Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or silicone baking mats.
Cut cold butter into tablespoon chunks and put in mixer. Mix on low until butter is somewhat softened. Add sugars and dry vanilla pudding mix. Mix on low until well combined.
Add eggs, one at a time. Mix until there are no chunks.
Sift together dry ingredients. Add to mixer and mix on low until well combined, scraping the sides of the bowl.
Crush animal cookies (I like to put them in a Ziploc bag and crush with my rolling pin) into different sizes.
Add white chocolate chips, sprinkles, and animal cookie chunks. Fold into cookie dough.
Weigh cookie dough mounds into 3 oz balls. Cookie mounds should be tall. If your cookie dough feels soft or warm, your cookies will fall and spread. Refrigerate cookie dough for at least 30 minutes if you are concerned.
Place cookie dough mounds about 2 inches apart on a lined baking sheet.
Bake for 9-11 minutes. Cookies will be done when the edges are set and the tops are starting to brown. Allow cookies to finish baking on hot sheet once removed from oven for at least 20 minutes.
Place an animal cookie on top or add a drizzle of white chocolate chips to your cookies!
