Indulge in the decadent delight of Butterscotch Chip Cookies, brimming with the luscious, caramel-like goodness of creamy butterscotch chips. With the addition of instant butterscotch pudding, these cookies guarantee a fool-proof, chewy treat that's sure to win everyone's hearts!
Butterscotch Chip Cookies are the perfect treat, whether baking for a family gathering or having a cozy night in.
This easy cookie recipe uses an instant pudding mix, which creates the perfect balance of crisp and chewy textures.
I've no doubt these cookies will become a new family favorite, especially for butterscotch lovers!
For more yummy soft cookie recipes using instant pudding mixes, try my Loaded Triple Chocolate Chip Pudding Cookies, Soft Banana Pudding Cookies, Pistachio Pudding Cookies, or Chewy Chocolate Chip Cookies with Pudding Mix!
Ingredients for chewy Butterscotch Cookies
Wet Ingredients. Butter, Vanilla Extract, Eggs
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Soda, Salt, Instant Butterscotch Pudding Mix
Chips. Butterscotch Chips, White Chocolate Chips (Optional)
- Using a large bowl or stand mixer, combine softened Butter, Granulated White Sugar, and cream for 2-3 minutes. Scrape down the sides of the bowl as needed. Add Eggs and Vanilla Extract and continue to cream together until combined. Then add Brown Sugar and cream for another 2 minutes until light and fluffy.
- In a separate medium bowl, mix the Flour, Baking Soda, Salt, and the Butterscotch Instant Pudding Mix together. Gradually add the dry ingredients to the wet ingredients a little bit at a time, making sure everything is combined properly before adding more.
- Mix the flour mixture into the dough until it is fully combined.
- Hand-stir the Butterscotch Chips into the cookie dough mixture. Reserve ⅓ cup of the Butterscotch Chips to press on top of the baked cookies as a garnish. Allow the cookie dough to chill for 25–30 minutes in the refrigerator.
- Scoop cookie dough balls onto a cookie sheet that is well-greased or lined with parchment paper, using a medium cookie scoop (size #24, about 3 tablespoons).
- Preheat the oven to 350 degrees. Bake cookies for 9–11 minutes. The cookies will have crisp edges that are a light golden brown color and the center will be set when they are done. Remove the freshly baked cookies from the oven and garnish with additional chips immediately. Allow the cookies to cool on the pan for a couple of minutes before moving them onto a wire rack to cool completely.
FAQs
Yes, chilling the dough is crucial for preventing the cookies from spreading too much while baking, which helps maintain their chewy texture.
The combination of brown sugar, butter, and especially the instant butterscotch pudding mix helps to create a chewy texture in these cookies.
The cookies are done when the edges turn a light golden color and the center is set. They will continue to cook from residual heat once removed from the oven, so it's best to pull them out just as they're finishing.
Yes, you can easily double this recipe to make a larger batch. Just ensure to mix the ingredients thoroughly when scaling up.
Storage & Freezing
Storage: Store cookies, once they have fully cooled to room temperature, in an airtight container or Ziploc bag for up to a week on the counter. These butterscotch chip cookies are best enjoyed within 2–3 days of being freshly baked.
Freezing: Cookies can be stored in a sealed container and frozen for up to 3 months. Place parchment paper between each cookie to prevent them from sticking together. You can also choose to freeze the cookie dough balls to have freshly baked Butterscotch Chip Cookies any time you want.
To do this, flash-freeze your cookie dough balls on a baking tray and then store them in a freezer bag in the freezer for up to 3 months. Bake them frozen whenever you want a tasty treat, adding an extra minute or two to the baking time.
Substitutions & Variations
- Baking Chips. Feel free to experiment with semi-sweet, dark, milk, or white chocolate chips to suit your taste. My favorite version is White Chocolate Butterscotch Chip Cookies.
- Pudding Mix. You can use a different flavor of pudding mix, like chocolate, vanilla, banana, or strawberry—whatever you like!
- Add-ins. In place of the chips, you could add in chocolate candies like M&Ms, or chocolate chunks like chopped Hershey's Kisses, chopped mini peanut butter cups, or even a chopped-up bar of chocolate of your choice. Pecans or peanuts would also work well with the butterscotch flavor.
Pro Tips
I know you are licking your lips, ready to dive into these cookies hot out of the oven, but let me share with you some pro tips so your cookies are as ooey gooey delicious as mine are.
Baking Sheet.
I love to line my baking sheets with parchment paper. You can also spray pans with cooking spray or use a silicone liner if you prefer.
Measurements.
Measure ingredients using a kitchen scale, ideally. This is the best way to ensure you are using exact measurements to achieve the best results every time.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Room Temperature Ingredients.
Make sure to bring the Butter and Eggs to room temperature before you start the mixing process. During the creaming process, the Butter and Sugars will be cut, which allows tiny air pockets to lift ingredients and make the dough light and fluffy. This is more easily achieved with room-temperature Butter. Butter that is too soft turns to mush as you are mixing and won't give you the desired result.
Extra Chips.
Always press a few extra chips right on top of scooped cookie dough before baking. You can add even more after the cookies are freshly baked as well. It's for visual appeal mostly, but who doesn't love a cookie that is loaded with delicious chips?
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Have you tried this Butterscotch Cookie recipe?
Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
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Butterscotch Chip Cookies with Pudding
Ingredients
- 1 cup Butter Softened
- ¼ cup Granulated Sugar 50g
- ¾ cup Brown Sugar 160g
- 2 Eggs Large
- 2¼ cups All Purpose Flour 270g
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 3.4 ounces Butterscotch Pudding 3.4 ounce box Instant Pudding
- 1 teaspoon Vanilla Extract
- 2 cups Butterscotch Chips or 1 cup White Chocolate and 1 cup Butterscotch Chips
Instructions
- Using a large bowl or stand mixer, combine softened Butter, Granulated White Sugar, and cream for 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add Eggs and Vanilla Extract and continue to cream together until combined.
- Then add Brown Sugar and cream for another 2 minutes until light and fluffy.
- In a separate medium bowl, mix the Flour, Baking Soda, Salt, and the Butterscotch Instant Pudding Mix together.
- Gradually add the dry ingredients to the wet ingredients a little bit at a time, making sure everything is combined properly before adding more. Mix the flour mixture into the dough until it is fully combined.
- Hand-stir the Butterscotch Chips into the cookie dough mixture. Reserve ⅓ cup of the Butterscotch Chips to press on top of baked cookies as garnish.
- Allow the cookie dough to chill for 25-30 minutes in the refrigerator.
- Scoop cookie dough balls onto a cookie sheet that is well greased or lined with parchment paper, using a medium cookie scoop (size #24, about 3 tablespoons).
- Preheat the oven to 350 degrees. Bake cookies for 9-11 minutes.
- The cookies will have crisp edges that are a light golden brown color and the center will be set when they are done.
- Remove the freshly baked cookies from the oven and garnish with additional chips immediately.
- Allow the cookies to cool on the pan for a couple of minutes before moving them onto a wire rack to cool completely.
Notes
Storage
- Store: Store cookies, once they have fully cooled to room temperature, in an airtight container or Ziploc bag for up to a week on the counter. These butterscotch chip cookies are best enjoyed within 2–3 days of being freshly baked.
- Freeze: Cookies can be stored in a sealed container and frozen for up to 3 months. Place parchment paper between each cookie to prevent them from sticking together. You can also choose to freeze the cookie dough balls to have freshly baked Butterscotch Chip Cookies any time you want. To do this, flash-freeze your cookie dough balls on a baking tray and then store them in a freezer bag in the freezer for up to 3 months. Bake them from frozen whenever you want a tasty treat, adding an extra minute or two to the baking time.
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