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Butterscotch Chip Cookies – Soft, chewy cookies loaded with butterscotch and chocolate chips for a rich, caramel-like flavor in every bite.
Butterscotch chip cookies don’t get nearly enough attention. Everyone reaches for chocolate chip, but there’s something about that caramel-y butterscotch flavor that feels warmer and a little more nostalgic.
I started making these after falling hard for my Butterscotch Blondies, and I wanted that same flavor in cookie form.
The instant pudding mix is the quiet hero here. It keeps the texture soft and tender, and gives the dough that extra richness without any extra effort. The dough is thick, loaded with chips, and bakes up into cookies that stay soft for days (if they last that long).
Ingredients You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Butter
- Light Brown Sugar
- Granulated Sugar
- Butterscotch Instant Pudding Mix
- Eggs
- Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Salt
- Butterscotch Chips
- Semi-Sweet Chocolate Chips
Butterscotch Chip Cookies
Ingredients
- 1 cup butter, softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 3.4 oz package butterscotch instant pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups butterscotch chips, plus more for topping if desired
- 1 cup semi-sweet chocolate chips, plus more for topping if desired
Instructions
- Preheat oven to 350º F. Prepare a baking sheet with parchment paper or a silicone linear.
- In the bowl for an electric mixer, combine the butter, brown sugar, and sugar. Beat until light and creamy.1 cup butter, 3/4 cup light brown sugar, 1/4 cup granulated sugar
- Add the pudding mix, eggs, and vanilla. Mix until well combined.3.4 oz package butterscotch instant pudding mix, 2 large eggs, 1 teaspoon vanilla extract
- Add flour, baking soda and salt. Mix until just incorporated. Fold in all the chips.2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 cups butterscotch chips, 1 cup semi-sweet chocolate chips
- Scoop 2 Tablespoon size balls of dough onto a baking sheet. Bake for 10 minutes, or until the edges are slightly golden brown.
- Remove the cookies from the oven and top each one with a couple of chocolate chips if desired. Allow the cookies to cool for a few minutes on the baking sheet. Remove to a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Butterscotch Chip Cookies
- Cream the Butter & Sugars – Beat the softened butter with both sugars until smooth and fluffy.
- Add Wet Ingredients – Mix in the pudding mix, eggs, and vanilla until fully combined.
- Incorporate Dry Ingredients – Stir in the flour, baking soda, and salt just until the dough comes together.
- Fold in the Chips – Gently mix in the butterscotch and chocolate chips so they’re evenly distributed.
- Scoop & Bake – Portion the dough onto a lined baking sheet and bake until the edges are lightly golden.
- Cool & Finish – Let the cookies rest briefly on the pan before transferring to cool completely, adding extra chips on top if desired.
Recipe Tips & Tricks
- Use Room Temperature Butter – Soft butter creams more smoothly with the sugars and helps create a tender texture.
- Don’t Overmix the Flour – Stir just until combined to keep the cookies soft instead of tough.
- Chill for Thicker Cookies – A short chill in the fridge helps reduce spreading if your kitchen is warm.
- Press Extra Chips on Top – Adding a few chips before or right after baking gives the cookies a bakery-style look.
- Try All Butterscotch – Skip the chocolate chips if you want a stronger caramel flavor throughout.
- Store in an Airtight Container – Keeping them sealed at room temperature helps maintain their soft texture for several days.
Yes. The dough can be refrigerated for up to 48 hours before baking. Let it sit at room temperature briefly if it’s too firm to scoop.
Absolutely. Scoop the dough into balls and freeze on a tray, then transfer to a freezer bag. Bake straight from frozen, adding an extra minute or two.
Remind readers to measure “PACKED” brown sugar