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Double Butterscotch Cookies with Rich, Chewy Flavor

Double Butterscotch Cookies with Rich, Chewy Flavor

Soft, chewy butterscotch cookies made with instant pudding mix and plenty of butterscotch chips. The centers stay tender while the edges bake to a lightly golden finish.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 35 minutes
Servings: 36 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, softened
  • 3/4 cup (150 g) Granulated sugar
  • 3/4 cup (160-165 g) Packed light brown sugar
  • 1 package (3.4 oz/96 g) Instant butterscotch pudding mix
  • 2 eggs Large eggs, room temperature
  • 1 teaspoon Vanilla extract
Dry Ingredients
  • 2 1/4 cups (280 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
Add-In
  • 1 1/2 to 2 cups (255-340 g) Butterscotch chips

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream the softened butter, granulated sugar, and packed light brown sugar for 2 to 3 minutes, until the mixture looks light and fluffy.
  3. Beat in the dry instant butterscotch pudding mix. Add the eggs one at a time, mixing after each addition, then blend in the vanilla extract.
  4. Whisk the flour, baking soda, and salt in a separate bowl. Gradually add the dry mixture to the butter mixture, mixing only until no dry streaks remain.
  5. Fold in 1 1/2 to 2 cups of butterscotch chips. If the dough is very soft or sticky, chill it for 20 to 30 minutes.
  6. Drop rounded tablespoons or approximately 1 1/2-tablespoon scoops of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
  7. Bake for 8 to 10 minutes, until the edges are set and lightly browned while the centers still look slightly soft.
  8. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack. They will finish setting as they cool.

Notes

Use instant butterscotch pudding mix, not cook-and-serve pudding. Do not overbake, because cookies removed with slightly soft centers develop the best chewy texture. Store cooled cookies in an airtight container.