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.