Fruit Punch Pudding Cookies (Soft & Chewy Pink Cookies with Instant Pudding Mix)
These Fruit Punch Pudding Cookies are soft, thick, and chewy pink cookies made with instant vanilla pudding mix and fruit punch powdered drink mix for bold cherry-raspberry flavor. The pudding mix keeps them ultra-moist while the fruit punch adds a nostalgic candy sweetness and vibrant natural pink color. Perfect for summer parties, Valentine’s Day, baby showers, or whenever you want a fun, fruity twist on classic pudding cookies.
Servings 24 cookies
Calories 200kcal
Cost $8 for entire recipe
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Cookie scoop (2 tablespoon size recommended)
- Baking Sheets
- Parchment paper or silicone baking mat
- Cooling rack
Ingredients
- 1 cup 226g unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 3.4 oz box instant vanilla pudding mix (dry)
- 2–3 tbsp fruit punch powdered drink mix adjust to taste
- 2½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup white chocolate chips optional but highly recommended
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter + sugars until light and fluffy (2–3 minutes).
- Add eggs + vanilla, mixing until smooth.
- Mix in pudding mix + fruit punch powder. The dough will turn pink.
- In a separate bowl, whisk flour, baking soda, and salt.
- Gradually mix dry ingredients into wet until just combined.
- Fold in white chocolate chips and cranberries if using.
- Scoop 2-tbsp portions onto baking sheet, spacing 2 inches apart.
- Bake 9–11 minutes, until edges are set but centers look slightly underbaked.
- Cool 5 minutes on pan, then transfer to rack.
- They will finish setting as they cool — do NOT overbake.
Notes
- For thicker fruit punch pudding cookies: Chill the dough for 30 minutes before baking. This helps prevent spreading and keeps the cookies soft and chewy with bakery-style thickness.
- Adjusting fruit punch flavor: Start with 2 tablespoons of fruit punch powdered drink mix, then increase to 3 tablespoons for a stronger cherry-raspberry flavor. Different brands vary in sweetness and intensity.
- Why use instant pudding mix? The instant vanilla pudding mix adds moisture and structure, creating ultra-soft pudding cookies that stay chewy for days.
- Don’t overbake: These fruit punch cookies should look slightly underbaked in the center when removed from the oven. They will finish setting as they cool, keeping the texture soft instead of dry.
- For brighter pink cookies: Use a cherry-forward fruit punch mix. If desired, add 1–2 drops of pink gel food coloring for a more vibrant color.
- Mix-in ideas: White chocolate chips, dried cranberries, freeze-dried strawberries, or coconut pair beautifully with the sweet fruit punch flavor.
- Freezing instructions: You can freeze baked fruit punch pudding cookies for up to 2 months. Cookie dough balls can also be frozen and baked straight from frozen — just add 1–2 extra minutes to the bake time.