Butterscotch Pudding Cookies are soft, chewy cookies made with brown sugar, instant butterscotch pudding mix, and plenty of butterscotch chips. They have caramel-like flavor, lightly crisp edges, and tender centers that remain soft after cooling.
Chilling the dough for 30 minutes limits spreading and gives the flour time to absorb moisture. Be sure to use dry instant pudding mix rather than prepared pudding or cook-and-serve mix, as those products behave differently in cookie dough.
Why This Recipe Works
- Instant pudding mix contains starch that helps the cookies retain moisture and develop soft, thick centers.
- Brown sugar adds caramel notes and contributes to a chewier texture than granulated sugar alone.
- Creaming softened butter with the sugars incorporates air, giving the cookies lift without making them cakey.
- Chilling the dough reduces excessive spreading and helps the cookies bake to an even thickness.
- Removing the cookies while the centers still look slightly soft prevents them from becoming dry as they cool.
Equipment Needed
- Two large rimmed baking sheets
- Parchment paper or silicone baking mats
- Electric hand mixer or stand mixer with paddle attachment
- Large mixing bowl
- Medium mixing bowl
- Flexible spatula
- 2-tablespoon cookie scoop
- Wire cooling rack
Ingredients List
- 1 cup (226 g) unsalted butter, softened to cool room temperature
- 3/4 cup packed (150 g) light brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1 package (3.4 ounces/96 g) instant butterscotch pudding mix, dry
- 2 1/4 cups (270 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup (170 g) butterscotch baking chips
Ingredient Notes and Substitutions
- Instant butterscotch pudding mix: The dry pudding mix adds butterscotch flavor, sweetness, and starch that helps the cookies stay soft. Use a standard 3.4-ounce instant pudding package. Cook-and-serve pudding is not a reliable substitute because its starch is formulated to thicken with heat and may change the cookies’ spread and texture.
- Butter: Softened butter traps air when creamed with the sugars and gives the cookies a rich flavor. Salted butter can be used, but omit the added 1/2 teaspoon salt. Melted butter is not recommended because it can make the dough greasy and cause the cookies to spread more.
- Brown sugar: Brown sugar adds moisture, chewiness, and mild molasses flavor. Dark brown sugar can replace light brown sugar in the same quantity, producing darker cookies with a stronger caramel flavor.
- All-purpose flour: All-purpose flour gives the dough enough structure to support the pudding mix and baking chips. A cup-for-cup gluten-free baking blend may work in the same quantity, although the cookies may be more delicate or slightly grainy. Almond flour and coconut flour are not direct substitutes.
- Butterscotch chips: Butterscotch chips reinforce the pudding flavor and create soft, sweet pockets throughout the cookies. Semisweet chocolate chips can replace part or all of them, but the cookies will have a stronger chocolate flavor and less pronounced butterscotch character.
Step-by-Step Instructions
Step 1: Prepare the baking sheets
Line two large rimmed baking sheets with parchment paper or silicone baking mats. Clear enough refrigerator space to chill the portioned cookie dough.
Step 2: Cream the butter and sugars
Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl. Beat on medium speed for 2 to 3 minutes, until the mixture looks pale, fluffy, and evenly blended. Scrape down the bowl once during mixing.
Step 3: Add the eggs and vanilla
Add the eggs one at a time, beating on low speed until each is fully incorporated. Mix in the vanilla. The mixture should look smooth and creamy rather than separated or greasy.
Step 4: Mix in the pudding powder
Add the dry instant butterscotch pudding mix. Beat on low speed for about 30 seconds, until no dry streaks remain and the mixture is evenly golden.
Step 5: Combine the dry ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Break up any flour lumps so the baking soda is distributed evenly.
Step 6: Make the cookie dough
Add the dry ingredients to the butter mixture in two additions, mixing on low speed after each. Stop when only a few flour streaks remain, then finish folding by hand. The dough should be thick, soft, and slightly tacky but firm enough to scoop.
Step 7: Add the butterscotch chips
Fold in the butterscotch chips until they are evenly distributed. Avoid prolonged mixing, which can make the cookies tougher.
Step 8: Portion the dough
Scoop the dough into 24 portions of about 2 tablespoons each. Arrange them on the prepared baking sheets, leaving about 2 inches (5 cm) between portions. Roll any uneven scoops gently between your palms without compacting them.
Step 9: Chill the dough
Refrigerate the portioned dough for 30 minutes. The dough should feel firmer and less sticky after chilling.
Step 10: Preheat the oven
Near the end of the chilling time, preheat the oven to 350°F (175°C). Position a rack in the center of the oven.
Step 11: Bake the first batch
Bake one sheet at a time for 10 to 12 minutes. The edges should look set and lightly golden, while the centers should appear puffed and slightly underdone. The cookies should not be deeply browned across the tops.
Step 12: Shape if necessary
If the cookies have spread unevenly, immediately place a round cookie cutter or wide glass around each warm cookie and gently move it in a circular motion to neaten the edges.
Step 13: Cool on the baking sheet
Let the cookies cool on the baking sheet for 5 minutes. They will be very soft when first removed from the oven but will firm as they rest.
Step 14: Bake the remaining cookies
Bake the second sheet for 10 to 12 minutes. Transfer the first batch to a wire rack, then repeat the 5-minute pan cooling process with the second batch.
Step 15: Finish cooling
Move all cookies to a wire rack and let them cool for at least 5 more minutes before serving. The edges should be lightly crisp, with soft and chewy centers.
Storage, Freezing, and Make-Ahead Instructions
- Let the cookies cool completely before placing them in an airtight container. Store at room temperature for up to 5 days. Place a sheet of parchment paper between layers to keep the cookies from sticking together.
- To freeze baked cookies, place the completely cooled cookies in a freezer-safe container with parchment between layers. Freeze for up to 2 months. Thaw them in the covered container at room temperature to reduce condensation on the surfaces.
- To freeze the dough, portion it onto a lined baking sheet and freeze until firm. Transfer the dough balls to a freezer-safe bag and freeze for up to 2 months. Bake directly from frozen at 350°F (175°C), adding approximately 2 minutes to the baking time.
- The cookie dough can also be refrigerated for up to 2 days before baking. Cover it tightly so it does not dry out. Let very firm dough stand at room temperature for about 10 minutes if it is difficult to scoop.
FAQ
Can I make Butterscotch Pudding Cookies ahead of time?
Yes. Prepare and refrigerate the dough for up to 2 days, or freeze portioned dough for up to 2 months. Baked cookies can be stored at room temperature for up to 5 days.
Can I use cook-and-serve pudding mix?
Cook-and-serve pudding is not recommended because it contains a different type of starch and may cause changes in texture and spreading. Use dry instant butterscotch pudding mix.
Why did my cookies spread too much?
The butter may have been too warm, the dough may not have chilled long enough, or the flour may have been undermeasured. Chill the portioned dough until firm and place it only on completely cool baking sheets.
Why are my cookies dry?
Too much flour or excessive baking can produce dry cookies. Measure the flour carefully and remove the cookies when the edges are set but the centers still look slightly soft.
Can I add nuts?
Yes. Fold in up to 1/2 cup (55 g) of chopped pecans or walnuts with the butterscotch chips. The nuts will add crunch and reduce the overall sweetness slightly.
Ingredients
Method
- Line two large rimmed baking sheets with parchment paper or silicone baking mats. Clear enough refrigerator space to chill the portioned cookie dough.
- Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl. Beat on medium speed for 2 to 3 minutes, until the mixture looks pale, fluffy, and evenly blended. Scrape down the bowl once during mixing.
- Add the eggs one at a time, beating on low speed until each is fully incorporated. Mix in the vanilla. The mixture should look smooth and creamy rather than separated or greasy.
- Add the dry instant butterscotch pudding mix: Beat on low speed for about 30 seconds, until no dry streaks remain and the mixture is evenly golden.
- In a medium bowl, whisk together the flour, baking soda, and salt. Break up any flour lumps so the baking soda is distributed evenly.
- Add the dry ingredients to the butter mixture in two additions, mixing on low speed after each. Stop when only a few flour streaks remain, then finish folding by hand. The dough should be thick, soft, and slightly tacky but firm enough to scoop.
- Fold in the butterscotch chips until they are evenly distributed. Avoid prolonged mixing, which can make the cookies tougher.
- Scoop the dough into 24 portions of about 2 tablespoons each. Arrange them on the prepared baking sheets, leaving about 2 inches (5 cm) between portions. Roll any uneven scoops gently between your palms without compacting them.
- Near the end of the chilling time, preheat the oven to 350°F (175°C). Position a rack in the center of the oven.
- Bake one sheet at a time for 10 to 12 minutes. The edges should look set and lightly golden, while the centers should appear puffed and slightly underdone. The cookies should not be deeply browned across the tops.
- If the cookies have spread unevenly, immediately place a round cookie cutter or wide glass around each warm cookie and gently move it in a circular motion to neaten the edges.
- Let the cookies cool on the baking sheet for 5 minutes. They will be very soft when first removed from the oven but will firm as they rest.
- Bake the second sheet for 10 to 12 minutes. Transfer the first batch to a wire rack, then repeat the 5-minute pan cooling process with the second batch.
- Move all cookies to a wire rack and let them cool for at least 5 more minutes before serving. The edges should be lightly crisp, with soft and chewy centers.
