Butterscotch Pudding Cookies

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    With two weeks of traveling back and forth to the Midwest and East and West coast, I’m done traveling for a bit until Thanksgiving. I’m thankful for this because I’m kind of tired of all this traveling – NOT because I didn’t have fun – oh boy, I had LOADS of fun on both trips and there’s a special post coming this Friday about my recent trip to Seattle & Portland – but traveling takes a lot out of you and with me being sick these past couple weeks, my body just wants to collapse! Also, when you travel you miss your comfy bed so much. If hotels started to have Tempurpedic beds as a $50 upgrade or something, I’d instantly be sold. That’s the one thing that’s stopping Jason and I from upgrading our full size bed in the master bedroom, we don’t want to fork out $3000 for a king size Tempurpedic – yet. Yes, we sleep on a full size right now. It’s actually not that bad. You learn to give and take the space ;)

    Sidenote: have any of you flown one of the newer United planes lately? Although their customer service is as close to crap as it can get, their newer planes are quite nice. The seats feel different and look brand new, and the headrests fold in on two sides so you can lean your head on either side as a headrest when you fall asleep. Also, on both flights to and from Seattle, I was able to watch DirectTV for the entire duration of the flight. Um, Food Network and HGTV for 5 hours?! I felt like I was at home! Haha, it really was awesome. Nothing’s free, of course, it was $7.99 but still, it still beats watching the person next to you snore. I just hope they start putting wifi on these planes. I could get so much work done!

    When I saw these cookies from the cookie queen herself a month ago, I knew I had to make them. She even declared them as one of her favorite cookies.

    I love butterscotch anything but I was even more intrigued with the pudding in the cookies. I know pudding in most baked goods make them extremely moist, soft, and delicious, but I had never tried it in a cookie before.

    Well, these cookies are definitely one of the best cookies I’ve ever made. They’re SO soft and so chewy and moist. I love that the butterscotch flavor is throughout the cookie thanks to the pudding and the chocolate and butterscotch chips are a great addition. Even more surprising is that these cookies aren’t too sweet at all. Jason LOVED them and I must say, I don’t think I’ve ever eaten that many cookies in one sitting before. We took them for lunch every day and by the time the container of these cookies were gone, we were pretty sad. I need to make these again – possibly do holiday cookies with pudding. They’re pure genius! I love how soft they stay even after a few days. Like Maria said, the pudding is money!

    Butterscotch Pudding Cookies

    Pudding in the batter makes these butterscotch pudding cookies super moist and delicious!
    Prep Time: 15 mins
    Cook Time: 10 mins
    Total Time: 25 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 3 dozen
    Calories: 340kcal
    Author: Julie Chiou
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    • 1 cup unsalted butter, room temperature
    • 3/4 cup dark brown sugar
    • 1/4 cup granulated sugar
    • 1: 3.4 oz package of butterscotch pudding mix
    • 2 large eggs
    • 1 tsp vanilla extract
    • 2 1/2 cups all purpose flour
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 1 cup semi-sweet chocolate chips
    • 1 cup butterscotch chips


    • Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper. Set aside.
    • In a medium bowl, whisk together flour, baking soda, and salt.
    • In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar, and granulated sugar until creamy and fluffy. Add in the pudding mix, eggs, and vanilla extract. Beat well until incorporated.
    • Slowly add in the dry ingredients until just combined. Fold in the chocolate and butterscotch chips with a spatula.
    • Drop cookies onto baking sheet with a cookie scoop (I used a medium cookie scoop) and bake for 10 minutes or until slightly golden around the edges.
    • Remove from oven and let cool on baking sheet for 5 minutes. Transfer to wire cooling racks to cool completely.
    • Store in an airtight container for up to 5 days.


    Source: from Two Peas and Their Pod
    Nutrition Facts
    Butterscotch Pudding Cookies
    Amount Per Serving (2 cookies)
    Calories 340 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Carbohydrates 40g13%
    Fiber 1g4%
    Sugar 26g29%
    Protein 2g4%
    * Percent Daily Values are based on a 2000 calorie diet.
    Nutrition facts are an estimate and not guaranteed to be accurate.


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  • Joy Greene says:

    Ill try to keep this short.
    Julie brought these to the salon in a freezer bag. I gave out 5 to coworkers. Each has now made them and has started a table for two craze. I now keep her business card at my station at work.
    I brought them home I ate 6 cookies (I don’t even like butterscotch) they were that good. Sooooooo soft.
    Enter husband….. I see him eat one or two. When I get up in the morning the whole bag is gone.
    That’s almost 2 dozen cookies Julie brought me…. Gone in less than 8 hours.
    Make these, you won’t regret it but your scale might.

  • Pam says:

    I just made these and they are FANTASTIC!!! Thanks for such a great recipe :)

  • Nicolette Barnes says:

    I made these yesterday. I was thinking of making a half batch, as I though this would make a lot, but didn’t want to have to leave behind a half box of pudding mix, so I made the full batch, but that was good, because it only made 22 medium sized cookies. They turned out well. Just remember that they will look a bit doughy still when you take them out, but firm up with cooling. If you wait until they look done in the oven, they will be too hard after cooling. They smell absolutely delightful. I don’t eat cookies, so I don’t know about the taste myself, but my mom said they were good. Oh yeah, I only used 1/2 c. chocolate chips and a heaping half cup butterscotch chips, and they were ‘well-chipped’. I think the full amount would be too much, even for someone who likes lots of chips.

  • Caroline says:

    Should the pudding mix be instant or cook and serve?

    • Julie says:


      • Taylor Mullis says:

        Can I use cook and serve pudding instead?

        • Julie Wampler says:

          i don’t believe so

  • Jennifer says:

    I made these cookies last night. I used a full bag of butterscotch chips and no chocolate chips. They were super easy to make and came out delicious! Very soft/moist!

  • linda says:

    why do you have to use parchment paper to line baking sheet?could you grease it or use spray?

    • Julie says:

      You don’t *have* to do anything I say if you’re not used to it. I just like to because it releases baked goods easier. You can definitely grease the baking sheet or use spray. Hope that helps!

      • Diana says:

        Hi can you make this as a bar cookie in a 13 x 9 baking pan without adjusting the ingredients?

        • Julie Wampler says:

          I honestly have not tried this so I can’t for sure say it will work. It sounds like it’d work.

  • Sophie says:

    So my butterscotch pudding is already maid and chilled will it still work?

    • Julie Wampler says:

      nope, it needs to be in the powdered form

  • 5 Hassle-Free Ways to Simplify Mealtime