Pudding Cookies III Recipe - Allrecipes.com
Pudding Cookies III Recipe
  • READY IN 20 mins

Pudding Cookies III

Recipe by  

"Easy cookies with a twist."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
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  • PREP

    10 mins
  • COOK

    8 mins
  • READY IN

    20 mins

Directions

  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 More Reviews

Most Helpful Positive Review
Feb 03, 2006

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.

 
Most Helpful Critical Review
Dec 09, 2009

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 baked for 12-15 minutes and they probably could have baked a little bit longer but did not want to burn bottoms.. Wil

 

32 Ratings

Feb 11, 2008

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!!

 
Sep 28, 2006

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!!!

 
Mar 15, 2004

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!!

 
Oct 27, 2008

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 cream cheese frosting. I got lots of requests for the recipe.

 
May 27, 2010

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!

 
Mar 14, 2004

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 very moist. Mine took longer to bake than the recipe stated,though, approximately 12-14 mins.

 

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Nutrition

  • Calories
  • 105 kcal
  • 5%
  • Carbohydrates
  • 16 g
  • 5%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 4.6 g
  • 7%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 144 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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