This Butterscotch Pudding Cookies recipe is a soft and chewy recipe, which is made with instant butterscotch pudding mix and white chocolate chips. It’s the ultimate comfort food recipe, ready in about 45 minutes.
Jump to RecipeButterscotch Pudding Cookies Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. kosher salt
- 1 (3.4-oz.) box instant butterscotch pudding mix
- 1 cup (2 sticks) salted butter, at room temperature
- 3/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tsp. vanilla extract
- 1 cup pecans, roughly chopped
- 1 cup white chocolate chips (about 6 oz.)
How To Make Butterscotch Pudding Cookies
- Prep Oven and Combine Dry Ingredients: Preheat the oven to 350℉ and line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and the dry instant pudding mix.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter, brown sugar, and granulated sugar on medium-high speed for about 3 minutes, until the mixture is light and fluffy.
- Add Wet Ingredients: Reduce the mixer speed to low. Add the room temperature eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
- Finish the Cookie Dough: With the mixer still on low, gradually add the dry ingredient mixture to the wet ingredients and mix until just combined.
- Fold in Mix-Ins: Using a spatula or wooden spoon, fold in the chopped pecans and white chocolate chips until they are evenly distributed throughout the dough.
- Scoop and Bake: Scoop the dough into 1 ½-tablespoon sized balls and place them on the prepared baking sheets, about 2 inches apart. Bake for 10 to 12 minutes, until the edges are golden brown.
- Cool the Cookies: Let the cookies cool for 5 minutes on the baking sheets to set up before transferring them to wire racks to cool completely.
Recipe Tips
- What does pudding mix do in cookies? The instant pudding mix is a secret ingredient that makes these cookies incredibly soft, chewy, and moist, and it also enhances the butterscotch flavor.
- How do I keep my cookies from spreading too much? For thicker, less spread-out cookies, you can chill the scooped dough balls on the baking sheet in the refrigerator for 20-30 minutes before baking. This helps solidify the butter.
- Can I use a different kind of nut or chip? Absolutely. Walnuts are a great substitute for pecans. You can also swap the white chocolate chips for semi-sweet chocolate chips, butterscotch chips, or toffee bits.
- How do I know when the cookies are perfectly baked? For the chewiest texture, you want to slightly underbake the cookies. Pull them from the oven when the edges are set and golden, but the centers still look a little soft and puffy. They will finish baking from the residual heat on the pan.
What To Serve With Butterscotch Pudding Cookies
These rich and chewy cookies are a perfect treat on their own or with a simple beverage.
- A tall, cold glass of milk
- A hot cup of coffee or a latte
- A scoop of vanilla bean or butter pecan ice cream
How To Store Butterscotch Pudding Cookies
Room Temperature: The cookies will keep in an airtight container at room temperature for up to 3 days. Freeze: You can freeze the baked cookies in a freezer-safe bag for up to 3 months. The unbaked dough balls can also be frozen and baked directly from frozen; just add 1-2 minutes to the baking time.
Butterscotch Pudding Cookies Nutrition Facts
- Serving: 1 cookie
- Calories: 210kcal
- Protein: 2g
- Fat: 12g
- Carbohydrates: 24g
- Sugar: 14g
- Sodium: 180mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No, you add the dry, instant pudding mix directly to the flour mixture. Do not prepare the pudding according to the box directions.
A cakey texture is usually caused by using too much flour or over-mixing the dough after the flour is added. Be sure to measure your flour correctly (spoon and level method) and mix only until the flour disappears.
Yes, a hand mixer works perfectly well. You can also make them by hand with a wooden spoon, just be sure to cream the butter and sugars together very well until they are light and fluffy.
Try More Recipes:
Butterscotch Pudding Cookies
Course: DessertCuisine: AmericanDifficulty: Easy36
servings15
minutes12
minutes210
kcalIncredibly soft, chewy, and moist cookies packed with butterscotch flavor, thanks to a secret ingredient: instant pudding mix! Studded with pecans and white chocolate chips.
Ingredients
1 (3.4-oz.) box instant butterscotch pudding mix
2 1/4 cups all-purpose flour
1 tsp. baking soda
1 cup salted butter, softened
1 cup total sugars (3/4 cup brown, 1/4 cup granulated)
2 large eggs
1 tsp. vanilla extract
1 cup chopped pecans
1 cup white chocolate chips
Directions
- Preheat oven to 350℉. Line baking sheets with parchment paper.
- Whisk together the flour, baking soda, salt, and dry pudding mix.
- In a separate large bowl, cream the butter and both sugars until light and fluffy (about 3 minutes).
- Beat in the eggs one at a time, then the vanilla.
- On low speed, mix in the dry ingredients until just combined. Fold in the pecans and white chocolate chips.
- Scoop 1.5-tablespoon balls of dough onto the prepared baking sheets.
- Bake for 10-12 minutes until the edges are golden. Cool on the pan for 5 minutes before moving to a wire rack.
Notes
- The dry instant pudding mix is the secret ingredient that makes these cookies exceptionally soft and chewy.
- Using room temperature butter and eggs is key to a smooth, well-emulsified cookie dough.
- Don’t overmix the dough after adding the flour, as this can lead to tough cookies.
