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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!
5 from 1 vote
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 3 dozen
Author: Julie Chiou
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  • 1 cup unsalted butter, room temperature
  • ¾ cup dark brown sugar
  • ¼ cup granulated sugar
  • 1: 3.4 ounce package of butterscotch pudding mix
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ½ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips
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  • 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.

Recipe Notes



Serving: 2 cookies | Calories: 340 kcal | Carbohydrates: 40 g | Protein: 2 g | Fat: 18 g | Fiber: 1 g | Sugar: 26 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Cookies
Cuisine: American
Keyword: cookie recipe
Recipe Rating

Gregg Crosby

Tuesday 29th of September 2020

Wow! These are delicious. Thanks for sharing the recipe.


Thursday 2nd of July 2020

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

Julie Wampler

Saturday 11th of July 2020

nope, it needs to be in the powdered form


Wednesday 2nd of December 2015

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


Thursday 3rd of December 2015

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!


Sunday 26th of July 2015

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!


Wednesday 17th of December 2014

Should the pudding mix be instant or cook and serve?


Wednesday 17th of December 2014