Butterscotch Chocolate Chip Cookies are made with butterscotch pudding mix and milk chocolate chips. Amazingly soft and chewy cookies bursting with butterscotch flavor.
Cookies made with pudding mix are always so soft and chewy and those recipes are some of my absolute favorite cookie recipes. I’ve made dozens of pudding cookie recipes, but I’m not sure why I never tried butterscotch pudding before now. I think I may have a new favorite! And I’m not usually a huge butterscotch fan, so that’s really saying something.
The butterscotch flavor combined with milk chocolate chips is incredible. But if you aren’t wanting butterscotch or you don’t have butterscotch pudding on hand, you can swap out the pudding with another flavor. Lots of possible combinations!
Ingredients in Butterscotch Chocolate Chip Cookies
Butter – I use salted butter, but you can use unsalted if you prefer. No margarine! Make sure the butter is softened to room temperature before adding to the recipe.
Sugars – You will need granulated sugar and brown sugar. For best results, make sure the brown sugar is soft and fresh.
Butterscotch pudding mix – A small box of instant butterscotch pudding mix adds flavor to the cookies and results in cookies with the perfect consistency.
Eggs – Two eggs will help bind all of the other ingredients together.
Vanilla extract – The higher the quality of the vanilla, the better!
Flour – All-purpose flour works best in these cookies. Cake flour also works well.
Baking soda – Baking soda is the leavening agent in the cookies. For best results, make sure the baking soda isn’t old or expired.
Milk chocolate chips – Milk chocolate chips pair perfectly with the butterscotch flavor of the cookies, but you can use semi-sweet if you prefer.
How to make Butterscotch Chocolate Chip Cookies
Preheat oven to 350°.
Cream butter and sugars for 2-3 minutes.
Add pudding mix and mix for another minute.
Add eggs and vanilla and mix for 2-3 more minutes.
Add flour and baking soda and mix into the batter just until completely mixed.
Stir in the chocolate chips.
Use a cookie scoop to scoop the dough onto prepared cookie sheets. Use cookie sheets lined with silicone baking mats or parchment paper or lightly grease the cookie sheets.
Bake cookies for 9-10 minutes or until the middles are set and the edges barely start to brown up.
Let the cookies cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.
HOW DO YOU MAKE PERFECT CHOCOLATE CHIP COOKIES?
Making Butterscotch Chocolate Chip cookies is easy! Here are a few tips to getting perfect cookies every time!
- Make sure you use softened butter – DON’T melt it! One of the most common errors in cookie making is using butter that is either really cold and hard, or using butter that is too warm and melted. If you have time, just leave butter out on the counter for about 1-2 hours before making your cookies. If you are like me and don’t plan your cookie cravings that far in advance, just place the butter in your microwave and soften in 5 second intervals, being very careful to pull it out before it melts. I actually like to use the defrost setting on my microwave to soften butter- I don’t know the technical reasons behind it, but it seems to soften the butter more evenly and takes a little bit longer so I’m less likely to start melting it!
- Most cookie recipes require that you mix the dry ingredients separately before adding the wet ingredients. This is an important step!
- Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
- Preheat the oven. This will help your cookies turn out right every time!
- Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
- Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
- Don’t over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!
HOW DO YOU KEEP COOKIES SOFT?
After the cookies have cooled, simply place them in an airtight container to keep them fresh for as long as possible. If they start to get hard, you can place a piece of bread in the container to keep the cookies fresh and soft for longer.
CAN I MAKE THE COOKIES IN ADVANCE?
Yes, you can make the cookies up to 2-3 days in advance and store them in an airtight container until ready to serve. They can also be frozen and thawed as needed. You can freeze the baked cookies, but I actually prefer to freeze the dough pre-scooped into balls so that I can make them fresh every time!
Just freeze the cookie dough balls individually (laid out on a cookie sheet) before placing all of them together in an airtight container or Ziplock bag. Pull them out when ready to bake. You may need to bake them for a minute or two longer than normal when baking from frozen.
Love pudding cookies? So do we! Here are some of our favorite cookie recipes with pudding in them!
- Reese’s Peanut Butter Pudding Cookies
- Banana Oatmeal Cookies
- Birthday Cake Cookies
- Orange Creamsicle Cookies
- Double Lemon Cookies
- Banana Chocolate Chip Cookies
- Vanilla Cream Cookies
- Double Chocolate Chip Pudding Cookies
- Cherry Chocolate Cookies
- Cookies & Cream Cookies
- Blueberry Cream Cookies
- Mint Chocolate Chip Cookies
- Banana Pudding Cookies
- Cherry Cheesecake Cookies
- Pumpkin Pudding Cookies
- Peanut Butter Chip Chocolate Cookies
- Pistachio Pudding Cookies
- Oatmeal Raisin Cookies
Butterscotch Chocolate Chip Cookies are made with butterscotch pudding mix and milk chocolate chips. Amazingly soft and chewy cookies bursting with butterscotch flavor.
Laurinda Carleton says
My Oh my. Love them. I’ll have to hide in my closet to eat them. Lol.
Beth says
This is a brilliant idea! I think my favorite part is that they can be in my belly in 20 minutes!! Wonderful!
Lisalia says
These cookies were incredible! Chocolate and butterscotch is a match made in heaven! And I loved your suggestion to use pudding mix. The cookies had a soft texture that were SO SO good.