These chewy butterscotch cookies stay soft and delicious thanks to a touch of butterscotch pudding mix. Packed with cozy flavor and melty butterscotch chips.
Table of Contents
Easy Chewy Butterscotch Pudding Cookies
If a cookie could hug you, it would taste like this. These chewy butterscotch cookies are soft in the center, lightly crisp at the edges, and full of warm, nostalgic flavor. Instant butterscotch pudding mix gives them a uniquely chewy bakery-style texture that feels special without adding any extra work.
They are the kind of cookies you bring to a holiday swap or pack into a cozy tin for a friend because they always get that wide-eyed “oh wow!” response.
Ingredients and Estimated Cost
Per Serving Cost: $0.37
Recipe Cost: $4.48
Here are all the ingredients you need to make butterscotch cookies, along with tips and substitutions.
- ¾ cup unsalted butter: Provides a rich base and helps keep the cookies soft and chewy. Use salted butter and reduce the added salt, or use plant-based butter.
- 2 teaspoons vanilla bean paste: Adds deep, warm vanilla flavor that pairs beautifully with butterscotch. Use vanilla extract or one whole scraped vanilla bean.
- 1 large egg at room temperature: Gives structure while keeping the dough tender. Use 1 flax egg or ¼ cup unsweetened applesauce.
- 2 cups all-purpose flour: Helps the cookies hold their shape and stay soft. Use a 1:1 ratio of your favorite gluten-free flour blend.
- ¼ cup instant butterscotch pudding mix: Creates the signature chewy texture and adds buttery flavor. You can use vanilla pudding mix with additional butterscotch chips.
- ½ cup light brown sugar: Adds moisture and caramel depth. Use dark brown sugar for a stronger molasses flavor.
- ½ cup granulated sugar: Balances sweetness and ensures the cookies spread evenly. Use coconut sugar or reduce slightly for a less-sweet cookie.
- 1 teaspoon ground cinnamon: Adds cozy warmth that complements the butterscotch. Use pumpkin pie spice for a seasonal variation.
- 2 teaspoons cornstarch: Helps the cookies stay soft in the center.
- 2 teaspoons baking soda: Creates lift before the cookies settle into soft centers. Use one teaspoon of baking soda and one teaspoon of baking powder for thicker cookies.
- 1 teaspoon finely ground sea salt: Balances sweetness and enhances the butterscotch. Use regular table salt and reduce to ¾ teaspoon.
- 1 cup butterscotch chips: Creates melty pockets of butterscotch in every bite. You can use chocolate chips, white chocolate chips, or caramel bits.
How To Make Butterscotch Cookies
Cream the butter and sugars, mix in the egg and vanilla, then add the dry ingredients. Fold in butterscotch chips, chill the dough, scoop, bake, and enjoy.
- Cream the butter and sugar: In the bowl of a stand mixer, cream the butter until smooth. Add the brown sugar and granulated sugar. Mix until the mixture looks light and thoroughly blended.
- Add the wet ingredients: Mix in the egg and vanilla bean paste until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cinnamon, salt, baking soda, cornstarch, and the butterscotch pudding mix.
- Make the dough: Slowly add the dry mixture to the wet mixture. Mix on low at first, then increase the speed as the dough thickens.
- Fold in chips: Add the butterscotch chips and mix only until they are evenly distributed.
- Scoop and chill: Scoop the dough into 12 equal balls using a large cookie scoop (or 24 smaller dough balls for smaller cookies). Place the dough balls on a pan and chill for 30 minutes to help control spreading and deepen flavor.
- Bake: While the dough chills, preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Space the chilled cookie dough balls 3 inches apart on the prepared baking sheet. For larger cookies, bake for 10–12 minutes on the center rack, until the edges are set but the centers are still soft. For smaller cookies, bake for 7-9 minutes.
- Cool and serve: Cool the cookies on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely or enjoy them warm.
Top Recipe Tips
- Make sure your butter is room temperature so it creams well and gives a good texture.
- Don’t skip the 30-minute chill. This step helps keep the cookies from spreading too thin and helps deepen the flavor.
- Pull them out of the oven when the centers still look slightly underdone. The residual heat will finish them off while preserving that chewy interior.
Baking at Altitude Adjustments (for high elevation)
If you are baking at high altitude (above 3000 ft / 900 m):
- Reduce the baking soda by about ¼ tsp (excess leavening at altitude can cause over-rise and collapse).
- Increase the flour by about 1–2 Tbsp to give structure.
- Reduce the baking time slightly (check around 8–10 minutes for large cookies).
- Ensure dough balls are well chilled before baking to minimize excessive spreading.
These butterscotch cookies are the kind of cozy treat I reach for when I want something comforting with a bit of personality. Warm cinnamon, plenty of butterscotch chips, and a soft buttery chew make them hard to resist.
If you bake them, I would love to hear how they turned out. Leave a comment, snap a photo, and tag it on Instagram or Pinterest with #FoodFolksandFunCookies. Happy baking and enjoy every chewy bite!
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Butterscotch Cookies
Equipment
- stand mixer OR hand mixer
- mixing bowls
- measuring cups and spoons
- rubber spatula
- Cookie scoop (large)
- baking sheet
- parchment paper or silicone baking mat
- wire cooling rack
Ingredients
- ¾ cup unsalted butter
- 2 teaspoons vanilla bean paste
- 1 large egg room temperature
- 2 cups all-purpose flour
- ¼ cup instant butterscotch pudding mix
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons cornstarch
- 2 teaspoons baking soda
- 1 teaspoon finely ground sea salt
- 1 cup butterscotch chips
Instructions
Cream the butter and sugar
- In the bowl of a stand mixer, cream the butter until smooth. Add the brown sugar and granulated sugar, and mix until light and fully incorporated.¾ cup unsalted butter, ½ cup light brown sugar, ½ cup granulated sugar
Add wet ingredients
- Mix in the egg and vanilla bean paste until well combined.2 teaspoons vanilla bean paste, 1 large egg
Combine dry ingredients
- In a separate bowl, whisk together the flour, cinnamon, salt, baking soda, cornstarch, and butterscotch pudding mix.2 cups all-purpose flour, 1 teaspoon ground cinnamon, 2 teaspoons cornstarch, 2 teaspoons baking soda, 1 teaspoon finely ground sea salt, ¼ cup instant butterscotch pudding mix
Make the dough
- Slowly add the dry ingredients to the wet ingredients, mixing on low and gradually increasing the speed as the dough thickens.
Fold in chips
- Add the butterscotch chips and mix just until evenly distributed.1 cup butterscotch chips
Scoop and Chill
- Scoop the dough into 12 equal balls using a large cookie scoop (or 24 smaller dough balls for smaller cookies). Place the dough balls on a pan and chill for 30 minutes to help control spreading and deepen flavor.
Bake
- While the dough chills, preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Space the chilled cookie dough balls 3 inches apart on the prepared baking sheet. For larger cookies, bake for 10–12 minutes on the center rack, until edges are set but centers still look soft. For smaller cookies, bake for 7-9 minutes.
Cool and serve
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 1 hour. Enjoy warm or at room temperature.
Notes
- Storage: Store cooled cookies in an airtight container at room temperature for up to 4–5 days.
- Freezing: You can freeze the dough balls (after chilling) in a freezer-safe bag for up to 1 month. When ready, bake directly from frozen or after thawing 15–20 minutes. Add 1 minute to the baking time if the dough is frozen.
- Leftover ideas: Crumble the cooled cookies over vanilla ice cream or use them as a base for a decadent dessert parfait layered with whipped cream and caramel sauce.
- Pairing: They go beautifully with a warm hot cocoa, or even a chilled glass of milk.
Nutrition
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Butterscotch Cookies Recipe FAQs
Chilling the dough firms up the butter, which slows the spread of the cookie in the oven. It also helps deepen flavour by allowing ingredients to meld, giving a better texture.
Yes, scoop dough balls and freeze them in a bag for up to 1 month. Bake straight from frozen, or thaw a bit before baking; add about 1 minute to the baking time if baking from frozen. Baked cookies can be stored in an airtight container or frozen, then thawed to room temperature.
Bake until the edges are set but the centers still look soft. The tops will be golden brown. It should take around 10-12 minutes to bake, but every oven is different, so be sure to keep an eye on it.
This can happen when you do not use room-temperature ingredients. If you set the butter and eggs out before making the cookies to come to room temperature, it will help the cookies rise as they should.
Sure, adjust the size as you’d like. Just be aware that you may need to adjust the cooking time, as smaller cookies will cook faster and larger ones will take a little longer.
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