These Cake Mix Cookies can be made with any combination of cake mix, pudding mix, and mix-ins! These ultra fluffy cookies are quick, easy, and delicious.
I’m a big fan of cake…but I’m also a big fan of cookies; and sometimes it’s just way too hard to choose between the two. 😉 That’s where these cake mix cookies come in!
Just 3 main ingredients plus the add-ins of your choice. Super simple, super quick, and super yummy!
- Cake Mix – I used yellow, chocolate, funfetti, and red velvet but any cake mix will work!
- Instant Pudding/Jello Mix – I went with butterscotch, chocolate, vanilla, and white chocolate, but I’ve also used strawberry jello mix in these strawberry cake mix cookies.
- Unsalted Butter – my secret ingredient. Really makes these cookies extra rich and delicious.
- Mix-Ins – go crazy with these! Use M&Ms, chocolate chips, peppermint, caramel, peanut butter cups, you name it!
How to make cookies from cake mix
Mix, scoop, and bake! It doesn’t get any easier than that.
- Mix dry cake mix, dry pudding mix, butter, and eggs together in a large bowl using a hand-mixer.
- Pour mix-ins of choice into the dough, stir until fully combined, then optional: chill your dough for 30 minutes.
- Use a large cookie scoop to scoop the cookies onto 2 baking sheets lined with silicone baking mats and bake for 10-15 minutes.
- Remove from oven, cool for a couple minutes, then serve and enjoy!
Different flavors and flavor variations may bake differently so adjust the cook time as needed!
The best part of these cake mix cookies is you can get really creative with flavor combos. You really can’t go wrong!
Pictured Flavor Combinations
- Yellow Cake + Butterscotch Pudding + M&Ms
- Chocolate Cake + Chocolate Pudding + Semi-Sweet Chocolate Chips
- Funfetti Cake + Vanilla Pudding + White Chocolate Chips
- Red Velvet Cake + White Chocolate Pudding + White & Semi-Sweet Chocolate Chips
Other Flavor Combination Ideas
- Chocolate Cake + Chocolate Pudding + Peanut Butter Chips
- Spice Cake + Banana or Pumpkin Pudding + Cinnamon Chips
- Carrot Cake + Coconut Cream Pudding + White Chocolate Chips
- White Cake + Vanilla Pudding + Fruity Pebbles + Sprinkles
- Lemon Cake + Lemon Pudding + White Chocolate Chips
- Strawberry Cake + Chocolate Pudding + Semi-Sweet Chocolate Chips
- Chocolate Cake + Chocolate Pudding + Rolo Candies
- Chocolate Cake + Chocolate Pudding + Andes Mints or Crushed Peppermint Candy
What flavor combination would YOU try?!
Cake mix cookie add-ins
Stir in one (or more) of your favorite chocolate or candy! Here are some yummy suggestions:
- Chips. Semi-sweet chocolate, dark chocolate, milk chocolate, white chocolate, butterscotch, cinnamon, peanut butter, you name it!
- Candy. M&Ms, Reese’s pieces, chopped candy bars, peanut butter cups, Rolos, crushed peppermint, andes mints.
- Nuts. Chopped pecans, walnuts, peanuts, macadamia nuts, etc.
- Other. Shredded coconut, sprinkles, etc.
Why is there pudding in cake mix cookies?
Instant pudding mix is made up of pre-gelatinized starch so it’s what really makes the cookies extra fluffy once they’re baked! Plus, it adds an additional layer of flavor. I find cake mix cookies without pudding more dense and less flavorful.
Can you use butter in cake mix cookies?
This recipe actually does use butter, even though most cake mix cookie recipes call for oil. The rich flavor of the butter is what really takes the cookies to the next level!
Can you make cake mix cookies without eggs?
I highly recommend using eggs in this recipe. If you absolutely can’t have eggs, you can try replacing the eggs with two flax eggs:
- Stir together 2 tablespoons ground flaxseed meal with 3 tablespoons water.
- Let sit for 10-15 minutes, or until thick and gelatinous.
- Proceed with recipe as directed.
Do you frost cake mix cookies?
I typically don’t frost these cookies cause they are plenty sweet as is but feel free to top with any flavor of store-bought frosting!
Want to take it to the next level? Whip up a batch of homemade frosting for a little something extra.
- Get creative. The beauty of this cookie recipe is there are so many flavor combo options. Get crazy with it!
- Use butter, not oil. The flavor of the butter is what takes these cookies up a notch.
- Line the baking sheets. The cookies will stick otherwise. I line my baking sheets with silicone mats.
- Make a variety. These cookies are easily frozen, so I love making a few differently flavored batches to keep for the future!
How to store
Leftover cake mix cookies will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.
If frozen, thaw at room temperature then microwave or bake to re-warm!
Cake Mix Cookies
Equipment for this recipe
- 1 (15.25 oz) box cake mix see post above for flavor suggestions
- 1 (3.4 - 3.9 oz) box instant pudding/jello mix see post above for flavor suggestions
- 1/2 cup unsalted butter melted (1/2 cup = 1 stick)
- 2 large eggs room temperature
- 1/2 - 1 cup mix-ins see post above for flavor suggestions
- In a large bowl, add in dry cake mix, dry pudding mix, butter, and eggs.
- Mix together, until well combined, using a hand mixer.
- Pour in mix-ins of choice and beat again until evenly incorporated.
- Cover and chill the dough for 30 minutes.
- Preheat oven to 350 degrees F and line a rimmed baking sheet with a silicone baking mat or parchment paper.
- Use a large cookie scoop to scoop 9 cookies onto the prepared baking sheet, leaving room for the cookies to spread.
- Bake in preheated oven for 10-15 minutes. They may not look quite done, but they continue cooking and firm up as they cool.
- Remove from oven, cool for 2 minutes on baking sheet, then remove cookies and place onto a wire baking rack to continue cooling.
- Repeat with remaining dough. Enjoy!
- Yellow cake + butterscotch pudding + M&Ms
- Chocolate cake + chocolate pudding + semi-sweet chocolate chips
- Funfetti + vanilla pudding + white chocolate chips
- Red velvet + white chocolate pudding + white & semi-sweet chocolate chips
*Note: Nutrition information is estimated and varies based on products used.