Cake Batter Pudding Cookies

Cake Batter Pudding Cookies

May I have your attention, please. In accordance with the National Cake Batter Alliance, NaC-BA for short, I am hereby posting a recipe for Cake Batter Pudding Cookies. That is all.


One more thing.

This is not my recipe. The recipe was developed by the talented Nikki at Chef in Training.

However, I made the cookies in the above picture. They are in my kitchen awaiting the arrival of The Mouths …except for one because I ate it (cookie, not mouth). I made myself stop at one so that I could eat the Cake Batter Crispy Rice Cereal Treats and still have room for Cake Batter Ice Cream and Cake Batter Popcorn later this evening.  Update–The Mouths came, they ate, they ate some more, they pronounced blessings upon the cookies.

Warning: Yes I am aware that my last recipe was a cake batter recipe. There will at least one more cake batter recipe in the near future because I still have leftover cake batter mix that I need to use. (Insert smirky face here.)

Additional Ideas:

  • chocolate cake mix + chocolate chips (might have to reduce some of the flour and add additional cake mix to get increased chocolate flavor–I dunno, try it and let me know how it works out) Update 5/2/2014: Read comment from Hannah Wright in the comments section. She made a chocolate version of these cake batter pudding cookies.
  • spice cake mix + butterscotch pudding mix (instead of vanilla) + cinnamon chips
  • strawberry cake mix + white chocolate chips + fresh strawberry frosting 

Cake Batter Pudding Cookies

Yield: Makes 3 dozen cookies


  • 2 1/4 cups flour Spoon flour into measuring cup, then level with a flat edge such as the dull side of a knife.
  • 1 teaspoon baking soda
  • 1/2 tsp salt
  • 1 1/2 sticks (or 3/4 cup) butter
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 (3.4 oz) package instant vanilla pudding mix (dry)
  • 3/4 cup yellow cake mix (dry) I used Pillsbury Funfetti. Just as with the flour, spoon the cake mix into a measuring cup and level with a flat edge such as the dull side of a knife.
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4-1/2 cup sprinkles


  1. Preheat oven to 350 F.
  2. In a medium bowl, stir together flour, salt and baking soda and set aside.
  3. In a large bowl, cream butter and sugars together.
  4. Add in dry pudding powder and cake mix and beat until well blended.
  5. Add eggs and vanilla and mix until smooth.
  6. Add flour mixture slowly until well incorporated. The batter will be quite thick.
  7. Mix in sprinkles.
  8. Roll into 1" balls and place on greased baking sheet or onto a parchment lined baking sheet.
  9. Bake at 350 F for 10-12 minutes. Don't cook too long. My cookies were done at about 11 minutes.
  10. Allow to sit on pan for 1-2 minutes then move to cooling rack. When the cookies first come out of the oven they are sort of puffy and rounded. As they cool, the center flattens out somewhat and the cookies look more like cookies instead of like they're pregnant. 🙂


I recommend using a stand mixer for this batter, if you have one. The cookie dough gets quite thick and my hand mixer struggled with handling it.

Cake Batter Pudding Cookies

This recipe has been linked to:

You may also like:

Cake Batter Crispy Rice Cereal Treats
Cake Batter Crispy Rice Cereal Treats
Strawberry Banana Cake Batter Ice Cream
Strawberry Banana Cake Batter Ice Cream
Cake Batter Caramel Popcorn
Cake Batter Caramel Popcorn


    • says

      Marlarae–You are right about the texture of these cookies. They are soft on the inside with a touch of crispy around the edges. If you don’t like sprinkles, just use a regular yellow cake mix and leave out the sprinkles. You can add chocolate chips or even leave these plain.

  1. Sara says

    When I saw these I knew I had to make them because I LOVE cake batter! I used chocolate pudding and confetti cake mix instead. Turned out very good, a bit dry though. And the shape is not like the picture, however I always seem to mess up the shape of my cookies 😛 Thanks for sharing!

    • says

      Oh, how sad that they turned out dry! It sounds as though there was either too much flour or too much cake mix in the dough. Try spooning them into the measuring cups, then level with a straight edge such as the dull side of a knife. I’ve updated the recipe to reflect this advice.

      Thank you for taking the time to drop by and leave a comment letting me know how things worked out. It’s always nice to know that someone has a tried a recipe.

  2. Hannah Wright says

    Hi there! I stumbled upon this while on Pinterest and decided to give the chocolate version a try! I used 1 cup of the cake batter and only two cups of flour (as you suggested to raise the batter content and lower the flower a little) and instead of sprinkles I used 3/4-1 cup of Andes chocolate mint baking chips! They were PERFECTION! Melt in your mouth glory from the cookie heavens! Thank you so much for inspiring me to make them! (:

    • says

      Hannah, that sounds like a great combination! I’d give almost anything to be able to eat chocolate again (allergy) just so that I could make these. I used to love those little Andes chocolate mint baking chips…I think I still have some left over from the “old days” before the stupid allergy thing. Anyway, I’m so glad that you left a comment here to share your great idea for the chocolate version. I had forgotten that I had suggested various cake batter combinations. You’ve inspired me today to get back in the kitchen and try one of my own suggestions!!!! ~Terri

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