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!
OK, this cake mix pudding cookies recipe may sound a little “out there” but hear me out!
You see, Chris insists that he loves only “plain” cookies. No chips, no nuts, no flashy sprinkles, or fluffy icing. Nothing. Just cookie. And it can be pretty dang near impossible to make an amazing tasting cookie without adding anything to it unless the stars align just right and the humidity is perfect and your oven really loves you that day. Usually some get burnt, or the texture is a little off, or they turn out just OK. Let me tell you though, he’s been asking for me to make these cookies almost every day. These cookies have the perfect chewy to crispness ratio and they have some weird ability to resist burning even when I leave them in the oven a little too long by accident. This recipe is a gift, I tell ya!
And… they even have the much-coveted perfect cookie crinkle!
I decided to try and use up some stuff out of my baking cupboard last week and I got to experimenting and playing around with some different ideas I’d heard about here and there. I’ve never made cake mix cookies, but I thought it was worth a try!
Here’s how I made these!
So here’s the printable version of the recipe!
I feel like the salted butter is important because of the sweetness of the other ingredients. It really helps balance everything out. Plus, it’s butter, so it’s always good.
Gasp in amazement at the realization that you’ve just baked the world’s most perfect cookie.
- 1 box Golden cake mix (432g size)
- 1 box Instant vanilla pudding mix (102g size)
- 2 Eggs
- 1/2 cup Melted salted butter
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Preheat your oven to 350.
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In a medium bowl, combine the dry pudding mix and the dry cake mix.
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Add in the eggs and the melted butter and stir to combine. As the mixture comes together to form a dough, you may need to use your hands.
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Roll the dough into little 1.5 inch balls and place them on parchment-lined baking sheets, about an inch apart.
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Bake for about 12 minutes.
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Allow the cookies to cool for about 5 minutes before you remove them from the baking sheet.
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Done!
I should have added in that the final step is really to gasp in amazement at the sheer perfection of this cookie. It’s soft and chewy, perfectly sweet, and so incredibly simple to throw together.
You’ll gasp in amazement again the next day when you find that you weren’t the only one who ate these! At least, you will if you’re like me and you have a husband who almost never shows any interest in your baking. Seriously, he ate some I baked. It’s an almost-miracle. 🙂
You’d better believe I’ve restocked my cupboard with plenty of different cake mixes and pudding mixes now that I’ve discovered this! You’ve gotta try this one! Let me know what you think!
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Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.