Holiday Vanilla, Chocolat Chip Pudding Cake Cookie

Flip it!

These cookies are wonderful! The crispy outside and chewy inside are just what I love. {I do not recommend saving any dough for later baking. The cookies will not rise and look as pretty.} As for leftover cookies….they will be just as good the second day….crispy and chewy. Can make these cookies with full confidence.

These cookies are the favorite of my family and my in-laws. I use a 1 cup shortening instead of butter and omit the nuts. I also use only a half a bag of chips. I’ve only had them turn out wrong once and that was the second time baking them. Its take a little getting use to the dough, but the cookies are always wonderful.


1 box (16.25 ounces) white cake mix
1 box (3.5 ounces) vanilla instant pudding & pie mix
2 eggs
2 tablespoons butter, softened
2 tablespoons milk
red & green decorating sugars


Preheat the oven to 350 degrees. Coat a baking sheet with cooking spray.
In a large bowl, combine the cake mix, dry vanilla pudding, eggs, butter, and milk – it will be VERY thick
In a small bowl, combine equal amounts of the red & green sugars. You can also do two separate bowls of each color & make all red or all green cookies. Or do a little of each & go for a tye-dye look 🙂
Scoop the dough into tablespoon sized balls. Roll the dough in the decorating sugars, being sure to fully coat the dough. Place the coated dough on the baking sheet about 2 inches apart.
Bake for 8-10 minutes or until the cookies is set.
Cool for just a minute or two on the baking sheet and then remove to a wire rack to cool completely