cooling rack.