Butterscotch pudding is the not-so secret (well, it’s in the name) ingredient that makes these Butterscotch Pudding Cookies so soft and chewy. We added chocolate chips too because, hey, contrast is fun.
My mom normally thinks everything we make is delicious, but she has a certain list of flavors that just makes dessert even better. Near the top of that list? Butterscotch. So these butterscotch pudding cookies are perfect for her. Or anyone in your life who loves butterscotch. (Which is like everyone… Right?)
The butterscotch flavor comes from butterscotch pudding mix (which also makes them nice and chewy), and then a ton of butterscotch chips, because of course.
And then of course there’s a bunch of butter and brown sugar in the cookie to amp up the butterscotch flavor even more. Butterscotch sauce is really just a sauce made out of melted butter and brown sugar, so really how could it be bad?
I added chocolate chips too, because I didn’t want to butterscotch overload. Contrast is good in just about everything in life, cookies included. Also, it’s chocolate. You could also add pretzels or white chocolate chips or peanut butter chips or chopped up heath bar or Butterfinger or those chocolate chips that are filled with caramel. Really, what could you add that would be bad?
This is the perfect cookie to load up with different toppings. The butterscotch can either be the center of attention or it can be a strong supporting base for the add-ins. Because butterscotch is just wonderful and perfect that way.
What’s your all-time favorite flavor?
-Audrey
Prep Time:
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PinIngredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 ½ sticks butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- ½ cup instant pistachio pudding mix
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips
Optional add-ins:
- Butterscotch chips
- Pretzels
- Heath bar
- Candy bar chunks
Instructions
- In a medium bowl sift together flour, baking soda and salt. Set aside.
- Place the melted butter in a large bowl and whisk in granulated sugar, brown sugar and pudding mix. Whisk in the egg and vanilla extract. Add flour mixture and mix just until combined. Do not over mix. Stir in butterscotch chips and pretzels.
- Chill the dough for 30 minutes (or up to 3 days). This step is not mandatory since the cookies will be thick enough even without refrigerating.
- Preheat oven to 350F degrees. Line pans with parchment paper.
- If the cookie dough is hard to handle, leave it on the counter for a few minutes.
- Drop rounded balls of dough onto prepared baking sheet, the size of 3 tablespoons each. Bake for 9-11 minutes, until cookies just begin to brown at the edges. Cookies will appear undone but will continue to bake on the warm baking sheet. Leave to cool for 10 minutes, then transfer to a wire rack to cool completely.