Butterscotch Chip Pudding Cookies
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Soft and chewy Butterscotch Pudding Cookies loaded with butterscotch chips!
Want more cookie recipes to try? They’re closer than you think! Try my White Chocolate Chip Cookies with Caramel and Pretzels, Peanut Butter Oreo Stuffed Chocolate Chip Cookies, and Soft and Chewy Snickerdoodles.
A few months after my husband and I were married, we took a trip to Boston. First off – huge fan of Boston. HUGE FAN. That was one of my favorite trips ever ever everrrrrr. We took a bus tour (which normally I’d not think was very fun but when touring the old victorian district, it’s a must) and we had a few stops along the way.
At one of our stops I spotted a candy shop across the way. Okay we were parked right outside of it, it was impossible to miss. But where do you think I spent the 15 minute break? Not at the minute-men statue, no sirree. The candy shop was calling my name and when candy calls, you heed the call.
I could hardly decide what to get because, um, yeah… a whole store full of candy, sort of self explanatory. But I’ve always had a soft spot for those old fashioned candy sticks, my dad used to bring them home from business trips when we were little. So I grabbed a butterscotch one. I heart butterscotch big time. But my husband, do you know what he said? Ewe. He said ewe! And I thought, oh crap, did I really not ask him how he felt about butterscotch before we said “I do”?!
Just joshin. I didn’t question my marital vows. I did think he was crazy though. Luckily, I have some very good news. I have converted my husband to butterscotch in the past few months. First with these amazing Oatmeal Butterscotch Blondies. And then I reinforced the budding love with these ultra soft and perfectly chewy butterscotch chip pudding cookies.
It’s impossible not to love these! They are sooooo soft, but not cakey you know? They’re just perfectly chewy and the flavor is yum to the max. Sweet with a little salty – one of my favorite flavor combinations! The sea salt on top balances everything and brings out the richness of the butterscotch. Even if you think you don’t like butterscotch, ignore your brain and follow your tastebuds. Just let these cookies work their magic on you, you’ll be a butterscotch lover yet!
More Recipes to Try
- Browned Butter Skillet Blondie – simple, cozy, and perfect for sharing straight from the pan.
- Butterscotch Ice Cream (No Churn) – easy, nostalgic, and pure homemade comfort!
- Scotcheroos – sweet and irresistibly easy to love.
When you make this recipe, snap a photo and tag me on social – I love connecting with you and seeing what you’re up to in the kitchen!
Butterscotch Chip Pudding Cookies
Ingredients
- ¾ cup butter, softened
- ¾ cup brown sugar
- ¼ cup sugar
- 1 teaspoon vanilla
- 1 egg, (see note)
- 2 cups flour
- 1 small box (3.5 ounces) instant butterscotch pudding mix , (dry, not prepared)
- 1 teaspoon baking powder
- 1 bag butterscotch chips
- coarse sea salt
Instructions
- In a large bowl, cream together butter and sugars. Mix in vanilla and egg until smooth.
- In a medium bowl whisk together flour, butterscotch pudding mix, and baking powder. Add dry mixture to wet ingredients and mix until combined. Stir in butterscotch chips. Cover and chill for 1 hour.
- Preheat oven to 350. Scoop about 2 tablespoons of dough and roll into balls. Place on lightly greased baking sheet at least 2 inches apart for spreading.
- Bake 10-12 minutes. Immediately after removing from the oven, sprinkle cookies with coarse sea salt. Allow to cool completely on baking sheet. store in airtight container at room temperature.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m making them now! The batter is chilling in the frig. They look fabulous in your pic! One question…my grocery store doesn’t carry instant butterscotch pudding. Can you use the COOK and serve kind? I bought the vanilla instant just to be safe but would have rather had the butterscotch. Thank you!
Hi Dawn- good thinking on switching to vanilla. Surely enough it HAS to be instant pudding- it will not work with the cook and serve kind. Good question!! I hope that you loved them!!
Can sugar free instant butterscotch pudding be used in place of the regular?
You maybe could?? I haven’t tried it so I can’t say for sure! I worry that it will alter the taste quite a bit!
i absolutely love this receipe! I found i also needed to add 2 Eggs and i personally can do without the sea salt. I aslo adDed mini chocolate chips just for fun! Thank you fOr Sharing!
I made these last year. They were a big hit. Everybody loved them. I’m making some for Christmas this year.
Today is our 34th anniversary, and my husband loves anything butterscotch, and girl, if butterscotch pudding is involved, he is above ecstatic! I am going to make these for him today as an anniversary gift. Loving your wit and humor! Good job!
Loved these – they were super easy and a hit with family and the folks at work. I agree that it needed 2 eggs but the recipe still reads one. I forgot the salt and they still taste great! I will definitely try them again with the sea salt.
Note: I am Canadian so our pudding boxes are slightly larger (113g which converts to 3.98596 oz). I used 2 eggs and used only 1 3/4 c flour and it worked perfectly.
I just made these cookies .. They are so delish 🙂
Is the brown sugar packed? I understand there should be 2 eggs. Thank you.
Yes the brown sugar is packed.
Hi, I was just wondering how do you make your cookies look so pretty, I followed your recipe and the cookies taste delicious however i wish they looked better
Hi Bianca! My favorite trick for making cookies look pretty is to reserve a handful of the chips (chocolate, butterscotch, etc) and press them into the cookie dough balls on the baking sheet just before baking. Then I can make sure there are plenty of pretty chips right on top where you can see them!
I made these cookies today. They were so good. No complaints . I did cook them for 14 minutes. My husband is in love with them. Our new dessert for thanksgiving.
I made these today following the recipe exactly as I saw it and they were deliciously perfect. I am, however, confused by one of the comments that seem to suggest 2 eggs instead of one. Again, mine were perfect with the 1 egg so I am not complaining ( sooo yummy), just curious. Thanks much ~b