Irresistibly Soft Butterscotch Pudding Cookies: An Easy Year-Round Treat
Nostalgic caramel notes mingle with tender chewiness for cookies you can’t resist.
Butterscotch Pudding Cookies: The Ultimate Chewy Dessert
If you love rich, chewy cookies with a burst of caramel flavor, butterscotch pudding cookies will quickly become your new favorite treat. These delicious cookies combine the best of classic butterscotch pudding and homemade cookies, giving you a dessert that’s both nostalgic and modern. Pudding mix is the not-so-secret ingredient that keeps these cookies soft for days, while a blend of pecans and white chocolate chips add texture and sweetness in every bite.
Why Make Butterscotch Pudding Cookies?
- Ultra-Soft Texture: Instant butterscotch pudding mix guarantees cookies that stay moist and chewy.
- Caramel-Like Flavor: Buttery, rich, and deeply caramel, these cookies stand out from classic chocolate chip varieties.
- Quick and Easy: No chilling required. You can go from mixing to eating in about an hour.
- Perfect for Any Occasion: Ideal for Christmas but also scrumptious any time of the year.
- Freezer-Friendly: The dough and baked cookies freeze beautifully, so you can make them ahead.
Essential Ingredients
Here is a comprehensive list of ingredients you’ll need to make these irresistible cookies:
- All-purpose flour – Provides the structure for the cookies.
- Baking soda – Helps the cookies spread and rise while baking.
- Kosher salt – Balances the sweetness and enhances flavors.
- Instant butterscotch pudding mix (3.4-oz box) – The key ingredient for flavor and texture.
- Salted butter (room temperature) – Adds flavor and moisture.
- Dark brown sugar (packed) – Contributes a deep, caramel note.
- Granulated sugar – Balances the deeper sweetness of brown sugar.
- Large eggs (room temperature) – Bind ingredients and add richness.
- Vanilla extract – Rounds out the cookie’s flavors.
- Pecans (roughly chopped) – Bring crunch and nutty depth.
- White chocolate chips – Swirls of creamy sweetness contrast beautifully with butterscotch.
Ingredient Table
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 1/4 cups |
| Baking soda | 1 tsp. |
| Kosher salt | 1/4 tsp. |
| Instant butterscotch pudding mix | 1 (3.4-oz.) box |
| Salted butter (room temp.) | 1 cup (2 sticks) |
| Dark brown sugar (packed) | 3/4 cup |
| Granulated sugar | 1/4 cup |
| Large eggs (room temp.) | 2 |
| Vanilla extract | 1 tsp. |
| Pecans (roughly chopped) | 1 cup |
| White chocolate chips | 1 cup (about 6 oz.) |
Step-by-Step Directions
- Prepare the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, kosher salt, and butterscotch pudding mix until evenly blended.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and hand mixer), beat salted butter, dark brown sugar, and granulated sugar together on medium-high speed until light and fluffy (about 3 minutes).
- Add Eggs and Vanilla: With the mixer on low, add eggs one at a time, beating until combined. Then add the vanilla extract and mix in thoroughly.
- Combine Mixtures: Gradually add the dry ingredient blend to the wet mixture. Mix until just combined—do not overmix.
- Fold in Mix-Ins: Gently fold in chopped pecans and white chocolate chips with a spatula for an even distribution.
- Form Cookies: Use a cookie scoop or tablespoon to portion the dough into 1 ½-tablespoon-sized balls. Space them about 2 inches apart on prepared baking sheets.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until cookies are golden brown around the edges but look slightly underbaked in the middle for ultimate chewiness.
- Cool: Let cookies cool on pans for 5 minutes, then transfer to wire racks to cool completely. Cool baking sheets between batches for even baking.
Expert Tips and Storage Suggestions
- No Need to Chill: Unlike many cookie recipes, no chilling is required for this dough, saving you time and delivering cookies fast.
- Make Ahead: The unbaked, scooped dough can be refrigerated for up to 3 days or frozen for up to 3 months. Bake straight from frozen, adding 1–2 minutes to bake time.
- Storage: Baked cookies keep well in an airtight container at room temperature for up to 3 days. To freeze, store in airtight containers and allow cookies to thaw at room temp for about an hour before enjoying.
- Mix-In Swaps: Try swapping pecans for walnuts, or white chocolate for butterscotch chips to suit your taste.
Serving Ideas and Customizations
These cookies are incredibly versatile—perfect for gifting, holidays, or indulging in a sweet snack. Here are some delicious twists and serving tips:
- Holiday Perfect: Stack in festive tins to give as edible gifts during Christmas or other holidays.
- Ice Cream Sandwiches: Use cookies as bookends for vanilla or caramel ice cream for an extra treat.
- Mix-In Creativity: Add toffee bits, swap white chocolate for dark chocolate, or sprinkle coarse sea salt before baking for a gourmet touch.
What Makes These Cookies So Soft?
The magic happens thanks to the instant pudding mix. This unique ingredient doesn’t just add extra flavor, but also keeps baked goods moist by binding additional moisture into the dough. The result is a cookie that stays soft and chewy for days after baking—a baker’s trick adored by cookie lovers!
What others are reading
Butterscotch Pudding vs. Cookies: A Tasty Comparison
| Feature | Butterscotch Pudding | Butterscotch Pudding Cookies |
|---|---|---|
| Main Texture | Creamy, Silky | Chewy, Soft |
| Key Flavors | Caramel, Butter, Brown Sugar | Caramel, Butter, White Chocolate, Pecan |
| Main Use | Dessert Cups | Cookies, Gifts, Snacks |
| Preparation | Stove, Chilled | Baked in Oven |
| Make Ahead/Frozen | Not Recommended | Yes (Both Dough & Baked) |
Frequently Asked Questions (FAQs)
Do you have to chill the dough before baking?
No. You can bake these cookies immediately after mixing, thanks to the pudding mix. If you wish, you can chill the dough for more depth of flavor or more uniform cookies, but it’s not required for great results.
Can I use homemade butterscotch pudding instead of instant mix?
For this recipe, only instant dry pudding mix will work. Homemade or cooked pudding is too wet and will alter the dough’s texture.
How do I freeze cookie dough for later baking?
Scoop dough balls onto a parchment-lined baking sheet, freeze until solid (about 1 hour), then transfer to a sealed container or freezer bag. Bake directly from frozen, adding 1–2 minutes to the original baking time.
How long do baked cookies stay fresh?
Up to 3 days at room temperature in an airtight container, or up to 3 months in the freezer.
Is there a nut-free version?
Absolutely. Simply omit pecans and replace with additional white chocolate chips, dried fruit, or another favorite mix-in.
Storage and Make-Ahead Tips
- Room Temperature: Store cooled cookies in a lidded container for up to three days to maintain freshness and chew.
- Refrigeration/Freezing: Freeze unbaked dough balls or baked cookies in an airtight bag or container for up to three months. Thaw dough to room temp or bake directly from frozen; bring baked cookies to room temp before serving.
More Cookie Inspiration
If these butterscotch pudding cookies spark your interest, try these other cookie favorites for more variety on your dessert table:
- Butterscotch Chocolate Chunk Cookies: The rich union of butterscotch and chocolate chunks in a soft, chewy cookie base, finished with a sprinkle of sea salt.
- Classic Chocolate Chip Cookies: For those who crave the ultimate crowd-pleaser with gooey chocolate and buttery dough—never out of style.
- Holiday Cookie Assortments: Add butterscotch pudding cookies to your Christmas cookie display for a unique twist alongside classics like snickerdoodles and gingerbread.
Recipe Variations and Tips
- Substitute White Chocolate: Swap for milk or dark chocolate chips.
- Other Nuts: Walnuts or macadamia nuts complement butterscotch beautifully.
- Toffee Bits: For extra crunch and caramel, add a sprinkle of toffee pieces alongside chocolate chips.
- Gluten-Free Option: Use a cup-for-cup gluten-free baking flour blend—but results may vary.
Conclusion: Butterscotch Pudding Cookies Are a Must-Bake!
Whether you’re baking for the holidays, a family gathering, or just to satisfy a craving, butterscotch pudding cookies are sure to impress. With their golden hue, irresistible soft texture, and flavor-packed mix-ins, they disappear fast. Stock up on instant pudding mix and you’ll always be ready to bake a perfect batch in under an hour!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a62843349/butterscotch-pudding-cookies-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11966/butterscotch-pudding/
- https://www.thepioneerwoman.com/food-cooking/recipes/a89643/butterscotch-chocolate-chunk-cookies/
- https://www.thepioneerwoman.com/food-cooking/a62941932/best-christmas-cookies-2024/
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