Start by creaming together the butter, sugar, and brown sugar in the bowl using an electric mixer. The mixture will start to turn lighter and fluffier once it is creamed.

Add in the eggs, vanilla instant pudding, vanilla extract, almond extract, salt, and baking soda. Continue mixing the ingredients until they are all combined. You'll need to scrape down the sides of the bowl a few times.

Reducing the speed, slowly add in the all purpose flour, being sure not to overmix it.

Finally, stir in the funfetti chips using a spatula until evenly dispersed through the cookie dough.

Using a small ice cream scoop, measure out the cookie dough onto a greased cookie sheet.

Place the cookie dough in the fridge for 45 minutes to an hour to allow the butter to chill again.

When the dough is ready, preheat the oven to 350 degrees F, and bake for 9-10 minutes, or until the edges turn light golden brown.

Remove the pan from the oven, and allow the cookies to cool for 4-5 minutes before transferring to a wire cooling rack.

Serve warm and enjoy!