Butterscotch Cookies

These Butterscotch Cookies are soft, chewy, and loaded with butterscotch chips, with instant pudding mix for the most tender bite.

Course Dessert

Cuisine American

Keyword Butterscotch Cookies

Prep Time 10

Cook Time 12

Total Time 20

Servings cookies

Calories 165kcal

Preheat the oven to 350 degrees Fahrenheit and beat the butter and sugars together in a medium sized mixing bowl.
1 cup salted butter, 2/3 cup light brown sugar, 1/4 cup granulated sugar
Once the butter and sugars are homogenous, add in the egg and beat the mixture again until the egg is fully incorporated.
2 large eggs
Mix in the flour, baking soda, and butterscotch pudding mix until no clumps of dry ingredients remain.
2 cups all-purpose flour, 1 teaspoon baking soda, 3.4 ounce box instant butterscotch pudding mix packet
Gently fold in the butterscotch chips until they are evenly distributed throughout the cookie dough.
1 & 1/2 cups butterscotch baking chips
Scoop balls of dough the size of 2 tablespoons onto a cookie sheet and bake for 10-12 minutes, or until the tops begin to brown slightly.
Serve and enjoy!

Easily double this batch to make more for larger crowds.
Make sure that you use instant butterscotch pudding in these and not cook and serve.
Other mix-ins can be used, see my tips above for some that we enjoy.
These butterscotch chip cookies can be frozen, again see above on how to do that.
These do not need to be chilled, they are ready for the oven right away.