Irresistibly Chewy Butterscotch Pudding Cookies: The Ultimate Recipe for a Sweet Treat

There’s something incredibly comforting about a batch of freshly baked cookies, and these Butterscotch Pudding Cookies take that comfort to a whole new level. Infused with a rich, buttery, and caramel-like butterscotch flavor, these cookies are not just delicious; they are famously soft and delightfully chewy, thanks to a special ingredient: instant pudding mix. This recipe is a beloved variation on classic cookie recipes, specifically inspired by an old chocolate chip cookie recipe that uses pudding. Our version is designed to give you a particularly strong and satisfying butterscotch experience. If you’re looking for a cookie that stands out with its intense flavor and perfect texture, you’ve found your new go-to.

Imagine biting into a cookie that’s both tender and chewy, with bursts of sweet butterscotch chips and the subtle crunch of toasted pecans. That’s exactly what these Butterscotch Pudding Cookies deliver. They’re surprisingly simple to make, even for novice bakers, and the results are consistently outstanding. Whether you’re baking for a special occasion, a potluck, or just to satisfy a sweet craving, these cookies are guaranteed to be a crowd-pleaser.

The Secret to Perfection: Instant Pudding Mix

The magic behind the unparalleled texture of these butterscotch cookies lies in the addition of instant pudding mix. While it might seem unconventional to include a dry pudding mix in cookie dough, it works wonders! The cornstarch present in the pudding mix acts as a thickening agent, which contributes significantly to the cookie’s incredibly soft, moist, and wonderfully chewy texture. This also helps the cookies stay fresh and tender for a longer period, preventing them from becoming dry or crumbly too quickly.

Beyond texture, the pudding mix also plays a crucial role in intensifying the flavor. By using a butterscotch-flavored instant pudding, we’re doubling down on the butterscotch goodness, ensuring that every single bite is bursting with that distinctive, sweet, and slightly caramelized taste. This clever addition elevates a standard cookie to a bakery-quality delight right in your own kitchen, creating a depth of flavor that’s hard to achieve otherwise. It’s a simple trick that yields extraordinary results, making these butterscotch pudding cookies truly special.

Mastering Your Ingredients for Optimal Flavor and Texture

Every ingredient in this recipe plays a vital role in creating the ultimate Butterscotch Pudding Cookies. Understanding their function will help you achieve perfect results every time.

Pecans: We start with ⅔ cup of coarsely chopped pecans. Toasting the pecans before adding them to the dough is a non-negotiable step. Heating them briefly in the oven unlocks their rich, nutty aroma and enhances their flavor significantly. This small effort makes a huge difference in the overall taste and texture of the cookies, providing a delightful crunch that contrasts beautifully with the soft cookie.
All-Purpose Flour: You’ll need 2 ¼ cups (280 grams) of all-purpose flour. Accurate measurement is crucial here. Too much flour can lead to dry, dense cookies, while too little can make them spread too much. Sifting the flour isn’t usually necessary for cookies unless specifically stated, but ensure it’s not overly packed when measuring.
Baking Soda: 1 teaspoon of baking soda is our leavening agent. It reacts with the acidic brown sugar and helps the cookies rise, creating that characteristic soft and chewy texture. Ensure your baking soda is fresh for optimal results.
Salt: A mere ¼ teaspoon of salt might seem insignificant, but it’s essential. Salt balances the sweetness of the butterscotch and other sugars, enhancing all the flavors in the cookie. Don’t skip it!
Butter: 1 cup (230 grams) of softened butter is key. “Softened” means butter that’s pliable but still cool to the touch, not melted. Softened butter creams beautifully with sugar, incorporating air that gives the cookies their light and tender crumb. Using salted butter is fine, but if you only have unsalted, you might add an extra pinch of salt.
Brown Sugar (packed): ¾ cup (150 grams) of packed brown sugar contributes to the cookies’ chewiness and adds a molasses-rich depth of flavor that complements butterscotch perfectly. Packing it firmly into the measuring cup ensures you have the correct amount.
White Sugar: ¼ cup (50 grams) of white sugar provides additional sweetness and helps with the cookie’s spread and crisp edges, creating a nice balance with the chewy interior.
Instant Butterscotch Pudding Mix: One 4-serving size package of instant butterscotch pudding mix is the star. Make sure it’s instant pudding, not cook-and-serve, as they behave differently in baking. This is where the intense butterscotch flavor and incredible chewiness come from.
Eggs: 2 large eggs act as a binder, holding the ingredients together and adding moisture. They also contribute to the cookies’ richness and help with leavening. Ensure they are at room temperature for better emulsion with the butter and sugar.
Vanilla Extract: 1 teaspoon of vanilla extract enhances all the sweet flavors in the cookies. Use good quality pure vanilla extract for the best taste.
Butterscotch Morsels: Finally, 2 cups of butterscotch morsels are stirred into the dough. These melt into pockets of pure butterscotch bliss, ensuring a double dose of your favorite flavor in every bite.

Butterscotch Pudding Cookies Recipe

Yields: Approximately 3-4 dozen cookies (depending on size)

Prep time: 20 minutes

Bake time: 10-12 minutes

Ingredients

⅔ cup pecans — coarsely chopped
2 ¼ cups all-purpose flour (280 grams)
1 teaspoon baking soda
¼ teaspoon salt
1 cup butter — softened (230 grams)
¾ cup brown sugar, packed (150 grams)
¼ cup white sugar (50 grams)
1 package butterscotch pudding mix — instant, 4 serving size
2 large eggs
1 teaspoon vanilla extract
2 cups butterscotch morsels

Instructions

Prepare Pecans: Preheat your oven to 350 degrees F (175 degrees C). Spread the coarsely chopped pecans in a single layer on a baking sheet. Toast for 8 minutes, or until they are fragrant and lightly browned. Watch them carefully to prevent burning. Remove from the oven, set aside to cool completely, then chop them more finely if desired, or keep them coarsely chopped for more texture.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside. This ensures the leavening agent and salt are evenly distributed throughout the dough.
Cream Wet Ingredients: In a large mixing bowl, using an electric mixer, cream together the softened butter, packed brown sugar, and white sugar until the mixture is light, fluffy, and pale in color. This process incorporates air, which contributes to the cookies’ texture.
Add Pudding Mix: Beat in the instant butterscotch pudding mix until it is fully blended into the butter and sugar mixture. This helps activate the cornstarch and evenly distribute the butterscotch flavor.
Incorporate Eggs and Vanilla: Stir in the eggs one at a time, beating well after each addition until just combined. Scrape down the sides of the bowl as needed. Then, mix in the vanilla extract until fully incorporated. Be careful not to overmix at this stage.
Blend in Flour Mixture: Gradually add the reserved flour mixture to the wet ingredients, mixing on low speed until just combined. Mix only until no streaks of dry flour remain. Overmixing can develop the gluten in the flour, leading to tough cookies.
Fold in Morsels and Pecans: With the mixer off, use a spatula or wooden spoon to gently fold in the butterscotch morsels and the cooled, chopped pecans until evenly distributed throughout the dough.
Form and Bake Cookies: Drop rounded spoonfuls of cookie dough onto ungreased cookie sheets, leaving about 2 inches between each cookie. You can use a cookie scoop for uniform size.
Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. They will continue to set as they cool.
Cool: Remove the cookie sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking and allows them to firm up.

Tips for Achieving Perfect Butterscotch Pudding Cookies

Even though this recipe is straightforward, a few key tips can ensure your Butterscotch Pudding Cookies turn out perfectly every time:

Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This allows them to cream together more effectively, creating a smoother batter that traps more air, resulting in lighter, fluffier cookies.
Do Not Overmix: Once you add the flour, mix only until just combined. Overmixing develops gluten, which can make your cookies tough instead of tender and chewy.
Accurate Measurement: Especially for flour and sugars, measure accurately. Use the scoop and level method for flour (scoop with your measuring cup, then level off the top with a straight edge). Pack brown sugar firmly into the cup.
The Art of Toasting Pecans: Don’t skip toasting the pecans! It brings out a deeper, richer flavor and aroma that significantly enhances the cookies. Keep a close eye on them in the oven as nuts can go from perfectly toasted to burnt very quickly.
Don’t Overbake: For soft and chewy cookies, it’s crucial not to overbake them. The edges should be lightly golden, and the centers might still look a little soft or underdone when you pull them from the oven. They will continue to bake slightly from the residual heat on the cookie sheet.
Consistent Cookie Size: Use a cookie scoop to ensure all your cookies are roughly the same size. This promotes even baking, so you don’t end up with some burnt and some raw.
Batch Size Adjustment: If you often bake smaller quantities or serve these alongside other cookies, you can easily make a half batch or even quarter the recipe. If you’re quartering, use a scale to measure about 1/4 of the pudding mix from the box and roughly 22-25 grams of beaten egg (which is about half a large egg).

Flavorful Variations & Customizations

While the classic Butterscotch Pudding Cookie is divine on its own, you can always experiment with variations to suit your taste or occasion:

Chocolate Chips: For a delightful flavor combination, add 1 cup of semi-sweet or milk chocolate chips along with the butterscotch morsels. Butterscotch and chocolate are a match made in heaven!
Other Nuts: If pecans aren’t your favorite, feel free to substitute them with walnuts, macadamia nuts, or even omit them entirely for a nut-free version. Ensure any nuts you use are toasted for maximum flavor.
Different Pudding Flavors: While butterscotch is key here, the pudding mix trick works with other flavors too! Try vanilla, white chocolate, or even cheesecake instant pudding mix for different cookie profiles.
A Pinch of Sea Salt: A sprinkle of flaky sea salt on top of the warm cookies immediately after they come out of the oven can elevate the flavor, providing a beautiful contrast to the sweetness.

Serving Suggestions & Storage

These Butterscotch Pudding Cookies are fantastic on their own, but they also pair wonderfully with a scoop of vanilla ice cream, a glass of cold milk, or a warm cup of coffee or tea. They make an excellent addition to any dessert platter, especially alongside other cookies like chocolate chip or oatmeal raisin for variety.

To store your freshly baked cookies, place them in an airtight container at room temperature for up to 3-5 days. For longer storage, you can freeze the baked cookies for up to 3 months. Thaw them at room temperature or gently warm them in the microwave for a few seconds for that fresh-baked taste. You can also freeze the raw cookie dough rolled into balls; simply place the frozen dough balls on a baking sheet and bake for a few extra minutes (12-15 minutes) as needed, without thawing.

Conclusion

These Irresistibly Chewy Butterscotch Pudding Cookies are more than just a recipe; they’re a delightful experience waiting to happen in your kitchen. With their rich, robust butterscotch flavor and incredibly soft, chewy texture, they are sure to become a cherished favorite among your family and friends. The secret ingredient – instant pudding mix – makes them uniquely moist and flavorful, ensuring every bite is a little piece of heaven. So go ahead, gather your ingredients, preheat your oven, and prepare to bake a batch of cookies that are truly unforgettable!