Butterscotch Pudding Cookies are a soft, buttery cookie with a rich butterscotch flavor. This simple recipe uses instant butterscotch pudding mix to boost both texture and taste, and comes together quickly with everyday ingredients.
These cookies are easy to make and ready in under 30 minutes. The pudding mix keeps them tender and gives a subtle, buttery-butterscotch note that pairs beautifully with white chocolate chips or butterscotch chips for extra depth.
Chocolate Chip Butterscotch Cookies
The butterscotch flavor in these cookies comes from the instant butterscotch pudding mix and the choice of chips. White chocolate chips complement the butterscotch well, but semi-sweet or butterscotch chips are great alternatives. The dough is forgiving and easy to customize—try adding nuts or a handful of oats for texture.
Tips for making the BEST cookies every time!
A few simple tools speed up the process and give consistent results. Line baking sheets with parchment paper or a silicone mat to prevent sticking and reduce cleanup. Use a stand mixer or handheld mixer to cream the butter and sugar evenly—this helps create a uniform texture. Finally, a cookie scoop yields uniformly sized cookies that bake evenly; small, medium, and large scoops let you choose portion size depending on the occasion.
If you prefer smaller cookies for events, use a smaller scoop. For a crowd-pleasing dessert plate, medium scoops produce soft, tender cookies with a nice balance of chew and spread.
Butterscotch Pudding Cookie Ingredients
- 1 cup sugar
- 1/2 cup softened butter
- 1 egg
- 1/2 cup vanilla yogurt (or sour cream)
- 2 tablespoons milk
- 3.4 oz box instant butterscotch pudding mix
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups all-purpose flour
- 12 oz white chocolate chips (or butterscotch / semi-sweet chips)
How to make Butterscotch Pudding Cookies
Prep
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats and set aside.
Cookie dough
In a large bowl, cream the sugar and softened butter until light and smooth. Add the egg, vanilla yogurt, milk, and the dry butterscotch pudding mix, stirring until combined. Gradually add the flour, salt, and baking soda, mixing until the dough is uniform. Fold in the white chocolate chips by hand so they remain evenly distributed.
Bake
Drop rounded tablespoonfuls or use a medium cookie scoop to place dough on the prepared sheets, spacing them about 2 inches apart. Bake at 375°F for 10 minutes, or until edges are set and tops are lightly golden. Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a cooling rack to finish cooling.
Serve warm or at room temperature. These cookies are best enjoyed within a few days but can be stored in an airtight container to maintain freshness.
Servings: 24
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories (per cookie): 112 kcal
How long do these cookies last?
Stored in an airtight container at room temperature, these cookies will keep well for about 3–5 days. For longer storage, freeze baked cookies in a sealed container for up to 2 months; thaw at room temperature before serving.
Can I add other ingredients?
Yes. Chopped walnuts or pecans add a pleasant crunch, while a sprinkle of colorful nonpareils or jimmies before baking makes the cookies festive for parties. You can also fold in a handful of toasted coconut or swap some chips for chopped candy or dried fruit.
How to soften butter quickly
To soften butter, leave it at room temperature for a couple of hours. If you’re short on time, microwave in short bursts: place the unwrapped stick (on a microwave-safe plate) and heat for 6–7 seconds, check, then add 3–5 second bursts until it yields to gentle pressure without melting. Using the defrost setting for about 20–30 seconds can also soften the butter more gently.
A short walk with energetic pups can be a good break while the cookies bake.
Recipe variations to try
- Mint Oreo Pudding Cookies — swap chips and add crushed cookies.
- Pistachio Pudding Cookies — use pistachio pudding and chopped pistachios.
- Pumpkin Pudding Cookies — replace pudding flavor and add warm spices.
- Blueberry Cream Cookies — fold in dried blueberries and white chips.
- Cherry Chocolate Chip Cookies — add chopped cherries and chocolate chips.
Butterscotch Pudding Cookies are a reliably soft, flavorful cookie that’s quick to make and easy to adapt. The pudding mix creates a tender crumb and keeps these cookies moist, while the chips add bursts of sweetness. Enjoy these warm from the oven or packaged for sharing.
