Butterscotch Pudding Cookies

Name: Butterscotch Pudding Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3/4 cup brown sugar; 1/4 cup granulated sugar; 1 package (3.4 oz) butterscotch pudding mix; 2 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup butterscotch chips

If you are seeking the perfect cookie that is both chewy and packed with a sweet, buttery flavor, look no further than these Butterscotch Pudding Cookies. The magic lies in the addition of butterscotch pudding mix, which not only enhances the flavor but also contributes to a wonderfully tender texture. As they bake, your kitchen will be filled with the mouthwatering aroma of warm butterscotch and a hint of vanilla. These cookies are ideal for holiday gatherings, cozy family nights, or simply as a delightful treat to enjoy with your afternoon coffee. Each bite will leave you craving more, making it hard to resist having just one!

Ingredients

1 cup unsalted butter, softened
This is the foundation of your cookie dough, adding richness and flavor.
3/4 cup brown sugar
Brown sugar brings a deep, caramel-like sweetness to the cookies.
1/4 cup granulated sugar
This adds sweetness and helps achieve a slightly crisp edge.
1 package (3.4 oz) butterscotch pudding mix
This ingredient provides moisture and enhances the butterscotch flavor.
2 large eggs
Eggs bind the ingredients together and contribute to the cookie’s softness.
1 teaspoon vanilla extract
Vanilla complements the butterscotch, making the flavor more complex.
2 cups all-purpose flour
The base for the cookies that gives structure.
1 teaspoon baking soda
This helps the cookies rise and become chewy.
1/2 teaspoon salt
A touch of salt enhances all the flavors in the cookies.
1 cup butterscotch chips
Adding even more butterscotch flavor and a delightful texture.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy.
Add the butterscotch pudding mix, eggs, and vanilla extract, mixing until everything is well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cookies tender.
Gently fold in the butterscotch chips, ensuring they are evenly distributed throughout the dough.
Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them about two inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked—that is okay as they’ll continue to cook while cooling.
Allow the cookies to cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely.

Recipe Details

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: About 24 cookies
Calories: Approximately 150 calories per cookie

Tips, Storage & Variations

Storage: Keep your cookies in an airtight container at room temperature for up to one week for the best flavor and texture.
Freezing: You can freeze the cookie dough. Form it into balls, freeze on a baking sheet, and then transfer to a freezer bag. Bake from frozen, adding an extra minute to the baking time.
Variations: Swap out the butterscotch chips for chocolate chips or add chopped nuts for extra crunch.

FAQ Section

Q: Can I make these cookies without the pudding mix?
A: While you can omit the pudding mix, it adds moisture and flavor, which makes the cookies more tender.

Q: Why are my cookies flat?
A: Flat cookies may result from using melted butter instead of softened butter. Ensure your butter is softened but still slightly firm.

Q: How do I know when the cookies are done?
A: The edges should be lightly golden, and the centers will look slightly underbaked. They will firm up as they cool.

Q: Can I use a different type of flour?
A: All-purpose flour is recommended, but you can experiment with whole wheat flour for a healthier option. Adjust the measurements as necessary.

Q: How can I make these cookies chewy?
A: Avoid overmixing the dough and be careful not to overbake them. Slightly underbaking will help retain moisture.

Q: Can I add nuts to these cookies?
A: Yes! Chopped pecans or walnuts would complement the butterscotch flavor nicely, just fold them into the dough with the chips.

Conclusion

There is nothing quite like a warm, fresh batch of Butterscotch Pudding Cookies to brighten your day. Whether you are baking them for a special occasion or simply for yourself, these cookies are sure to become a favorite. Give this recipe a try, and don’t forget to share your results with friends and family for an added warm touch! Enjoy the journey of baking and the delightful rewards that follow.

Butterscotch Pudding Cookies

Print Recipe

These Butterscotch Pudding Cookies are chewy, packed with sweet buttery flavor, and have a wonderfully tender texture thanks to butterscotch pudding mix.

Author: hannah-reed
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: About 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 package (3.4 oz) butterscotch pudding mix
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butterscotch chips

Instructions

Preheat your oven to 350°F (175°C).
Cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
Add the butterscotch pudding mix, eggs, and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Gently fold in the butterscotch chips.
Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them about two inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes and then transfer to a wire rack to cool completely.