Soft & Chewy Butterscotch Pudding Cookies Recipe
Indulge in soft, chewy bliss with these butterscotch pudding cookies. Rich butterscotch flavor melds perfectly with white chocolate chips.
This is a great recipe for busy moms on the go because it only requires a few simple ingredients from the grocery store!
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I love trying out new cookie recipes! Today I want to share a recipe for wonderfully soft, chewy cookies that are made with dry pudding mix.
While I love this butterscotch version, you can use any small box of instant pudding you like.
If you are a butterscotch fan, you have to try this easy recipe for butterscotch pudding cookies. Loaded with butterscotch flavor, they just might be the best cookies ever.
If I am feeling fancy, I sometimes drizzle them with a little bit of melted white chocolate. Who knew what a difference a box of instant butterscotch pudding mix could make?
It’s the secret ingredient to super soft and chewy cookies. Be sure to check out these strawberries & cream pudding cookies and pistachio pudding cookies too!
Ingredients
Start with a few simple pantry staples that can easily be found at the grocery store.
- Unsalted butter, room temperature
- Granulated white sugar
- Large egg
- Pure vanilla extract
- All-purpose flour
- Butterscotch instant pudding mix
- Baking soda
- Salt
- White chocolate chips
Instructions
1. Preheat the oven to 350 F and line your cookie sheet with parchment paper.
2. In a large bowl, cream butter and sugar together.
3. Add vanilla and egg.
4. Mix until well combined.
5. Add remaining dry ingredients to the wet ingredients and mix again.
6. Stir white chocolate chips into the flour mixture to form a cookie dough.
7. Use a cookie scoop to drop dough balls onto the prepared baking sheet.
8. Bake for 8-10 minutes, until the edges just start to turn golden brown.
9. Move to a wire rack to cool and, once fully cooled, store in an airtight container.
Tips and Tricks
- This cookie recipe can be made using an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment.
- Depending on the size of cookie scoop that you use, you may need to adjust the baking time.
- Try out different add-ins, like dark chocolate chips, semi-sweet chocolate chips, milk chocolate chips, chocolate chunks, butterscotch chips, chopped peanut butter cups, toffee bits, mini M&Ms, dried cranberries, peppermint pieces, or your favorite chopped nuts.
- Sea salt may be sprinkled on topof the cookie dough balls before baking for a depth of flavour.
- Make a crinkle version by rolling individual balls of cookie dough in powdered sugar before baking.
- Cookies can be stored in an airtight container at room temperature for up to 5 days. They also freeze well and can be kept in the freezer for up to 3 months.
The next time you are in the mood to do a little baking, give these deliciously chewy butterscotch cookies a try. They may just become your new favorite cookie!
Check out this post for 20+ more pudding cookie recipes.
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Butterscotch Pudding Cookies Recipe
Ingredients
- 3/4 cup unsalted butter room temperature
- 1 cup granulated white sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 2/3 cup all-purpose flour
- 1 small 3.4 oz box of butterscotch instant pudding mix
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350 F and line your cookie sheet with parchment paper.
- In a large bowl, cream butter and sugar together.
- Add vanilla and egg.
- Mix until well combined.
- Add remaining dry ingredients to the wet ingredients and mix again.
- Stir white chocolate chips into the flour mixture to form a cookie dough.
- Use a cookie scoop to drop dough balls onto the prepared baking sheet.
- Bake for 8-10 minutes, until the edges just start to turn golden brown.
- Move to a wire rack to cool and, once fully cooled, store in an airtight container.
Nutrition
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