Pudding Cookies III

Pudding Cookies III

28

"Easy cookies with a twist."
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Ingredients

20 m servings 105 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 105 kcal
  • 5%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

28
  1. 32 Ratings

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Most helpful positive review

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 ha...

Most helpful critical review

Not one of my favorites.. would rather have made it into a cake.. Cookies stick together even after they have cooled.. But I do have to say they are moist.. Cooking time was not even close.. I ...

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 ha...

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 plai...

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...

Very rich and moist cookie. I think that the only thing I'll do different next time is add some chocolate chips....you can never have too much chocolate!!

I used a spice cake mix and the limited edition Pumpkin Spice pudding by Jell-O (although I'm sure vanilla would work too if you add a little bit of pumpkin pie spice)then frosted them with crea...

OUTRAGEOUSLY GOOD! Used a chocolate pudding mix with a white cake and then frosted them in the middle of two - tastes just like a fudge round but 100 times better!

I made these yesterday & today there is only 8 of them left! (Actually, I shared some with friends). They are simple to make but the batter is VERY stiff. Overall, the taste is good & they are v...

These cookies are the BEST cookies I have ever eaten. (quote from my finicky husband)...Awesome recipe and I heard in the South the nickname is "Cow Paddies"...Overall, great recipe, very easy,...

Not one of my favorites.. would rather have made it into a cake.. Cookies stick together even after they have cooled.. But I do have to say they are moist.. Cooking time was not even close.. I ...