Soft pudding mix cookies made with pudding mix, Bisquick, oil, egg, and chocolate or butterscotch chips.
It’s funny… the first time I made Pudding Mix Cookies, I wasn’t even trying to bake anything impressive. You ever have one of those days where you don’t know what you’re craving, but you know it’s something sweet, slightly nostalgic… and ideally ready in under an hour because you’re already tired? That was me.
I remember opening the pantry and doing that long stare… the one where you look at your shelves, hoping something magically jumps out like “Pick me, I’m delicious!” Instead, I spotted a random box of pudding mix that had definitely been purchased during a moment of wishful thinking. Next to it? A half-used Bisquick box. The kind you buy thinking you’ll make pancakes every weekend, but then life laughs and gives you cereal instead.
The kid was hovering around because apparently any time a bag or box gets opened in my house, it’s time for commentary. “Can I help?” he asked — translation: “Can I eat half the chocolate chips before they touch the bowl?” He did both.
We dumped everything together, the pudding mix looking slightly suspicious in the bowl, and when I started stirring, I felt that little spark of curiosity. The dough came together in a soft, warm lump — honestly, it felt like handling Play-Doh that made you feel a little emotional. I kneaded in the chocolate chips with my hands, which sounds more romantic than it is; a couple of chips fell on the counter, and I just… ate them. Zero shame.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
When the Pudding Mix Cookies came out of the oven, puffed and golden like tiny sugar clouds, the house smelled like something between a bake sale and my grandmother’s kitchen (she always made cookies that looked different every time, which made them feel even more “ours”). And the first bite? Warm, soft, a little gooey, and somehow soothing — the kind of cookie that doesn’t care how your day went… it just wants to make it a bit better.
Sometimes I wonder if the reason I love these pudding cookies so much is because they’re imperfect, just like us — simple ingredients, thrown together, turning into something way better than expected. I mean, that’s sort of comforting, right?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Pudding Mix Cookies Recipe?
You know how some recipes come with a whole ceremony — measuring perfectly, chilling, praying? These Pudding Mix Cookies are the opposite. They’re the “we’re doing this fast, and we’re doing it now” cookie. And honestly… I kind of love that.
They’re incredibly soft, almost fluffy, thanks to the pudding mix. The texture is somewhere between a cookie and a tiny cake, but in the best possible way. They stay soft for a day or so — assuming you don’t eat them all on day one. (No judgment.)
They come together in minutes, which feels like a small miracle in the middle of a busy week. I love that kids can do half the steps without anyone getting stressed or needing a culinary degree. No mixer. No creaming butter. No “let this chill for 24 hours” nonsense. We’re making cookies, not science fair experiments.
And the best part? You can change the flavor almost effortlessly — vanilla pudding, chocolate pudding, butterscotch… whatever’s in the pantry. You get different vibes every time. It feels a little like opening a mystery gift, except it’s always edible.
Ingredient Notes:
Before jumping in, here’s a quick breakdown — nothing fussy, just how each ingredient shows up in the story.
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Pudding Mix — Pick any flavor you like. Instant or cook-and-serve, both work. Kind of the whole magic.
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Bisquick — The backbone. Gives structure without a million steps.
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Oil — Neutral is great, but honestly, I’ve used olive oil in desperate times. It works.
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Egg — Any size. This recipe isn’t picky.
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Chocolate or Butterscotch Chips — Or white chocolate. Or peanut butter chips. Basically, follow your heart.
I guess one of the things I love about Pudding Mix Cookies is that the ingredients feel approachable. They’re not fancy — they just… work.
How To Make Pudding Mix Cookies?
You’re basically five steps away from warm cookies. I’m not kidding.
Step 1. Preheat + prep
Heat your oven to 350°F. Line two baking sheets with parchment paper or silicone mats. This step always makes me feel like I’ve got my life together, even when I don’t.
Step 2. Mix everything
Grab a bowl. Add the pudding mix, Bisquick, and oil. Crack the egg in. Start stirring. At first, it might feel like it’s resisting — just keep going.
Eventually, ditch the spoon and use your hands. There’s something oddly grounding about kneading cookie dough. It might look a little messy, but that’s fine — messy is real. Gently knead in your chocolate chips.
The dough should feel like Play-Doh: soft, smooth, slightly bouncy.
Step 3. Shape
Roll rounded tablespoons of dough into smooth balls. Don’t flatten them — they know what to do. Place on your baking sheets, giving them breathing room.
Step 4. Bake
Bake for about 12 minutes. They’ll puff up and the centers will look set. Halfway through, rotate the pans if you remember. Sometimes I forget — honestly? They’re still great.
Step 5. Cool + enjoy
Want To Save This Recipe?
Let them rest on the baking sheet for 5 minutes. Then move to a rack. Or start eating. Warm Pudding Mix Cookies are a little dangerous — in a good way.
They’re best the day you make them… though I’ve had leftovers the next day, and no complaints were made.
Storage Options:
If, by some miracle, you have cookies leftover (hasn’t happened here), store them in an airtight container on the counter for a couple of days. They stay soft — probably because of the pudding magic.
You can also freeze them — either baked or as dough balls. Dough balls bake beautifully from frozen; just add a minute. Eating warm cookies on a random Tuesday? Yes, please.
Variations and Substitutions:
Sometimes the fun of Pudding Mix Cookies is tweaking them a little… or a lot.
Try:
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Different pudding flavors (chocolate, vanilla, butterscotch)
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M&Ms instead of chips
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Peanut butter chips + chocolate chips together
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Sprinkles — always cute
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Nuts for crunch
I once mixed chocolate pudding with butterscotch chips and honestly… it was chaotic, but delicious.
What to Serve with Pudding Mix Cookies?
These cookies go with:
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Cold milk (classic)
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Hot chocolate
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Coffee on a sleepy morning
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Vanilla ice cream
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Fresh fruit if you’re feeling like you need a “balance” moment
Sometimes I eat them with tea on the couch, wrapped in a blanket, trying to ignore whatever the internet is yelling about that day.
Frequently Asked Questions:
Do I need Bisquick?
It works best, but another pancake mix might do. Slight texture change.
Can I freeze the dough?
Yep — roll into balls + freeze.
Can kids help?
Absolutely. This recipe practically begs for messy little hands.
If you end up making these Pudding Mix Cookies, I’d honestly love to hear how they turned out. Did you stick to chocolate chips… or go rogue with sprinkles? Did your kids (or partner… or you) eat half the dough before baking?
Tell me everything — I’m always curious how food weaves itself into your day.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pudding Mix Cookies
Ingredients
- 1 3.4 oz package pudding mix any flavor (instant or cook-and-serve)
- 1 1/4 cups Bisquick measured by spooning and leveling; do not pack
- 1/4 cup oil canola, avocado, vegetable, or olive oil
- 1 egg any size
- 1/3 cup chocolate or butterscotch chips
Instructions
Prepare baking sheets
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even browning.
Mix the dough
- In a medium mixing bowl, combine the pudding mix, Bisquick, and oil. Add the egg. Stir with a wooden spoon until the mixture begins to form a dough.
- Once the dough starts to come together, use your hands to gently knead until it becomes smooth and cohesive, resembling a soft, pliable texture. Knead in the chocolate or butterscotch chips until evenly distributed.
Shape the cookies
- Using rounded tablespoons of dough, roll the dough into balls. Arrange them evenly on the prepared baking sheets, leaving space between each. Keep the dough rounded; do not flatten.
Bake
- Bake for approximately 12 minutes, or until the cookies are puffed and the centers have just set.
- For consistent baking, rotate the baking sheets from top to bottom and front to back halfway through the baking time.
Cool
- Allow the cookies to cool on the baking sheets for 5 minutes. Then, use a thin metal spatula to transfer them to a wire rack to finish cooling.
- Enjoy on the day they are baked or the following day for optimal softness.
Notes
- Replace Bisquick with a gluten-free pancake/baking mix of similar texture.
- Confirm that the pudding mix and chocolate/butterscotch chips are certified gluten-free, as some brands may include additives containing gluten or be processed in shared facilities.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
