Super soft and tender butterscotch pudding cookies filled with chocolate chips, white chocolate chips and butterscotch chips. These cookies are melt-in-your-mouth delicious!
If you know me, you know that cookies are my weakness. These oatmeal butterscotch cookies and the best M&M cookies are a few other favorites.
Table of Contents
Butterscotch Chip Pudding Cookies
Lately I have been loving pudding cookies! The pudding mix mixed into the batter adds great flavor and keeps the cookies so soft and tender, even days later. These chocolate chip pudding cookies are usually my go to, but I decided to switch it up with a butterscotch cookie version.
It has double the butterscotch flavor from the butterscotch flavored pudding mix AND the butterscotch chips and is also filled with both white and semi-sweet chocolate chips. The texture is moist and gooey on the inside with golden edges, making each bite perfection. These cookies will literally melt in your mouth!
Why is Pudding Mix Used in Cookies?
The key ingredient in this recipe that makes these cookies so delicious is the butterscotch pudding mix. When you add the dry mix into your cookie dough, it makes the texture super soft and moist. It gives them that perfect melt-in-your-mouth consistency that’s hard to achieve any other way.
It’s important to use the instant pudding mix (not Cook & Serve or any other variety). There is no need to make the actual pudding…just stir the dry mix into the dough along with the other dry ingredients like flour and oats. Once you make cookies with pudding mix, you will never look back!
Tips for the Best Results
- Butter: Using unsalted butter allows you to control the amount of saltiness in this recipe. It’s helpful to soften the butter before getting started so that it gets light and fluffy when mixed with the sugars.
- Flour: Use the spoon and level technique to measure the flour the most accurately. Adding too much or too little flour can make your cookies dry, dense or crumbly.
- Chocolate chips: I always like to add a few extra chocolate or butterscotch chips on top of the cookie dough balls before baking. It’s mostly for presentation, but it also adds more deliciousness in every bite. If you forget, you can always add a few more on top right when they come out of the oven.
- Baking: These cookies won’t take long to bake and will be ready in about 8 to 10 minutes. To keep them soft, remove them from the oven when the edges are lightly golden. The centers may look a little underdone, but that’s okay! They’ll set as they cool, which creates the most gooey and delicious interior.
Cookie Variations
There are several ways to customize these butterscotch pudding cookies. Instead of using 3 different type of chips, stick with 1 or 2 if that’s what you prefer or have on hand. You can also substitute one of the chips with 1/2 cup crushed pretzels or nuts for a crunchier texture.
How to Freeze Butterscotch Pudding Cookies
These cookies freeze great and will stay fresh in the freezer for up to 3 months. I like to flash freeze my baked cookies first on a baking sheet until hard, then add to a freezer bag or container and store. You may also freeze the cookie dough and then bake from frozen. Either way, it’s always nice to have a stash of cookies in the freezer to curb your sweet tooth!
More cookie recipes to try include brown butter chocolate chip cookies, cookies and cream cookies and Neiman Marcus cookies.
More Cookie Recipes
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Butterscotch Pudding Cookies
Video
Ingredients
- 1 cup unsalted butter
- ¾ cup light brown sugar , packed
- ¼ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup quick oats
- 2 cups all-purpose flour
- 1 ( 3.4 ounce) box instant butterscotch pudding mix (add the dry mix)
- 1 teaspoon baking soda
- ½ teaspoon Kosher salt
- 1 cup butterscotch chips , more if desired
- ½ cup chocolate chips , more if desired
- ½ cup white chocolate chips , more if desired
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and gather ingredients.
- In a large mixing bowl, cream the butter and sugars until light and fluffy. Add the eggs and vanilla and beat again.
- Combine the oats, flour, dry pudding mix, baking soda and salt.
- Slowly mix into the butter mixture. Stir in the chips by hand.
- Drop by small spoonfuls onto a baking sheet. Press extra chocolate chips on top if desired. Bake for 8-10 minutes.
- Cool on a wire rack. Store in a sealed container.
Notes
- Variation: Add 1/2 cup crushed pretzels or nuts in place of one of the chips.
- Make ahead: You can make this dough up to 24 hours in advance and store in the fridge until ready to bake.
- Storing: These cookies will stay fresh in an airtight container for up to 3 days. You can also freeze these for up to 3 months. Thaw overnight in the refrigerator before enjoying, or leave at room temperature.
- Freezing the dough: You can freeze the cookie dough balls for 2-3 months. Place the dough on a baking sheet and flash freeze until hard, usually about 30-60 minutes. Then stack in a freezer bag or covered container. When ready to bake, place on the pan while the oven is preheating and bake an extra 1-2 minutes.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
FAQs
Sure! The butterscotch pudding mix definitely adds to the butterscotch flavor so if you use a different variety, the flavor won’t be as bold. You can use vanilla pudding mix (similar to my chocolate chip pudding cookies recipe) or even chocolate pudding mix for a richer taste.
No! We’re only using the dry mix when making this recipe. It gets mixed in with the other dry ingredients. So disregard the pudding mix package directions and just pour the box of dry pudding into the dough!
No, the Cook & Serve variety requires cooking before eating, so it won’t work in this recipe. That’s why we use instant pudding mix because there’s no need to cook the pudding beforehand.
Nope! No chilling required, meaning these cookies are prepared and baked in under 30 minutes. If you prefer thicker cookies, you could always chill the dough for about 15 to 30 minutes before baking if you have the time.
They will stay fresh in an airtight container for up to 3 days. The pudding mix keeps them soft and tender days after baking, so they will taste just as great as they did on the first day!
This recipe makes about 30 small to medium sized cookies. I like to drop the dough by small spoonful’s onto the baking sheet. You could always make larger cookies using a medium or large cookie scoop, however you will most likely need to bake them a little longer so that they cook through. Just make sure to place the dough about 2 inches apart, so they don’t spread together!
Categorized as: American, Chocolate Chip Cookies, Christmas, Cookies, Desserts, Freezer-Friendly, Nut-Free, Vegetarian, White Chocolate Cookies
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Very easy and delicious!
Oh yum! These cookies look fantastic. I’ll bake them tomorrow. My son will love them. Thanks for the recipe.
These cookies have it all! Love the texture and all the different chips in them. Such a delicious treat
I’m so happy to hear that you enjoyed them, Gina!
I am curious why bake the butterscotch cookies at 375 when the chocolate chip cookies are baked at 350
Hi Darla! I do most of my cookies at 350 but this was a guest post. You could lower the temp and it would be just fine. :)
At what temperature do you bake the Double Chocolate Pudding Cookies and when you put “spponful” what is an approximate size or amount, i.e. Teaspoon, Tablespoon.
Bake at 375 degrees. Drop by tablespoon fulls. :)
These look amazing! Wondering how many cookies it makes?
I just made these tonight — this is an amazing recipe! I added the pudding mix after I added the dry ingredients to the butter mixture (so it was in order as it was listed). I used pretzels — and I love the saltiness (not a big fan of nuts in cookies). My kids love these — will definitely make again, and again, and again :o)
Looks divine… I didn’t see where you add the butterscotch pudding!!! I would love to make these for the holidays!
Thanks,
Michelle
The recipe looks delicious, but I did not see where the butterscotch pudding comes to play… I am a lover of butterscotch pudding, and I really want to try the recipe.
Thanks!
Paola
I was wondering if you think subbing nuts for the pretzles or one typ of chips would work just as well? I love nuts in my cookies. If so what type do you think for these cookies? I am thinking walnuts?
You could totally substitute any nut for the pretzels. I think walnuts or pecans would be great.
I love Jocelyn and her site, and I LOVE her pudding cookie recipe! It’s one of the best on the web I’ve found, and I’m loyal to it 100%! This butterscotch version looks insanely good!
Wow! These look delicious!