Cake Mix Cookies: Quick 3 Ingredient Recipe

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Josie Baker
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Why You’ll Love This Cake Mix Pudding Cookies

These Cake Mix Pudding Cookies are the kind of treat busy bakers love. They come together fast, taste amazing, and give you soft, chewy cookies with very little effort. If you need a dessert that works for weeknights, school snacks, potlucks, or last minute guests, this recipe fits the bill.

  • Easy to make: You only need one bowl, a handful of ingredients, and about 5 minutes of prep time. After a short chill, the cookies bake in just 10 to 15 minutes.
  • Soft and fluffy texture: The instant pudding mix helps the cookies stay tender, which is a big reason these Cake Mix Pudding Cookies stand out from standard cake mix cookies.
  • Flexible for many tastes: You can stir in chocolate chips, nuts, or candy pieces, then switch the flavor with different cake mix and pudding pairings.
  • Great for sharing: This batch makes 18 cookies, which is just right for lunch boxes, parties, bake sales, or a simple family snack.

Another bonus is that this recipe keeps well, so you can bake ahead and enjoy soft cookies for days. If you like quick desserts with big flavor, you will want to keep this one close.

For a classic pudding option, you can also read more about instant vanilla pudding mix before you start baking.

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Essential Ingredients for Cake Mix Pudding Cookies

This recipe keeps things simple, but each ingredient plays an important role. Here is the full list with exact measurements so your Cake Mix Pudding Cookies turn out soft, rich, and full of flavor.

  • 1 box cake mix, 15.25 oz – This is the base of the cookie dough and gives the cookies their sweet, bakery style flavor.
  • 1 box instant pudding mix, 3.4 to 3.9 oz – Adds moisture, softness, and a chewy texture that makes these cookies extra tender.
  • 1/2 cup unsalted butter, melted – Brings rich flavor and helps the dough come together smoothly.
  • 2 large eggs, at room temperature – Help bind the dough and give the cookies structure.
  • 1/2 to 1 cup mix-ins such as chocolate chips, nuts, or candy – Adds texture and flavor so you can make the cookies your own.

Special Dietary Options

  • Vegan: Use a vegan cake mix, plant based instant pudding mix if available, dairy free butter, and egg substitutes such as flax eggs.
  • Gluten-free: Choose a certified gluten-free cake mix and check that the pudding mix and mix-ins are gluten-free too.
  • Low-calorie: Use a lighter cake mix, reduce mix-ins, and choose mini chocolate chips or chopped fruit for a smaller calorie boost.

If you like easy baking ideas, you might also enjoy these easy chocolate muffins for another quick homemade treat.

How to Prepare the Perfect Cake Mix Pudding Cookies: Step-by-Step Guide

Making Cake Mix Pudding Cookies is simple, but a few small steps help them bake up soft and fluffy. Follow this guide and you will have a batch of warm cookies ready in no time.

First Step: Gather and prep your ingredients

Start by setting out your cake mix, instant pudding mix, melted butter, room temperature eggs, and mix-ins. Having everything ready makes the process smooth and fast. This recipe works well for beginners because there is no need for a mixer or fancy tools.

Use a large mixing bowl so the dough has room to combine evenly. If your butter has cooled a bit after melting, that is fine. Just make sure it is still soft and easy to mix. Room temperature eggs also help the dough blend better.

Second Step: Mix the dough

Add the dry cake mix, dry pudding mix, melted butter, and eggs to the large bowl. Stir until everything is well combined. The dough will look thick at first, but keep mixing until no dry spots remain.

This is the point where the pudding mix starts doing its job. It gives the cookies that soft, tender center people love in Cake Mix Pudding Cookies. If you want a richer taste, this is where butter really shines. You can also swap in a different pudding flavor to match your cake mix choice.

Third Step: Fold in the mix-ins

Once the dough is smooth, stir in 1/2 to 1 cup of mix-ins such as chocolate chips, nuts, or candy pieces. Try not to overmix. You just want the add-ins spread through the dough.

Here are a few fun flavor ideas:

  • Yellow cake mix with butterscotch pudding and candy pieces
  • Chocolate cake mix with chocolate chips
  • Vanilla cake mix with chopped nuts
  • Funfetti style cake mix with white chocolate chips

Want a cozy breakfast style baking idea too? Try these homemade cinnamon bread when you are in the mood for something warm and sweet.

Fourth Step: Chill the dough

Cover the bowl and chill the dough for 30 minutes. This step helps the cookies hold their shape and bake up a little fluffier. If you skip this, the cookies may spread more on the pan.

Chilling also makes scooping easier. If the dough feels very sticky, let it rest a few extra minutes in the fridge. This small wait is worth it because it improves the texture of the finished cookies. For a sweeter, thicker cookie, do not shorten this step.

Fifth Step: Preheat the oven and prep the pans

Set your oven to 350°F (175°C). Line baking sheets with silicone mats or parchment paper. This keeps the cookies from sticking and makes cleanup easier.

Using lined pans also helps the bottoms bake evenly. If you want the best results, do not place dough directly on an unlined sheet. The cookies may brown too fast or stick when you lift them.

Sixth Step: Scoop and bake

Scoop the chilled dough onto the prepared baking sheets. Leave a little space between each mound so the cookies have room to spread. A cookie scoop works well, but a spoon is fine too.

Bake for 10 to 15 minutes, or until the edges are set. The centers may still look slightly soft when you pull them from the oven, and that is okay. They will continue to finish on the hot pan. For softer cookies, start checking around the 10 minute mark.

Tip: If you want the fluffiest Cake Mix Pudding Cookies, keep the dough chilled and take the cookies out when the edges are just set. Overbaking can make them dry.

Final Step: Cool and serve

Let the cookies cool on the baking sheets for 2 minutes before moving them to a wire rack. This helps them firm up enough to transfer without breaking. After that, let them cool fully or enjoy them warm.

These cookies are great on their own, but they also work with milk, coffee, or tea. You can serve them at parties, pack them for school lunches, or store them for later. Since this recipe yields 18 cookies, you will have enough to share and still keep a few for yourself.

Recipe DetailInformation
Prep time5 minutes
Chill time30 minutes
Cook time15 minutes
Yield18 cookies
Oven temperature350°F (175°C)

Protein and Main Component Alternatives

Egg substitutes for Cake Mix Pudding Cookies

If you need an egg free version of Cake Mix Pudding Cookies, you still have a few solid options. The easiest swap is a flax egg. Mix 1 tablespoon ground flaxseed with 2.5 tablespoons water for each egg, then let it sit until thick. For this recipe, make 2 flax eggs and use them in place of the regular eggs.

Applesauce can also work, using about 1/4 cup for each egg. This may make the cookies a little softer and sweeter, so it is best if you like a more cake like cookie. Another option is mashed banana, though it will change the flavor more. If you use a substitute, chill the dough before baking so the cookies hold together better.

Butter and pudding mix swaps

Unsalted butter gives these cookies a rich taste, but you can switch to dairy free butter if needed. For a lighter choice, some bakers use oil, but the flavor is less rich and the texture can be slightly different. If you want the best classic result, butter is still the top pick.

As for pudding mix, pick a flavor that matches your cake mix. Vanilla, cheesecake, and butterscotch are all popular choices. If you cannot find instant pudding, be sure not to use cook and serve pudding, since it will not work the same way in this cookie dough.

Vegetable, Sauce, and Seasoning Modifications

Flavor add-ins and seasonal swaps

While these are sweet cookies, you can still play with flavor in fun ways. Try chopped nuts for crunch, dried cranberries for a tart bite, or mini chocolate chips for extra sweetness. Around the holidays, candy pieces, peppermint bits, or crushed toffee can make the cookies feel more festive.

If you want a softer, richer cookie, use butter as written and add a pinch of cinnamon or nutmeg to the dough if your cake mix flavor pairs well with spice. For summer, white chocolate chips and lemon cake mix make a bright, fresh combo. These little changes help your Cake Mix Pudding Cookies fit the season or your mood.

You can also serve them with simple sauces or toppings if you want a dessert plate. A light drizzle of melted chocolate, caramel, or even a spoonful of frosting can dress them up for parties. For a casual snack, though, they are tasty exactly as baked.

If you enjoy recipe ideas with quick pantry ingredients, take a look at these easy egg substitutes for baking for more helpful swaps.

Mastering Cake Mix Pudding Cookies: Advanced Tips and Variations

Pro cooking techniques

A few small tricks can take your Cake Mix Pudding Cookies from good to great. First, use room temperature eggs so the dough mixes smoothly. Second, chill the dough for the full 30 minutes, since cold dough bakes thicker cookies. Third, line your pans with parchment paper or silicone mats so the bottoms bake evenly and release easily.

If you want a more uniform look, use a cookie scoop and keep the dough balls the same size. That way, they bake at the same pace and finish together. Also, remember to take the cookies out when the edges are set. The centers will look a little soft, but they will firm up as they cool.

Flavor variations

One of the best things about this recipe is how easy it is to change. Try chocolate cake mix with peanut butter chips, yellow cake mix with butterscotch pudding and toffee bits, or strawberry cake mix with white chocolate chips. You can even add chopped walnuts, pecans, sprinkles, or crushed cookies for more texture.

For a fun party tray, make two flavors and mix them on one plate. It gives people more choices without much extra work. If you want a richer finish, add a few chocolate chips on top of each cookie before baking.

Make-ahead options and serving ideas

These cookies are a smart make-ahead treat for busy weeks. You can chill the dough up to a day ahead, then bake when you need fresh cookies. You can also freeze the baked cookies for later, which makes them handy for lunch boxes, travel snacks, or sudden guests.

For serving, pair them with cold milk, coffee, or hot cocoa. They also make a sweet little gift when packed in a tin or clear bag. A batch of Cake Mix Pudding Cookies is simple, fun, and always welcome.

How to Store Cake Mix Pudding Cookies: Best Practices

These cookies stay soft for a few days, which makes them a great treat to bake ahead. Let them cool fully before storing so moisture does not build up in the container. Place them in an airtight container at room temperature for up to 5 days. If you stack them, add parchment paper between layers so they do not stick together.

For longer storage, freeze the cookies for up to 2 months. A simple method is to freeze them in a single layer first, then move them into freezer bags or airtight containers. This keeps them from clumping together. When you want one, let it thaw at room temperature or warm it for about 10 seconds in the microwave.

Try not to refrigerate them unless you really need to, since that can dry them out. If you are packing them for gifts or meal prep, portion them into small containers so they are ready to grab and go. These storage tips help keep your Cake Mix Pudding Cookies soft and tasty.

Cake Mix Pudding Cookies this …

FAQs: Frequently Asked Questions About Cake Mix Pudding Cookies

Why add instant pudding mix to cake mix cookies?

Instant pudding mix contains pre-gelatinized starch that absorbs moisture during baking, creating extra fluffy and soft cake mix cookies. Without it, cookies often turn out dense and dry. The pudding also infuses a burst of flavor—like vanilla, chocolate, or butterscotch—that complements the cake mix base. For best results, use a 3.4-ounce box of instant (not cook-and-serve) pudding mix per batch. Mix it dry into the cake mix before adding wet ingredients. This simple addition keeps cookies chewy for days. Popular pairings include vanilla pudding with chocolate cake mix or cheesecake pudding with funfetti. Test small batches to match flavors, and always check expiration dates on pudding for peak texture. (92 words)

Can you use butter instead of oil in cake mix pudding cookies?

Yes, butter works perfectly and adds rich, creamy flavor that oil can’t match. Most cake mix cookie recipes use oil for convenience, but swapping in 1/2 cup softened butter (instead of oil) makes them taste like homemade. Cream the butter with sugar first for even better results—beat 2 minutes until light and fluffy. Use unsalted butter to control salt levels. This change might slightly increase spread, so bake on parchment-lined sheets at 350°F for 10-12 minutes. Cookies will be golden edges with soft centers. Store in an airtight container to maintain that buttery taste. If dough seems too soft, chill 30 minutes before scooping. (104 words)

How to make cake mix pudding cookies without eggs?

Eggs help with structure and moisture, but for egg-free options, replace each egg with a flax egg: mix 1 tablespoon ground flaxseed meal with 2.5 tablespoons water per egg. Let sit 10-15 minutes until thick and gel-like, then use in the recipe as directed. This binds the dough similarly without altering flavor much. For one standard recipe (2 eggs), prepare two flax eggs. Note: untested results may yield slightly softer cookies, so chill dough 20 minutes before baking. Other subs like applesauce (1/4 cup per egg) work but can make them sweeter. Always preheat oven and use room-temperature substitutes for best rise. (98 words)

Do cake mix pudding cookies need frosting?

No, these cookies are sweet enough from the cake mix and pudding, so frosting is optional. They bake soft and flavorful on their own, perfect for quick treats. If desired, add a thin layer of store-bought frosting like cream cheese or chocolate right after cooling—spread 1 teaspoon per cookie. For homemade, whip 1/2 cup butter, 2 cups powdered sugar, and 1 teaspoon vanilla until smooth. This adds fun without sogginess. Avoid thick frosting to keep the fluffy texture. Top with sprinkles or chocolate chips post-bake for variety. Serve at parties or pack in lunches; they hold up well. (96 words)

How do you store cake mix pudding cookies?

Store cooled cake mix pudding cookies in an airtight container at room temperature for up to 5 days—they stay soft thanks to the pudding mix. Layer with parchment paper to prevent sticking. For longer storage, freeze in a single layer on a tray first (1 hour), then transfer to freezer bags for up to 3 months. Thaw at room temp or microwave 10 seconds. Avoid refrigeration, as it dries them out. If stacking for gifts, use wax paper between layers. Pro tip: add a slice of bread to the container to keep them extra moist. Check for freshness before serving. (92 words)
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Cake Mix Pudding Cookies

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🍪⚡ Whip up soft, chewy cake mix cookies in minutes with just 3 core ingredients – effortless baking for busy days or sweet cravings!
🔥 Customizable with pudding mix and mix-ins for endless flavors, kid-friendly fun without fancy equipment!

  • Total Time: 50 minutes
  • Yield: 18 cookies

Ingredients

– 1 box cake mix, 15.25 oz

– 1 box instant pudding mix, 3.4 to 3.9 oz

– 1/2 cup unsalted butter, melted

– 2 large eggs, at room temperature

– 1/2 to 1 cup mix-ins such as chocolate chips, nuts, or candy

Instructions

1-First Step: Gather and prep your ingredients Start by setting out your cake mix, instant pudding mix, melted butter, room temperature eggs, and mix-ins. Having everything ready makes the process smooth and fast. This recipe works well for beginners because there is no need for a mixer or fancy tools. Use a large mixing bowl so the dough has room to combine evenly. If your butter has cooled a bit after melting, that is fine. Just make sure it is still soft and easy to mix. Room temperature eggs also help the dough blend better.

2-Second Step: Mix the dough Add the dry cake mix, dry pudding mix, melted butter, and eggs to the large bowl. Stir until everything is well combined. The dough will look thick at first, but keep mixing until no dry spots remain. This is the point where the pudding mix starts doing its job. It gives the cookies that soft, tender center people love in Cake Mix Pudding Cookies. If you want a richer taste, this is where butter really shines. You can also swap in a different pudding flavor to match your cake mix choice.

3-Third Step: Fold in the mix-ins Once the dough is smooth, stir in 1/2 to 1 cup of mix-ins such as chocolate chips, nuts, or candy pieces. Try not to overmix. You just want the add-ins spread through the dough. Here are a few fun flavor ideas:* Yellow cake mix with butterscotch pudding and candy pieces* Chocolate cake mix with chocolate chips* Vanilla cake mix with chopped nuts* Funfetti style cake mix with white chocolate chips

4-Fourth Step: Chill the dough Cover the bowl and chill the dough for 30 minutes. This step helps the cookies hold their shape and bake up a little fluffier. If you skip this, the cookies may spread more on the pan. Chilling also makes scooping easier. If the dough feels very sticky, let it rest a few extra minutes in the fridge. This small wait is worth it because it improves the texture of the finished cookies. For a sweeter, thicker cookie, do not shorten this step.

5-Fifth Step: Preheat the oven and prep the pans Set your oven to 350°F (175°C). Line baking sheets with silicone mats or parchment paper. This keeps the cookies from sticking and makes cleanup easier. Using lined pans also helps the bottoms bake evenly. If you want the best results, do not place dough directly on an unlined sheet. The cookies may brown too fast or stick when you lift them.

6-Sixth Step: Scoop and bake Scoop the chilled dough onto the prepared baking sheets. Leave a little space between each mound so the cookies have room to spread. A cookie scoop works well, but a spoon is fine too. Bake for 10 to 15 minutes, or until the edges are set. The centers may still look slightly soft when you pull them from the oven, and that is okay. They will continue to finish on the hot pan. For softer cookies, start checking around the 10 minute mark.

7-Final Step: Cool and serve Let the cookies cool on the baking sheets for 2 minutes before moving them to a wire rack. This helps them firm up enough to transfer without breaking. After that, let them cool fully or enjoy them warm. These cookies are great on their own, but they also work with milk, coffee, or tea. You can serve them at parties, pack them for school lunches, or store them for later. Since this recipe yields 18 cookies, you will have enough to share and still keep a few for yourself.

Last Step:

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Notes

🧈 Use melted butter for richer flavor and better texture in these quick cookies.
❄️ Chilling the dough is key for thicker, fluffier cookies that don’t spread too much.
🧊 Freeze baked cookies for up to 2 months; thaw at room temperature for fresh-baked taste.

  • Author: Brandi Oshea
  • Prep Time: 5 minutes
  • Chill: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cookie
  • Calories: 163 calories
  • Sugar: 14g
  • Sodium: 209mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 34mg

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