Chewy Cake Batter Cookies Made with Instant Pudding

Originally published October 26, 2011. Updated April 16, 2024.

These Cake Batter Pudding Cookies are soft, simple to make, and loaded with classic cake batter flavor. They’re always a crowd-pleaser.

I first shared these pudding cookies here back in 2011. Pudding cookies are a family favorite because the instant pudding mix helps keep them tender and soft for days. I return to this recipe often and enjoy switching up the sprinkles and decorations for different seasons or celebrations.

This dough is thicker than many cookie doughs because of the dry ingredients added to the batter. If you live at lower altitude and your cookies aren’t spreading, try increasing the butter to 1 cup instead of 3/4 cup. At higher altitudes the dough often flattens more easily.

These cookies are very family-friendly—kids love to help roll the dough into balls and add sprinkles. One key tip: do not overbake. Remove them from the oven when the edges are just set and barely golden. Baking on the shorter end of the time range will keep the centers soft and cake-like.

Here’s the original photo from 2011 for a little nostalgia.

Cake Batter Pudding Cookies

Prep Time: 10 minutes • Cook Time: 8–12 minutes • Servings: 36 • Calories: 122 kcal

Ingredients

• 3/4 cup butter, softened
• 3/4 cup brown sugar
• 1/4 cup sugar
• 3.4 ounces instant vanilla pudding mix (dry)
• 3/4 cup yellow cake mix (dry)
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup sprinkles

Instructions

1. Preheat the oven to 350°F (175°C).
2. Whisk together the flour, salt, and baking soda in a bowl and set aside.
3. In a stand mixer (or using a hand mixer), cream the softened butter with the brown sugar and sugar until light and smooth.
4. Add the instant vanilla pudding powder and the 3/4 cup dry yellow cake mix to the creamed butter and sugar. Mix until well blended.
5. Beat in the eggs and vanilla until the batter is smooth.
6. Gradually add the flour mixture and mix until fully incorporated. The dough will be thicker than typical cookie dough.
7. Fold in the sprinkles until evenly distributed.
8. Roll the dough into 1-inch balls and place them on a greased or lined baking sheet, leaving space for spreading.
9. Bake at 350°F for 8–12 minutes. For softer cookies, bake on the lower end of the time range and remove when the edges are just set and slightly golden.

Notes and Tips

• The instant pudding mix contributes moisture and keeps these cookies soft for several days when stored properly.
• Because of the added dry ingredients, the dough will be relatively thick. If your cookies do not spread enough at lower altitude, try increasing the butter to 1 cup instead of 3/4 cup.
• Customize the cookies with different sprinkles or seasonal colors to match holidays or events.
• To maintain softness, store cooled cookies in an airtight container at room temperature. Adding a slice of bread to the container for a day can help keep them tender (replace the bread after 24 hours).

Nutrition (per cookie)

Calories: 122 kcal | Carbohydrates: 19 g | Protein: 1 g | Fat: 4 g | Saturated Fat: 3 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 1 g | Trans Fat: 0.2 g | Cholesterol: 19 mg | Sodium: 151 mg | Potassium: 22 mg | Fiber: 0.3 g | Sugar: 11 g | Vitamin A: 131 IU | Calcium: 18 mg | Iron: 1 mg

Enjoy these soft, cake-flavored cookies warm from the oven or cooled with a cold glass of milk. They’re great for sharing, gifting, or packing in lunchboxes.

For other cake batter inspired treats, try variations like truffles, pancakes, blondies, or rice krispie treats using cake mix and similar flavoring techniques.