Cake Mix Cookies Easy 3 Ingredient Recipe

Why You’ll Love This Cake Mix Pudding Cookies

Hey there, busy bakers! I know how it is when you’re racing against the clock after a long day, craving something sweet but dreading a complicated recipe. That’s why these Cake Mix Pudding Cookies are my go-to hero. Super simple with just a handful of ingredients, they come together in minutes and bake up soft and chewy every time.

• Ease of preparation: Whip up the dough in 5 minutes flat! Grab a box of cake mix, instant pudding, butter, and eggs. Mix, chill for 30 minutes, scoop, and bake. Total time? Under an hour for 18 cookies. Perfect for busy parents or students needing a quick treat. No fancy equipment needed, just a hand mixer and baking sheets.
• Health benefits: Each cookie clocks in at about 163 calories without mix-ins. You get 7g fat, 25g carbs, and 2g protein. Plus, hits like 6% DV calcium and iron. Not a health food, but way better than store-bought with no preservatives. Use dark chocolate chips or nuts for extra antioxidants. Keeps you satisfied without the crash.
• Versatility: Swap flavors endlessly! Yellow cake with butterscotch pudding? Chocolate with peanut butter chips? Funfetti for parties. Make vegan with flax eggs, or gluten-free with right mixes. Add 1/2 to 1 cup mix-ins like nuts or sprinkles. Fits any diet or occasion, from kids’ snacks to adult dessert trays.
• Distinctive flavor: The pudding mix magic! It adds moisture and fluff, turning basic cake mix into bakery-style softness. Edges crisp, centers gooey. Butter brings rich taste over oil. Mix-ins pop with every bite. I once made red velvet strawberry versions for a party, and they vanished!

These cookies save the day for working pros, newlyweds, or seniors wanting easy baking. Check out this pudding mix cookie upgrade trick for more proof. Trust me, once you try Cake Mix Pudding Cookies, you’ll be hooked!

Numbers vary by brands, but it’s a solid treat option.

Essential Ingredients for Cake Mix Pudding Cookies

Let’s break down what you need for these Cake Mix Pudding Cookies. I keep it pantry-staple simple so you can bake anytime. Here’s the exact list with why each shines.

Main Ingredients:

• 1 box (15.25 oz) cake mix (yellow, chocolate, funfetti, red velvet or any flavor) – The base that gives structure and sweet flavor. Pick your fave for endless twists!
• 1 box (3.4-3.9 oz) instant pudding mix (butterscotch, chocolate, vanilla, white chocolate, strawberry or matching flavor) – Secret to soft, moist cookies. Absorbs moisture for fluff without dryness.
• 1/2 cup unsalted butter melted (1 stick) – Adds rich, creamy taste and helps dough come together. Better than oil for flavor depth!
• 2 large eggs room temperature – Binds everything and adds lift for chewy texture.
• 1/2-1 cup mix-ins (chocolate chips, candy-coated chocolates, peanut butter chips, nuts, candy, sprinkles, coconut) – Customize for crunch, chew, or fun. Start with 1/2 cup, add more if you love loaded cookies.

Special Dietary Options:

• Vegan: Swap eggs for 2 flax eggs (2 tbsp ground flax + 3 tbsp water, sit 10-15 min). Use vegan butter and cake/pudding mixes.
• Gluten-free: Choose gluten-free cake mix and pudding. Brands like Betty Crocker work great.
• Low-calorie: Use sugar-free cake/pudding mixes, reduce butter to 1/3 cup, skip sugary mix-ins or use fruit bits.

Pro tip: Always match pudding to cake for max flavor punch. Yellow cake + butterscotch? Game-changer!

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

Prep time: 5 minutes. Cook time: 15 minutes. Chill: 30 minutes. Yield: 18 cookies. Ready? Let’s bake these Cake Mix Pudding Cookies! I make them weekly for my family, and they beg for more. Super foolproof.

First Step: Gather and prep your ingredients. Pull out 1 box cake mix, 1 box instant pudding, 1/2 cup melted unsalted butter, 2 room-temp eggs, and 1/2-1 cup mix-ins. Melt butter in microwave 20-30 seconds. Let eggs sit out 15 minutes. Line two baking sheets with parchment or silicone mats to prevent sticking. This mise en place keeps you speedy!

Second Step: Mix the base dough. In a large bowl, dump the dry cake mix and dry pudding mix. Pour in melted butter and eggs. Grab your hand mixer and beat on medium until smooth, about 1-2 minutes. Scrape sides for no lumps. Dough will be thick and sticky. I love how quick this is, no creaming butter and sugar forever!

Third Step: Fold in mix-ins. Add your 1/2-1 cup goodies like chocolate chips or nuts. Beat on low just until incorporated, 30 seconds max. Overmixing toughens cookies. Taste dough (safe with eggs today!). Get creative: try yellow cake, butterscotch pudding, and candy-coated chocolates for party vibes.

Fourth Step: Chill the dough. Cover bowl with plastic wrap and pop in fridge 30 minutes. Chilling firms it up for perfect scoopable balls and fluffier results. I skip sometimes for urgency, but chill makes them bakery-level! Optional: chill scooped balls extra 30 minutes.

Fifth Step: Preheat and scoop. Heat oven to 350°F. Scoop 9 dough balls per sheet using a large cookie scoop (about 2 tbsp each). Space 2 inches apart. They spread a bit. Press lightly if you want thicker cookies.

Sixth Step: Bake to perfection. Bake 10-15 minutes. Edges set golden, centers soft and puffed. Darker batters like chocolate may need less time, 10-12 minutes for moister chew. Rotate sheets halfway for even baking. Different flavors? Adjust 1-2 minutes. Smells amazing!

Final Step: Cool and enjoy. Cool on sheet 2 minutes, they firm up. Transfer to wire rack. Repeat batches. No frosting needed, but optional! Store as below. Dunk in milk or pair with coffee. For sliced cookies, chill dough firm, slice 1/2-inch thick.

I’ve burned batches rushing bake time, so watch closely first go. Link to our moist carrot bread recipe for more baking hacks. See why chilling dough matters. Yours will be epic!

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Dietary Substitutions to Customize Your Cake Mix Pudding Cookies

Protein and Main Component Alternatives

Eggs provide lift, but swap for 2 flax eggs: 2 tbsp ground flax + 3 tbsp water, sit 10-15 min. Adds omega-3s and nutty taste. For protein boost, stir in 1/4 cup protein powder with cake mix. Use almond flour blend for nuttier base if low-carb. Keeps texture chewy.

Vegetable, Sauce, and Seasoning Modifications

No veggies base, but add zucchini shreds (1/2 cup) for moisture like in muffins. Skip sauce, but glaze with powdered sugar mix post-bake. Season with extracts: almond in vanilla, peppermint in chocolate. For seasons, pumpkin spice pudding in fall. Low-sugar? Sugar-free mixes. Fits diet-conscious folks!

Mastering Cake Mix Pudding Cookies: Advanced Tips and Variations

• Pro cooking techniques: Line sheets always. Butter over oil for richer flavor. Chill 30 min minimum. Bake less for moister centers. Slice chilled dough for uniform shapes.
• Flavor variations: Yellow cake + butterscotch pudding + candy-coated chocolates. Chocolate cake + chocolate pudding + chips. Funfetti + vanilla + sprinkles. Red velvet + strawberry. Endless combos!
• Presentation tips: Stack on platter with powdered sugar dust. Add sea salt flakes for sweet-salty. Gift in tins with parchment layers.
• Make-ahead options: Dough freezes 2 months scooped. Bake from frozen +1-2 min. Store baked airtight room temp 5 days. Thaw and reheat 10 sec microwave.

Butter makes all the difference. I swear by it!

Check our honey butter rice cakes for more sweet ideas.

How to Store Cake Mix Pudding Cookies: Best Practices

These stay soft thanks to pudding mix!

• Room temp: Airtight container 5 days. Layer parchment. Add bread slice for extra softness.
• Freezing: Baked cookies zip-top bag 2 months. Thaw room temp 30 min. Dough balls freeze 2 months, bake straight.
• Reheating: Microwave 10-15 sec or 350°F 3 min. Crisp edges!
• Meal prep: Batch bake Sundays. Portion for grab-n-go.

FAQs: Frequently Asked Questions About Cake Mix Pudding Cookies

Cake Mix Pudding Cookies

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🍪 Indulge in soft, chewy cookies made with just a few pantry staples for effortless baking joy!
🍪 Customize with endless flavors to create your perfect treat everyone will love!

• Total Time: 50 minutes
• Yield: 18 cookies

Ingredients

– 1 box (15.25 oz) cake mix (yellow, chocolate, funfetti, red velvet or any flavor) for structure and sweet flavor

– 1 box (3.4-3.9 oz) instant pudding mix (butterscotch, chocolate, vanilla, white chocolate, strawberry or matching flavor) for soft, moist cookies

– 1/2 cup unsalted butter melted (1 stick) for rich, creamy taste and dough binding

– 2 large eggs room temperature for binding and chewy texture

– 1/2-1 cup mix-ins (chocolate chips, candy-coated chocolates, peanut butter chips, nuts, candy, sprinkles, coconut) for crunch, chew, or fun

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Instructions

1-First Step: Gather and prep your ingredients. Pull out 1 box cake mix, 1 box instant pudding, 1/2 cup melted unsalted butter, 2 room-temp eggs, and 1/2-1 cup mix-ins. Melt butter in microwave 20-30 seconds. Let eggs sit out 15 minutes. Line two baking sheets with parchment or silicone mats to prevent sticking. This mise en place keeps you speedy!

2-Second Step: Mix the base dough. In a large bowl, dump the dry cake mix and dry pudding mix. Pour in melted butter and eggs. Grab your hand mixer and beat on medium until smooth, about 1-2 minutes. Scrape sides for no lumps. Dough will be thick and sticky. I love how quick this is, no creaming butter and sugar forever!

3-Third Step: Fold in mix-ins. Add your 1/2-1 cup goodies like chocolate chips or nuts. Beat on low just until incorporated, 30 seconds max. Overmixing toughens cookies. Taste dough (safe with eggs today!). Get creative: try yellow cake, butterscotch pudding, and candy-coated chocolates for party vibes.

4-Fourth Step: Chill the dough. Cover bowl with plastic wrap and pop in fridge 30 minutes. Chilling firms it up for perfect scoopable balls and fluffier results. I skip sometimes for urgency, but chill makes them bakery-level! Optional: chill scooped balls extra 30 minutes.

5-Fifth Step: Preheat and scoop. Heat oven to 350°F. Scoop 9 dough balls per sheet using a large cookie scoop (about 2 tbsp each). Space 2 inches apart. They spread a bit. Press lightly if you want thicker cookies.

6-Sixth Step: Bake to perfection. Bake 10-15 minutes. Edges set golden, centers soft and puffed. Darker batters like chocolate may need less time, 10-12 minutes for moister chew. Rotate sheets halfway for even baking. Different flavors? Adjust 1-2 minutes. Smells amazing!

7-Final Step: Cool and enjoy. Cool on sheet 2 minutes, they firm up. Transfer to wire rack. Repeat batches. No frosting needed, but optional! Store as below. Dunk in milk or pair with coffee. For sliced cookies, chill dough firm, slice 1/2-inch thick.

Last Step:

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Notes

🧈 Use butter instead of oil for a richer flavor.
❄️ Chill dough 30 minutes for fluffier cookies; optional extra chill after scooping.
📦 Store airtight at room temp for 5 days or freeze for 2 months.

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

Nutrition

• Serving Size: 1 cookie (without mix-ins)
• Calories: 163
• Sugar: 14g
• Sodium: 209mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 34mg