These cake mix pudding cookies are the perfect “plain” cookies, for all of the simple cookie lovers in your life! They look boring, but they taste amazing!
Hear me out. My husband is a self-proclaimed plain cookie purist. No chocolate chips. No nuts. Absolutely no sprinkles. For years I tried to bake the perfect “boring” cookie he would actually love, and most attempts were either too cakey, too crispy, or just flat-out forgettable. Then I stumbled onto the magic of Cake Mix Pudding Cookies. These cookies look totally plain, but the texture is so perfect every single time that even my picky eaters go back for seconds.
The secret? A simple box of yellow cake mix and a small box of instant vanilla pudding. Together they create a chewy cookie with a crisp edge, a soft tender center, and that gorgeous crinkle top we all secretly want. The pudding mix adds moisture and special starches that keep the cookies soft and fresh for days. And because the cake mix already has flour, sugar, and leavening measured out, you skip most of the measuring and mixing. It’s the ultimate shortcut to amazing plain cookies that resist burning even if you lose track of the timer. If you’ve ever struggled with temperamental scratch cookies, this recipe is your new best friend.
Ingredients Needed for the Cake Mix Cookies Recipe
One of the best parts of these cake mix pudding cookies is how few ingredients you need. Everything is pantry-friendly, and there’s room for easy dietary swaps.
Ingredient
Amount & Notes
Boxed cake mix
1 box (15.25 oz). Use white, vanilla, yellow, or golden. Any brand works.
Instant vanilla pudding mix
1 box (3.4 oz). Add it dry – do not prepare the pudding. This is the moisture magic.
Eggs
2 large. Or use a plant-based egg substitute like flax eggs or commercial replacer.
Salted butter
1/2 cup (1 stick), melted and cooled slightly. Plant-based butter sticks also work well.
That’s it. No extra sugar, no spoonful of flour dusted all over the counter. The cake mix already has everything balanced perfectly, so the hardest part is choosing which flavor to try first. If you prefer oil, you can swap in 1/2 cup of vegetable oil, but melted butter gives a richer flavor and a slightly denser, softer cookie. Just expect the butter version to firm up a little more when chilled. You can also stir in 1 teaspoon of vanilla extract and a pinch of salt to really make the vanilla notes sing. And if you’re feeling adventurous, almond extract adds a lovely twist.
Recipe Notes for Cookies Made From Cake Mix
Once you have your four ingredients, it’s almost impossible to mess these up. That said, a few simple tricks will make your cake mix pudding cookies come out with that perfect crinkle-top bakery look and stay soft for days.
Don’t overmix. Stir just until the dry cake mix and pudding powder disappear. Overworking the dough can form gluten and make the cookies tough and dense. You want tender, not bready.
Chill the dough if it’s sticky. The dough will be a bit tacky because of the pudding mix. Chilling for 30-60 minutes in the fridge not only makes scooping cleaner, but also reduces excessive spread. If you’re in a rush, 15-20 minutes works, too.
Use a 1.5‑tablespoon cookie scoop. This keeps all your cookies the same size and bakes them evenly. For thinner, crispier edges, gently flatten the dough balls before they go in the oven.
Bake at 350°F for 8-11 minutes. Pull the pan when the edges are set but the centers still look slightly underdone. They will finish cooking on the hot baking sheet during the resting time. Let them sit on the pan for 2-3 minutes, then transfer to a wire rack.
Freeze like a pro. Baked cookies keep in the freezer for up to 3 months when layered between sheets of parchment. Even better, freeze raw dough balls on a tray first, then pop them into a zip‑top bag. Bake straight from frozen, adding just 1-2 extra minutes.
For a bakery-style top, press a few reserved candies or chips onto the dough balls right before baking. Even if you’re making plain cookies, this trick works wonders when you do decide to dress them up with M&M’s or chocolate chips.
Safety first: Never eat raw dough. It contains raw flour and eggs, which can carry harmful bacteria. Always bake until fully set.
Fun Flavor Combos and Mix‑Ins
The base recipe is a blank canvas. Use chocolate cake mix with chocolate pudding for a double‑chocolate dream, lemon cake mix with lemon pudding for a bright twist, spice cake mix with vanilla pudding for a cozy fall cookie, or even red velvet cake mix with cheesecake pudding for something festive. When you want to add a little something extra, try semi‑sweet chocolate chips, white chocolate chips, M&M’s, chopped walnuts or pecans, toffee bits, or colorful sprinkles.
Storing Your Cake Mix Pudding Cookies
Keep baked cookies in an airtight container at room temperature for up to 4 days. A slice of plain bread tucked inside the container will help them stay wonderfully soft. Each cookie clocks in around 120-150 calories depending on size and add‑ins, so they’re definitely a treat. If you need a gluten‑free version, gluten‑free cake mix and instant pudding mix often work beautifully – just double‑check the labels to avoid any cross‑contact.
This recipe is reliable, quick, and makes consistently chewy, slightly crisp cookies with a beautiful crinkle top. It’s a gem for anyone who loves a plain, simple cookie that tastes anything but boring. And if you’d like to see a slightly different spin, check out this cake mix pudding cookies recipe from another trusted baker. I think you’ll find that once you’ve made cookies from a boxed mix, you’ll never look at plain cookies the same way again.
Frequently Asked Questions
How do you make cake mix pudding cookies?
Combine one box of cake mix, one small box of instant pudding mix, 1/2 cup melted butter, 1 egg, and 2 tablespoons water. Mix until a thick dough forms, scoop onto baking sheets, and bake at 350F for 8-10 minutes.
What is the secret to soft cake mix cookies?
Adding instant pudding mix adds moisture and structure, keeping the cookies soft and chewy. Avoid overbaking and use melted butter for a denser, softer texture.
Do you have to chill the dough for cake mix pudding cookies?
No, chilling is not required. The pudding mix absorbs moisture so the dough holds its shape. If the dough is too sticky, chilling for 15-20 minutes can help.
Why are my cake mix cookies flat?
Flat cookies often result from too much butter or liquid, not enough pudding mix, or over-mixing. Use instant pudding mix and measure accurately. Chilling the dough can also prevent spreading.
Can you freeze cake mix pudding cookie dough?
Yes, scoop the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.
What mix-ins go well with cake mix pudding cookies?
Chocolate chips, white chocolate chips, chopped nuts, M&M's, sprinkles, dried fruit, or toffee bits. You can also add vanilla or almond extract for extra flavor.
🍪 Soft, chewy cookies with crisp edges and a beautiful crinkle top, made effortlessly with a box of cake mix.
✨ The instant pudding mix is the secret to that tender center and bakery-fresh texture that stays soft for days.
Total Time:50 minutes
Yield:24 cookies 1x
Ingredients
Scale
1 box (15.25 oz) boxed cake mix
1 box (3.4 oz) instant vanilla pudding mix (dry)
2 large eggs
1/2 cup (1 stick) salted butter, melted
Instructions
1-Preheat the oven: Preheat to 350°F and line two baking sheets with parchment.
2-Combine dry ingredients: Stir cake mix and dry pudding mix until evenly blended.
3-Add wet ingredients: Mix in melted butter and eggs just until a thick dough forms; do not overmix.
4-Chill the dough: If sticky, refrigerate for 30–60 minutes until firmer and easier to scoop.
5-Scoop the cookies: Drop 1.5-tablespoon dough balls 2 inches apart on prepared sheets.
6-Flatten if desired: Gently press each ball to flatten slightly for thinner, crispier edges.
7-Bake the cookies: Bake 8–11 minutes until edges are set and centers look slightly underdone.
8-Rest on the pan: Cool on the hot baking sheet for 2–3 minutes to finish setting.
9-Cool and serve: Transfer to a wire rack to cool completely before serving or storing.
Last Step:
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Notes
🧈 Swap melted butter for 1/2 cup vegetable oil for an even softer cookie, though butter gives a richer flavor.
❄️ Freeze raw dough balls on a tray, then store in a zip-top bag for up to 3 months — bake straight from frozen with 1 to 2 extra minutes.
🍫 Customize the base by pairing flavors: chocolate cake mix with chocolate pudding, lemon cake mix with lemon pudding, or spice cake mix with vanilla pudding.
