Instructions

• Preheat oven to 350°F (175°C). Line one or more baking sheets with parchment paper.
• In a large bowl, cream together 1 cup softened butter, 1 cup sugar, and 2 tablespoons strawberry Jell‑O until light and fluffy. Add 2 eggs and 1 teaspoon vanilla extract; mix until combined.
• In a separate bowl, whisk together 2 1/2 cups all‑purpose flour, 3.5 ounces white chocolate instant pudding mix, 1 teaspoon baking soda, and 1/2 teaspoon salt.
• Gradually add the dry ingredients to the butter mixture and mix until just combined.
• Stir in 1 cup white chocolate chips.
• Drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart.
• Bake in the preheated oven for 9–11 minutes, until the edges are set and the tops are lightly set.
• Remove cookies from the oven and let them cool completely on the parchment paper.
• While the cookies cool, place 24 ounces almond bark in a medium pot over LOW heat and stir constantly until fully melted and smooth. Remove from heat.
• Dip each cooled cookie halfway into the melted almond bark, allow excess to drip off, then place back on the parchment-lined baking sheet.
• Immediately add sprinkles to the wet almond bark coating. Let the cookies sit at room temperature until the almond bark is fully set.