Pudding Cookies III

Pudding Cookies III

28 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    8 m
  • Ready In

    20 m
Recipe by  Colleen

“Easy cookies with a twist.”

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Adjust Servings

Original recipe yields 4 dozen



  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, stir together the cake mix and instant pudding. Stir in the sour cream and eggs until well blended. Batter will be stiff. Drop by teaspoonfuls onto the prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. When cool, frost with chocolate frosting if desired.

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Reviews (28)

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I took these to work and ended up giving the recipe to 10 people. I used a cake mix with chocolate chips. I loved the ease of the recipe with only 4 ingredients. I did find that spraying my hands with cooking spray helped to be able to dole them onto the pan. Loved them.



These should be called 5 minute cookies! I have never made cookies so fast in my life. I used my Kitchen Aid mixer ... put everything in the bowl and turned it on that’s it! I used fat free plain yogurt instead of sour cream, and I used sugar free chocolate pudding instead of the regular and they turned out fantastic! Mine were done in about 8 minutes! WOW Great find!!



These cookies are good, but a little tricky to make. Yes, the batter is very stiff so its hard to break up all of the cake mix pieces. I would reccomend really whisking the dry mix before adding any wet ingredients. They're also REALLY sticky so its a pain to get them onto cookie sheets. Once you bake them, its near impossible to tell if theyre done because they look fine on the top but burn quickly on the bottom if you wait too long. Stick with the ~9 minute mark. Otherwise, theyre great!!!

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Amount Per Serving (48 total)

  • Calories
  • 105 cal
  • 5%
  • Fat
  • 4.6 g
  • 7%
  • Carbs
  • 16 g
  • 5%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 144 mg
  • 6%

Based on a 2,000 calorie diet



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Gooey Butter Cookies


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Pudding Cookies I