Chewy Butterscotch Pudding Cookies Recipe Easy Melted Chip Treats
These chewy butterscotch pudding cookies feature melted butterscotch chips creating gooey pockets of caramel-like sweetness. The pudding mix keeps the cookies soft and moist with an irresistible chewy texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ¼ cups (280g) all-purpose flour, sifted
- 1 package (3.4 oz / 96g) instant butterscotch pudding mix
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) packed brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (270g) butterscotch chips
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together 2 ¼ cups (280g) all-purpose flour, one package (3.4 oz / 96g) instant butterscotch pudding mix, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In a large bowl, beat ¾ cup (170g) softened unsalted butter with 1 cup (200g) packed brown sugar and ½ cup (100g) granulated sugar until light and fluffy, about 3-5 minutes on medium speed.
- Beat in 2 large room-temperature eggs, one at a time, then mix in 1 teaspoon vanilla extract until fully combined.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep cookies tender.
- Gently stir in 1 ½ cups (270g) butterscotch chips, saving a handful to sprinkle on top if desired.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers remain soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Serve slightly warm for maximum melted chip bliss, or store in an airtight container once cooled.
Notes
Chill dough for 20 minutes if too sticky before scooping. Avoid overbaking to keep centers soft and chewy. Use parchment paper or silicone mats to prevent sticking and spreading. Dough can be prepared ahead and baked later for deeper flavor. For gluten-free, substitute flour with a 1-to-1 gluten-free blend. For dairy-free, use plant-based butter and coconut-based butterscotch chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 15
- Sodium: 120
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 23
- Fiber: 0.5
- Protein: 2
Keywords: butterscotch cookies, pudding mix cookies, chewy cookies, melted chips, easy cookie recipe, quick dessert