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These Butterscotch Pudding Cookies are soft, chewy, and packed with rich butterscotch flavor. Thanks to instant pudding mix, they stay extra moist with a tender texture that makes them impossible to resist.
If you love soft, bakery-style cookies, adding pudding mix to the dough is a game changer. These butterscotch pudding cookies have a rich, buttery flavor and a perfectly chewy texture that stays soft for days.
This easy cookie recipe uses simple pantry ingredients and comes together quickly, making it perfect for last-minute baking or filling your cookie jar. Whether you’re baking for the holidays or just craving something sweet, these cookies always hit the spot.
And if you have never added pudding mix to cookies, you are going to be blown away! They lead to super soft, chewy, thick and so much flavor in them. If you have a butterscotch fan in your house, these butterscotch cookies are a must!
Ingredients You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Butter – I always use unsalted in baking
- Light Brown Sugar
- Granulated Sugar
- Egg
- Vanilla Extract
- Butterscotch Pudding – a pack of instant pudding mix is what you need.
- All-Purpose Flour
- Baking Soda
- Salt
- Butterscotch Chips
Butterscotch Pudding Cookies
Ingredients
- 3/4 cup butter, softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large whole egg
- 1 teaspoon vanilla extract
- 3.4 oz package instant butterscotch pudding
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 oz butterscotch chips, plus more for topping if desired
Instructions
- Preheat oven to 350º F.
- Cream together butter, sugar, and brown sugar together until light and fluffy.3/4 cup butter, 3/4 cup light brown sugar, 1/4 cup granulated sugar
- Once well combined, beat in egg and vanilla extract until well blended.1 large whole egg, 1 teaspoon vanilla extract
- Slowly add in flour, pudding mix, salt, and baking soda.3.4 oz package instant butterscotch pudding, 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Mix in butterscotch chips until evenly distributed.12 oz butterscotch chips
- Scoop round balls onto cookie sheet. Slightly flatten the cookie.
- Bake for 10 minutes or until the edges are set and the tops are dry.
- Remove from the oven and top with additional chips if desired. Allow to cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
- Move cookies to a wire rack to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Butterscotch Pudding Cookies
- Cream. Using an electric mixer cream together the butter with both of the sugars for at least 2 minutes, until it is light and fluffy.
- Wet Ingredients. Beat in egg and vanilla until the egg is really well incorporated.
- Dry Ingredients. Add the flour, pudding mix, baking soda and salt. Mix until everything is just combined and no white streaks remain.
- Chips. Fold in the butterscotch chips until they are evenly blended.
- Scoop. I used my medium, 2 tablespoon, cookie scoop to form balls of dough. You should get approximately 36 cookies.
- Bake. Bake for about 10 minutes until the edges are set, the top looks dry, but still looks slightly under baked.
- Topping. Remove from the oven and top with additional chips if desired. This just gives you the pretty cookie look. Let them cool for a few minutes on the baking sheet before removing to a wire rack to cool completely.
Recipe Tips & Suggestions
- Underbake. The key to the best cookies is to slightly underbake them. They continue to cook after you take them out of the oven, so they are completely safe to eat. But this keeps them from drying out, staying soft, and are just better!
- Don’t over mix. When you add the flour to pretty much any baked goods, you want to mix as little as possible. Mixing starts to activate the gluten proteins, and for softer baked goods you want to keep that to a minimum. So as soon as the white disappears, you are done mixing.
- Toppings. I liked extra butterscotch chips in the recipe card for topping after they come out of the oven. This is a trick to get picture perfect cookies. Adding 4 or 5 chips as soon as the cookies come out of the oven makes for pretty and enticing cookies.
Storage
After the butterscotch pudding cookies have cooled, store in an airtight container for 4-5 days.
Freezing
You can even freeze some of the dough, so you can bake fresh cookies whenever the cravings strike. After you scoop the balls of dough, place the baking sheet in the freezer for a few hours until they are solid. Transfer the dough into an airtight container and store in the freezer for up to 3 months.
You can also freeze already baked cookies once they have cooled completely.
So if you haven’t tried pudding cookies yet, you have to change that! These butterscotch pudding cookies will be a huge hit!
I ever comment … but had to let you know my family loves these cookies! I have made them 3 times in the last month.
There are SO many ads I can’t follow a thing! I would have liked the recipe. Thank you!
There is a jump to recipe button that takes you directly to the full printable recipe card. You can print to a pdf file on your phone and have zero ads.
They came out perfectly soft and chewy and the kids loved them! Will definitely make again for Christmas break. Thank you for sharing!