Let’s talk for a minute about butterscotch. For the most part, I’m not a fan. I usually find it far too sweet.
After I had Sophie, a friend brought us dinner and had sweetly baked us some butterscotch chocolate chip cookies to go with it. The plate was still warm. I had one, then another, then another, and I was completely hooked. While I’m still not likely to eat a spoonful of butterscotch sauce any time soon, I’ve made these cookies half a dozen times in the last year and I love them just as much as I did with my first bite.
The secret is in using a butterscotch pudding mix. I’m almost always a from-scratch baker, but the pudding mix really works magic. The batter becomes velvety smooth and the dough takes on a beautiful golden color. If you aren’t a butterscotch person, the possibilities are endless. You could use pistachio pudding for green St. Patty’s day cookies, you could use a vanilla pudding mix and use all chocolate chips instead…make them your own!
These freeze beautifully, so before you panic about how many cookies the recipe makes, know that you can freeze any you don’t get to right away. I should also in good conscience tell you that they taste amazing straight from the freezer. They’re also smaller cookies, so you can eat twice as many.
Or something.
Puffy Fluffy Butterscotch Cookies
Print Recipe
Pin RecipeIngredients
- 1c butter, softened
- 3/4c brown sugar
- 3/4c white sugar
- 2 eggs
- 1 tsp vanilla
- 1 (3.4oz) package instant butterscotch pudding
- 1/2 tsp salt
- 1 Tbsp baking soda
- 2 1/2c flour
- 1c semi-sweet chocolate chips
- 1c butterscotch chips
Instructions
- In a large bowl, cream together butter and sugar. Add eggs, one at a time. Stir in vanilla and pudding mix.
- In a small bowl, whisk together salt, baking soda, and flour. Add dry ingredients to the creamed mixture and fold in chocolate and butterscotch chips.
- Scoop by rounded tablespoon-fuls onto a baking sheet lined with parchment paper.
- Bake at 350 degrees 4-5 minutes, rotate pan and bake another 4-5 minutes. The cookies will look golden but still might look a little soft in the middle. This is fine!
- Allow cookies to set on the cookie sheet about 2 minutes before transferring to a cooling rack.
- Makes about 4 1/2 dozen cookies
Hi Emily! I found your blog via Foodgawker and I’ve been following you for a little while now. I love seeing what you have going on around here- you do such a nice job!
This recipe is basically the one I use for chocolate chip cookies, using vanilla pudding mix just like you said, and they are AWESOME. SO incredibly soft and buttery and delicious. If you haven’t settled on your favorite chocolate chip cookie recipe yet, I recommend trying this one out! The recipe I have increases the ingredients, so we end up with about 6 dozen cookies- with 5 of us in my family, we never have to worry about freezing any!
Again, you have a lovely blog, and I love looking here for inspiration as I start my own blog. Have a happy week!
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I LOVE butterscotch and I was just thinking that I needed to find something to bake this week – this is it! Let’s hope they turn out for me!! Thanks!
Oh my goodness. Butterscotch is my favorite flavor and these look like the most perfect cookies ever! I quickly scrolled down to the ingredient list but was bummed to see butterscotch pudding, just because we don’t have it in Germany. I’ll save these to make one day when I’m back in the US! I love how crinkly they look. It’s surely a sign of perfect butterscotch cookies. 🙂 Seriously, they look awesome. And I could never freeze these because they’d just sit in the freezer, taunting me, so I’d just make half.
i AM a butterscotch fan, a cookie fan, a chocolate fan and an all-around sweets fan, so i’ll be making these soon!
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I personally LOVE butterscotch, so I’m sure I would love these cookies! Any cookies that has a pudding mix in it, are usually very good.
I adore pudding cookies but for some reason I have never thought about adding a flavored packet of pudding, other than vanilla. Great idea!
Oh I love putting pudding in cookies! And with the plethora of flavors, the possibilities really are endless! I might just have to start with these butterscotch cookies though, because they look amazing!
Just made these today — perfection… Thank you for the great recipe!
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Hey! these cookies look delicious and I would love the make them, the only problem is that I live in Canada and we don’t use ounces we use grams! I have a package of pudding that is 30 grams, would this be enough pudding or would I need 2 more boxes!?
Thank you for your help!
Sara – my pudding box is 3.4oz, which translates to 96g. I think you’ll want to have 3 (30g) boxes. I don’t think the extra 6g will make a significant difference. I hope they turn out for you!!!
I believe the recipe is off…most do not call for a tbsp. of baking soda???
C Fielders – I thought so too when I got the recipe from my friend, but I’ve made the recipe over a dozen times without any trouble. If you’re concerned, feel free to reduce the amount to 1-2 tsp. Best of luck!